Rosewood Miramar Beach Announces New Appointments to Food and Beverage Team

Rosewood Miramar Beach, Southern California’s most luxurious oceanfront resort, is pleased to announce the appointment of Yannick Augy as director of food & beverage. In this role, Yannick is responsible for the overall operation and direction of the resort’s food and beverage programs and its distinct dining venues and bars. He also plays a pivotal role in ensuring the resort’s culinary and beverage programs continue to set the standard for exceptional service and experiences. 

 Yannick comes to Rosewood Miramar Beach with more than twenty years of experience in the hospitality industry, working at top hotels and restaurant groups throughout the United States and Europe. Most recently, Yannick served as director of food & beverage at Virgin Hotels Dallas, where he was responsible for the entire food and beverage division of the four-star property. Prior to this role, Yannick held positions at Hakkasan Group in Las Vegas including director of learning & development and restaurant operations US, as well as previous roles with MGM Grand Hotel & Casino. In addition to his new role at the resort, Yannick also sits as the food & beverage chair on Forbes Travel Guide’s Standards Advisory Committee, advising and recommending global service standards related to restaurants and ensure they remain relevant and geographically applicable to the demands of today’s luxury travelers.

 “It is with great pleasure we welcome Yannick to Rosewood Miramar Beach,” said Rick Fidel, resort manager of Rosewood Miramar Beach. “He joins the team in a key moment, as the resort recently opened its newest restaurant – The Revere Room – and continues to bolster itself as a premier culinary destination. With Yannick’s extensive experience in the food and beverage, and hospitality industry we are confident he will be a valuable addition to our food and beverage team.”

Yannick was born and raised near Sancerre in the Loire Valley of France. He holds a bachelor’s degree in Culinary Genius and Arts from the Culinary School Jacques Cœur in Bourges, France and he also studied hospitality management and tourism accounting at the University of Angers.


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