Editorial Board Guest Author
Vice President of Food & Beverage, Noble House Hotels & ResortsAs vice president of food and beverage for Noble House Hotels & Resorts, Thomas Haas is responsible for the development, personnel management and financial operations for all Noble House food and beverage venues across the United States. Previous to his position as vice president, Mr. Haas was appointed the corporate F&B regional director for Noble House Hotels & Resorts in 2006, overseeing food and beverage operations for Western United States properties, including The Edgewater and University Tower Hotel in Seattle, WA; The Portofino Hotel & Yacht Club in Redondo Beach, CA; Paradise Point Resort & Spa in San Diego, CA; and The Inn and Spa at Loretto in Santa Fe, NM. In this position, Mr. Haas was responsible for developing new service training, new bar concepts and refinement of menu content within the western properties. Before joining Noble House in July 2000, Mr. Haas was the managing director of the Fireman Hospitality Group, one of the largest independent restaurant groups in New York City, and was also managing director FHG’s $18 million grossing Red Eye Grill. He has extensive experience in the hospitality and food and beverage industries, and has held executive level positions at properties ranging from The Peninsula Hotel in Beverly Hills and The Breakers in Palm Beach, to Dom Hotel in Limburg, Germany and The Chesterfield Hotel in Palm Beach. Mr. Haas also worked in management roles at Montezinos Restaurant in Palm Beach and Hotel du Cap, Eden Rock in Cap d’Antibes, France. A native of Germany, he began his career with a four-year apprenticeship at some of Europe’s top luxury hotels, including Brenner's Park Hotel in Baden-Baden and the l’Hotel du Roc in Antibe, in the south of France. Fluent in English, German and French, Mr. Haas graduated from the University of Villingen in Germany, German College of Hotel Administration and from Cornell University in New York with degrees in Hospitality Management, Economics and Culinary Arts.
Mr. Haas can be contacted at 425-827-8737 or firstname.lastname@example.org