Benchmark Hospitality Appoints Giorgi Di Lemis VP Food & Beverage,TX (United States)
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Benchmark Hospitality Appoints Giorgi Di Lemis VP Food & Beverage,TX (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 2009-10-23
Benchmark Hospitality International has named Giorgi Di Lemis vice president food & beverage for the leading hospitality management company. The appointment was announced by Greg Champion, chief operating officer. A native of Venice, Italy, Mr. Di Lemis brings a rich heritage of culinary excellence to Benchmark Hospitality, gained through experience in Europe and the United States.
"I am extremely pleased to welcome Giorgi to Benchmark Hospitality International,” said Mr. Champion. “He comes to our company with a distinct passion for the culinary arts and a thorough understanding of restaurant and hotel operations, which is a unique combination of talents. We are delighted to have him on our executive team, leading Benchmark’s food and beverage programming system-wide.”
Giorgi Di Lemis brings over three decades of international culinary and food & beverage experience to Benchmark Hospitality International and its growing portfolio of properties. Upon joining the company, Mr. Di Lemis said, “My mission at Benchmark is to impress our company’s guests one plate, one drink, and one gesture at a time.” For him, success is in the details of the dining experience, delivered one customer at a time.
Mr. Di Lemis was previously corporate vice president of food & beverage for Gaylord Hotels of Nashville, Tennessee. In this role, he led the conceptualization, design and development of 21 cutting-edge food & beverage venues across the company, generating over $360 million in annual revenues. As vice president, he engineered brand standardization and innovative promotional programs for the company’s food and beverage outlets, and launched strategic alliances and sourcing initiatives that dramatically enhanced P & L goals.
Prior to this position, Mr. Di Lemis held the title of corporate vice president of food & beverage for the luxury resort division of Wyndham Hotels and Resorts. In this role, he was responsible for the food & beverage programs of 22 resorts, which generated over $110 million in revenues within the United States, Mexico and the Caribbean.
Throughout the 1980s and 1990s, Giorgi Di Lemis was employed by Hyatt Hotels Corporation in executive food & beverage and hotel manager positions for properties in the Midwestern, Southern and Southwestern United States. He launched his culinary career in Europe, working for Hotel Rigel in his hometown of Venice, for Peppermint Park in London, and for Hilton Hotels in Greece and Turkey.
Giorgi Di Lemis is a graduate of the Accademia di Venezia, Ca’ Foscari of Venice, Italy. He is a certified Hotel Executive through A.H.M.A. Mr. Di Lemis has participated in numerous leadership, marketing and culinary training programs within the United States and Italy. He is a member of the President’s Club for Toastmasters International, of the prestigious Confrérie de la Chaîne des Rôtisseurs, of the renowned Slow Food Movement of Milan, Italy, and the World Association of Chefs Societies. Giorgi Di Lemis has relocated to The Woodlands with his family.
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