HOTEL F&B CORPORATE EDITORIAL ADVISORY BOARD

Brian Abel, VP of F&B, North America, Starwood Hotels & Resorts
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
Pete Boyd, VP F&B, Venetian Resort Hotel Casino
Brian Carney, VP of Operations, Cooper Hotels
Jeremy Cooper, Director of F&B, 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, Chariman and Managing Director, Dolce International
Steve Enselein, VP, Catering and Convention Services, Hyatt Hotels
Don Falgoust, VP of F&B, FelCor Lodging Trust
Thomas Haas, VP of F&B, Noble House Hotels & Resorts
Keith Halfmann, Corporate Director of Restaurants & Hotel Operations Support, Marcus Hotels & Resorts
David Henkes, VP, Technomic Inc.
Jim Henning, Corporate VP of F&B, Sage Hospitality
Menze Heroian, VP F&B, Tishman Hotels
Robert Hood, Corporate F&B Manager, Atlific Hotels
Randall King, VP of Operations-West, The Dow Hotel Company
Steve Kirsch, Director of Culinary Operations, Holland America Line
Christer Larsson, VP of F&B, Carlson Hotels, the Americas
Niki Leondakis, President and COO, Kimpton Hotels & Restaurants
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
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
George McNeill, VP Culinary and Corporate Chef, Ritz-Carlton Hotels & Resorts
Mitch Mehr, VP F&B Operations, Destination Hotels & Resorts
Bradley Moore, Corporate Director, F&B Operations, Interstate Hotels and Resorts
Jean Michel Offe, VP F&B, Fairmont Hotels & Resorts
Morgan Plant, VP F&B, Joie de Vivre Hospitality
Tom Prykanowski, Director, F&B Strategy, Choice Hotels International
Guy Rigby, VP of F&B, Americas, Four Seasons
Rob Robinson, Director of Operations, Highgate Hotels
Stephen Rosenstock, SVP of F&B and Brand Standards, 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
Nathan Tanner, VP Restaurants, Larkspur Hotels & Restaurants
Ken Taylor, Director, Restaurant/F&B Operations, Royal Caribbean International
Frederick M. Tibbitts, Jr., President, Fred Tibbitts & Associates
Ellen Burke Van Slyke, Director of Restaurant Development, the Americas, Hilton Worldwide
John Vogelmeier, Corporate Director, F&B Operations, First Hospitality Group
Frank Weber, VP F&B Operations, Royal Caribbean International
Christina Williamson, Senior Director, Brand Strategy, Choice Hotels International
Robert Winchester, President/COO Waterford Hotel Group
Steven Zappacosta, Corporate Executive Chef, Station Casinos
Richard Zazzaro, VP of F&B, Mohegan Sun
Doug Zeif, SVP F&B/Asset Management, LXR Luxury Resorts

NATIONAL HOTEL F&B COUNCIL

Christopher Akoury, Director of Hotel Operations, Embassy Suites-Parsippany
Don Ball, F&B Director, Washington Duke Inn & Golf Club
Myk Banas, Executive Chef and Director of F&B Operations, Chicago Marriott Downtown on the Magnificent Mile
William Bloxsom-Carter, Executive Chef/F&B Director, Playboy Mansion West, Los Angeles
Fred Bohn, Director of Banquet Operations, Dover Downs Hotel & Casino
Ralf Brabandt, Director of F&B, Hilton Portland and Executive Tower
John Brand, Executive Chef, Omni La Mansion del Rio, Watermark Hotel and Spa
Vincent Brunetti, EAM and F&B Director, Hyatt Regency Waikiki Beach Resort and Spa
Gregory Carlson, Director F&B, Westin Chicago River North
Matt Christianson, Executive Chef, The Nines, Portland
Troy Clarke, F&B Director, Royal Sonesta Hotel Boston
Bill Comstock, GM, Outrigger Reef on the Beach
David Crabtree, Executive Chef, Island View Casino Resort
David Cronin, GM, Houston Marriott West Loop-Galleria
Paul Daly, Resident Manager, Hyatt Regency Chicago
Dean Donnell, Executive Chef and F&B Director, Nashville Marriott and Vanderbilt University
Ed Dorman, Director of F&B, Hilton Anatole Dallas
Frank Fraser, Executive Director of Catering, Mandalay Bay Hotel & 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, Director of Operations, Hotel Phillips
Steve Hedberg, Principal, Hedberg Hospitality
John-Marc Jalbert, General Manager, Radisson Blu Resort Marina & Spa, St. Martin
Todd Kelly, Director of F&B and Executive Chef, Hilton Cincinnati Netherland Plaza
Casey Lavin, Executive Director of F&B, Sea Island (Georgia)
Scott McArthur, General Manager, The Madison Hotel, Morristown, New Jersey
Lance Mendell, F&B Director, Sheraton Charleston Airport Hotel
Barry Prescott, General Manager, Hotel Mar Monte, Santa Barbara, California
Antonio Recillas, Director of F&B, Mandarin Oriental, Miami
Jerry Sadutto, Director of F&B, IBM Conference Centers, Dolce Hotels & Resorts
John Signorelli, Executive Chef, The St. Regis Houston
Richard Spellman, SPHR Chairman, Hotel-Restaurant Management Hospitality Education Division, 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 F&B, Hyatt Regency Pier Sixty Six, Fort Lauderdale, Florida
Jeff Walter, Executive Chef, The Cosmopolitan of Las Vegas
C. David Wolf, Senior Executive Chef, The Blackwell Inn