Benchmark Hospitality International Appoints Giorgi Di Lemis
Vice President Food & Beverage
The Woodlands (Houston), Texas, October 2009 … 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.
About Benchmark Hospitality International
Benchmark Hospitality International is a
leader in the management and marketing of resorts, conference
centers, hotels, and Personal Luxury Hotels™. The
privately held company, launched in 1980, is a founding member
of the International Association of Conference Centers. Benchmark
Hospitality is a worldwide organization operating properties
in major metropolitan and resort destinations. Benchmark's
international headquarters is located in The Woodlands, Texas,
near Houston, with regional offices in New Jersey and Connecticut. International
offices are located in Tokyo, Japan, and Santiago, Chile. For
the location of Benchmark’s properties and additional information,
visit www.benchmarkhospitality.com.
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