Association
Info & Team

As Vice President of Member Relations and Development for the Hotel Association of New York City, Niki Franzitta is dedicated to transforming the Association to expand membership and to enhance the value of membership. She is doing this by building upon existing programs as well as developing new ones, including educational seminars aimed at providing operational support throughout hotels, and by planning professional networking events. In addition, Niki serves as the Hotel Industry Labor Mediator under the Industry Wide Collective Bargaining Agreement.

Although Niki only joined the Hotel Association in March of this year, her relationship with the Hotel Industry began in early 2000, when she left the Labor Relations Department of Beth Israel Medical Center to join Kane Kessler, P.C. in its Labor and Employment Department. During her time at Kane Kessler, Niki’s primary focus was representing the approximately 180 Hotel Association labor relations member hotels in a variety of labor and employment related matters. In that capacity, Niki advised hotel management on issues ranging from simple disciplinary matters to complex reorganizations of departments and changes in operation. Niki represented hotel clients in hundreds of mediations and arbitrations, conducted trainings for managers at virtually every labor member hotel, she regularly presented information at quarterly industry-wide Human Resources meetings and served as counsel in the 2006 and 2012 industry wide negotiations for the renewal of the Industry Wide Agreement.

In 2014, Niki became the Regional Director of Labor Relations for Hyatt Hotels. In her role with Hyatt, she oversaw all labor relations matters for the unionized properties in her region, including five New York City hotels. Niki provided guidance and made recommendations to senior hotel management regarding contract interpretation, compliance, and administration as well as compliance with all relevant labor and employment laws and regulations. In addition, she acted as lead negotiator of collective bargaining agreements, oversaw contractual and disciplinary grievances, participated in grievance meetings with Business Agents and played an active role in formulating the hotels’ positions and strategies with respect to grievances and labor relations initiatives. She also conducted monthly labor relations trainings for new managers and conducted hotel-specific labor relations training for managers in each of the properties she supported.

Niki is currently a member of the American Bar Association, the New York State Bar Association, Women in Lodging, and the Sustainable Hospitality Committee. She lives on Long Island with her husband, Jack, and their two daughters, Eva and Mia and has a passion for travel.

Daniel Lorusso has been Director of Sales for the Combo On-Premise Division at Southern Glazer’s Wine & Spirits, the industry’s largest and fastest growing multi-state distributor with operations in 44 states, since 2004. Dan is a graduate of Johnson & Wales College in Providence, RI with a Bachelor’s Degree in Restaurant Management and an Associate’s Degree in Management and Culinary Arts.

Dan has a comprehensive background in the Wine & Spirits Industry. While at Doral Arrowwood Conference Center in Westchester County, Dan was Director of Restaurant Operations following positions as the Restaurant Manager, Assistant Beverage Director and Beverage Manager. He was also Food & Beverage Director at the Heritage Inn in Connecticut prior to entering the wholesale Wine & Spirits Industry with Peerless Importers.

While at Peerless Importers, Dan was District Manager, Manhattan before becoming Assistant Wine Manager, Assistant General Manager and ultimately General Manager for On-Premise accounts. Dan left Peerless in 1999 to join Premier Wine & Spirits as Vice President and General Manager On-Premise Sales and assumed his current position when Premier was acquired by Southern Wine & Spirits in December of 2004.

Dan is a serious and committed executive with in-depth and unique knowledge of the business. He has the respect and admiration of all trade tiers.

On the personal side, Dan’s hobbies include his passion for wine, billiards, and sports, especially his beloved New York Yankees. Dan devotes his time to his children Alexis Annita, 23, and Daniel Robert, 20.

Edward P. Kane
Director of Catering
Sheraton New York Times Square Hotel

Edward P. Kane has been an invaluable asset as the Director of Catering for the Sheraton New York Times Square Hotel for over 45 years. He oversees the operations, development, sales and marketing of all catering assignments throughout the 60,000 square feet of catering and convention space, serving up to 2,500 individuals.

Preston Robert Tisch hired Mr. Kane on March 1, 1971, when it was the Americana Hotel of New York. He rose through the ranks, holding the positions of Assistant Banquet Manager, Banquet Manager and Director of Catering. When Sheraton purchased the Americana in 1979, Kane continued on as the Director of Catering, earning a reputation for excellence through 4 separate owners.

