PALM SPRINGS, CALIF. (May 17, 2023) – Kimpton The Rowan Palm Springs has appointed Jerry Perez as director of food & beverage. In his role, Perez is responsible for driving the overall success and bottom-line results for the food & beverage operations of the award-winning, 153-room downtown Palm Springs hotel, including its four celebrated restaurant and bar concepts: 4 Saints, Juniper Table, High Bar, and Window Bar.
Perez brings 30 years of seasoned expertise in hotel food & beverage, catering and special events, and independent fine dining to The Rowan. Working closely with Executive Chef Richard Crespin, Perez is focused on menu innovation and continually enhancing the guest experience across culinary, bar, banquets, and in-room dining. He additionally takes the lead in managing the food & beverage team and implementing programming and events for the hotel’s outlets.
“With his commitment to operational excellence and guest satisfaction, Jerry is a tremendous asset in continuing the success and momentum of our restaurant and bar concepts,” said Kimpton The Rowan Palm Springs General Manager Peggy Trott. “Our guests and team will be well-served under his leadership.”
Building his career in luxury lifestyle hospitality, Perez has been instrumental in helping hotels, resorts and restaurants achieve applauded acclaim. He was most recently with JdV by Hyatt, where he held the title of director of food & beverage on the opening team of a new boutique hotel in California. While at Terranea Resort (under the management of Two Roads Hospitality) as senior food & beverage manager, the Rancho Palos Verdes, Calif. property and mar’sel restaurant respectively earned Forbes Travel Guide Four-Star ratings and recognition from the Michelin Guide California. Perez’s resume also includes director of food & beverage positions at the Porsche Experience Center Los Angeles and The Stanley Hotel in Estes Park, Colo. Before he transitioned to hotel food & beverage, Perez held tenures at the former Naya and Cinch restaurants in Los Angeles as well as New York City’s onetime Bouley Bakery (later reborn as Bouley Restaurant), which earned two Michelin stars, and the three-Michelin-star Le Bernardin.