Pendry San Diego Appoints Victorio Gonzalez as General Manager

USA, San Diego, California. August 26, 2020

Pendry Hotels & Resorts is proud to announce the appointment of Victorio Gonzalez as general manager of Pendry San Diego. In this role, Gonzalez will be responsible for overseeing all daily operations of the hotel located in the city's renowned Gaslamp Quarter, featuring 317 guest rooms, including 36 suites, a signature Spa Pendry, and a collection of six unique restaurants and bars, highlighting some of the city's most talented chefs and concepts.

"Victorio has thirty years of experience in luxury hospitality, more than half of those being at Montage," said Alan J. Fuerstman, Founder, Chairman and CEO, Montage International. "He has been with Montage since its inception and has played an integral role in the growth and success of the company. We are proud to have him lead the team at Pendry San Diego."

Most recently, Gonzalez served as resort manager of Montage Los Cabos - the first international property in the Montage Hotels & Resorts portfolio. He played a key role in the successful grand opening of the resort in 2018, and during his time there the resort has been recognized with several prestigious awards and accolades, including most recently being named a five-star hotel and spa in Forbes Travel Guide's 2020 Star Awards and Best Virtuoso® Newcomer in 2019 by Virtuoso®. Before making his way to Montage Los Cabos, Gonzalez stepped in as acting general manager of Montage Beverly Hills in 2017.

Gonzalez joined the company in 2003 at Montage Laguna Beach, and in 2015 was promoted to the position of resort manager at Montage Deer Valley. Prior to joining Montage Deer Valley in Utah, he held the following positions within the company: director of restaurants and director of food & beverage at Montage Laguna Beach; and director of food & beverage at Montage Beverly Hills. Gonzalez has served as one of the pre- opening team members for the opening of every Montage and Pendry hotel and resort. Prior to joining the company, Gonzalez was the managing partner of EDC, his own restaurant consulting & operations company, and also held senior general management positions at several iconic restaurants, including: Renoir at Mirage Hotel & Casino in Las Vegas, Nevada; Picasso at Bellagio Hotel & Casino in Las Vegas, Nevada; Mary Elaine's at The Phoenician in Scottsdale, Arizona; and the Ventana Room at Loews Ventana Canyon Resort in Tucson, Arizona. Gonzalez attended the Instituto Tecnológico Autónomo de México and the University of Arizona where he studied economics and classical history.

Pendry San Diego is in its fourth year of operations in the heart of downtown San Diego just blocks from the San Diego Convention Center and Petco Park. It is home to six unique restaurants and bars where guests and locals can experience modern coastal cuisine at Lionfish; Southern California-driven seasonal fare, boutique shopping and gourmet coffee at Provisional; light bites and poolside drinks at The Pool House; the perfect cocktail at Fifth & Rose; local craft beers at Nason's Beer Hall; and an elevated nightlife experience at Oxford Social Club.

For more information about Pendry Hotels & Resorts, please visit For more information about Pendry San Diego, visit: Victorio Gonzalez's headshot image can be found here.


About Pendry San Diego

About Pendry Hotels & Resorts

Media Contact:

Marrissa Mallory
Senior Director
J Public Relations
T: 619-255-7069

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.

Coming up in August 2021...

Food & Beverage: Necessity Breeds Invention

Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.