Peter Tischmann, newly-installed executive assistant manager of food and beverage at The Ritz-Carlton, Grand Cayman, caught the hospitality bug early.
“My dad was in the business, too, and had great opportunities to travel and stay in hotels throughout the world. In fact, he tried to push me out of the business by telling me it was incredibly hard work and very challenging.
“So before I applied to study hospitality he sent me to get some experience in a kitchen. I was age 16 and ended up working 70 to 80 hours, five or six days a week without pay. And I loved it,” Mr. Tischmann said.
After graduating from Cornell Hospitality School, the hospitality high-flyer then spent three years working his way around jobs at the Four Seasons in New York. These included management training, room service and deputy restaurant manager.
Spells at Le Circe in New York and Las Vegas were followed by a stint as assistant general manager at Charlie Palmer Mandalay Bay and three years at the Wynn Las Vegas, which led to two years at the Four Seasons, Maui – Mr. Tischmann’s first experience of island life.
“I was there for two years from 2006 to 2008 as assistant director of food and beverages, during which we renovated all rooms and re-branded the restaurant. Then I moved to be director of food and beverage in Miami and on to Chicago Four Seasons for 18 months.
“In March, 2011, I was called by a head hunter agency regarding a position with The Ritz-Carlton here in the Cayman Islands. And of course that opportunity was too good to pass up,” he said.
Strategic vision
His current job enables him to focus on strategic vision as a whole, including products and services that are offered to guests, ensuring the kitchens have the resources they need to take care of guests.
“It can be hands on; meeting clients and getting feedback, thinking about the bigger picture. You make your rounds. It’s about working with your colleagues and moving the product forward, pushing it and staying on the leading edge,” he said.
His father may have tried to steer him away from the long hours and intense days and nights, but the younger Tischmann has a solid handle on what needs to be done and more importantly, the driving force behind his own career choice.
“You have to follow what you truly love, follow your passion. Do not do something just for the sake of it. You will never be happy.
“It is all about passion and energy. Do not settle for anything less than what you want,” he said.
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