A career in hospitality has taken Melissa Bradberry Sims from New York City, to Chicago and Los Angeles. Throughout her journey, the sense of community she experienced while growing up in Lake Charles has remained close to her heart, she said.
Sims was born in Baton Rouge and later moved to Lake Charles. She attended Our Lady Queen of Heaven for elementary school and St. Louis Catholic High School.
After graduating from high school, Sims attended Nicholls State University and obtained a bachelor’s degree in culinary arts from the Chef Jon Folse Culinary Institute. She later attended the University of New Orleans and earned a master’s degree in hotel, restaurant and tourism administration.
Growing up, Sims said she developed a curiosity for cooking by being a shadow for her grandmothers, both of whom were excellent cooks. That curiosity eventually grew into a passion, she said.
“I was attached to their hips as they made biscuits, cut vegetables for the gumbo, fried chicken as well as red beans and rice,” she said.
“My first job in one of their kitchens was to measure the sugar for the sweet tea and tie all the tea bags together so they could steep properly.”
Sims said she eventually told her parents about her love for cooking, but couldn’t imagine earning a living doing that. She said the support from her parents allowed her to explore various career options. She landed her first job in the industry working in the kitchens at the Ritz Carlton in New Orleans.
Sims eventually moved to Washington D.C., followed by New York City and Chicago. She returned to New York before moving to San Diego.
During these times, she held various titles, including cook, assistant restaurant manager, learning and development manager, director of people and culture, and resort manager.
Sims now calls Los Angeles home and is the hotel manager of the legendary Beverly Wilshire, A Four Seasons Hotel. The hotel is famous for being featured in the 1990 blockbuster film, “Pretty Woman.”
“In my current role, I am responsible for all the operations of the property — food and beverage, rooms, spa and engineering — as well as navigating through a multi-million dollar refurbishment project,” she said.
Sims said she and her husband moved from New York to San Diego right before the start of the COVID-19 pandemic. While the two were grateful to be living in an area that was more spread out, being isolated from other relatives was difficult.
“It was scary knowing the support system I had for my little family was comprised of myself and my husband,” she said. “Even visits from Nana and Papa were less than we were used to: in fact, we went over a year without seeing them.”
Sims said COVID-19 has made handling her job responsibilities even more complex. Following city, county and state mandates on wearing masks and hygiene standards continues to be tricky, she said.
“It continues to be of great importance as the health and safety of both our guests and employees remains our highest priority,” she said.
“Also, ensuring my employees are well taken care of during this time and helping them navigate through these trying times is incredibly important to me.”
The curiosity Sims had for cooking in her youth led her to an industry in which no two days are the same, she said. The COVID-19 pandemic has brought on additional challenges.
“But each day affords me the opportunity to be curious, to learn and connect with my team to ensure we are offering the best-in-class experiences for those who stay with us,” she said.
Sims said her family that still lives in Southwest Louisiana was not injured during Hurricanes Laura or Delta.
“The struggles with property damage and getting that fixed is an ongoing uphill battle,” she said. “However, there were many who suffered more, so we are incredibly grateful.”
Sims said her dedication to the hospitality industry comes from continuing to seek out a “feeling of being connected to a group with a unified purpose.” She said that is evident throughout Southwest Louisiana, with residents showing love and support to each other in times of need, along with celebrating local and state traditions.
“From Friday night post-football game gumbos, to Mardi Gras and festivals, we really do celebrate our state and its bounty any chance we get,” she said. “These are things that I miss and continue to resonate with me, even to this day.”
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February 26, 2022 at 02:07AM
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