IRVINE, Calif. – Jeroen Quint, a veteran hotel executive most recently with Atlanta-based Capella Hotel Group, has been named general manager of Hotel Irvine, the recently repositioned 536-room Orange County hotel owned and operated by the Irvine Company.
In his new position, Quint will oversee all day-to-day operations of the popular lifestyle hotel located in the heart of Orange County’s social and business scene.
“We are thrilled to have Jeroen join our team,” said Ralph Grippo, president of resort properties for the Irvine Company. “He is a dynamic leader with extensive credentials and an impressive international background in independent luxury hotels, and we are confident his expertise will be invaluable as we continue to reposition Hotel Irvine as the top Orange County destination and community hub for meetings and events, socializing and business and leisure travelers.”
Quint says he’s excited to be in Orange County and jumped at the opportunity to run Hotel Irvine. “The Irvine Company is an industry leader as well as an independent operator – which allows us to be more flexible, customer centric and quality oriented than larger hotel chains – and I look forward to working with the team,” he said. “Additionally, I was attracted to Hotel Irvine’s forward thinking new concept and keen focus on both technology and guest services.”
In his new role, Quint says he will strive to reinforce Hotel Irvine’s status as a premiere hotel for travelers by concentrating on individual guest recognition, as well as working to enhance its position as a community hot spot for casual socializing, special events and other gatherings – with innovative food and beverage programs. “Hotel Irvine is not only an appealing destination for out-of-towners, it is a hub for locals, and I will work to cultivate that appeal by enhancing services in all venues, from banquets to room service.”
With this in mind, Quint plans to leverage his extensive background to further personalize and enrich Hotel Irvine’s guest experiences. “Our focus is to develop a culture that is all about the guest – with unique dining options such as EATS Kitchen & Bar and dynamic services such as Club 12 – creating an ongoing dialogue with our clientele and enriching their experience with compelling customized services.”
He will also bring his strong background in food and beverage operations to the forefront. “My tenure with Wolfgang Puck – known for his innovation, drive for quality and passion for excellence – will be an important asset, as our dining venues and catering services are an integral part of Hotel Irvine.”
A native of the Netherlands who has worked all over the globe in luxury hotels, Quint was with Capella Hotel Group for six years, serving as general manager of the 124-room Capella Marigot Bay Resort and Marina in Santa Lucia where he oversaw a $30 million renovation and rebranding project. Furthering his experience in running high-end independent hotels, he was general manager of the 96-room Lough Eske Castle in Ireland and of Borgo Egnazia, a landmark luxury resort in Puglia, Italy.
Quint’s considerable experience in food and beverage operations include his tenure as general manager for Washington D.C.-based Wolfgang Puck Catering as well as working as food and beverage director for The Ritz-Carlton Georgetown and assistant food and beverage director for The Ritz-Carlton Naples Beach Resort and The Ritz-Carlton, Tysons Corner in Virginia. He began his career at the Hyatt Regency Hotel in Cologne, Germany, and holds a Bachelor of Science degree in international hospitality management from the International Hospitality College, The Hague in The Netherlands.
He is fluent in English, Dutch and German.
