The Wayfarer Downtown Los Angeles Announces Francis Dimitrius as Executive Chef

USA, Los Angeles, California. June 26, 2019

The Wayfarer DTLA today announced the appointment of Francis Dimitrius as executive chef. Dimitrius brings more than 14 years of culinary experience to The Wayfarer DTLA, where he will oversee all food and beverage operations and develop seasonal menus for the 156-room boutique hotel and its culinary experiences, set to open Fall 2019.

The Wayfarer DTLA will bring a variety of socially-driven and distinctive dining and entertainment experiences to Downtown L.A.'s vibrant culinary landscape, including The Kitchen - a communal guest-hosted cooking and dining space; The Rooftop bar; Gaslighter Social Club featuring a self-serve tap wall; and underground bar and entertainment venue, Lilly Rose. Dimitrius' culinary background means an extensive and eclectic set of flavors and cuisines-from Japanese fusion and Latin cuisine to Mediterranean and seasonal farm-to-table dishes-are headed for The Wayfarer DTLA.

"We're excited to have Chef Dimitrius as a dynamic addition to lead our culinary team at The Wayfarer DTLA," said General Manager Jessica Rincon. "The four distinct food and beverage experiences planned for the hotel will give Chef Dimitrius four different stages to showcase his global influences-creating what we know will be a delicious culinary tapestry," she said.

Find unexpected takes on familiar favorites such as avocado wasabi deviled eggs; refreshing, ingredient-driven coastal dishes including hamachi and watermelon with jalapeño-ponzu, and miso sea bass with black rice, and more throughout each of the distinctive menus at The Kitchen, Gaslighter Social Club, and Lilly Rose.

Dimitrius is a graduate of the University of Southern California, where he earned a Bachelor of Science degree, and the California School of Culinary Arts Le Cordon Bleu in Pasadena. He began his culinary career as a sous chef at Matsuhisa in Aspen, Colorado, later relocating to California to become executive chef at Koi in West Hollywood at the age of 26. He also spent time as executive chef at the popular Beverly Hills hotspot, Villa Blanca, where he appeared on BRAVO's Vanderpump Rules and Real Housewives of Beverly Hills. Most recently, he helmed the kitchen at farm-to-table gastropub, Justice Urban Tavern in DTLA and spent time in the kitchen at Neiman Marcus in Beverly Hills.

One of his most notable culinary moments was winning Food Network's "Extreme Chef" in 2011. Some of his favorite dishes to prepare include filet mignon negi-maki with black truffle sweet soy and fried leeks, and miso marinated sea bass. Off duty, Dimitrius enjoys playing baseball and golf, reading, skiing and traveling to his favorite vacation spot Mykonos, Greece.


Francis Dimitrius, Executive Chef
/ SLIDES

About The Wayfarer DTLA

Media Contact:

Ally Brayton
Publicist
J Public Relations
T: 503-887-1935
E: abrayton@jpublicrelations.com
W: http://www.jpublicrelations.com

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in October 2019...

Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.