Episode 1: Tables, Teams, and TrevPAR: Rethinking F&B in Hotels
In this premiere episode of Crafting the Stay, the hospitality world is introduced to the voices behind Gulph Creek Hotels’ bold new direction. Hosted by Marketing Manager Matt Beauchesne, the episode features Emily Johnson, Vice President of Development, and newly appointed Director of Food and Beverage, Nick Vogel. The conversation weaves together stories of culinary grit, strategic vision, and the evolving role of food and beverage within the hotel space.
Nick begins by sharing his personal journey, growing up in a family that owned restaurants and bars in Philadelphia. Though his initial path veered toward finance, his roots in hospitality pulled him back. “I cooked my way through college,” Nick reflects, describing his formative experiences in Charleston’s kitchens. Despite graduating with a degree in finance and entering commercial real estate with Charles Schwab, the kitchen never lost its pull. The line offered not just a paycheck—but a calling.
That calling became a career when Nick returned to the Northeast and joined Cape Resorts, working at Beach Plum Farm in Cape May. Under the mentorship of Chef Jason Hannan, Nick began his fine dining journey, eventually transitioning into leadership roles with renowned hospitality groups. “Jason’s still like an uncle to me,” Nick shares. “He taught me not just how to cook—but how to lead.” That leadership evolved through work with the Michael Schlow Restaurant Group in D.C. and Boston, where Nick climbed from sous chef to executive chef, opening restaurants and expanding concepts.
It wasn’t just his skill in the kitchen that accelerated his rise. “I could read the P&L,” Nick notes. “That put me in rooms faster than most of my peers.” His ability to combine culinary artistry with financial savvy made him an invaluable asset to multiple fast-growing groups. Over the years, he’s opened everything from fine dining restaurants to fast casual spots, helped scale operations from two units to seven, and led complex openings in high-profile markets like Sag Harbor and the Hamptons.
Then, in 2020, as the COVID-19 pandemic swept across the globe, Nick found himself managing Barron’s Cove in Sag Harbor—just two weeks into his new executive chef role. “It was me, the GM, and the engineer on property for months,” he recalls. “We had to reopen the hotel almost from scratch.” This experience sharpened his understanding of F&B in the context of full-scale hotel operations—from breakfast and beach picnics to cabana service and room service.
Despite success and momentum, Nick began to feel the pull of home. After years of moving between Boston, New York, and D.C., he found himself seeking stability and a return to his roots. When the opportunity arose to join Gulph Creek Hotels, it felt like the right fit. The team, the culture, and the potential to build something lasting brought him back to Pennsylvania.
“What excites me most here,” Nick says, “is the blend of everything I’ve done—front of house, back of house, restaurant operations, leadership.” At Gulph Creek, he’s already jumping in: helping with breakfast execution, revising wine lists, creating SOPs for in-room dining, and training staff. “It’s fast-paced and flexible,” he says. “I get to identify strengths in people and support them—without being tied to one title.”
Nick’s leadership philosophy is rooted in empathy and adaptability. He believes in leading by example and showing team members what excellence looks like on the line and off it. “Some days you’re an artist, some days a tradesman,” he says. “It’s about knowing when to lead, when to teach, and when to do.”
