Brent Baudier joins Expotel Hospitality  

Hotel owner, developer and manager Expotel Hospitality has named Brent Baudier VP, food & beverage and hospitality.

A seasoned hospitality executive, Baudier has more than 20 years of executive-level experience in the hospitality industry including resorts, private clubs and restaurants.

During that time, he served both the PGA Tour and the PGA of America with increasing levels of responsibility focused on the operations of their respective portfolio of properties. After stewarding the F&B renovation and rebranding efforts for the PGA Tour’s flagship resort, TPC Sawgrass, Baudier was promoted to the role of senior director, food & beverage for the PGA Tour’s resort destination properties in North America. There, he focused on strategic and operational F&B management, rebranding efforts, concept development and tournament operations for the PGA Tour’s TPC Network.

Most recently, Baudier had served as the PGA of America’s golf properties F&B expert. In doing so, he led the renovation and rebranding efforts of the PGA’s portfolio of properties, most notably the PGA of America’s 350-acre flagship resort in South Florida. He was tasked with developing multiple F&B concepts and restoring the facility and its hospitality experience to levels commensurate with the PGA brand, according to the company.  In addition, he has utilized his skillset as an independent consultant for many resorts, restaurants and clubs nationwide. In doing so, he has developed concepts and outlets for said facilities during their development and renovation projects.

Mike Nixon, president/chief development officer, Expotel, said, “Brent’s experience is unmatched, and in his role as VP, F&B and hospitality, he will spearhead our plans to integrate F&B with the larger ‘hospitality’ experience that brings our properties to life and keeps them thriving.”

Baudier said,  “I am confident we can take our F&B platform to the next level and ensure that each of our properties maximizes the value of its F&B assets and resources and makes them an integral piece of the hospitality experience for our guests and also team members.”