Horseshoe Bay (Texas) Resort announced the promotion of Gilbert Moore to the position of Executive Chef. He will be responsible for overseeing seven dining facilities, catering for meetings and special events ranging in size from 10 to 1000, in-room dining, and the resort’s culinary team of 36.
Gilbert joined Horseshoe Bay Resort in September 2008 as Yacht Club senior sous chef and was promoted to executive sous chef in May 2010. Gilbert also served on the team that opened the restaurant and banquet operations at Horseshoe Bay Resort Marriott in 2005.
Horseshoe Bay Resort also appointed Gerard Hayes as Assistant General Manager and Director of F&B. A member of the executive team, he will be responsible for overseeing the on-site Marriott hotel, as well as operations of the resort’s seven dining facilities, catering for meetings and special events, and in-room dining.
Gerard joins Horseshoe Bay Resort from The AT&T Hotel and Conference Center at the University of Texas, Austin, where he was director of food & beverage.
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