Benchmark Hospitality Appoints Shane Bruns Director of Food and Beverage for Hotel Contessa (United States)
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Benchmark Hospitality Appoints Shane Bruns Director of Food and Beverage for Hotel Contessa (United States)
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Category: North America & West Indies / Carribean islands - United States - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2009-05-15
Benchmark Hospitality International has announced the appointment of Shane Bruns as director of food and beverage for Hotel Contessa, the Personal Luxury Hotel™ on the Riverwalk in San Antonio, Texas. Eric Adame, Benchmark’s general manager for Hotel Contessa, made the announcement.
“It is with great pleasure that I welcome Shane to our property,” said Mr. Adame. “He brings an exceptional hospitality background to Hotel Contessa, both as a chef and as director of food and beverage. We look forward to his leadership of our culinary team.”
Shane Bruns was most recently director of culinary operations for the Treana Restaurant Development Group of San Antonio. In this role he was responsible for the opening Luca Ristorante & Enoteca, Tresca Ristorante, and overseeing the operations of Piatti Ristorante in the Quarry, all of San Antonio. Previous to this appointment, Mr. Bruns was food & beverage director for Oro Restaurant & Bar at San Antonio’s Four Diamond Emily Morgan Hotel.
Earlier in the decade, Shane Bruns held the dual titles of executive chef and director of food and beverage for The Silvertree Properties of Snowmass Village, Colorado, near Aspen. While there, he assisted in a $1.2 million renovation of company’s main restaurant, The Brother’s Grille. During his tenure with Silvertree, Mr. Bruns also developed, designed, and opened Snowmass Village’s only night club, The Blue Door. Additionally, he assisted with The Silvertree Properties’ purchase and development of the Snowmass Village Conference Center.
Shane Bruns has served as executive chef and food and beverage director for Loews Giorgio Hotel, the Four Diamond property located in Denver. He gained international experience as working with Australian Culinary Olympian Bill Conway in the opening of Salsa of Port Douglas, Australia. Earlier in his career, Mr. Bruns worked in positions of increasing responsibility for restaurants in Aspen. He is a graduate of the California Culinary Academy in San Francisco. Mr. Bruns resides in San Antonio.
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