Robert Hohmann Email & Phone Number

Growing up in the apartment above my mother’s restaurant in New Jersey, I became fascinated by thefast-paced environment of the kitchen at a very young age. It should be no surprise then that myfascination led me to some of the most established hotels in New York City, where I’m proud to haveworked with and led teams that share my passion for food and hospitality, most recently at Sofitel NewYork. With more than 20 years of experience in the industry, one thing has never changed— is building and leading a team that is committed to woking with fresh, high-quality ingredients, with a focus on those that are local, organic and sustainable. It’s a commitment I’m thankful Accor not only understands, but supports andencourages each and every day.

Listed skills include Chef, Menu Development, Sanitation, Banquets, and 32 others.