Tobias GessnerGessner was first introduced to the InterContinental Hotels Group in 2001 at the InterContinental Dallas where he was the Conference and Meeting Coordinator, helping to oversee daily operations and all banquet functions. His time at the InterContinental Dallas also included a position as the Director of Purchasing/Food & Beverage Cost Controller. Previous to this experience, Gessner honed his hospitality skills as a Management Trainee at the Queens Hotel Siegen and as the Banquet Assistant at Queens Hotel Luedenscheid, both located in Germany. Gessner then relocated to the Westbury Hotel Mayfair, in London, UK, where he provided exceptional customer service at the Front Desk Reception. In early 2004, Gessner was appointed Restaurant Manager at the Willard InterContinental in Washington D.C. and later assumed the role of Private Dining & Bar Manager. In 2005, he became the In-Room Dining & Honor Bar Manager at the Mandarin Oriental in Washington D.C. An opportunity to return to the InterContinental Hotels Group led Gessner to the InterContinental Mark Hopkins where he excelled as the Director of Banquets. In early 2008, Gessner moved to the InterContinental San Francisco as the Assistant Director of Food & Beverage where he was part of Luce restaurant’s opening team. Gessner was responsible for all restaurant staff hiring and training, and helped Luce restaurant to receive placement among the “20 Best New Restaurants” by Esquire in 2008. Gessner also participated in the logistical aspects of Luce’s promotional PR tour and a James Beard Foundation Dinner in New York. Before returning to the InterContinental San Francisco, Gessner was the Director of Food & Beverage at the InterContinental Toronto Centre in Canada. Gessner holds an advanced degree of hotel management from the Chamber of Industry & Commerce in Dortmund, Germany.