During his successful tenure, Mr. Kane has overseen events presided over by Presidents Richard Nixon, Gerald Ford, Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, George W. Bush and Barack Obama. The Clinton Global Initiative (CGI), which hosts heads of state while in New York for the UN General Assembly, has convened their prestigious event at the Sheraton for the last dozen years under Mr. Kane’s aegis. New York City Mayors Edward Koch, David Dinkins, Rudy Giuliani, Michael Bloomberg and Bill de Blasio have all chosen to have their events coordinated through Mr. Kane during their terms in office. He also earned the respect of New York Governors Mario Cuomo, George Pataki, Elliott Spitzer and Andrew Cuomo through events they sponsored under his direction.

With the Sheraton acting as the headquarter hotel for the Democratic National Conventions of 1976, 1980 and 1992, Mr. Kane oversaw the monumental task of ensuring that each detail was in place for these successful nationally televised events.

Steps away from the bustling energy of Times Square and Broadway, the 50-story Sheraton New York, located at 7^th Avenue and 52^nd/53^rd Streets, boasts 1,780 guestrooms and Mr. Kane schedules, staffs and oversees over a hundred events a year at the popular luxury venue.

Mr. Kane sits on the Board of the Jacob K. Javits Convention Center, served as Commissioner for Long Island State Parks and is a member of the New York City Sports Development Corporation. He is also an esteemed past Chairman for the Governor’s Tourism Advisory Council.

A former recipient of the Cardinal’s Award presented by the Cardinal’s Committee of the Laity, Mr. Kane has also received the Gates of Jerusalem Medal from the State of Israel Bonds and is the recipient of the Labor Recognition Award for Outstanding Achievements by the New York State AFL-CIO. Mr. Kane is honored to follow in the footsteps of his father Thomas who was also named the recipient of this award in 1972 when he was the General Manager of the Waldorf Astoria Hotel.

Mr. Kane has three children, Matthew, Ryan and Colin. He and his wife Jodi reside in Manhattan.

Sean Verney, General Manager of the iconic Westin New York at Times Square, has an extensive track record in the hospitality industry, coupled with a passion for all things food and beverage. Sean’s passion for food and beverage began when he started his career working in the family restaurant, and then went on as an owner and operator of his own restaurant and bars. His experience in the private sector has served him well in his corporate roles – Sean has carried over his strong business development skills and consistently achieves and exceeds revenue goals while also delivering exceptional guest experiences.

Sean recently spearheaded a $39 million top-to-bottom renovation of the 873-room luxury hotel in the heart of Manhattan’s famed Times Square. As part of this project, he was intimately involved in the launch of a new F&B concept, Foundry Kitchen & Bar, which has brought new energy to the hotel making it a favorite gathering spot for locals and guests alike.

As a longtime Starwood executive, Sean has spent most of his career with the company in New York. He has worked with Starwood across a variety of positions at the Sheraton New York Hotel & Towers and the Sheraton Manhattan. Sean’s diversity of operations experience contributes to the wealth of knowledge and depth of his rich hospitality expertise. Before joining The Westin New York at Times Square, Sean also held the role of General Manager of the Sheraton Parsippany. His tenure within the Starwood family, united with his tremendous New York City experience, has been an immense addition to The Westin New York at Times Square. The property is an important part of the ownership group’s hotel portfolio, as well as the Westin brand.

Sean has earned numerous awards with Starwood Hotels and Resorts, and during his tenure at The Westin New York at Times Square, Sean and his team have been recognized for excellence on a number of occasions by Starwood’s Corporate Office, including being nominated for Chief Sales Officer two consecutive years, and the distinction of both Sales Team of the Year and Food & Beverage Team of the Year in 2014.

Sean also proudly served in the United States Marine Corps. He resides in New Paltz, New York, with his high school sweetheart and wife of 27 years, Kim, and their four wonderful children Stephanie, Jamie, Kayleigh and Tiffany.

As director of catering at the New York Marriott Marquis, Gina Bertucci leads a world-class sales team that generates over $55 million in annual catering sales. This major hotel in the heart of Times Square features 1,957 guest rooms and over 100,000 square feet of meeting and banquet space. Since 2007 Gina has led the team in making the hotel the venue for countless corporate and social events, covering the worlds of corporate meetings, major fundraising social galas, conventions, media launches and everything in between.

She began her career in the hospitality industry in 1990 as banquet director at the Snug Harbor Cultural Center in Staten Island, New York. There she worked with the on-site caterer, Perfect Parties to supervise both sales and operations for this landmark venue, where she honed her skills in wedding planning. During this time, she also travelled with TAM Caterers to Canada and Miami, Florida to oversee off-premise catering at the Montreal and Miami Grand Prix’s. She provided training and hosted multi-day events for top clients, in hospitality tents.

