Ted Peters has been promoted to senior vice president of beverage & food at Remington Hospitality. With 16 years as a key member of the firm’s growing team, Peters has spearheaded B&F efforts over the past two years, leading to substantial growth across Remington’s properties, according to the company.
“We’re thrilled to announce Ted Peters’ promotion to senior vice president of beverage & food,” said Sloan Dean, CEO, Remington Hospitality. “Ted’s dedication and leadership, particularly in driving our unique B&F initiatives to new heights, have been instrumental in our company’s growth. We look forward to seeing his continued impact in this new role.”
In his new role, he will continue to drive innovation and excellence, further advancing Remington Hospitality’s B&F strategy.
Peters’ resume includes establishments such as The Ritz-Carlton Hotels in Boston and Amelia Island and Rosewood Mansion on Turtle Creek in Dallas. In Europe, he spent time cooking at the iconic Savoy Hotel in London and Auberge de l’Abbaye in Beaumont En Auge, France.
Bringing his expertise to Remington Hospitality, Peters served a dual role as VP of culinary and executive chef at the Azurea at One Ocean Resort & Spa, creating and nurturing multiple high-end restaurants within Remington’s portfolio before his promotion to regional food and beverage director, overseeing the Southeast and Midwest regions of the U.S. He was then promoted to VP of B&F in 2022.
“I look forward to continuing the work I’ve accomplished with Remington over the last 16 years,” said Peters. “I’m thankful for the opportunity to collaborate with some of the top culinary recruits in the U.S. and mentor various B&F teams throughout our growing portfolio. The culinary side of hospitality and the relationships it fosters inspire me every day.”
