The Vanderbilt, Auberge Resorts Collection announced Jordi Vallѐs Blistin as General Manager.
“It is a pleasure to promote Jordi to General Manager of The Vanderbilt, Auberge Resorts Collection,” said Craig Reid, president and chief executive officer, Auberge Resorts Collection. “His extensive experience with Auberge, drive for excellence and impressive leadership skills make him the perfect individual to usher the hotel into this new era as we prepare to reveal its reimagined look this summer.”
Most recently, Vallѐs was Resort Manager for Chileno Bay Resort, Auberge Resorts Collection, where he oversaw all areas of the property, including the two restaurants, luxury spa, 119 guest rooms and suites, and 82 residences. During his time at the Los Cabos resort, he played a key role in helping the resort obtain a Forbes five-star rating. Prior to his time with Auberge Resorts Collection, Vallѐs held leadership positions at luxury hotels and resorts worldwide, including COMO Parrot Cay in Turks and Caicos, The Ritz Carlton Hotel Company and St. Regis Hotels.
“I’m thrilled to join the award-winning team at The Vanderbilt, one of the most distinguished luxury getaways in New England,” said Vallѐs. “I look forward to welcoming guests and locals to a unique experience that is unlike anything else available in Newport or on the East Coast. The property’s reimagination will be an exciting next chapter in the mansion’s legacy, featuring one-of-a-kind guest experiences and exceptional culinary and cocktail programming inspired by the destination.”
Born and raised in Barcelona, Spain, Vallѐs knew from a young age that food and hospitality would be a part of his life. He enjoyed cooking and discovering new recipes which ultimately inspired him to continue down the path of culinary training by receiving a Bachelor’s degree in Hotel Management and Restaurant Administration from St. Ignasi in Barcelona, as well as a certification from the Catalonian Association of Sommeliers. After spending several years learning to be a chef in Asia and Europe, working with 3-Michelin star restaurants, followed by Executive Chef roles at various luxury hotel properties in the U.S., he redirected his focus, discovering a passion for the hospitality industry. This pivotal decision led to his return to school to obtain a certificate from the General Managers Program at Cornell University in New York. A veteran hospitality executive with an impressive leadership track record at luxur\