Senior Vice President of Hospitality
Ray Minias began his career bussing room service at Windsor Court Hotel shortly after graduating from the University of New Orleans with a degree in hospitality management. Within months, he became the sommelier for the property. Four years later, he was tapped to direct the beverage program at the Palace Hotel in South Africa opened.
He came back stateside at the encouragement of a mentor to run food and beverage at the San Ysidro Ranch on the Santa Barbara coast, and later, at the acclaimed Bacara Resort and Spa there, now a Ritz-Carlton property. While in California, he also spent a few years at the Ahwahnee Hotel in Yosemite, long recognized as the jewel of the National Park Service.
Through more than two decades in the business, Minias has been responsible for ensuring magic happens for guests at a handful of America’s premier destinations—all five-star, independent hotels and resorts held to the standard of their reputation and relentless in their pursuit of perfection. Nashville became home when the historic Hermitage Hotel asked him to oversee operations as general manager and lead the successful effort to earn Forbes five-star and AAA five-diamond status.
As senior vice president of operations at Southall, Minias oversees a staff of more than 200. He is responsible for the daily leadership of the teams that run the inn, spa, farm, and restaurants in a way that honors Southall’s commitment to environmental sustainability and exceeds guest expectations.