Gabriele Originario has been appointed Director of Operations at SLS Hotel, a Luxury Collection Hotel, Beverly Hills in Los Angeles
Originario will be overseeing the hotel’s 297 renovated rooms and suites in addition to the property's 30,000 square feet of indoor and outdoor banquet and event space, and the hotel's critically acclaimed food and beverage programming, including two Michelin-starred Somni and Michelin Plate recipient The Bazaar by José Andrés.
A native of Rome, Italy, Originario began his career in hospitality as a graduate of Amerigo Vespuci Instituo Alberghiero. In 2002, he followed his heart to San Francisco, California, where he would take on a range of immersive roles across the city's distinguished hospitality landscape. This included years spent as General Manager for Thomas Keller's Bouchon and Gaston Acurio's La Mar as well as captain at Huber Keller's Fleur de Lys, often considered one of the city's first chef-driven restaurants. Originario's passion for food and beverage would eventually lead him to transition into the hotel space, taking on the role of Director of Beverage & Food at the W San Francisco, overseeing operations for the hotel's vibrant culinary venues as well as banquets and catering functions. Prior to joining SLS Beverly Hills, Originario was part of the opening team for Hyatt Place San Francisco, where he served as Assistant General Manager. In his new role, and zipcode, Originario looks forward to immersing himself in LA's flourishing culinary scene. In addition to his love for food and travel, Originario is an avid fashion and fitness enthusiast, two additional interests that will make Los Angeles a natural fit.
