Patrick Berwald

Patrick came to Benchmark with a distinguished two-decade career of food and beverage leadership. He was previously corporate director of food and beverage for New York-based Loews Hotels, where he was responsible for the overall food and beverage departmental strategy, financial performance, operating inefficiencies, capital projects and concept development throughout the luxury brand portfolio.

Patrick received his formal culinary training at the world-renowned Le Cordon Bleu in Paris, France. He earned his Bachelor of Science degree in Hospitality Administration at the University of Nevada, Las Vegas, and attended Cornell University’s School of Hotel Administration, focusing on Hospitality Finance and Marketing. Mr. Berwald is active within the American Hotel & Restaurant Association and the National Restaurant Association.