The 2016-2017 Hotel F&B Corporate Editorial Advisory Board

Elevating the profitability and perception of hotel foodservice.


Brian Abel
VP Hotel Operations,
Celebrity Cruises

Ned Barker
Grill Ventures Consulting

Vince Barrett
VP of F&B,
New Castle Hotels & Resorts LLC

Elizabeth Blau
Founder & CEO, Blau & Associates

Alison Bybee
VP of F&B Operations,
MGM National Harbor

Brian Carney
VP of Operations, Cooper Hotels

Wes Cort
Senior Director, Restaurant &
Beverage Development Operations,
Norwegian Cruise Line

Lori Crowley
Corporate Director of F&B,
Prism Hotels & Resorts

Steve DiGioia
Customer Service Trainer/Coach,
Author, Speaker, the “Go To Guy”

Giorgi DiLemis
F&B Entrepreneur/Consultant

Marion Edwards
Principal, Creative, FOODTHINgK

Don Falgoust
VP of F&B, FelCor Lodging Trust

Robert Gilbert
Executive Chef, Magic Kingdom Park,
Walt Disney World Resort

Thomas Haas
VP of F&B,
Noble House Hotels & Resorts

Keith Halfmann
Chief Executive Officer,
Endurance Hospitality

Christopher Hammond
Corporate Director of F&B,
Great Wolf Resorts

Justin Harkey
Corporate Director of F&B,
First Hospitality Group, Inc.

Gretchen Hazel
Corporate Director, F&B
Programs Center of Excellence,
InterContinental Hotel Group

David Henkes
VP, Technomic

Robert Hood
Corporate F&B Manager, Atlific Hotels

Tom Kelley
President, AccessPoint Group

Steve Kilroy
Corporate VP of F&B,
Davidson Hotels & Resorts

Christer Larsson
F&B Consultant,
Carlson Rezidor Hotel Group

Niki Leondakis
CEO, Commune Hotels & Resorts

Michael Lunday
Hospitality Management Trainer,
Best Western International

Darlene Marcello
VP, F&B and Procurement, HRI Lodging
and MetWest Terra Hopsitality

David Marsh
Senior VP of Operations,
Sage Restaurant Group

Korri McFann
Marketing & Sales Strategy Director, Wedding
& Honeymoons, Disney Group Getaways


Shawn McGowan
Senior Director of F&B, Brand Initiatives
& Programs, Hilton Worldwide

Scott McMinn
VP and Managing Director,
Benchmark Hospitality Corporation

Henry Michaud
VP of F&B, Columbia Sussex Corporation

Bradley Moore
VP, F&B Operations,
Interstate Hotels and Resorts

David Morgan
VP of F&B, Omni Hotels

David Murphy
VP of F&B Design & Development,
The Ritz-Carlton Hotel Company

Brett Patterson
VP of F&B, Americas,
FRHI Hotels & Resorts

Tom Prykanowski
Director of F&B Strategy,
Choice Hotels International

Stephen Rosenstock
Executive VP of Operations, Omni Hotels

Geoff Sagrans
Assistant Director of Materials Management,
The Breakers Palm Beach, and President,
Localecopia/Localecopia Marketplace

Fernando Salazar
Managing Director, Culinary Institute
of America – San Antonio Campus

Susan Santiago
SVP, Operations, Americas,
Hyatt Hotels & Resorts

Glenn Schmitt
Founder & President, MarkeTeam, Inc.

Mark Shuda
VP of F&B and Procurement,
HEI Hotels & Resorts

Mark Southern
Director of F&B, Product Innovation,
Hilton Worldwide

Martie Sparks
VP of Banquets, Catering & Convention Services,
Mandalay Bay Resort & Casino

Nathan Tanner
Corporate Director of F&B,
Pacific Hospitality Group

Alex Taylor
Senior VP of Restaurants & Bars,
Kimpton Hotels & Restaurants

Ken Taylor
VP of Strategic Development,
MarkeTeam, Inc.

Susan Terry
VP of Culinary and F&B Operations,
Marcus Hotels & Resorts

David Tetens
Divisional Leader, North America,
Starwood Hotels & Resorts Worldwide

Frits van der Werff
Corporate Director, F&B and
Hotel Operations, MSC Cruises

Ellen Burke Van Slyke
Director of Restaurant Development,
the Americas, Hilton Worldwide

John Vogelmeier
Assistant VP of F&B Operations,
Vi (formerly known as Classic Residence by Hyatt)

Frank Weber
VP of Operations, Virgin Cruises

Peggy Williams-Smith
Senior VP, SafeHouse Restaurants,
Marcus Hotels & Resorts

Doug Zeif
Principal, Next! Hospitality Advisors

Rainer Zinngrebe
VP of Culinary, Corporate Chef,
The Ritz-Carlton Hotel Company