Gordon Fischmann has been appointed as Director of Food and Beverage at Marriott Irvine Spectrum
Director of Food & Beverage Gordon Fischmann brings nearly two decades of global culinary experience to his executive position where he will oversee all aspects of the hotel's culinary program, including Heirloom Farmhouse Kitchen, Hive & Honey Rooftop Bar, in-room dining, celebrations and special events, in addition to leading the curation of innovative new programs and produce-forward dishes. Prior to joining the Marriott Irvine Spectrum team, Fischmann held various positions overseas in Spain, Germany and Austria. Most recently, he led various food and beverage programs throughout multiple Southern California luxury properties, including Waldorf Astoria Beverly Hills, Balboa Bay Resort Newport Beach, Park Hyatt Aviara Resort and Waldorf Astoria Monarch Beach. When not overseeing culinary operations, Gordon enjoys playing soccer with his son, photography and art.
With an extensive background in the restaurant and bar space, Rey Blanco brings 13 years of knowledge and leadership skills to his new role as general manager of Hive & Honey Rooftop Bar, a hotspot serving creative craft cocktails and local brews among panoramic views. Blanco previously served as general manager of Helmsman Alehouse and assistant general manager at Wild Goose Tavern where he increased overall profit and sales by implementing innovative programming and events. In his spare time, Blanco enjoys soccer, traveling and exploring the local food and beverage scene.