Kimpton Hotels & Restaurants has assigned overall responsibility for its 80 one-of-a-kind restaurants and bars to Scott Gingerich, who formerly oversaw the food and beverage operations of the company’s western region.
As SVP of restaurants and bars, Gingerich will work with the executive chefs of Kimpton’s boutique-style hotels and regional F&B vice presidents to boost the top and bottom lines, the company said.
Before joining Kimpton in 2015, Gingerich worked for such upscale restaurant groups as Hakkasan Hospitality, Tao Group and China Grill Management.
Kimpton, founded by San Francisco restaurateur and innkeeper Bill Kimpton in 1981, has traditionally sought to make its restaurants local hot spots rather than merely amenities for guests. It was also a pioneer of boutique hotels—relatively small and often offbeat properties with unique designs and themes. Its restaurants have included Postrio, the San Francisco hot spot that was run as a collaboration with Wolfgang Puck.
Ian Schrager, a well-known operator of boutique hotels in New York City, once remarked that Kimpton Hotels was "primarily focused on food and beverage, with rooms on top.''
Kimpton was acquired by InterContinental Hotels Group in January 2015 for $433 million, with the goal of accelerating expansion.
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