Douglas SolisThe luxurious Omni Berkshire Place, located in the heart of midtown Manhattan, has announced new culinary leadership. Douglas Solis has been named the director of food and beverage, and Paul Fazio has been appointed executive chef. This new leadership tandem will oversee all financial, managerial, and operational aspects of the hotel’s culinary endeavors, including catering, in-room dining, and the hotel’s new fine dining establishment, Bob’s Steak & Chop House. Solis is a 20-year veteran of the New York City food and hospitality industry, and joins the Omni Berkshire Place from the Lotte New York Palace, where he was the hotel’s executive sous chef, and prior to that, the director of in-room dining. While there, he oversaw 60 associates and chefs, the daily operations of the banquet and room service kitchens, and developed new banquet and event menus. Additionally, Solis served in several managerial positions at the New York Marriott at the Brooklyn Bridge. He has also held high-level chef positions at the New York Marriott Marquis, Rock Center Café, Eleven Madison Park and Gramercy Tavern. Solis graduated with honors from the New York Restaurant School.