Hilton New Orleans Riverside has named Randy Piebes as new director of food and beverage and Sarah Wexler as the new director of events and catering for the 1,622-room property. Piebes and Wexler join the hotel’s new Executive Chef Mark Quitney in leading food and beverage services and building on the success of the hotel’s meetings and events program.
Piebes will manage the food and beverage program for the property as well as banquet and catering for more than 130,000 square feet of meetings and event space. Prior to joining Hilton New Orleans Riverside, Piebes spent four years with Capital Hilton in Washington D.C., where he held the role of director of food and beverage.
Wexler will be responsible for overseeing all catering operations on property including event planning and execution. Wexler brings more than 10 years of event experience with Hilton Worldwide, most recently serving as the complex assistant director of events and catering for Hilton San Francisco Union Square and Parc 55 San Francisco.