• Q&A: Stephane Leopoldo, pastry chef, Hotel Emma

     
    POSTED October 17, 2019
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Stephane Leopoldo was recently hired as the pastry chef of Hotel Emma.

1. What are you looking forward to the most in your new role?

I’m definitely looking forward to a position where I can grow in a professional development. It’s something that’s really important to me since I take on managerial responsibilities in this beautiful hotel.

I love a position where I can use my skills to make an impact where I can physically see such as the emotion I can create for our guests. Of course, the position is only part of the equation. Being at a company where I can grow and work towards guest's experience is just a plus. I’m really excited about this opportunity and our hotel has so much to tell about its history and our associates who make it so wonderful.

2. How do you think past experiences have prepared you for this role?

I started my career 23 years ago and each year, I was learning something new until my responsibility and my knowledge was optimum for me to succeed on all my past positions.

My entire past experience was a learning process, but it made me more than prepared today to take on new challenges and succeed with my new team, now at Hotel Emma.

3. How did you get into the industry?

I actually started in this industry when I was 7 years old when I was making dessert for all my family reunions (I have a big family!!!). Everything started with my mom and the way she taught me the base lines of pastries, she's a really good cook and she showed me that same culture and passion to always do something original. And to have an emotional connection when baking in order to connect with people. Since my childhood to now, creating pastries has been a strong passion for me.

4. What are you hoping to achieve in your new role?

My biggest hope is to develop and grow within the culture of the hotel under the vision of our executive chef, John Brand. We are always working to find ways to make the hotel as the number one culinary destination in San Antonio, creating an original menu using local produce.  

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Cathy Doyle was recently appointed director of sales for Hotel Vin, opening in summer 2020.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Robert Felios III was recent appointed executive chef of Sheraton Austin Georgetown Hotel & Conference Center.