Inner Harbor Baltimore Hotels | Royal Sonesta Baltimore – Press Kit | Baltimore Accommodations

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Management Profile

David Kohlasch General Manager	As Sonesta began operations at the 195-room Royal Sonesta Harbor Court Baltimore in May 2012, David oversaw the transition and was retained as the new General Manager. With over 30 years of experience in hospitality management, Kohlasch brings focused leadership to the hotel team. Kohlasch most recently served in the same capacity at Lansdowne Resort in Leesburg, VA, a 500-acre AAA Four Diamond full service resort, spa, golf club and conference center. His experience includes regional operations for Flik Conference Centers, COO/EVP for the Ronald Reagan Building and International Trade Center in Washington DC, and director of food & beverage for the Royal Sonesta Hotel Boston.
Jim Coffey Director of Sales & Marketing	Jim Coffey was introduced as Director of Sales & Marketing at the 195-room Royal Sonesta Harbor Court Baltimore in September, 2012. With over 14 years of experience in hospitality management, Coffey brings new leadership to the hotel’s sales and marketing team. Coffey was most recently director of sales and marketing at the Dolce Atlanta Peachtree, but his experience includes similar roles at the Hilton Birmingham and with Noble Investment Group. He was national sales manager with Ritz Carlton Hotels of Atlanta, and held various sales positions with Marriott. He is a member of the International Association of Conference Centers (IACC), Hospitality Sales & Marketing Association International (HSMAI) and Global Business Travel Association (GBTA).
Josean Rosado Executive Chef	Chef Rosado was born and raised in San Juan, Puerto Rico with a strong familial connection and a childhood of valuable experiences with the foundation of food being at the centerpiece of events; Chef Rosado was excited to start a career in food and beverage. Currently, Chef Rosado has been the Executive Chef for the Harbor Court Hotel for 3 years. Previous to his joining the Sonesta Collection, he started his career with passion for culinary arts at Johnson & Wales University. Upon graduation from JWU, he dedicated his time to cultivate his style and view point with InterContinental Hotels from 2001 through 2012 including the InterContinental Boston to open Miel Restaurant. Based on his earned level of culinary talent and leadership, Chef Rosado relocated to Baltimore to become the Executive Chef at what was then the InterContinental Harbor Court. Chef Rosado has enhanced his knowledge and skill set by becoming a certified in-house organic bee keeper, as well as implementing a productive herb and vegetable garden on the roof top terrace of the hotel which is utilized daily and for VIP events.

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Press Trips/Media Visits