HOUSTON, Texas

Benchmark named Patrick Berwald vice president of food and beverage.

“It is such a pleasure to welcome Patrick to our company,” said Greg Champion, president and COO of Benchmark. “He brings immense culinary talents, superb food & beverage managerial skills, and stellar academic credentials to his new position with us. We look forward to his active contributions to and participation within our growing leadership team.”

Berwald comes to Benchmark with a distinguished two-decade career of food and beverage leadership. He was previously corporate director of food and beverage for New York-based Loews Hotels, where he was responsible for the overall food and beverage departmental strategy, financial performance, operating inefficiencies, capital projects and concept development throughout the luxury brand portfolio.

Berwald has collaborated with such brands as Thompson Hotels, Hilton and InterContinental Hotels & Resorts, including properties such as the iconic Hollywood Roosevelt Hotel and the storied Willard Hotel in Washington, D.C. In Las Vegas he was part of the opening leadership team for the Paris Hotel & Casino and worked with MGM Resorts International as well as Caesar’s Entertainment.

Berwald received his formal culinary training at the world-renowned Le Cordon Bleu in Paris, France. He earned his Bachelor of Science degree in Hospitality Administration at the University of Nevada, Las Vegas, and attended Cornell University’s School of Hotel Administration, focusing on Hospitality Finance and Marketing.

Berwald is active within the American Hotel & Restaurant Association and the National Restaurant Association.