Rob Levin has been appointed Director of Food and Beverage at Hotel Verdant in Racine
Hotel Verdant, Racine, Wisconsin's newest boutique hotel with historic and sustainable roots, announces the appointment of Rob Levin as Director of Food & Beverage. In this role, Levin is responsible for leading and directing operations of hearth-fired Italian restaurant, Marguerite and rooftop bar Eave along with catering services requiring keen strategic planning, financial oversight, and team leadership, balancing the art of culinary excellence with the science of business management.
Born and raised in Chicago, Levin began his career in the hospitality industry in 1998 after obtaining his Bachelor of Arts from Illinois State University in Art History and Spanish. He credits his "street diploma" for teaching him the rules of the road in restaurants, taking his first general manager position at the age of 23. "I fell in love with the industry when I started dishwashing at 13, working to create memories and moments of wow," says Levin. Throughout his career, he has worn many hats at institutions such as WACH Hospitality, The Four Seasons Hotel Chicago, Levy Restaurants, BOKA Restaurant + Bar, and beyond, prior to joining the team at Hotel Verdant.
Levin brings 25 years of restaurant leadership and hospitality industry experience, including service as a wine buyer, general manager, director of operations, partner, and dining room director, to this new role. His lengthy list of accomplishments and highlights include recognition as Director of Operations of the Year in 2013 by Levy Restaurants and securing press accolades for his concepts from the likes of Milwaukee Magazine, The Chicago-Sun Times, and Conde Nast Traveler. Outside of work, he enjoys spending time with his children, Amira and Rhone, as well as reading, meditation, and other activities of peace and quiet.
