Jacob Dondzila appointed as general manager and Patrick Petrides as executive director of food and beverage of the Shinola Hotel in downtown Detroit.
Appointed to the GM post by the hotel’s operating partner Sage Hospitality, Dondzila, a Michigan native and graduate of Michigan State University, brings more than 15 years of hospitality experience to his new role. He has held positions at establishments such as Ritz-Carlton Boston, as well as working across multiple Waldorf Astoria properties including the iconic properties in New York, Washington, D.C., and the Arizona Biltmore.
Dondzila’s expertise in hotel management and commitment to excellence are expected to elevate Shinola Hotel’s operations as he strives to bring luxury service to the property. His return to Michigan signifies not only a professional milestone, but also a personal dedication to contribute to Shinola Hotel’s next chapter and the Motor City’s on-going renaissance.
Petrides is an industry veteran with nearly 25 years of experience in culinary operations and hospitality management. With a diverse background spanning Michelin-starred establishments and hospitality groups, Petrides brings a wealth of expertise to his new role.
His journey with NoHo Hospitality began in 2016, where he served as general manager at Chef Andrew Carmellini’s Locanda Verde. During his tenure, Petrides played a role in curating memorable dining experiences and fostering a culture of excellence. In 2017, he relocated to Baltimore to spearhead the opening of Rye Street Tavern. As general manager and managing partner, Petrides collaborated closely with NoHo Hospitality’s partners to establish Rye Street Tavern as a culinary destination synonymous with innovation and hospitality.
