Christopher Shimkus Appointed Executive Assistant Manager – Director of Food & Beverage at InterContinental Boston

Written By: Somudranil Sarkar

Somudranil Sarkar

Somudranil Sarkar is a literary artist whose writing blends precision with imagination, delving deep into human emotions and societal constructs. As a writer, he crafts stories that breathe life into abstract ideas, creating worlds where language serves as both paint and canvas. As an editor, Sarkar shapes narratives that resonate globally, elevating writing beyond grammar to tell meaningful, profound stories. His work challenges readers to reflect, question, and understand the world more deeply. With his unique vision, Sarkar pushes boundaries, leaving a lasting imprint on both literature and the way we connect through words.

See Full Bio

August 11, 2026 9:21 PM |

InterContinental Boston, an IHG hotel, has named Christopher Shimkus Executive Assistant Manager-Director of Food & Beverage. Shimkus brings a wealth of hospitality leadership to Boston with more than three decades of experience.

InterContinental Boston caters to guests of all kinds including leisure travelers, business visitors, convention guests, and groups within the country’s most prominent markets for hospitality and events. Shimkus has a solid background in food and beverage, convention, and resort operations and is able to interpret a variety of operational needs of a complex luxury hotel environment.

What skills does Christopher Shimkus bring to InterContinental Boston?

Shimkus has over 30 years of experience in food and beverage operations, large-scale conventions, resorts, and related services.

Before joining InterContinental Boston, Shimkus was the Director of Food & Beverage at Hilton Boston Park Plaza and had oversight of an operation with estimated revenues of $31 million. At this location, he gained extensive experience with multiple food and beverage operations within a large Boston hotel, as he had oversight for the culinary, catering, and banquet services, as well as a series of hotel restaurants and convention services.

Operation of this scale requires a high level of coordination among the culinary, service, events, and hotel management teams. Shimkus has strong coordination skills developed through many years of experience in the field.

Shimkus has a diversity of experience working in the hospitality and events industries which means he has developed work skills in different market segments.

Which major hospitality organisations has Shimkus worked with?

Shimkus has worked with many well-known hospitality organisations, such as Gaylord Palms Resort, Reunion Resort and Club, Boston Convention and Exhibition Center, Harvard University, Hyatt Hotels, and Foxwoods Resort and Casino.

From managing all of these organisations, Shimkus gained experience in many forms of hospitality. He has experience in high-end hospitality, destination resorts, and large conventions, institutional food service, and large-scale entertainment.

Being in several different fields has expanded Shimkus’s perspective, and given him many directions on Food and Beverage Management. His work history has pushed him to work with all offices, from the kitchens to the banquet halls and the catering to all of the conventions.

Shimkus’s experiences fully relate to InterContinental Boston because the food and beverage operations largely influence the guest experience and the events experience.

What will Christopher Shimkus oversee at InterContinental Boston?

Shimkus will hold a Senior Manager position for all of the Hotel’s Food and Beverage operations as the Executive Assistant Manager and Director of Food and Beverage.

He will be responsible for all of the food and beverage operational and service offerings for the hotel while supporting the many undertakings of the hotel.

Food and beverage operations are diverse and cannot be neglected. Service, operations, food and beverage standards, guest satisfaction, and the business operations must be maintained. Banquet and convention operations add even more complexity to the demands of the operations.

Shimkus’s experience managing food, beverage, and banquet services and restaurants and convention services gives him the skills required for dealing with the complex operations.

What is the significance of this appointment to InterContinental Boston?

InterContinental Boston is one of many hotels that is appointing a Food and Beverage leader at a time when hotel revenue is increasingly focusing on restaurants, bars, catering and events. This appointment will strengthen the Guest experience through the innovative and strategically focused Food and Beverage program at InterContinental Boston.

In Boston, especially with a Luxury Hotel, food and beverage has the unique opportunity to both service the hotel’s guests and the surrounding community. Meetings, conventions, weddings, corporate events and other gatherings create a demand for group catering and related banquet services.

Shimkus has experience managing a $31 million food and beverage program. With this level of experience he clearly understands the critical commercial role and the level of operations management that comes along with it.

This experience can assist Shimkus as he is challenged to balance offering the best service to the guests while operating the food and beverage program within the hotel profitably.

How does Shimkus’ convention/event experience help him?

One of the key elements of Shimkus’ background is his experience with conventions and events on a large scale. Shimkus was the director of convention services at Hilton Boston Park Plaza and oversaw the culinary and catering divisions.

Also, Shimkus previously worked with the Boston Convention & Exhibition Center, and again he has experience with one of Boston’s major meetings and events. His experience provides him deep understanding of the operational nature of large scale events and service with strict timelines and precision.

This background is especially important for a hotel in Boston’s central business district given the high volume meetings, conventions and events hosted in the area.

What does this appointment mean for InterContinental’s approach to luxury?

InterContinental Hotels & Resorts is recognized worldwide as a hotel brand of luxury international stature with decades of experience in the international hospitality industry.

The company was founded in 1946 by the founder of Pan American Airways, Juan Trippe. InterContinental’s data reports over 220 hotels spread across 70 countries.

The brand focuses on one-of-a-kind luxury hospitality and cultural connections through travel. Food and beverage outlets are a large component of delivering on this positioning, particularly in hotels that cater to business travelers, international guests, and high-profile events.

Shimkus’s extensive experience in luxury resorts, high-end hotels, large conventions, and food and beverage operations is a great fit for the brand’s operational needs.

How does IHG assist their hotels?

InterContinental Boston is part of IHG Hotels & Resorts, one of the largest international hospitality companies. Working under this company, IHG manages a suite of hotel brands and runs their IHG One Rewards Loyalty program.

Based on the information provided, they own and operate over 6,000 hotels located in over 100 countries, with an enormous development project pipeline.

InterContinental falls under IHG’s luxury and premium brand of hospitality, covering international markets.

Therefore, strong food and beverage leadership at InterContinental Boston is essential for achieving the standards of service and the brand’s expectations of the wider InterContinental brand.

What can Christopher Shimkus bring to the hotel’s future?

With the arrival of Christopher Shimkus, the InterContinental Boston has added an accomplished executive to their leadership team. His experience in large scale food and beverage operations as well as his decades in the industry position him well to lead.

The $31 million operation he recently managed demonstrates the ability to lead a significant business, while the culinary, catering, banquet, restaurant, and convention teams he led are evidence of highly developed operations.

Christopher Shimkus’s appointment as Executive Assistant Manager – Director of Food & Beverage brings an executive with extensive operations experience to the InterContinental Boston’s leadership team.

Shimkus’s knowledge of food and beverage services, conventions, and ability to lead large teams will help InterContinental Boston focus on guest services and provide culinary excellence and event services in the Boston metropolitan area.