Royal Palms Resort and Spa welcomed two new additions to the executive team with the appointment of Carlos Morales as general manager and Alex Robinson as executive chef.
Steeped in nearly 100 years of history, romance and elegance, Royal Palms is part of The Unbound Collection by Hyatt brand and recently underwent a nearly $4 million redesign of the property that boasts 119 guest rooms, celebrated legacy restaurant, T. Cook’s and the Alvadora Spa.
As the newly appointed general manager of the resort, Morales has been part of the Hyatt team for more than 20 years and recently relocated from Hyatt Centric Key West in Florida where he served as the general manager. Prior to Key West, Morales was opening hotel manager of Grand Hyatt Playa Del Carmen in Mexico, and was director of food and beverage at Hyatt Regency Scottsdale Resort and Spa.
Alex Robinson has taken the lead of all culinary operations for the resort, including T. Cook’s, with his new role as executive chef.
This will be Chef Robinson’s seventh luxury-brand hotel position throughout his nearly 18-year career. He previously worked for The Ritz-Carlton, Laguna Niguel in Southern California as the executive sous chef overseeing multiple outlets as well as servicing 80,000 square feet of meeting and event space.
Robinson has also worked on the culinary teams at Four Seasons Resort Scottsdale at Troon North, Four Season Resort Jackson Hole, opening team member Four Seasons Hotel Denver, The Ritz-Carlton Chicago and Four Seasons Hotel Boston. Chef Robinson is a graduate from Le Cordon Bleu Scottsdale with an Associate’s Degree in Culinary Arts.
Royal Palms Resort and Spa is a member of Historic Hotels of America and is designed around the around the original 1930s historic private mansion. The property, located at the foot of Camelback Mountain, features 119 guest rooms and more than 20,000 square feet of meeting space.
Information based off a news release from Royal Palms Resort and Spa.