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Loews Coronado Bay Resort's Executive Chef Stephen T. Cummings Takes over as Director of Food and Beverage |
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Loews Coronado Bay Resort announces Stephen Cummings' new role as director of food and beverage. According to Kathleen Cochran, general manager, he takes on the title after serving as the resort's executive chef for more than five years. |
Cummings brings more than 18 years of first-class hotel experience with a wealth of knowledge in management of critically acclaimed restaurants. Cummings will now oversee all aspects of food and beverage including banquets, Azzura Point, Market Cafe, La Cantina, room service and stewarding.
As executive chef, Cummings' distinctive style of simple, yet elegant cuisine, inspired by his classical French training, has become the trademark of the resort's award-winning Azzura Point and Market Cafe restaurants.
"Based upon his past performance, knowledge and commitment, no one is better suited for this opportunity," said Cochran. "I am confident he will build upon his success in the back of the house and deliver similar results in all areas of food and beverage."
Prior to joining Loews, Cummings led food and beverage operations at the St. Regis in Aspen, Colo. and The Ritz Carlton in Palm Beach, Fla. A native of England, he arrived in the United States in 1991 and quickly earned the title of executive chef at The Ritz Carlton New York, where he assisted in the facilitation of the prestigious five diamond award from the Automobile Association of America. Cummings earned his culinary diploma at the Oldhan College of Technology in Manchester, England.
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