Anthony Torres has been appointed Vice President of Food and Beverage at Pyramid Global Hospitality in Boston - MA, USA
yramid Global Hospitality, a leading hotel management company with a commitment to excellence, innovation, and operational leadership, announces the appointment of Anthony Torres as vice president of food and beverage. Torres will drive the vision of Pyramid's food and beverage program that provides industry-leading expertise and resources to owners and field operations teams at more than 250 hotels and resorts worldwide.
Pyramid's robust culinary portfolio features an expansive range of experiences, from five-star restaurants to speakeasy-style bars, oceanfront dining, and urban hotspots. Among those are standout destinations recently recognized for exceptional food, drink, and ambience:
- Signature Restaurant at La Cantera Resort & Spa in San Antonio, Texas was recommended in the MICHELIN Guide for 2024 (announced in 2025). The recognition highlights Signature's South Texas influences reflected in a menu that features local ingredients that change with the seasons.
- Delfinos Italian Chophouse at Hammock Beach Golf Resort & Spa in Palm Coast, Florida was honored with a 2025 Wine Spectator Award of Excellence. This marks the third year in a row Wine Spectator has recognized the exceptional wine program at Delfinos, one of nine dining destinations at Hammock Beach.
- Subito at The Lytle Park Autograph Collection Hotel in Cincinnati, Ohio received a 2025 Wine Spectator Award of Excellence, the second consecutive year the Autograph Collection hotel's wine program has been celebrated by the publication.
For decades, Torres has been a global brand and operations leader across luxury and lifestyle hotels and resorts, with expertise at both the property and corporate levels. He arrives at Pyramid from IHG Resorts & Hotels where he led food and beverage operations for Kimpton, InterContinental, Regent, Hotel Indigo and Vignette, supporting nearly 70 properties throughout the Americas and partnering cross-functionally on concept development, F&B strategy, restaurant and bar refreshes, repositionings, and renovations.
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