Paride Guerra Named New Director of Food & Beverage at The Hay-Adams


The Hay-Adams Vice President & General Manager, Hans Bruland announced the appointment of Paride Guerra as the new director of food and beverage for the award-winning historic hotel. The Hay-Adams, located in Washington, D.C., is the residence of choice for the most discriminating visitors and diners, as it has consistently been recognized as one of the top 500 hotels in the world by top-tier travel publications. Travel + Leisure recently named the hotel as one of the 15 Best City Hotels in the Continental U.S., and included The Hay-Adams in the “World’s Best Hotels” list in 2016 for the 13th consecutive year.

“Paride Guerra has a passion for the hospitality industry, a love for classic hotels, and he takes great pride in the skills he has honed over the years,” Bruland says. “He pays exceptional attention to detail, and we are delighted to have him join our team at The Hay-Adams, bringing his experience to the table in service of our clientele.”

A native of Switzerland, Guerra brings a wealth of luxury level hospitality expertise gleaned in Europe, the United States and Asia to his position at The Hay-Adams. He most recently served as the director of food and beverage for COMO Hotels and Resorts five-star properties, Point Yamu in Phuket, Thailand, and The Treasury in Perth, Australia, winner of Gourmet Traveller’s best new hotel of 2016 award.

Before that appointment, Guerra was tapped to return home as the director of food and beverage for The Chedi Andermatt Hotel, Switzerland, a five-star property nestled in the Swiss Alps, which like The Hay-Adams, is a member of Leading Hotels of the World. Here he worked from 2013 to 2015, as part of the opening team involved with the successful launch and operations of the property’s multiple dining outlets, from all-day dining in The Restaurant, to The Japanese Restaurant by Hide Yamamoto, The Lobby, The Bar and Living Room, The Wine and Cigar Library, Board Room and The Pool featuring indoor and outdoor dining, as well as in-room dining.

Guerra previously resided in the U.S. from 2009 to 2013, working in exceptional restaurants and hotels on both coasts. Highlights from these stints include a year working at The Beverly Wilshire, a Four Seasons five-star hotel in Beverly Hills where he served as manager at THE Blvd Restaurant. Guerra also worked three years as outlets manager for The Grill, Bar and Courtyard, Pool and in room dining operations for the five-star Setai Hotel in Miami, where he was honored to be named Manager of the Year in 2010.

A 2004 graduate of Economics University Lugano, Guerra also went on to earn a hotel management degree from the State Tourism and Hotel Management School in Bellinzona, Switzerland in 2008. While at university he held additional management training positions in Malaysia, Dubai and Switzerland, before embarking on his career at the five-star Four Seasons Hotel Canary Wharf in London post graduation.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment