Gerald Blay has been appointed F&B Corporate Manager at Alsol Hotels & Resorts
In his new role, Blay will oversee the collection’s 15 restaurants and nine bars at AlSol Luxury Village, AlSol del Mar, Sanctuary Cap Cana by AlSol and soon, the brand’s new AlSol Tiara Cap Cana. As corporate manager of food and beverage, Blay will be responsible for diverse and innovative gastronomic experiences. Blay has more than 20 years of experience with luxury resorts, both as a chef and restaurant owner, most notably in Mexico and the Caribbean. He began his career as executive sous chef at the Acapulco Princess, later becoming executive chef at various top tier hotels such as the 5 Diamond rated Hilton Los Cabos Golf and Beach Resort. Most recently, he served as hotel director at the Westin Playa Bonita, where he oversaw all areas of the hotel’s operations and its more than 500 staff members. He has received recognition and several accolades for his culinary achievements, including a letter of merit for his contributions to the Mexican branch of the international gastronomic society La Confrérie de la Chaîne des Rôtisseurs, for which he held the position of Vice Concilier Culinaire for four years. In this position, he was responsible for maintaining the high standards of culinary and wine pairings at the society’s events. Blay has been a lecturer and guest chef at various high-end hotels, from the Rainbow Room and the Waldorf Astoria and the Towers of the Waldorf Astoria in New York to the legendary Drake Hotel in Chicago, and has owned his own restaurant in Los Cabos, Mexico.
