The Georgian Terrace Hotel by Sotherly Hotels announced the promotion of Guido Piccinni to managing director for the historic Atlanta hotel property managed and operated by Chesapeake Hospitality. Piccinni, a seasoned hotelier and restaurateur with more than 20 years of industry experience, previously served as the hotel’s director of operations. Now, he assumes ultimate responsibility for The Georgian Terrace’s performance and growth while continuing to oversee day-to-day operations.
“The Georgian Terrace Hotel could not be in better hands than Guido’s,” says Clifford G. Ferrara, executive vice president of sales and revenue generation for Chesapeake Hospitality. “His commitment to the company and his impressive leadership skills make him a truly respected and admired member of our team, as well as a familiar face for our guests.”
In his new role, Piccinni oversees all aspects of the luxury 326-room property’s business, which includes 14,000-square-feet of meeting and convention space, Livingston Restaurant + Bar and Edgar’s Proof & Provision. As managing director, he is focused on the hotel’s growth and profits.
Piccinni joined The Georgian Terrace Hotel team in December 2015 as director of food and beverage and has been quickly rising through the ranks ever since. He previously served as chief operating officer of the Atlanta-based Southern Proper Hospitality Group, where he was integral in developing their existing restaurants and establishing new concepts. Piccinni also was part of the acclaimed Five Diamond Award-winning team at Rosewood Hotels & Resorts, leading food and beverage at The Mansion on Peachtree.
He moved to Atlanta in 2004 and was named general manager for the esteemed Buckhead Life Restaurant Group restaurant Pricci. Under his guidance, Pricci was honored as one of “America’s 20 Best New Restaurants” by Esquire. Prior to his move from Italy, Piccinni served as general manager at Hotel Cresta & Duc, a boutique hotel with a three Michelin Star-rated restaurant.
Piccinni maintains a strong passion for the hotel industry both during and outside of work; he spends his free time traveling and discovering new destinations with his family.
