Westerly, RI – September 23 2021 – Weekapaug Inn, one of Rhode Island’s top luxury hotels, announced today the appointment of two new members of its leadership team – Mr. Conny Andersson has been named General Manager and Mr. Andrew Brooks has been appointed Executive Chef. These two new leaders will enhance the Weekapaug Inn guest experience and the resort’s reputation as a leading New England culinary destination.
Conny Andersson, Weekapaug Inn General Manager
Andersson brings more than 40 years of hospitality and culinary leadership to his new role as General Manager at Weekapaug Inn. His biography reads like a world tour, with positions throughout Asia, from Vietnam and Malaysia to the Kingdom of Bhutan. Most recently, he served as General Manager of Six Senses Kaplankaya, Turkey, where he oversaw a 141-room resort, five restaurants, and the largest spa facility in Europe. Previously, he held various executive chef roles for the Six Senses brand and leadership positions with El Dorado Golf & Beach Club, MGM Grand and Four Seasons properties around the world. His broad range of culinary experiences has also included cooking on the Oprah Winfrey show and fundraising for some of the world’s most critical needs including co-authoring a cookbook with Morgan Freeman, and other fundraising projects with Chefs Across America with Eric Ripert, Wolfgang Puck and Todd English.
Andrew Brooks, Executive Chef
A former member of the Weekapaug Inn culinary staff, Brooks returns to the property after seven years of working in leading restaurants and resorts in Rhode Island and Florida. He joins Weekapaug Inn as Executive Chef following his most recent position as Executive Sous Chef at Ocean House. He previously served as Chef De Cuisine at The Ritz-Carlton, Amelia Island, where he was instrumental in the success of four of the resort’s dining outlets. Other past experience includes culinary leadership positions at Omni Amelia Island Plantation Resort. He is a graduate of Johnson & Wales University.
The Forbes Five Star hotel is a member of the Ocean House Collection (OHC), New England’s leading luxury hospitality brand. Located on the Rhode Island shoreline overlooking Quonochontaug Pond and the Atlantic Ocean just beyond, Weekapaug Inn offers quintessentially New England accommodations, inspired amenities and resort activities, and farm-to-table dining utilizing the finest and freshest locally sourced ingredients.
“We are delighted to welcome Conny to Weekapaug Inn, and warmly welcome Andrew back,” said Dant Hirsch, President & Managing Director, Ocean House Collection. “They both bring exceptional leadership experience and a passion for hospitality excellence. Together, they will elevate our food and beverage offerings and further define Weekapaug Inn as a top culinary destination in New England and in North America,” said Hirsch.
