As Vice President of Food and Beverage, Leigh Allan oversees all F&B aspects for the Wischermann Partner’s portfolio. Leigh brings almost two decades of luxury hotel and restaurant experience to his leadership role and is the guiding force behind Wischermann Partner’s Food & Beverage operations.
Leigh began his career at the world renowned Savoy Hotel in London, England and has since worked in various manager and director roles in some of England’s most well-known and respected hotels including The Dorchester and Claridges. Leigh was later recruited to the United States where he worked in some of the Southeast Region’s finest restaurants including Joel Restaurant by James Beard Award winning, Michelin starred Chef, Joel Antunes. Initially, Leigh started with Wischermann Partners as the Director of Food and Beverage at Le Meridien Atlanta in 2012 after joining the team from the W Atlanta Midtown.
Leigh is well experienced in operations, concept design and development, beverage program development, menu creation, kitchen design, purchasing, staff recruitment, third party partnerships and training as well as cost controls across all disciplines. While at Wischermann, Leigh has transformed the portfolio’s Food & Beverage programs including all banquet and catering operations providing new perspectives to find optimal solutions for operators, owners and guests.
Leigh is leading the change the way guests think about hotel restaurants and bars by creating unique experiences and programs while helping Wischermann Partners become one of the leaders in the hospitality industry.