General Manager, The Westin Grand, Vancouver
Pradeep Puri is a veteran of the hotel industry with more than 38 years of hotel operations experience at properties across Canada. This marks Pradeep’s return to The Westin Grand and Starwood Hotels & Resorts, having previously held the position of General Manager at the same hotel from 2004 – 2005.
Most recently he held the position of Director of Special Projects for O’Neill Hotels. In this position he provided leadership and oversight for multiple hotels as they joined the O’Neill portfolio of hotels.
He has served as General Manager at a number of hotels across the country including Pacific Palisades Hotel, Red Deer Lodge and Conference Centre and Hilton Whistler Resort & Spa. He also served contract GM positions at Coast Hotels in Prince George, Victoria and Vancouver. He also held the position of Hotel Manager at The Westin Resort & Spa, Whistler and Director of Operations at The Westin Harbour Castle, Toronto.
“I am very excited to return to Vancouver and to once again lead the team at The Westin Grand, Vancouver,” said Pradeep Puri. “At the Westin our focus is on the well-being of our guests, ensuring they leave feeling better than when they arrived. I look forward to working with our associates as we continue to bring this focus on well-being to life for visitors to city.”
Pradeep earned a Bachelors of Commerce from Delhi University, Master Certificate in the Essentials of Hospitality Management and Certificate in Hotel Real Estate Investments and Asset Management from Cornell. He is a Certified Hospitality Accountant Executive (CHAE).
Q&A with General Manager, Pradeep Puri:
What is your favourite way to unwind and recharge?
Golf and watching movies
What activities do you like to do with your family?
What is your style of travel?
Favourite travel destination?
What can’t you travel without?
Executive Chef, The Westin Grand, Vancouver
The Westin Grand’s Executive Chef Chris Savino is a born and rasied Vancouverite. He earned his Red Seal through the Culinary Arts program at Vancouver Community College. After concluding his education, he honed his skills working at the Plaza 500 Hotel, the Boathouse, and the Riverway Golf Course as Head Chef. With an eclectic perspective and years of experience, he joined The Westin Grand as Executive Chef in May 2013.
Chef Savino prides himself on his passion for sustainability and using fresh, local ingredients. His culinary philosophy is focused on comfort foods with a modern flair. The menu at Hidden Tasting Bar & Social Lounge also reflects Chef Savino’s skilled approach to healthy eating. The dedicated Fitness Menu infuses vibrant flavours into dishes high in nutritional value. He places an emphasis on SuperFoods rich in nutrients and antioxidents.
Chef Savino calls East Vancouver home, where he and his wife enjoy the cultural diversity of restaurants that the area is known for.
Q&A with Chef Chris Savino:
Before working in a kitchen, what other types of jobs have you had?
I worked in garden maintenance and landscaping when I was a kid, then got my first job in a kicthen as a line cook. Since then I’ve never worked outside the kitchen!
How do you like to unwind and recharge after a long day?
I have to say it’s with a fun game on the Xbox. It’s a great way to take your mind off the day. With that being said if my conscience wins I will be at the gym before that.
What do you do to stay active?
My wife and I are on the same softball team. It’s a great way for us to keep active together.
What activities do you do with your family?
We get together with my extended family at least every two weeks for a big dinner.
What local’s secret can you recommend in Vancouver?
The Quarry Rock hike in Deep Cove is beautiful. Don’t forget to reward yourself with a donut from Honey’s after.
What is your favourite travel destination?
I’m all about the sun, so Playa Del Carmen in Mexico is my favourite spot.
What is the next trip you hope to take?
I would love visit Chicago, home to some of the world’s top restaurants.
What travel tip can you share?
Do whatever you can to experience a destination from a local’s perspective.
What is the best part about working in the hotel industry?
Hands down it’s the people you get to meet and work with.
One tool you can’t live without in your kitchen?
Simple. My Miyabi chef’s knife.
What food trends are you interested in?
Molecular gastronomy. I love that it makes the meal more of a show and experience.