• Q&A: John Schafer, Managing Director, Hyatt Regency Houston

     
    POSTED January 18, 2021
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

John Schafer was recently named the managing director for Hyatt Regency Houston. 

1. What are you looking forward to most in your new role?
I am excited to be back in Texas again in a completely renovated hotel with a great team of experienced colleagues as the economy rebounds and business returns to normal in Houston.

2. How do you think past experiences have prepared you for this role?
In my career with Hyatt I have had the great fortune to work in many large cities and convention hotels to prepare me for this latest opportunity.

3. How did you get into this industry?
My father was in the hotel business so I literally grew up in it. My first job many years ago was washing pots and I have worked in every position in a hotel over the years.

4. What are you hoping to achieve in your new role?
After the complete renovation of our hotel I look forward to reestablishing Hyatt Regency Houston as the city’s premier destination for business travel, corporate meetings and events.

5. What do you enjoy most about the industry? 
I have a genuine passion for hospitality and love that no two days are alike –there is always a new challenge that makes this business new and exciting every day.

Are your Zoom work calls punctuated by the frenzied barking of your dog warning you of the shenanigans of a pesky squirrel? Do you long for the days when dressing up for work does not include choosing between pajamas and sweatpants? Are you tired of your office colleagues referring to you as “mom” or “dad” and refusing to pick up their rooms?

 

Combine two Dallas favorites, stir in one of America’s favorite fresh fruits and what do you get? One tasty cocktail.

Created by a bartender at Sheraton Dallas Hotel’s popular restaurant Open Palette, the Local Apple cocktail is made with whiskey handcrafted by Dallas distillery Herman Marshall.

To make the Local Apple, combine:

— 2 oz. Herman Marshall Whiskey

— 1 oz. egg white

— ¾ oz. lemon juice

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Samantha Sanz was recently named the chef de cuisine for Sanctuary on Camelback Mountain Resort & Spa

1. What are you looking forward to most in your new role?