Chief Operating Officer
Ralf Brabandt, originally from Dresden, Germany, embarked on his hospitality career at a young age of thirteen with an internship that involved dishwashing and serving his first plates to guests. This early exposure ignited a passion for the hotel industry within him.
He pursued his education at the Hotel Management School in Dresden and gained recognition while working at the Hilton Dresden. Seeking further opportunities, Ralf decided to broaden his training in the United States and obtained a J1 visa in 1998 to join the Hilton Anaheim. Little did he know that what was initially intended to be an eighteen-month journey would extend to over twenty years.
In 2005, after obtaining his Green Card, Ralf’s wanderlust continued, leading him to accept promotions at Hilton Hotels in San Diego and San Francisco before transitioning into the luxury segment. His eye-opening experience came at the Grand Wailea, a remarkable property exuding an infectious “Aloha” spirit. Ralf’s passion for luxury eventually led to his promotion as the Director of Food and Beverage (F&B) at the Wigwam Resort in Arizona, followed by his involvement in the opening of the prestigious St. Regis Deer Valley Resort in Park City, Utah.
The process of opening a ski-in/ski-out resort left a lasting impression on him, emphasizing the significance of teamwork and collective effort in realizing a dream. This experience inspired him to adopt the slogan “One Team One Dream,” which he fervently recites.
After a stint at the luxury boutique resort L’Auberge Del Mar, Ralf established himself at the Hilton Portland, where he held the position of Director of F&B for six years. In 2014, he spearheaded the strategic design and development of the hotel’s new restaurant concepts, “HopCity Tavern” and “Market,” which opened in February 2015.
In 2017, Ralf took the lead in conceptualizing and opening the “Jackrabbit” restaurant at the newly launched “Duniway Hotel,” overseeing the transition team.
During his personal time, Ralf enjoys exploring the outdoors and discovering the local food scene with his wife and two children.