Florida | Mission Resort + Club, an MMI Hotel Group property, has appointed James Pyles, a Central Florida native with over two decades of experience, as its new Food and beverage Director.
With a marked dedication to guest satisfaction and operational excellence, Pyles will oversee the resort’s four culinary outlets and wedding, meeting, and special event catering.
In his most recent role as Director of Food & Beverage at Hilton Sandestin Beach Resort, Pyles oversaw a $25 million department, demonstrating his adept leadership in a high-volume setting.
He previously served as Managing Partner and General Manager at Maple & Ash in Chicago. He has a proven track record of driving growth at renowned properties like South Seas Island Resort and The Don Cesar.
“James’ impressive hospitality career excites our team, and we have full confidence he will contribute to this era of culinary growth at Mission Resort,” said Cindy Staley, General Manager of Mission Resort + Club.
“His innovative approach and strong leadership will be invaluable in enhancing our dining offerings and creating memorable experiences for our guests and members.”
Holding a Bachelor of Business Administration from the University of Florida and a Certified Sommelier accreditation from The Court of Master Sommeliers, Pyles has combined academic insight with hands-on expertise.
Mission Resort + Club has also announced the promotion of former Banquet Chef Charles Anderson to Executive Chef, where he will work to revamp the property’s culinary offerings with exceptional ingredient-driven cuisine.
Anderson has worked in the culinary space for over 25 years, including his most recent role as Banquet Chef at the resort. His philosophy has been rooted in creativity, quality, teamwork, and a fierce dedication to staying current with culinary trends.
His leadership in the kitchen has fostered an environment brimming with collaboration and precision, ensuring a remarkable dining experience for each guest.
“I’m thrilled to grow in my culinary and leadership skills with a team who continues to inspire me,” said Anderson.
“Taking on the title of Executive Chef is an incredible opportunity, and I cannot wait to elevate and evolve our resort’s dining offerings, drawing inspiration from seasonal ingredients and local produce.”
