SEDONA, Ariz. (June 8, 2018) – L’Auberge de Sedona, A Destination Hotel, the Southwest’s premier luxury resort, named two hospitality executives to leadership roles as it continues to refine its star power. Together, the team is overseeing all aspects of the property’s operations and food and beverage offerings, ensuring the highest quality experiences for which L’Auberge de Sedona is known for.
Sean Olmstead is a hospitality veteran appointed general manager of L’Auberge de Sedona where he oversees day-to-day operations, including guest relations and property development. A native of Hawaii, Olmstead graduated from the California Culinary Academy and spent the first years of his career working in restaurants in Honolulu and San Francisco. In 1998, he started with InterContinental Hotels Group, working at multiple properties across the country including the InterContinental Mark Hopkins San Francisco, InterContinental San Francisco, InterContinental Chicago Magnificent Mile and InterContinental New York Barclay. Olmstead served in numerous management and F&B roles during his 20-year career with InterContinental Hotels Group, at one point managing more than 800 rooms and multiple departments. His more than 22 years of culinary and hospitality industry experience and constant hunger for success have led to him being honored with multiple high-profile awards and accolades for his excellence in service.
“Sean’s experience and dedication to constant growth and development are exactly what we were looking for in a general manager for L’Auberge de Sedona,” said Jeff Toscano, executive vice president of operations for Destination Hotels. “We’re confident that his vision and passion for the overall guest experience will continue to enhance the luxury resort experience Arizona travelers have come to know and expect at L’Auberge de Sedona.”
Adding to the resort’s new executive team, seasoned food and beverage professional Franck Desplechin plays a dual role as L’Auberge de Sedona’s director of food and beverage and executive chef at signature restaurant Cress on Oak Creek – elevated prix fixe menus incorporating locally sourced, seasonal ingredients and inspired by the nature of Northern Arizona tied with French culinary techniques – and ETCH Kitchen & Bar, which serves elevated casual classics. An internationally acclaimed chef with over 18 years of culinary experience, Desplechin has plated at three Michelin-starred restaurants in France including Les Barmes de L’ours Hotel & Spa, L’Atelier and La Ville Blanche. He also held various F&B and resort leadership roles within the St. Regis brand, working at properties including The St. Regis Bora Bora Resort, The St. Regis Princeville Resort in Kauai, Hawaii and most recently, The St. Regis San Francisco, a Forbes five-star property where Desplechin was the executive chef.
“We’re very excited to bring in someone with Franck’s level of expertise and experience cooking in restaurants all around the world,” said Two Roads Hospitality Vice President of Food and Beverage Landy Labadie. “His attention to detail, creativity and passion for high-quality local ingredients coupled with his French culinary techniques complement L’Auberge de Sedona’s two distinctive creekside dining experiences.”
