• Patrick has experienced a near unparalleled career of prestigious assignments, all of which he is proud and honoured to have been a part of. Among them, he chooses some highlights.

• The Copley Plaza in Boston
• The re-opening of the Hotel Bel Air in Los Angeles
• The Mansion on Turtle Creek in Dallas
• The re-opening of Hotel Hana Maui
• The opening of The Crescent Court Hotel and Spa
• The Regent Hong Kong
• The Regent Bangkok
• The opening of the Regent in New York (now the Four Seasons)
• The opening of the Rajvilas in Jaipur, Udaivilas in Udaipur and Amarvilas in Agra for Oberoi Hotels in India
• The start-up of Rosewood Hotels
• Working with Wolfgang Puck as the Consulting Chef during his tenure at Rosewood Hotels

I have known and worked with Patrick Willis for the past four years. During his tenure with our Company as Corporate Director, Food & Beverage, he has had numerous achievements. His contributions to Food & Beverage have set a new course, not only for us today, but for future generations to follow.

Patrick has raised the Food & Beverage benchmark for our group by introducing new concepts, measurable standards and operational manuals that enable us to compete in the global market place. He implemented the Food & Beverage profit protection plan, cost control measures and revenue enhancement strategies company-wise that are showing results through higher revenues, greater profits and better management systems.

We will miss him.

Ravi Bhoothalingam

President, The Oberoi Group

Patrick is an outstanding Food and Beverage executive. He was engaged as the Hotel Manager of the Regent New York during the pre-opening stage. His thoroughness and his inner drive and energy was contagious. He had the ability to motivate people by combining professional credibility with enthusiasm and a high level of energy. He was also a truly dedicated professional.

Being au courant with new worldwide trends in the industry, through (among others) his assignments at the Regent Hong Kong and Bangkok for our company, he planned and developed the F&B outlets in the Regent NY. Most of those concepts are still present in what is now the Four Seasons NYC. I would recommend this very competent leader and executive.

Bob Burns

President, Regent Hotels and Resorts

Patrick was- during the course of construction, renovation and hotel operations- a most skilled professional with tremendous experience regarding such demands. Focus, passion and commitment were his attributes. Undertaking of the culinary and service standards were at the highest level.

He met our expectations to the fullest, sending a very clear message of our culinary definition. The resort consisted of 350 suites and rooms, two Robert Trent Jones PGA golf courses, a spa, six restaurants and banqueting facilities for up to 1500 guests. He took charge and implemented financial benchmarks that were profitable.

K-H. Zimmerman

The Rafael group engaged Patrick with specific tasks as he was knowledgeable in projects, design and all operational components. A most accomplished professional who understands quality and innovation. His contributions and implementation of procedures provided us with a successful operational culture, processes and a platform for growth and continuity. His expertise and professionalism have earned him the admiration of his subordinates as well as his peers.

Georg R. Rafael

Rafael Group

Patrick was instrumental from the onset in the start-up of Rosewoods Hotels and Resorts. His ability to work within the design process and the various consultants brought on board to do a project was crucial. As Corporate Director of Food and Beverage for the group he planned, opened and oversaw our most prestigious properties. With a keen sense of quality, creative and innovative spirit he made it his mandate to implement the highest standards of Food, Beverage and Service.

He has been instrumental in positioning our Restaurants resulting in worldwide recognition and highly prestigious accolades. His knowledge and abilities are highly regarded throughout our Company.

Bob Zimmer

Hotels of Distinction

Hotels of Distinction