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Lou Trope

LJ Trope & Co
Lou possesses a deep wealth of knowledge from over 30 years of food and beverage operational and development experience from running global teams, to independent hotels as well as years of actual hands on success. Lou’s experience ranges from luxury branded and independent lifestyle hotels to select service in both domestic and international regions from new brand development and strategic planning to operational assessment of existing individual units. He combines a keen sense of operational awareness and profound innovation with the balance of analytical thinking to produce impressive tangible results. 

He had an unprecedented career with Marriott International rising from an hourly cook to the Global Vice President of Restaurants, Bars and Events. He gained his operational prowess through years of experience as an Executive Chef and Direct of Food and Beverage in resort, convention and urban hotels in New York, Bermuda, London, Maui, Philadelphia and San Diego. After earning his MBA from San Diego State University, he joined the corporate team of Marriott International to lead and direct multiple projects both domestic and international. From ground up new build luxury resorts, creating global training programs, developing new lifestyle brands, or strategizing beverage programs for premium, lifestyle and luxury segments, Lou’s reach was expansive and vast. He also held the position of Senior Vice President Food and Beverage for an independent hotel group specializing in lifestyle and luxury hotels and resorts building ground up programs on strategic planning, financial modeling, concept development, operational success, procurement and beverage programing.

Lou is currently the principle of LJ Trope & Co.LLC working with clients to assist them in their operational needs and identifying potential opportunities in restaurant and bar concept development as well as overall operational assessments. In addition to working with beverage partners to build comprehensive strategies for longterm sustainable success in the hotel and resort segment.

My Speakers Sessions

Monday, March 26