News for the Hospitality Executive
WASHINGTON, Texas - Brent R. Gresham, a hotelier, international protocol consultant and hospitality management instructor, has been named General Manager of The Inn at Dos Brisas, the luxury ranch retreat and fine dining destination near Brenham, Texas.
A native of South Carolina, growing up near Charleston, Mr. Gresham graduated among the top of his class from the School of Hotel, Restaurant and Tourism Management at the University of South Carolina and is also a graduate of the exclusive Ecole Hôtelière de Lausanne in Switzerland. As General Manager of The Inn at Dos Brisas, Mr. Gresham will focus on the luxury lodging services offered at the exclusive Relais & Chateaux and Forbes Five Star retreat. The Inn deftly marries the rural pleasures of a stay on a working organic farm and horse ranch while experiencing the exclusive comforts of one of the country’s most service-minded private resorts and fine-dining destinations.
Mr. Gresham’s experiences in the world of luxury travel made him the ideal candidate for the General Manager position at The Inn. While in college, he worked at the Westin Resort and Spa Hilton Head Island which is managed by Starwood Hotels and Resort. He was soon promoted to Resort Manager on Duty, and being just 19 years old, he was the resort’s youngest manager.
Following the completion of his Masters Degree, Gresham went to work for the Forbes Five Star and AAA Five Diamond resort The Lodge at Sea Island as the resort’s Banquet Director and Assistant Food and Beverage Director. During this time, he also began his own consulting business, teaching corporate etiquette and international protocol. He earned license and certification from The Protocol School of Washington in Washington D.C.
All of this was a major step in a career path he had chosen while still a child, but opportunity had other plans in another direction. Mr. Gresham was accepted to study for a Master Graduate Certificate at the world’s first and most prestigious hotel school - Ecole Hôtelière de Lausanne in Switzerland. While attending graduate school there, he further broadened his education, studying both the business practices and design concepts of many of Europe’s most luxurious hotels.
Upon graduation, opportunity and Mr. Gresham, whose plans were to attend the University of Central Florida to earn his PhD in Management Education, had another dramatic meeting. At 24 years of age, he was offered and accepted the position of Assistant General Manager and Director of Operations for Woodlands Inn in Summerville, South Carolina - another Forbes Five Star and AAA Five Diamond property in both the lodging and dining and a resort which is continually recognized as one of the most elite lodging and dining establishments in the world. He was credited for successfully managing the property during the luxury industry’s most difficult years on record and for retaining the star and diamond accreditation.
Mr. Gresham later left that position to go to the University of Central Florida and pursue another passion - that of teaching hospitality management as well as the science and art of the hospitality industry to future hospitality leaders. It is from there he comes to Texas.
An avid outdoorsman who particularly enjoys hunting, fishing, hiking and learning to master the art of wild foraging, Mr. Gresham should feel doubly at home at The Inn at Dos Brisas.
Picturesque as they are, the sloping farm fields inside the gated fences of The Inn are more than just an added attraction to the panoramic views that greet guests. The Inn at Dos Brisas is a working, organic farm with nearly two dozen acres of carefully nurtured herbs and vegetables growing under the watchful eyes of Master Farmer Doug Langum. The results this international agricultural expert produces are found daily on the tables of the Inn’s restaurant and occasionally in the region’s farmer’s markets. Beyond the fields, however, is a state-of-the-art green house in which perfectly controlled light and temperature conditions allow for year-round planting and harvesting as crops are rotated from greenhouse to field as the seasons change.
The guest casitas, which will be under the meticulous care of General Manager Gresham, is where the resort leaves the ranch behind. Each one is a sumptuously-decorated, amenity-filled escape into peace and luxury. The original casitas overlook the pastoral fields where horses graze or seasonal crops grow. Each guest room includes a gas-burning fireplace, mini kitchen with microwave, coffee maker and fully-stocked pantry and refrigerator, T1 wireless access, HDTV, DVD and VCR, turn-down service, L’Occitane bath products and plush robes. Out of sight from the current casitas are eight additional accommodations in the final phases of completion. With private swimming pools, additional living areas and privacy amenities, these larger casitas are expected to welcome guests this summer and will raise the bar on luxury even farther.
With its standards on luxury and service set so high, The Inn at Dos Brisas makes no compromises in food, wine and dining experience. Thus, there should be no surprise that one of the most acclaimed chefs in this country and Europe, Executive Chef and Managing Partner Craig Shelton makes dining at the Inn equal only to its beauty and comforts. Cited by Gourmet, two 4-star reviews from The New York Times, Wine Spectator and GQ Magazine, among others, this James Beard Foundation Best Chef Award winner pioneered farm-to-table fine dining on the East Coast.
The Inn at Dos Brisas is located 6.6 miles north of historic Chappell Hill, approximately one hour from Houston and two hours from Austin. For more information, call 979-277-7750 or visit the website, www.dosbrisas.com.
Mark G Hanna
Patterson & Murphy