She started her career with Marriott International in 1995 at the New York Marriott Marquis, where she held progressive positions in banquets as banquet manager and ultimately director of banquets. She was responsible for training, mentoring and increasing overall departmental satisfaction scores. Gina also gained experience under pressure, as the hotel’s director of in-room dining and hospitality, where she oversaw a growing demand to deliver fine dining service in the hotel’s many private suites. She then brought that experience to her new positions as senior event manager and director of group catering.

While Gina handles almost all of the Marquis’ high profile events, she gets most satisfaction in working with charitable organizations and fundraisers. She also strives to give back to the Broadway community by working closely with the Actor’s Fund, The Broadway League, The Times Square Alliance and The Broadway Association.

Gina is a member of the Food & Beverage Association, the National Association of Catering Executives (NACE) and Les Amis d ’Escoffier New York. She has been recognized and published by the National Professionals of Excellence (NPOE). During her career, Gina has been recognized as Sales Leader of the Year by Marriott International and as Woman of the Year by the National Association of Professional Women (NAPW). Gina attended the College of Staten Island and St. John’s University in New York.

She resides on Staten Island, but when not working she heads straight to Virginia to see her grandson, Vincent, whom she adores. Gina is also a proud mother of two beautiful daughters, Jacqueline and Nikki. She loves to travel and spend time with her family and her two favorite gentlemen, Andrew Sr. and Andrew, Jr.!

As food and wine are her personal passions, she works in the best of industries. She is a great home chef and loves cooking Italian, of course!

Geoffrey Allan Mills, Managing Director for Highgate Hotels in New York City.

Thirty-five years ago Geoffrey Allan Mills began his career in hospitably, originating in hotel restaurants. From there he moved onto catering, retail food, and fine dining operations before finding his way back into hotels. He has served as Managing Director/General Manager for most of his hotel endeavors, repositioning hotels for half of his career. After graduating from Ashland University with a B.S. in Business Administration, double majoring in both Hotel & Restaurant Management and Marking Management, with a minor in Nutrition and Food Management; he began his career working for ITT as the Food & Beverage Manager and Dining Room Captain for the Sheraton Centre Hotel NYC. Not long after he advanced to the Omni Hotel, working as the Food & Beverage Director, and later picked up the title Assistant General Manager. He also continued to advance his knowledge of the business by attending advanced hospitality programs at both Cornell University and NYU.

Today you can find Mr. Mills at the Crowne Plaza Times Square, humbly working as a Managing Director for Highgate Hotels. He has been with Highgate since 2005, and is very proud of the 17 hotels they run in New York City, employing more than 5,000 hotel service employees. Mr. Mills’ professional affiliations are numerous, including Chairman of the Board for the Hotel Association of New York City, where he has served on the Board since 2003, Chairman of the Venture Board in 2014 for the IHMRS (combined AH&LA, NYSHTA and HANYC owned Show), Chairman of the Board for the Food & Beverage Association of America since 1993, and a Board Trustee for NYHTC & HANYC on the Hotel Benefits Funds, Scholarship Funds & Pension Funds since 2005. He also serves on the Times Square Alliance Board, where he works to improve and promote Times Square, cultivating the creativity, energy and edge that have made the area an icon of entertainment, culture and urban life for over a century, and serves as a Partner Council Business Advisor member for FEGS Health & Human Services, Workforce Development Service.

Through his philanthropic efforts he is the Trustee on the Greater New York Council – Eagle Scout Hall of Fame Committee, fundraising support for Scouting Summer Camp each year. In his free time he supports his local Boy Scout Troup, now as an Assistant Scoutmaster having served many various positions in Scouting for over 40 years.

During his various positions of leadership in the hospitality industry, Mr. Mills has never left the New York City market. He has worked in 18 different New York hotels, for both Branded and Independent Hotel operations. Mr. Mills currently resides currently in Weehawken, New Jersey with his wife Geraldine, with two children Gregory and Gabriella.

As general manager of the JW Marriott Essex House New York, Stephen Batta is responsible for overall operations of the JW brand’s first hotel in New York City. The 509-room hotel is located on Central Park South in Manhattan’s renowned midtown neighborhood, boasting sky-high views of Central Park. The property was most recently the Jumeirah Essex House and reopened on September 18, 2012 as JW Marriott Essex House New York.

Most recently, Batta was general manager of the Renaissance New York Hotel 57. The highly distinctive Renaissance New York Hotel 57 completed a $40 million makeover in September 2009 and is the second Renaissance in Manhattan. Prior to that, Mr. Batta was assistant general manager of the New York Marriott Downtown, where he headed up all daily operations of this 500-room hotel in Lower Manhattan.

