Tim Ananiadis was born and raised in Greece and at the age of 17 went to Canada to study Business Administration at Ryerson University in Toronto, subsequently moving to the USA where he started his career in the hospitality industry.
He has almost 40 years of international experience in the hospitality industry, with Hyatt Hotels where he started his career at the Hyatt Regency Atlanta and subsequently held the position of Director of Food and Beverage in several hotels (including Hyatt Regency New Orleans, Hilton Head, Nashville, Buffalo, and Colombus). In 1988 he moved to Chicago as the Corporate Director of Food and Beverage for Hyatt Hotels with main responsibilities being menu engineering, product development, recruitment, development and implementation of service standards and training, concept development and hotel pre-opening support.
As General Manager he held positions in the USA at the Hyatt Regency Pittsburgh, Hyatt Regency Coral Gables and Hyatt Regency Miami. In 1999 he joined Hyatt International as the General Manager of the Hyatt Regency Thessaloniki in Greece and later moved to India as the General Manager of the Grand Hyatt Mumbai.
In 2003 he joined Starwood Hotels and Resorts returning to Greece as the General Manager/Managing Director at the Hotel Grande Bretagne. In 2006 and until 2017, he was given the additional responsibility of Area Manager for Greece, Turkey, Cyprus & the Balkans overseeing the Starwood affiliated hotels. In his current role, now under the umbrella of Marriot International, he oversees two Legacy Starwood hotels, the complex of the Hotel Grande Bretagne & the King George, Luxury Collection properties, Athens.
Tim is an active member of a number of civic and non-profit organizations including Vice Chairman of The American Community School (ACS) of Athens, Vice President of the Athens Hotel Association, board member of the Greek Health Tourism Organization and Chairman of the Marriot Worldwide Business Council in Greece & Cyprus. His business philosophy of an ideal hotel is one that provides a comfortable, friendly and efficient environment for its guests and associates while maximizing financial results through constant innovation, intuitive service and proactive management. His personal guiding principal is "be kind and treat your associates the way you expect them to treat your guests and they will definitely reward you".