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The George Hotel, Operated by The Indigo Road Hospitality Group, Opens on Historic Front Street in Georgetown, SC

The Indigo Road Hospitality Group has opened The George Hotel, a 56-key boutique property in historic Georgetown, SC. The George represents major milestones for both The Indigo Road and the city of Georgetown — it is the first hotel to open and operate on the city's historic Front Street in more than 50 years, as well as The Indigo Road's first property to open in the company's home state of South Carolina. The hotel was developed by Winyah Properties and is operated by The Indigo Road.

Robert Felios III has been appointed as Executive Chef at Sheraton Austin Georgetown Hotel & Conference Center

Sheraton Austin Georgetown Hotel & Conference Center announces the appointment of Robert Felios III as Executive Chef. Chef Felios will be responsible for the culinary direction and day to day operation of all food and beverage outlets for the hotel including the signature restaurant, Brix And Ale, the lobby bar Jack's Lounge, banquets, and catering.Chef Felios will be revamping the Brix And Ale menu, focusing on the restaurant's unique Texas spin on classic American fare. Patrons can expect dishes that pair perf ectly with Brix And Ale's robust beer and wine selection. In addition to a new fall menu, Chef is working on an herb and vegetable garden located adjacent to the restaurant and harvesting the first batch of honey from the hotel's roof top beehive.

Pegah Ghoushbeigui has been named Director of Sales and Marketing at Capella Washington D.C.

Pegah Ghoushbeigui, a hospitality industry executive with extensive experience in the Washington D.C. metropolitan area, has been named Director of Sales and Marketing for the Capella Washington D.C., Georgetown, the first Capella-branded property in the United States. The new build hotel is scheduled to open in early 2013. Prior to joining Capella, Ghoushbeigui was Director of Sales and Marketing for the 133-room Latham Hotel in Washington where she achieved exceptional results, consistently exceeding budget and increasing ADR. She also worked closely with the hotel’s Citronelle restaurant operations and public relations team to reposition the establishment for the D.C. luxury market.