The Westin St. Francis Welcomes Fernando Reyes as Executive Chef

USA, San Francisco, California. November 06, 2019

The Westin St. Francis is proud to announce the appointment of Fernando Reyes as Executive Chef. In his new role at this legendary hotel on San Francisco's Union Square, Chef Reyes will manage one of the city's busiest kitchens and largest culinary teams. He will oversee all of the hotel's culinary facilities including The Oak Room Restaurant, Caruso's, banquets, and in-room dining.

"I am delighted to welcome Chef Reyes to his new position as Executive Chef," said Jon Kimball, Area General Manager of Marriott International. "His proven culinary expertise, along with his talent, leadership skills, and passion for sustainable and seasonal cuisine are true assets to our hotel."

With a love for food and cooking since childhood, Nicarágua-born Reyes brings 23 years of culinary experience to The Westin St. Francis. Most recently, Chef Reyes was Executive Sous Chef for the Marriott Operations Support Resources team, supporting multiple hotels by providing technical and business acumen, associate training, and best practices. Previously, he was Executive Sous Chef at The Ritz-Carlton, Sanya, Yalong Bay and The Ritz-Carlton Hotel/JW Marriott Los Angeles LA Live where he was named "Leader of the Year" in 2015.He also spent ten years at The Ritz-Carlton, Half Moon Bay in many different roles within the culinary department including Banquet Chef/Chef Tournant, Garden Manger Chef, and Sous Chef.

Chef Reyes graduated from the Institute National Miguel Bonilla Obando in Managua, Nicaragua. He enjoys playing baseball and soccer and practicing martial arts.

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Hotel Law: A Labor Crisis and Cyber Security

According to a recent study, the hospitality industry accounted for 2.9 trillion dollars in sales and in the U.S. alone, was responsible for 1 in 9 jobs. In an industry of that scope and dimension, legal issues touch every aspect of a hotel's operation, and legal services are required in order to conform to all prevailing laws and regulations. Though not all hotels face the same issues, there are some industry-wide subjects that are of concern more broadly. One of those matters is the issue of immigration and how it affects the ability of hotels to recruit qualified employees. The hotel industry is currently facing a labor crisis; the U.S. Labor Department estimates that there are 600,000 unfilled jobs in the industry. Part of the problem contributing to this labor shortage is the lack of H2B visas for low-skilled workers, combined with the difficulty in obtaining J-1 visas for temporary workers. Because comprehensive immigration reform is not being addressed politically, hotel managers expect things are going to get worse before they get better. Corporate cyber security is another major legal issue the industry must address. Hotels are under enormous pressure in this area given the large volume of customer financial transactions they handle daily. Recently, a federal court ruled that the Federal Trade Commission had the power to regulate corporate cyber security, so it is incumbent on hotels to establish data security programs in order to prevent data breaches. The lack of such programs could cause hotels to face legal threats from government agencies, class action lawsuits, and damage to their brand image if a data breach should occur. These are just two of the critical issues that the December issue of Hotel Business Review will examine in the area of hotel law.