Santa Barbara South Coast Chamber Magazine 2022-2023 - 57
BE A MEMORY MAKER
BE A WHISK-TAKER
As the Director of Housekeeping
and Laundry, Jose Yupanqui's
day is never the same as he and
the team at the Ritz-Carlton
Bacara help their guests create
unforgettable memories. Jose
loves to serve others and bring a
smile to their faces, whether it's
the hotel's visitors or his talented
co-workers.
Jose's journey started at the JW
Marriott in Lima, Peru, where he served as a house attendant, polishing
the marble and shampooing the carpet to make a stunning
impression on the guests as they arrived. From there, he was offered
other positions at different hotels requiring additional training with
more responsibility. He worked in maintenance, restorations, and
eventually housekeeping, where his skills earned him several promotions
and taught him to be a better leader and person. He hopes to
eventually become the General Manager of a hotel property.
Jose believes his dream can come to fruition one day because the
hospitality industry is a place where everyone can contribute and
thrive, regardless of their background, ethnicity, religion, or social
status. It's a place for everyone to call home.
"
In the hospitality industry, you
have the opportunity to create
amazing experiences for people
to connect through the breaking
of bread and being together at
the table. "
BOBBY DOMMEYER
Front of House Manager at La Paloma Restaurant
2 0 2 3 EDITION 57
Emilie Sandven grew up alongside her mother and grandmother
in the kitchen, whetting her appetite for cooking. But it was a high
school culinary arts class that stirred up her dream of becoming a
pastry chef. She started hostessing in a hotel restaurant to get her
foot in the door, and from there, she moved into the pastry department,
where she rose from a seasonal apprentice to supervisor.
The food and beverage sector offers a broad menu of specialties,
and Emilie took advantage of each opportunity to grow along the
way. She worked at several other hotels and restaurants and then
moved to bakeries. In each position, she expanded her knowledge in
a unique facet of food, from making composed desserts and working
with chocolate, to preparing banquets and managing operations,
to learning about baking bread and creating pastries.
As the Executive Chef of the Helena Avenue Bakery, she finds herself
excited about going to work every day and appreciates the opportunity
to be active, focused, analytical, and creative all at once. The
tight-knit community within the industry provides continual encouragement
and support for the hard work, and when you meet and
make friends there, they are friends for life.
Santa Barbara South Coast Chamber Magazine 2022-2023
Table of Contents for the Digital Edition of Santa Barbara South Coast Chamber Magazine 2022-2023
Contents
Santa Barbara South Coast Chamber Magazine 2022-2023 - Cover1
Santa Barbara South Coast Chamber Magazine 2022-2023 - Cover2
Santa Barbara South Coast Chamber Magazine 2022-2023 - Contents
Santa Barbara South Coast Chamber Magazine 2022-2023 - 4
Santa Barbara South Coast Chamber Magazine 2022-2023 - 5
Santa Barbara South Coast Chamber Magazine 2022-2023 - 6
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Santa Barbara South Coast Chamber Magazine 2022-2023 - Cover3
Santa Barbara South Coast Chamber Magazine 2022-2023 - Cover4
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