Peter Lahr
Touchstone Virtuoso

Peter spent nine years at the Phoenician Resort in Scottsdale, Arizona. As Director of Restaurants, he took one of their upscale restaurants to a five star and five diamond rating, or what is known as a “twenty star” restaurant. The Phoenician Resort’s restaurant collection was considered one of the best in the world by Conde Nast, Food and Wine, Travel and Leisure, and Wine Spectator. Peter launched food and beverage operations for new Luxury Collection hotels to include locations in Aspen, Hawaii, and Manhattan – all formerly Ritz Carltons.

After the Phoenician, Peter was transferred by Starwood to the Sheraton El Conquistador as Director of Operations. Under Peter’s direction, the El Conquistador achieved the number one JP Power rating for quality and service for all Sheraton hotels worldwide. Peter served as a regional food and beverage director and director of procurement. Peter also worked on a company initiative to develop Resort Destination Service Programs, which had immense impact on improving convention service guest quality ratings.

Peter was recruited by The Atlantis Resort in the Bahamas and spent 13 years there as Vice President of Food and Beverage. Atlantis became famous for its Celebrity Chef Restaurants, High Profile Entertainment and Guests, Best in Class Events and Incentive Programs, and 70 acres of outdoor entertainment and activities that made the resort the playground of the Caribbean – if not the world. Peter launched the food and beverage program at Atlantis Dubai, and oversaw the Food and Beverage Program for the Grand Opening of the 2 billion dollar Cove and Reef expansion at Atlantis Bahamas. Peter also worked with high profile casino guests to provide Caribbean Destination Services as a key differentiator against Las Vegas high profile casinos.

Peter’s background has brought Source 360 five star service, the best connections in entertainment and speakers, a portfolio of dynamic audio visual and stage production providers, Celebrity Chef and Wine Maker relationships for unforgettable dining experiences and fund raising events, savvy regarding price negotiation and oversight of vendors, and some of the best creative minds in the business to design events all over the world.