Hotel F&B Magazine

HOTEL F&B CORPORATE EDITORIAL ADVISORY BOARD

Brian Abel, VP of F&B, Royal Caribbean International
Maki Nakamura Bara, Managing Partner and Co-Founder, The Chartres Lodging Group
Ned Barker, President, Grill Ventures Consulting
Kris Beck, Director, Brand Operations, Embassy Suites
Janine Bertsch, Corporate Director F&B Operations - Outlets, Great Wolf Resorts
Terry Bickhardt, Co-President, HVS Hotel Management
Elizabeth Blau, Founder and CEO, Blau & Associates
Brian Carney, VP of Operations, Cooper Hotels
Jeremy Cooper, Director of Global Guest Initiatives, Specialty Select Brands, Starwood Hotels & Resorts Worldwide
Wes Cort, Director, Restaurant and Beverage Development and Operations, Norwegian Cruise Line
Giorgi DiLemis, VP of Corporate F&B, White Lodging Services
Andy Dolce, Chairman and Managing Director, Dolce International
Steve Enselein, VP, Catering and Convention Services, Hyatt Hotels
Don Falgoust, VP of F&B, FelCor Lodging Trust
Robert Gilbert, Executive Chef/Catering Operations, Walt Disney World Resort
Thomas Haas, VP of F&B, Noble House Hotels & Resorts
Keith Halfmann, COO, Rockefeller Hotel & Restaurant Group
Jim Henning, Corporate F&B, Northview Hotel Group
Menze Heroian, VP F&B, Tishman Hotels
Robert Hood, Corporate F&B Manager, Atlific Hotels
John Inserra, EVP, Restaurant Operations, Kimpton Hotels and Restaurants
Steve Kirsch, Director of Culinary Operations, Holland America Line
Christer Larsson, VP of F&B, Carlson Hotels, the Americas
Niki Leondakis, CEO, Commune Hotels & Resorts
Wolfgang Lindlbauer, SVP of F&B, Marriott International
Michael Lunday, Hospitality Management Trainer, Best Western International
David Marsh, Senior VP of Operations, Sage Restaurant Group
Korri McFann, Worldwide Marketing & Business Development Director, Disney's Fairy Tale Weddings
Shawn McGowan, Senior Director of F&B, Brand Initiatives and Programs, Hilton Worldwide
David McIntyre, VP of F&B, MGM Hospitality International
Scott McMinn, VP and Managing Director, Benchmark Hospitality Corporation
Mitch Mehr, VP F&B Operations, Destination Hotels & Resorts
Bradley Moore, Corporate Director, F&B Operations, Interstate Hotels and Resorts
David Morgan, VP of F&B, Omni Hotels
David Murphy, Senior Corporate Director of F&B, Ritz-Carlton Hotels & Resorts
Jean Michel Offe, VP F&B, Fairmont Hotels & Resorts
Morgan Plant, VP of F&B, KSL Resorts
Darren Pound, Corporate Director of F&B, JC Resorts
Tom Prykanowski, Director, F&B Strategy, Choice Hotels International
Guy Rigby, VP of F&B, Americas, Four Seasons
Stephen Rosenstock, SVP, Operations, Omni Hotels
Fernando Salazar, VP F&B, Wyndham Worldwide
Susan Santiago, VP F&B, North America Operations, Hyatt Hotels
Beth Scott, VP, F&B Strategy and Innovation, Hilton Worldwide
Martie Sparks, VP of Banquets, Catering & Convention Services, Mandalay Bay Resort & Casino
Mariano Stellner, Corporate Director of F&B, Fairmont Hotels & Resorts
Ken Taylor, Director, Restaurant/F&B Operations, Royal Caribbean International
Ellen Burke Van Slyke, Director of Restaurant Development, the Americas, Hilton Worldwide
John Vogelmeier, Corporate Director, F&B Operations, First Hospitality Group
Frank Weber, President, Marie Oliver Hospitality
Peggy Williams-Smith, VP of F&B, Marcus Hotels & Resorts
Robert Winchester, President/COO Waterford Hotel Group
Steven Zappacosta, Corporate Executive Chef, Station Casinos
Richard Zazzaro, VP of F&B, Mohegan Sun
Doug Zeif, Principal, Next! Hospitality Advisors
Rainer Zinngrebe, Corporate Chef, Ritz-Carlton Hotels & Resorts


