Historic Central Florida Resort Appoints New Food & Beverage Director and Executive Chef
HOWEY-IN-THE-HILLS, FL (July 11, 2024) – Mission Resort + Club, a MMI Hotel Group property, is thrilled to introduce James Pyles, a Central Florida native with over two decades of experience in the food and beverage industry, as its new Food & Beverage Director. With a marked dedication to guest satisfaction and operational excellence, Pyles will oversee the resort’s four culinary outlets in addition to wedding, meeting and special event catering. The resort is also pleased to announce the promotion of former Banquet Chef Charles Anderson to Executive Chef, where he will work to revamp the property’s culinary offerings with exceptional ingredient-driven cuisine.
Originally from Leesburg, FL, Pyles is a seasoned hospitality professional with a career spanning fine dining concepts and large luxury resorts. In his most recent role as Director of Food & Beverage at Hilton Sandestin Beach Resort, he oversaw a $25 million department where he demonstrated his adept leadership in a high-volume setting. He previously served as Managing Partner and General Manager at Maple & Ash in Chicago, an upscale concept ranked as the fourth-highest revenue-generating eatery in the country during his tenure. Pyles’ track record proves a keen ability to drive growth, further demonstrated at renowned properties like South Seas Island Resort and The Don CeSar.
“James’ impressive career in hospitality excites our team, and we have full confidence he will contribute to this era of culinary growth at Mission Resort,” said Cindy Staley, General Manager of Mission Resort + Club. “His innovative approach and strong leadership will be invaluable in enhancing our dining offerings and creating memorable experiences for our guests and members.”
Holding a Bachelor of Business Administration from the University of Florida and a Certified Sommelier accreditation from The Court of Master Sommeliers, Pyles combines academic acumen with hands-on expertise, constituting his holistic, proactive management approach.
Charles Anderson, the resort’s newly appointed Executive Chef, has been working in the culinary space for over 25 years, including in his most recent role as Banquet Chef at the resort. Anderson’s philosophy is rooted in creativity, quality and teamwork, paired with a fierce dedication to staying current with culinary trends. His leadership in the kitchen fosters an environment brimming with collaboration and precision, resulting in a remarkable dining experience for each guest.
“I’m thrilled to grow in my culinary and leadership skills with a team who continues to inspire me,” said Charles Anderson. “Taking on the title of Executive Chef is an incredible opportunity, and I cannot wait to elevate and evolve our resort’s dining offerings, drawing inspiration from seasonal ingredients and local produce.”
