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All Team Members

“A combination of creativity and business acumen is the key to successful food and beverage operations. Having worked internationally with a diverse clientele and staff, I have the experience and skills to successfully design and manage F&B set-up and functionality in all types of properties.”

Jeffrey G. Weiss brings 20 years of professional experience to Sunago Advisory Group. He held various culinary management positions in award-winning hotels in the United States and Europe.

Most recently, he served as Executive Chef at Stoweflake Mountain Resort and Spa, Stowe, VT, designing and overseeing the construction of new banquet and restaurant kitchens and the hiring and training of staff on all new menus. He worked at the Ritz Carlton Hotel Company at its Cleveland, Atlanta and Palm Beach properties. During his tenure he oversaw the restructuring of food and beverage concepts, assisted in the design of new restaurants and menus, spearheaded employee training and developed an off-site catering program and an on-premise bakery. As Sous Chef at TopNotch Resort and Spa in Stowe, VT, Jeff assisted with the development of the resort’s spa cuisine. His European training took place in Stockholm, where he opened Matpalatset Restaurant and served as Commis Chef at Clas Pa Hornet Restaurant.

Jeff is a graduate of Johnson and Wales University, where he received is Associates of Science – Culinary Arts degree. During his time at Ritz Carlton, Weiss was QSP (Quality Selection Process) Certified, obtaining expertise in hiring and employee management practices.

• Achieved AAA 4-Diamond Rating in the dining room of Stoweflake Mountain Resort and Spa.
  
  
• Stoweflake Mountain Resort and Spa received the Pinnacle Award from “Successful Meetings” magazine. 
  
  
• Served on the Executive Committee when Ritz Carlton Hotel Company received two Malcolm Baldrige National Quality Awards (1990 and 1992).
  
  
• The Dining Room at Ritz Carlton Hotel Cleveland won achieved AAA 4-Diamond and Mobil 4-Star status during his tenure  • “Conde Nast Traveler” rated Ritz Carlton Hotel Cleveland as the 17th Best Hotel in North America during his tenure.
  
  
• Opened the Dining Room at the Ritz Carlton Hotel Palm Beach with Michelin Star Chef Yves Garnier.
  
  
• Managed large-scale banquets, serving up to 3,600 covers at one event.