The Don CeSar, Florida’s iconic “Pink Palace,” announced the appointment of Carlos Cepero as director of food & beverage.

In his position, Cepero is responsible for overseeing the entire operation of The Don CeSar’s six restaurants and lounges, including the award-winning Maritana Grille, in addition to banquets and the culinary program of the 277-room historic hotel, its 38,000 square feet of indoor and outdoor event space, and sister property Beach House Suites by The Don CeSar.

“Carlos has an extensive track record of success in managing multi-unit operations at large-scale hotels and resorts, specifically in the South Florida market,” said James Gross, interim general manager of The Don CeSar. “His strategic leadership, fresh perspective and high-quality service standards are sure to be an asset in creating unforgettable culinary moments for our guests. We proudly welcome Carlos to our family.”

Cepero brings with him over 15 years of experience in high-volume food & beverage operations at distinguished properties – from the 1,606-key, five-star Hilton Anatole in Dallas where he most recently served as assistant director, food & beverage to his time as director, banquet operations of Fairmont Banff Springs, a National Historic Site of Canada and UNESCO World Heritage Site with over 79,000 square feet of banquet space.

He has also held senior food & beverage management positions at several South Florida hotels and resorts including Turnberry Isle Miami, The Ritz-Carlton, South Beach and Four Seasons Hotel Miami. Cepero is a graduate of Florida International University in Miami, where he received his bachelor’s degree in hospitality management with a specialization in food & beverage.

He joins the existing culinary talent at The Don CeSar including Executive Chef Mike Molloy, who is responsible for maintaining and elevating the property’s culinary vision, as well as Emily Ferrari, who has held the role of Chef de Cuisine of Maritana Grille since January 2018.