We have recently hired a new director of Food & Beverage at Tempe Mission Palms last month, Colin Walsh. With an extensive background in hospitality, we are extremely excited to have Colin as part of our team. I had the chance to ask Colin a few questions for all of us to get to know him better.
TMPH: Tell us about your previous experience in hospitality?
CW: I was the F&B director at Rosewood Hotels, Mansion on Turtle Creek in Dallas. I also spent three years as the manager at Mary Elaine’s at The Phoenician & have also served in numerous restaurant positions as sommelier, captain, bartender, and waiter.
TMPH: After living in Texas, why did you want to come back to Arizona?
CW: We wanted to reintroduce my daughter Sofia, 12 years, to the family. My wife, Paula has an extended family here, as a native. Also, I like it much better here than Texas!
TMPH: What are you most excited about working at TMPH?
CW: I wanted to expand my F&B experience operating a large group oriented facility. Plus, it’s always fun to join a property and help add to its success and growth.
TMPH: What is your favorite dish to make when cooking at home?
CW: My wife Paula does the cooking - she is a fantastic Greek cook. I’m pretty good on the grill though!