• Q&A: Tom Santora, chief commercial officer for Coury Hospitality, managing director for Hotel Vin & Harvest Hall

     
    POSTED August 15, 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.

Tom Santora was recently named CCO of Coury Hospitality and managing director of Hotel VINHarvest Hall.

1. What are you looking forward to the most in your new role?
 
I am really looking forward to the opportunity to wear many different hats within this role. With more than 30 years in the industry, I’ve had the ability to work in and experience the commercial, development and operations segments, and this new role allows me to bring that all together.
 
This is the ultimate player/coach position where I have the opportunity to lead the Coury Hospitality portfolio of boutique hotels from a sales and marketing perspective (coach) and manage the day-to-day operations (player) of one of our newest hotels in Grapevine, TX – Hotel VIN! Moreover, I will also have the opportunity to oversee the operations for Harvest Hall, an adjoining food hall which will soon be Grapevine's premier dining and entertainment destination.
 
2. How do you think past experiences have prepared you for this role?
 
As I touched on earlier, I’ve been lucky enough to earn experience in a variety of different segments and roles within the hospitality industry. I’ve had quite an interesting trajectory, beginning with working in food and beverage at the Marriott in Vail, CO and then assisting in the development of the Viceroy brand of boutique hotels based in Los Angeles. I was eventually able to leverage those experiences to help take Omni Hotels & Resorts to where it is today. My new position puts me back in the boutique segment with a very solid relationship with Marriott’s Autograph Collection. It really is full circle.
 
3. How did you get into the industry?
 
The hospitality industry is in my blood! My family has been in the restaurant business since 1936 and I love being able to continue that in my own way. I started my career in F&B and moved to my first sales role in 1986 at the JW Marriott in Century City. From there I continued to surround myself with amazing sales and marketing resources where we created environments where everyone could succeed.
 
4. What are you hoping to achieve in your new role?
 
I’m looking forward to helping to continue to grow Coury Hospitality’s brand and portfolio in many ways. I’m hoping to succeed in establishing Coury as an industry leader built on a culture of innovation, high-touch service and operational excellence, as well as continuing to strengthen our successful relationship with Marriott.
 
My goal is for travelers to understand and take advantage of the one-of-a-kind experience Hotel VIN and Harvest Hall, as well as our other hotel projects have to offer.
 
5. What do you enjoy most about the industry?
 
Quite honestly, I love absolutely everything about the hospitality industry! I feel honored to be involved in a consumer’s positive experience in any capacity and my job has allowed me to do that in many different ways throughout the years. Experiencing the industry continue to grow and innovate throughout my career has also been amazing to see.

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.

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?

 

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?