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| New Director of Catering Toby B. Lent |
From our friends at the The Hay-Adams Hotel...
The Hay-Adams Vice President & General Manager Hans Bruland is pleased to announce the appointment of Toby Lent as the new director of catering for the award-winning historic hotel. Lent brings 24 years of experience to the position having worked at distinguished hotels on both coasts including Connecticut, California and Hawaii. Most recently, Lent served as the director of catering and private events at the Peninsula Beverly Hills, before accepting the appointment in the nation's capital. Prior to joining the Peninsula, he served in a director-level role at the St. Regis Princeville in Hawaii, responsible for the annual catering and banquets operations.
A native from Coudersport, Pennsylvania, Lent graduated in 1993 from the esteemed Johnson & Wales University in Providence, Rhode Island with degrees in Hotel/Restaurant Management and Hospitality Sales and Meeting Management. Shortly after graduation, he began his career at the Sheraton Stanton Hotel in Stamford, Connecticut.
In 1997, Lent moved west and joined Sheraton Universal Hotel, Universal City, California before another career move in May 2000 to a luxury boutique hotel, The Portofino Hotel and Marina, Redondo Beach, California. As the catering manager, Lent consistently exceeded annual sales goals and was promoted to conference services director and next to the director of catering and conference services. After eight years with this property and numerous recognitions for his managerial work, he joined ETC Hotels as director of catering and conference services for both Hotel Casa Del Mar and Shutters on the Beach in March 2008.
Lent's next promotion took him to Hawaii in April 2013 as the St. Regis Princeville Resort named him director of catering and event management. Here he garnered awards including the Starwood Global Incentive Trip Winner 2013, with nominations for Starwood 2013 Catering and Event Management Leader of the Year. Lent was next tapped by the Peninsula Beverly Hills in California to be the director of catering and private events in September 2014 for this prestigious 195-room property with 7,500 square-feet of event space before accepting his new position at The Hay-Adams.
The award-winning Hay-Adams is located at 800 16th Street, NW, Washington DC, 20006, across Lafayette Square from the White House. It offers guests Washington's most prestigious address with views overlooking the White House, Lafayette Square and St. John's Church, the "Church of the Presidents." The hotel is just minutes from the Smithsonian Museums, the Washington Monument, the Capitol Building, the Mall, as well as convenient to Metro stations and the convention center. For reservations or more information, please call (202) 638-6600 or visit their website at www.hayadams.com.
Lent's next promotion took him to Hawaii in April 2013 as the St. Regis Princeville Resort named him director of catering and event management. Here he garnered awards including the Starwood Global Incentive Trip Winner 2013, with nominations for Starwood 2013 Catering and Event Management Leader of the Year. Lent was next tapped by the Peninsula Beverly Hills in California to be the director of catering and private events in September 2014 for this prestigious 195-room property with 7,500 square-feet of event space before accepting his new position at The Hay-Adams.
The award-winning Hay-Adams is located at 800 16th Street, NW, Washington DC, 20006, across Lafayette Square from the White House. It offers guests Washington's most prestigious address with views overlooking the White House, Lafayette Square and St. John's Church, the "Church of the Presidents." The hotel is just minutes from the Smithsonian Museums, the Washington Monument, the Capitol Building, the Mall, as well as convenient to Metro stations and the convention center. For reservations or more information, please call (202) 638-6600 or visit their website at www.hayadams.com.
