Born and raised in Switzerland, Rene built his career on the precision, discipline, and consistency that define European hospitality.
He began his journey at a Swiss Culinary Academy, training in several five-star hotels in Switzerland and the Netherlands, where he developed a deep understanding of classical techniques, luxury service, and high-volume, high-expectation environments. He later earned a Swiss Professional Degree in Hotel & Gastronomy from Hotelfach Schule Thun, broadening his expertise beyond the kitchen into hotel operations, finance, and leadership.
Rene moved to the United States to join the iconic Casa Monica Hotel in St. Augustine, Florida, where he served as Executive Chef & Culinary Director. There, he launched the celebrated restaurant 95 Cordova, known for its “New World Eclectic Cuisine.” Under his leadership, the restaurant earned national recognition and led to an invitation to cook at the James Beard House in New York—one of the defining honors of his culinary career.
He then joined The Kessler Collection, where over more than a decade he progressed into corporate culinary and Food & Beverage leadership roles, overseeing multiple luxury hotels and resorts, restaurant and bar concepts, lounges, and banquet operations across the portfolio.
During this time, Rene:
- Supported the conversion of several properties into Marriott Autograph Collection hotels
- Oversaw 30+ F&B outlets and complex banquet operations
- Helped drive $70M+ in annual Food & Beverage revenue
- Built teams, systems, and standards aligned with AAA Four Diamond and Forbes Travel Guide expectations
Rene has also held senior leadership roles with brands such as JW Marriott, Grand Bohemian Hotels, Westin, and The Alfond Inn in Winter Park, Florida, where he served in AGM / Hotel Manager–level leadership, bridging Rooms, F&B, and overall guest experience.
What Rene Brings to Every Engagement
Today, through RBN Concept, Rene partners with hotel owners, management companies, and property-level leaders to:
- Stabilize and elevate Food & Beverage operations
- Improve P&L performance through smarter menu engineering, purchasing, and labor management
- Guide teams through leadership transitions, openings, and repositions
- Implement standards, SOPs, and training aligned with high-end service expectations
- Create a culture of accountability, pride, and guest-focused service
Rene is not a “slide deck” consultant. He is on the floor, in the kitchen, and in the numbers—coaching teams, refining systems, and leaving behind tools that sustain performance long after the engagement ends.