Bernardus Lodge & Spa has appointed Roland Micu as Director of Food & Beverage. In this role, he will oversee food and beverage operations across the property, including Lucia Restaurant & Bar, working in collaboration with Gus Trejo, Executive Chef.

Micu brings close to two decades of experience across luxury resorts, restaurants and multi-outlet operations. He has previously held leadership roles at World Equestrian Center, Nemacolin Resort, La Toque and La Tour, with experience spanning operations, concept development and event execution.

A Master Sommelier, he will lead the property’s wine and beverage programmes, including cellar management, curated tastings and guest-facing experiences. He holds certifications from the Court of Master Sommeliers, along with WSET Level 3 qualifications in Wine and Sake.

His appointment aligns with the property’s focus on strengthening its integrated food and beverage offering, including its wine programme and dining experiences.