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Robert McLaughlin has been named President and Chief Operating Officer (COO) at Sequel Hospitality Investments Inc.

Mr. McLaughlin was brought in to enhance the Company's growth and profitability for investments in hotel and resort acquisitions, mixed use developments. He will also guide the expansion of Sequel Hotels and Resorts. He will also guide the expansion of Sequel Hotels and Resorts. McLaughlin will play a key role in furthering Sequel Hospitality Investments' position as one Canada's leading hotel and resort investment, acquisitions and development groups. He will focus on a broad range of revenue growth, investment, positioning and marketing activities. Sequel Hospitality Investments Inc. unites highly complementary capabilities to invest, acquire, develop and reposition unparalleled assets with significant upside potential. SHI invests in the hospitality industry with its own funds and with accredited investors. "Given our pipeline of hotel, resort and real estate development properties which offer significant investment opportunities and operational synergies, we are primed for growth," said Robert McLaughlin, Sequel Hospitality Investments President & COO.

Damon Campbell has been appointed as Executive Chef at Shangri-La Hotel, Toronto

Damon Campbell has assumed the role of executive chef for Shangri-La Hotel, Toronto. Canadian Campbell has returned home after four years in Asia; most recently as executive sous chef at Edsa Shangri-La, Manila in the Philippines, a leading luxury hotel with six international restaurants. He first joined Shangri-La in 2008, working at the Shangri-La Hotel, Kuala Lumpur as chef de cuisine for the hotel’s award-winning signature restaurant, Lafite. During Chef Campbell's tenure, the restaurant won numerous "best fine dining in Kuala Lumpur" awards and he was nominated by Time Out magazine in 2009 for the 'Chef of the Year.' Before moving to Asia, Campbell spent seven years with Diva at The Met in Vancouver, British Columbia, a restaurant renowned for innovation. He also served as chef de partie at La Toque Blanche in West Vancouver (BC), an intimate dining room recognized by Gourmet magazine as one of the Top 20 Tables in North America. Campbell honed his skills at the world-renowned French Laundry in Napa Valley, California as chef de partie under the direction of Michelin-starred chef Thomas Keller.