Station Casinos has announced key leadership appointments for Durango Casino & Resort, a luxury resort set to debut in southwest Las Vegas in late 2023.
David Horn, a longtime executive in the organization, has been named vice president and general manager of the property. Kai Speth has been named vice president of hospitality, and Chef Daniel Ye joins the organization as the property’s executive chef.
Horn brings over two decades of experience to Station Casinos, starting as a front desk agent and then moving into management positions across all operational facets of the business including leading the company’s next ground-up construction project with Durango. Horn’s appointment marks his second turn as a general manager in the organization, following his successful stewardship of Palace Station.
With Durango currently in development, Horn oversees all phases of the pre-opening and day-to-day processes, including gaming, hotel operations, marketing and branding, partner relations, recruitment and sales.
Speth joins Station Casinos as vice president of hospitality at Durango Casino and Resort. Speth has more than 30 years of experience leading globally recognized hotels and restaurants across the United States, Europe, and Asia.
Before joining the organization, Speth oversaw operations in Ho Chi Minh City for multiple properties, including The Reverie Saigon, a luxury hotel consistently named one of the top hotels in the world. Mr. Speth has also spent time with highly-regarded hotel brands including Park Hyatt, Sofitel, Grand Hyatt, and Four Seasons among others.
Daniel “Danny” Ye is joining Station Casinos as executive chef of Durango Casino and Resort. Chef Ye is an internationally recognized chef with a career spanning stints from New York City to Spain, with roles at many of the world’s leading hospitality companies.
Before joining the organization, Ye was the corporate executive chef for CATCH Hospitality Group, overseeing the company’s west coast operations in the United States and Mexico. He also served as executive chef of CATCH LA and was involved in the brand’s expansion and recruiting efforts in the Las Vegas, New York, and Aspen markets.