NATIONAL HOTEL F&B COUNCIL

Christopher Akoury, Director of Hotel Operations, Embassy Suites-Parsippany
Gabriel Ask, Executive Chef, Montage Beverly Hills
Don Ball, F&B Director, Washington Duke Inn & Golf Club
Myk Banas, Executive Chef and Director of F&B Operations, Chicago Marriott Downtown Magnificent Mile
Kurt Bjorkman, GM, Pacific Edge Hotel
William Bloxsom-Carter, Executive Chef/F&B Director, Playboy Mansion
Fred Bohn, Director of Banquet Operations, Dover Downs Hotel
Ralf Brabandt, Director of F&B, Hilton Portland and Executive Tower
John Brand, Executive Chef, Las Canarias at Omni La Mansion del Rio and Ostra at Mokara Hotel & Spa, San Antonio
Eric Branger, Executive Chef, The Ritz-Carlton and JW Marriott LA Live
Vincent Brunetti, EAM and F&B Director, Hyatt Regency Waikiki Beach
Gregory Carlson, Director of Operations, Westin Chicago River North
Matt Christianson, Executive Chef, The Nines, Portland
Bill Comstock, GM, Outrigger Reef on the Beach
David Crabtree, Executive Chef, Island View Casino Resort
David Cronin, GM, South Beach Marriott
Lori Crowley, Director of F&B, Hyatt Regency Century Plaza, Los Angeles
Paul Daly, Resident Manager, Hyatt Regency Chicago
Fred DeMicco, Professor, HRIM, University of Delaware
Dean Donnell, Executive Chef and F&B Director, Nashville Marriott and Vanderbilt University
Len Elias, Executive Chef and F&B Director, Dolce Atlanta-Peachtree
Duncan Firth, Chef de Cuisine, Barona Resort & Casino
Frank Fraser, Executive Director of Catering, Mandalay Bay Hotel & Casino
Peter Gebauer,, Executive Chef, Potawatomi Bingo Casino
Robert Gerstenecker,, Executive Chef, Four Seasons Atlanta
Julian Grainger, Executive Chef, Hilton Minneapolis
David Hall, Director of Catering & Conference Management, Loews Philadelphia Hotel
Allan Hant, GM, Hilton Garden Inn Houston Northwest
Steve Hedberg, Principal, Hedberg Hospitality
John-Marc Jalbert, General Manager, Radisson Blu Resort Marina & Spa, St. Martin
Joseph James, Director of Catering and Convention Services, Tropicana Atlantic City
Todd Kelly, Director of F&B and Executive Chef, Hilton Cincinnati Netherland Plaza
Casey Lavin, Executive Director of F&B, Sea Island (Georgia)
Matthias Layton, GM, Cibolo Moon Restaurant, JW Marriott Hill Country Resort & Spa
Michael Letterman, GM, OAK Long Bar + Kitchen, Fairmont Copley Plaza, Boston
Scott McArthur, GM, The Madison Hotel, Morristown, New Jersey
Lance Mendell, F&B Director, Sheraton Charleston Airport Hotel
Barry Prescott, GM, Hotel Mar Monte, Santa Barbara
Karl Prohaska, Executive Chef, Handlery Hotel and Resort
Antonio Recillas, Director of F&B, Mandarin Oriental, Miami
Rob Robinson, GM, Pacific Beach Hotel, Honolulu, Hawaii
Jerry Sadutto, Director of F&B, IBM Conference Centers, Dolce Hotels
Geoffrey M. Sagrans, Assistant Director of Materials Management, The Breakers
Susan Santiago, Area VP and GM, Hyatt Regency Century Plaza, Los Angeles
John Signorelli, Executive Chef, The St. Regis Houston
Richard Spellman, Hospitality Management Program Chair, Central Piedmont Community College
Jeffrey Stern, Director of F&B, Muckleshoot Casino
Michael Swann, Executive Chef/Director of Culinary, Georgia World Congress Center
Tamas Vago, Director of Operations, Hilton Fort Lauderdale Beach Resort
Jeff Walter, Executive Chef, The Cosmopolitan of Las Vegas
Ron Wichowski, Director of Operations, Marriott Hartford (CT) Downtown
C. David Wolf, Senior Executive Chef, The Blackwell Inn

 






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