Patrick Cappa

First hospitality job:

I was involved in the family business at a very young age and I remember washing dishes and bussing tables as an adolescent. However, my first job outside of the family business was as a server in a hotel in downtown Toronto.

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Age you started working in hospitality:

14​

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Your inspiration to begin working in hospitality:

I come from a family of Hoteliers and Restaurateurs.  Being brought up in the business I found it exciting and intriguing. I always remember being fascinated hearing my father, uncle and grandfather share their stories as well as watching them in action.  I was “bitten by the bug” and never looked back.

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My hospitality mentor:

That is a very difficult question to answer as I have been blessed to work with some amazing people throughout my career. However, I would be remiss if I didn’t mention two people that had a marked impact on my career and inspired me. 1- My father who gave me the foundation and passion for the business, 2- Paul Verciglio who molded me into the hospitality leader that I am today,

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What are your favourite aspects of your job?

I enjoy working with a team of passionate professionals that are committed to making an impact on guests’ lives every day and creating memorable experiences.

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What has inspired you to continue your career path in hospitality?

People have asked me before “If you had to do it all over again what career would you choose”. I can honestly say that I have never regretted my decision and I am still very happy with my choice.

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Advice for students interested in a career in hospitality:

Enter this industry with your eyes wide open. While it is a demanding industry, it is also one of the most rewarding industries that I can think of. There are not many industries that allow you to easily transfer your skills around the globe and be rewarded with such rich experiences. It takes passion, hard work, dedication and commitment to do your job well. There is a reason we often talk about the “art of hospitality”. Just like any art, if it doesn’t come from the heart, or you are not passionate about it, employees and guests will see right through you.