MIAMI – Fontainebleau Development has named David Snyder as Senior Vice President of Culinary, the company announced Tuesday. An award-winning chef and 30-year veteran of the hospitality, food and beverage industries, Snyder oversees all facets of Fontainebleau Development’s culinary operations, ensuring an integration of creativity, innovation, and exceptional quality across the company’s dining portfolio.
“David brings an unparalleled perspective to Fontainebleau, seamlessly combining his culinary mastery with an expert-level understanding of food and beverage operation,” said Fontainebleau Development Executive Vice President of Food and Beverage Bryan O’Shields. “His award-winning track record enriches our team with a dynamic new dimension, and we welcome his leadership and contributions as we begin a new era across our Fontainebleau Development portfolio.”
Prior to joining Fontainebleau Development, Snyder spent the majority of his career on the Las Vegas Strip, holding several roles including Vice President of Culinary Operations and Restaurant Development, Executive Chef, and Banquet Chef in several Forbes Five Star resorts and was a part of the senior leadership opening team for all six Wynn Resorts world-wide. In Las Vegas, he successfully led culinary operations for the most four-star rated restaurants in one location on the Strip, and he also served as Executive Sous Chef for the Forbes Four Star and AAA Five Diamond Phoenician Resort in Arizona. Early in his career, Snyder served as Executive Sous Chef for the Forbes Four Star and AAA Four Diamond Loews Miami Beach resort, as well as Garde Manger Chef and Sous Chef for the Forbes Five Star and AAA Five Diamond Ritz-Carlton in Naples, Florida.
Snyder is also widely recognized for his appearance on the Food Network’s “Follow That Food” series, and he was named 2010 Culinarian of the Year by the Nevada Restaurant Association.
“Joining Fontainebleau Development is not only an incredible honor but also a natural fit as I’ve long admired and drawn inspiration from the company’s reputation for pushing boundaries in luxury hospitality,” said Snyder. “I look forward to further challenging myself, overseeing the operations for the company’s entire restaurant portfolio and, especially, contributing to the development of the world-class culinary program at Fontainebleau Las Vegas, opening in December.”