Boca Raton Resort & Club Names Director of Restaurants and Bars
Boca Raton Resort & Club, A Waldorf Astoria Resort, has named Patrick Morey its Director of Restaurants & Bars. Waldorf Astoria Hotels & Resorts’ tradition of innovative culinary excellence showcases cuisine inspired by each destination.
Located in South Florida, an epic melting pot of cultures, Boca Resort offers vast diversity among its cuisine, from American bistro and sushi to seafood and Mediterranean. Morey will ensure all are standalone successes as the director of restaurants & bars, a newly created position which reflects the resort’s commitment to offering modern culinary experiences for its guests. In the position, Morey is responsible for maintaining high standards of food and beverage quality and service in the resort’s restaurants, bars and in-room dining offerings while delivering outstanding True Waldorf Service to each guest.
“Patrick was the clear choice to take over the Boca Resort’s restaurants and bars because he has dedicated his career to the restaurant business not the hotel industry,” says Rick Hayduk, president of Boca Raton Resort & Club. “We strive to give our hotel guests a dining experience commensurate with the best restaurants in the country not just those within hotels.”
“Having grown up in South Florida, the opportunity to work at this iconic resort has been a dream,” says Morey. “To propel the resort into the modern era and make sure that the resort’s ten restaurants and bars continue to evolve, menus will be reviewed and updated on a regular basis and each venue will have its own distinct personality.”
Morey’s career in the restaurant industry spans 30 years. Before joining the team at Boca Raton Resort & Club, he worked as director of operations at Weston Restaurant Group, overseeing a diverse portfolio of eateries, and Rare Las Olas before joining a privately held national restaurant company as a regional manager. An oenophile by nature, Morey holds an Advanced Diplomas (Level III) from The Court of Master Sommeliers and has spent time as Cellarmaster to a private wine collector. There he directed the design and construction of a 4,500 square foot partially subterranean wine storage and entertainment facility totaling nearly 50,000 bottles. Morey graduated with a business degree from Georgetown University in just two and a half years while working in Washington D.C. restaurants.