Gus Armijos is a thirty-one year veteran of the Hospitality Industry, and during the length of his successful career, he has directed and participated in the opening of nineteen restaurants/bars of different concepts and brands.

Having his beginnings in the back-of-the-house at The Fontainebleau Hotel after obtaining an Associates’s degree in Culinary, he started his management positions as a Banquet Chef Hyatt Regency Chicago.

He later was promoted to the Executive Chef position at the Hyatt Regency O’Hare. Moved to New York City and after servicing as Executive Chef for three years at the Inter-Continental New-York Barclay, he was appointed to the position of Director Food and Beverage.

During his career, Gus Armijos has held positions of Director of Food and Beverage for hotel companies such as Hyatt Hotels Corporation, Hilton Hotels Corporation, Inter-Continental Hotel Company, and Omni Hotels and Resorts. He was appointed to the position of Area Director of Food and Beverage for the Southern Region while serving as Director of Food and Beverage for The Hilton Orlando Lake Buena Vista at Disney.

After three years at Disney, he accepted the position of Director of Food and Beverage at the Omni Atlanta Hotel at CNN Center. This hotel is the largest hotel of the Omni Corporation (1,059 rooms and suites with 120,000 sq. ft. of Banquet/Convention space). Gus worked at the Omni at CNN seven and a half years.

During this tenure, in 2010-2011, he was awarded the distinction
“The DIRECTOR of FOOD and BEVERAGE of the YEAR” Omni Corporation.

In 2011 he was promoted to Regional Director of Food and Beverage for Eastern Region position in which he was instrumental in the development and implementation of the opening of three Bob Steak & Chop House
and the “Art of Breakfast” initiative throughout the Company.

At his last post, Mr. Armijos was serving as VP of Food and Beverage for Hilton Subsidiaries LLC, and he was solely responsible for the F&B operations of five hotels with seven restaurants and five bars in the Southern Florida area.

Gus Armijos holds a Bachelor’s degree in Business Administration, University of Chicago Booth School of Business, Advanced Studies in Catering and Institutional Feeding, Culinary Institute of America and Certifications as Certified Hotel Administrator (CHA) and Certified Food and Beverage Executive (CFBE) both from the American Hotel & Lodging Educational Institute.