The Canadian Centre for Ethics & Corporate Policy presents a panel on ‘Ethical Issues in Tourism and Hospitality During the Pandemic.’
New faces at three Marriott Hotels
MISSISSAUGA — Marriott Hotels of Canda have announced three new appointments at The Sheraton Centre Toronto Hotel, The Sheraton Gateway Hotel and The Westin Ottawa.
Centre Toronto Hotel has appointed a new hotel manager, Shane Downey. Downey joins The Sheraton
Centre from The Marriott Marquis in Doha, Qatar where he has been the director
of food and beverage since October 2012. During his time in Qatar he was
responsible for the entire food and beverage operation, including culinary, events and 11 of Qatar’s top performing restaurants and bars. He brings a vast amount of operations experience in all disciplines to the team;
he has held many senior roles globally spanning over 15 years. He has worked on
3 Continents during his time in hospitality that include Europe, The Middle
East and North America.
Gateway Hotel has named Douglas Brennan as new general manager. Beginning this month, Brennan will be the general manager at the Sheraton Gateway Hotel in
Toronto International Airport. He was previously general manager of the Sheraton Sanya Haitang Bay Resort, Hainan Island China.
Brennan joined Starwood in 2009 and moved to Asia Pacific where he spent most of his
career opening resorts in Southern China. He is a Canadian who
is originally from Prince Edward Island. After earning his Bachelor’s degree
from the University of New Brunswick, he began his hospitality career as an
Activity Director at the Oakville Club Ltd. He completed his Masters of
Management, International from the University of Phoenix, Arizona in 2006.
Geoffrey Morden has joined The Westin Ottawa as executive chef. With 18 years of experience working with culinary teams at Fairmont properties
and 14 years of experience as an executive chef, Morden was also part of the
opening team for one of Ottawa’s largest kitchens at Shaw Centre. In his
position as executive chef. He will be leading the culinary team in
providing 350,000 banquet and catering covers per year throughout The Westin
Ottawa’s 47,200 square feet of meeting space, as well at the hotel’s 24-Hour
Room Service. Morden’s experiences
have helped him develop leadership and culinary skills, through the management
of multi-outlet hotels and large volume catering operations.