Q & A with Dennis Khanh, VP, Food and Beverage

Dennis Khanh, our new Vice President of Food and Beverage, brings extensive F&B leadership experience to Pechanga. Dennis helped open Mandalay Bay, Las Vegas more than 10 years ago, owned his own business and spent the last 3 years at Foxwoods Casino in Connecticut, the largest resort casino in the United States. His passion for excellence continues here at Pechanga. The VP’s goal is to make Pechanga “simply the best” dining experience in Southern California, and to spread his enthusiasm and dedication to the rest of the F&B team.

To be successful, Dennis truly believes you must take to heart one of Pechanga’s core values – passion. He wants his team to be successful not only at work, but in everyday life: work, home and family.

Dennis and his wife, Tessa, recently celebrated 35 years of marriage. They have two sons, Nicholas, age 29, a CPA for KPMG International, and Jonathan, age 26, who works at the Wynn, Las Vegas in hotel operations.

Q: What words best describes you?
A: Friendly.

Q: What’s your biggest challenge?
A: Learning to balance work life and family life.

Q: What sparked your interest in Food & Beverage?
A: It started in college while I was a food server. I loved the creative aspect and the opportunity to serve new things, meet and interact with lots of people.

Q: What was your first job?
A: I was a gas station attendant back when that meant checking the oil, tire pressure, radiator water level and cleaning the windshield for every customer.

Q: How did you wind up here?
A: Foxwoods in Connecticut is nice, but a very cold place. I really enjoy the warmer climate, the openness and diversity in California. More importantly, my family is here on the West coast.

Q: What has been the most significant moment in your career?
A: I was serving guests at a table at the Mark Hopkins Hotel/San Francisco, when a director of F & B passed by me without saying a word. I thought to myself that if I ever have the opportunity to lead, I will always ask for input and feedback from the front line – those who are the closest to the customer. I realized that you need to care in F & B. Our department requires passion.

Q: If you couldn’t do what you’re doing now, what would you do?
A: I would love a job on a golf course.

Q: Best Childhood memory:
A: Having dinner with just my grandfather, a wine connoisseur, and my father, who doesn’t drink alcohol. I had my first glass of wine with just the three of us when I was ten.

Q: Favorite Quote:
A: “Life is not measured by the number of breaths you take but by the number of moments that take your breath away.”

Q: Favorite Book:
A: Rich Dad, Poor Dad by Robert Kiyosaki and Sharon Lechter. It’s about values that children learn from wealthy parents vs. from not so well-to-do families.

Q: How do you manage stress?
A: What stress? Stress is something we create for ourselves. Every situation has a solution. Take control, solve the challenge. I see stress as fuel that gets you going faster; it helps you become efficient. Don’t let it control you, or it will destroy you.

Q: Who has been your inspiration/mentor?
A: Peter Kleiser, regional VP of the western division, Hilton. Although he’s retired, we still keep in touch. He taught me how to focus in dealing with people and situations. He was very hyper at work. Now he’s a painter!

Q: What makes you happiest?
A: Personally – seeing both of my sons succeed in life. Professionally – I enjoy promoting people from within; developing leaders.

Q: Tell us something that most people don’t know about you:
A: I was ranked as one of the top 3 tennis players in Northern California. Back then, tennis didn’t pay that well and the physical toll on the body was not appealing. So, I decided to pursue a career.

Q: Best advice you ever received?
A: Treat people the way you want to be treated.

Q: What excites you about Pechanga?
A: The friendliness of the Team Members. You can’t teach that to a team. To cook and serve others requires special people. Friendly, outgoing people are hard to find, yet they’re here in every department, better than most organizations.