Frank H. Ikemeier - Lodging Hospitality Management


Frank H. Ikemeier

Vice President of Food and Beverage

With an extensive background in the hotel and restaurant business, Frank Ikemeier brings a wealth of experience as the Vice President of food and beverage for Lodging Hospitality Management. Ikemeier is currently responsible for overseeing Lodging Hospitality Management’s food and beverage operations at all of its properties.

Ikemeier began working with the Marriott Corporation in 1972. There he held various positions from Executive Chef to Director of Food and Beverage. During this time, Marriott underwent an extremely aggressive plan of expansion, which landed Ikemeier in St. Louis, New York, Stamford, and Atlanta.

In 1980, after working with the Sheraton Royal Hotel in Kansas City and the DoubleTree Resort in Tucson, Ikemeier returned to Marriott Corporation as Executive Chef and Director of Food and Beverage. It was here that he received special training in France while working at such restaurants as Roger Verge’s Du Moulin De Mougins in Nice, France. For nearly ten years, Ikemeier was involved in opening new operations in Chicago, St. Louis, Boston, Barbados and Tan-Tar-A.

Ikemeier then pursued his dream of owning and operating a restaurant and banquet center. During these years he acquired the responsibility of total management and operations involved in maintaining a successful business.

In 1992, he joined the St. Louis Airport Hilton as Food and Beverage Director. Within one year sales were $300,000 over budgeted sales and profit was $251,000 over budgeted profit.

In addition to his impressive credentials, Ikemeier also graduated from the Culinary Institute of America with honors. Throughout his career, Ikemeier has maintained sales, profit, employee and guest satisfaction, along with attention to a quality product and presentation, which are necessary to a successful operation.