Toni Knorr

Toni Knorr began her career with Hyatt Hotels & Resorts, where she progressed within the organization for more than two decades. She gained experience as Corporate Director of Catering, Corporate Director of Food and Beverage, and General Manager at Hyatt's leading properties nationwide, including the Grant Hyatt New York and Park Hyatt San Francisco. She served as Director of Hotel Operations/Asset Manager for Millennium Partners, where she managed five luxury properties and the opening of the Ritz Carltons in Boston and in Georgetown, as well as the Four Seasons San Francisco. Since 2005, Toni has been with Starwood Hotels and Resorts Worldwide, returning to San Francisco as the General Manager of the W San Francisco and now as the General Manager of the St. Regis San Francisco.

With a passion reflected in the creative richness of her career, Toni picked up where she left off by invigorating the industry, community, and city with her leadership and dedication. Toni became a member of the Hotel Council Board of Directors upon her return in 2005, where she had previously served as treasurer from 1996 to 1998. She became the President of the Hotel Council Board and led the organization through uncertain economic times. She also served as Vice-Chair of the San Francisco Convention and Visitor's Bureau (San Francisco Travel) Board of Directors, on the San Francisco Museum of Modern Art's Modern Art Council, Juvenile Diabetes Research Foundation Board of Directors, and is actively involved in the University of San Francisco, McLaren's School of Business Hospitality Department Advisory Board, where she serves as a mentor to those about to enter the competitive hospitality business sector. Each of these contributions give individual and collective testimony to Toni's compassionate, caring, and dedicated approach to her personal and professional leadership for our industry.

Toni is a member of the President's Council of Cornell Women, and in addition to a Masters in Professional Studies in Hotel Administration at Cornell University, Toni also earned an Intermediate Certificate from LaVarenne, Ecole de Cuisine in Paris.