Columbia Hospitality delivers expertise in food and beverage for restaurants, bars and private events in a wide variety of areas, currently managing 31 unique food and beverage operations. We know the culinary world and can provide soup to nuts oversight in all areas.


Columbia Hospitality's Directors of Food and Beverage, Shannon Galusha and Roy Breiman lead the way in directing and mentoring the food and beverage teams at Columbia's award-winning boutique hotels, conference centers, golf courses, and distinctive venues. Shannon and Roy incorporate invaluable years of expertise into the customized branding of each property, as each property's needs are different.

Shannon has been involved in the re-concepting of six food & beverage operations in his time with Columbia Hospitality, as well as a complete kitchen renovation at Salish Lodge, the programming of Smith Tower, and he is currently involved in OAC management of The State Hotel at 2nd and Pike in Seattle and a spectacular new lodge in Montana. The re-concepting and renovation of the Friday Harbor House restaurant has resulted in a 21% YOY increase in food and beverage revenues.

Roy has also been involved in several recent expansion projects which include an open kitchen concept and restaurant design for Semiahmoo Resort, the award-winning Cedarbrook Lodge where he was intimately involved in the design process of the much anticipated Copperleaf Bar & Terrace and the Copperleaf kitchen expansion, and presently Roy is overseeing three full-service kitchen designs and concepting for the new Landmark Hotel in Tukwila, Hotel Indigo on the Everett waterfront that will open in 2019, and North Shore Golf Course in Tacoma.


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