ALISO VIEJO, CA—Pacifica Hotels, the largest owner and operator of independent, design-inspired hotels on the Pacific Coast, announces the recent promotion of seasoned executives Thomas “Mac” Gregory to Corporate Senior Director of Food & Beverage and Greg Simons to Corporate Director of Food & Beverage.
Gregory joined Pacifica Hotels in 2017 after serving as CEO for Saint Marc Holdings in Okayama, Japan. Prior to that, he held executive food and beverage roles at the likes of Starwood Hotels & Resorts Worldwide, The Phoenician Resort in Scottsdale, Arizona, Hyatt Regency Orange County at Disneyland Resort, Club Med Resorts Worldwide, and numerous other luxury and lifestyle properties across the U.S. Western Region.
Known as an executive senior leader, master mixologist, certified advanced sommelier, speaker, educator, columnist, consultant, competition judge and top executive in the international food and beverage community, Gregory has been the speaker and director of more than 350 winemaker specialty dinners and the moderator and host for numerous food and beverage seminars. In his new role with Pacifica Hotels, he will oversee the entire culinary leadership team along with food and beverage operations across the expansive portfolio of hotels.
“Mac and Greg have been a part of the Pacifica Hotels family for several years now and are both deserving of these impressive promotions. They are tremendous assets to our food and beverage programs across all of our hotels, and not only have we seen the quality of our F&B programs flourish, but our teams are thriving under their leadership” said Scott Warner, Vice President of Operations at Pacifica Hotels.
Simons hails from the East Coast where he earned a degree in Hospitality and Restaurant Management from Syracuse University, his mixologist credentials in 2010 with Marriott International and his WSET Level 2 certification in 2014 with Blackhouse Hospitality. A 20-year veteran of the hospitality industry, Simons began his career working in standalone restaurants then relocated to the West Coast after being recruited by Marriott International specifically to work at the Desert Springs JW Marriott Resort and Spa. Overseeing pools, nightclubs, spas, golf course, and fine dining restaurants culminated with being promoted as the youngest Director of Bar Operations and Director of Food and Beverage Outlets in the Marriott Corporation.
In 2012 Simons was acquired by the startup restaurant group, Blackhouse Hospitality to oversee Abigaile Restaurant where he worked alongside award winning Chef Tin Vuong Greg. He oversaw the opening of 10 restaurants, bars, and nightclubs including Michelin Bib Gourmand recognized, Little Sister.
In 2017, Simons transitioned back into hotels joining Pacifica Hotels as Director of Food and Beverage at Marina Del Rey Hotel. Soon after he was promoted to the corporate office, where he is responsible for overseeing the brand’s food and beverage portfolio