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Director of Food & Beverage Gordon Fischmann brings nearly two decades of global culinary experience to his executive position where he will oversee all aspects of the hotel s culinary program, including Heirloom Farmhouse Kitchen, Hive & Honey Rooftop Bar, in-room dining, celebrations and special events, in addition to leading the curation of innovative new programs and produce-forward dishes. Prior to joining the Marriott Irvine Spectrum team, Fischmann held various positions overseas in Spain, Germany and Austria. Most recently, he led various food and beverage programs throughout multiple Southern California luxury properties, including Waldorf Astoria Beverly Hills, Balboa Bay Resort Newport Beach, Park Hyatt Aviara Resort and Waldorf Astoria Monarch Beach. When not overseeing culinary operations, Gordon enjoys playing soccer with his son, photography and art. ....
Assistant General Manager Luke Bauknecht developed his management and operations skill set in North Carolina as front desk supervisor of the Renaissance Asheville Hotel, where he provided personalized customer service for guests visiting the 278-room hotel. ....