As corporate catering sales manager, Esch, 35, is responsible for establishing new relationships among the area’s business community to further grow the property’s corporate catering clientele.
Prior to joining The Townsend Hotel team, Esch most recently served as the off-premise catering sales manager for Epoch Events Catering in Novi, Mich. Prior to that, Esch spent several years in Las Vegas, where she worked as the special events operations manager for TAO Group, and before that as the special events sales manager at B&B Hospitality Group, the joint venture of Chef Mario Batali and Winemaker Joe Bastianich.
A Northville, Mich. resident, Esch also attended school in Las Vegas, earning her bachelor of science degree in hotel administration with a concentration in hospitality management from University of Nevada Las Vegas.
Esch joined the committee for The Charles A. Main M.D. Pediatric Cancer Survivor Scholarship Fund of Beaumont Children’s Hospital in 2012, and also serves as a fundraising teammate for the American Cancer Society’s annual Relay for Life.
As the chef de cuisine at The Townsend Hotel’s Rugby Grille, Chef Andrew works closely with the Hotel’s executive chef on menu concepts, as well as ensuring consistent quality in the daily preparation of all menu items.
Chef Andrew, who joined The Townsend Hotel team in April 2013, previously served as sous chef with Sodexo in Cattletsburg, Ky. Prior to that, he spent nearly 10 years in the kitchens of various high-profile eateries throughout Chicago, including Hubbard Inn, La Tache and Bin 36.
Chef Andrew received his culinary education at the Cooking and Hospitality Institute of Chicago.
David Brown, manager of The Townsend Hotel’s fine dining restaurant, The Rugby Grille, and its in-room dining services, joined the property in April 2013. In his role, Brown is responsible for overseeing the restaurant’s daily operations and guest experiences.
Prior to his position with The Townsend, Brown, a certified sommelier, most recently served as the marketing director for SOIF de…, a French wine distributor in Grosse Pointe Park, Mich. He has had more than a dozen articles published in national industry publications, including The Wine Spectator and Wine & Spirits magazine. Additionally, Brown is credited with the original development of the now twice-yearly Michigan Wine Guide, currently published by the state’s Grape and Wine Industry Council.
Since launching his career in the culinary industry in 1997, Brown has served as manager for several well-known and respected area eateries, including 220 Restaurant in Birmingham, Mich. and Ruth’s Chris Steakhouse in Troy, Mich.
Jared Chorney joined The Townsend Hotel team as the food and beverage director in spring 2013. In this role, Chorney is responsible for managing the day-to-day operations of the hotel’s food and beverage department, including The Rugby Grille, The Townsend Bakery, The Corner bar and the property’s banquet operations.
Prior to joining The Townsend, Chorney, a culinary industry veteran, most recently served as the general manager of food and beverage operations for the Renaissance Baronette Hotel in Novi, Mich. Prior to that, the Rhode Island native served in the same role at the Renaissance Providence Downtown Hotel in Providence, R.I.
Chorney also is the former proprietor of Palma Restaurant, a Mediterranean-inspired small plates bistro in New Milford, Conn.
A fan of wine, travel and automobiles, Chorney says his favorite aspect of his job with The Townsend is the opportunity to interact with the hotel’s variety of amazing guests on a daily basis.
Angela Trainor, 29, has joined The Townsend Hotel as manager of its nightlife hot spot, The Corner. Trainor’s responsibilities include oversight of all promotions, events, staff, menus and customer experiences, as well as day-to-day operational management of the intimate bar and lounge.
Prior to her role at The Corner, Trainor most recently tended bar at Rockwells Republic in Grand Rapids, Mich. Before that, she spent nearly five years as beverage manager for Louis Benton Steakhouse, also in Grand Rapids.
A Troy, Mich. resident, Trainor, who was born in Seoul, South Korea and raised in several areas throughout Michigan, attended Central Michigan University in Mount Pleasant.