Ed Christensen holds over 30 years of managerial experience and expertise within the hospitality industry as a certified meeting professional. Christensen is bringing his penchant for delivering an elevated dining experience to the role of director of food and beverage at Paséa Hotel & Spa where he will oversee all culinary and beverage operations at the Huntington Beach hotel.
Prior to joining the "Surf City" resort, Christensen was able to perfect his craft by serving as the director of catering and event services at multiple Southern California properties including the InterContinental Hotel in Downtown Los Angeles, The Hotel Del Coronado, La Costa Resort and La Quinta Resort & Club. Before settling down in California, Christensen built his resume in the Southwest at The Westin Kierland Resort & Spa in Scottsdale, Ariz., serving as the director of catering and convention services, as well as leading catering convention services for The Arizona Biltmore Resort.
Recent Appointments at Pacific Hospitality Group, Inc. (PHG)
19 March 2020 — Having lived and worked in over 17 hotels around the world, Burt comes to The Meritage Resort and Spa and Vista Collina Resort with several years of sales experience, most recently at The Ritz-Carlton San Francisco, where he was the director of sales and marketing.
19 March 2020 — With over 30 years of experience in the world of hospitality, Ryan was most recently the general manager of the Nemacolin Woodlands Resort in Pennsylvania. Having worked in six countries and throughout the United States, Ryan has opened five hotels and two luxury condominiums, while holding senior roles with iconic brands such as The Ritz-Carlton, Four Seasons, Sofitel and Hyatt.
6 August 2018 — Stephen Schackne will be responsible for continuing to elevate and heighten the culinary experience at each of PHG's properties, which prove to be a vital part of the guest experience. Prior to joining the company, Stephen was a team leader and hotel manager at the iconic Hotel Del Coronado in San Diego and consulted for Outrigger Hotels in Hawaii where he was responsible for a restaurant conversion project with a $10 million gross operating income.