A 20-year veteran of the hospitality industry, Stephen Batta’s career started at the Sheraton New York Hotel and Towers as assistant lobby court lounge manager. His career with Marriott International began in 1992, and he has worked at the Seaview Marriott in Absecon, New Jersey and the (former) RIHGA Royal New York as director of food & beverage. At the New York Marriott Marquis in Times Square, in 1992 he first worked at The View Lounge, the hotel’s revolving rooftop restaurant and lounge. After several years with other Marriott hotels, he came back to the 1,957-room New York Marriott Marquis in 2004 as its youngest director of food & beverage. The New York Marriott Marquis is a flagship of Marriott International. It features over 100,000 square feet of banquet and meeting space. Under Mr. Batta’s direction, the New York Marriott Marquis received numerous awards for food and beverage excellence. He is the recipient of the Marriott Marquis’ 2006 Leadership Award and the 2007 Eastern Region Award of Excellence for Overall Quality.

Mr. Batta is an active member of the National Association of Catering Executives in New York City. He is also a member of La Confrérie de la Chaîne des Rôtisseurs. He has been an active member of the Food and Beverage Association of America for over 15 years and served as its 1st Vice President for two years. Stephen was the recipient of the Association’s 2006 President’s Award for his hard work and dedication to the organization. He has been an active member of Les Amis d’Escoffier Society Foundation for over 10 years and has been serving on the Board of Directors as 1^st Vice President since 2006.

Stephen Batta is a graduate of Marist College with a Bachelor of Science degree in Business Marketing. He is very involved in his home community and serves on charity fundraising events for St. Veronica’s Church and the Howell United Youth Organization in New Jersey. He and his wife Jennifer reside in Freehold, New Jersey with their three children: Kristyn, Jackson and Dylan.

Born in Freeport New York, Mark started his career in the hotel industry in 1981 at the LaGuardia Marriott Hotel. He rose through the ranks of Marriott International achieving the position of Regional Vice President of Human Resources. Mark’s time with Marriott then culminated in the position of Area General Manager for Marriott Lodging in New Orleans, LA, in which he oversaw eleven properties as well as the day to day management of the New Orleans Marriott Hotel.

After twenty-five years with Marriott International, Mark returned “home” to New York. He became the General Manager/Regional Vice President for Millennium Ho

In 2009, Mark joined Starwood Hotels and Resorts as the General Manager for the Complex – Sheraton New York Hotel & Towers and the Manhattan at Times Square Hotel. Currently in this position, Mark is responsible for the daily operations of the hotels’ 2,400+ guest rooms in Midtown Manhattan.

Throughout his career, Mark has insisted on supporting the industry through more than just his job. During his time in New Orleans, he was the Chairman of the Convention and Visitors’ Bureau and served on several Board of Directors groups for the Hotel Association. Today, Mark is a member of the Board of Directors of the Hotel Association of New York as he continues his dedication to the hospitality industry.Born in Freeport New York, Mark started his career in the hotel industry in 1981 at the LaGuardia Marriott Hotel. He rose through the ranks of Marriott International achieving the position of Regional Vice President of Human Resources. Mark’s time with Marriott then culminated in the position of Area General Manager for Marriott Lodging in New Orleans, LA, in which he oversaw eleven properties as well as the day to day management of the New Orleans Marriott Hotel.

After twenty-five years with Marriott International, Mark returned “home” to New York. He became the General Manager/Regional Vice President for Millennium Hotels and Resorts in New York City and took over the everyday management of the Millennium Broadway Hotel.

In 2009, Mark joined Starwood Hotels and Resorts as the General Manager for the Complex – Sheraton New York Hotel & Towers and the Manhattan at Times Square Hotel. Currently in this position, Mark is responsible for the daily operations of the hotels’ 2,400+ guest rooms in Midtown Manhattan.

Throughout his career, Mark has insisted on supporting the industry through more than just his job. During his time in New Orleans, he was the Chairman of the Convention and Visitors’ Bureau and served on several Board of Directors groups for the Hotel Association. Today, Mark is a member of the Board of Directors of the Hotel Association of New York as he continues his dedication to the hospitality industry.

When the renowned Dorchester Collection sought an innovator to transform The New York Palace Hotel in 2009, they had a single candidate in mind. That candidate was award-winning luxury hotelier Edward A. Mady, who agreed to take the helm of the iconic property that year, and who has since instilled in The New York Palace a commitment to service and quality acknowledged as a transformational new leadership model for hotels.

A former Ritz-Carlton leader of 21 years, Ed Mady leads The New York Palace using a personalized employee coaching strategy designed to improve product, service and customer retention. His focus is on embodying Dorchester Collection’s motto of “We Care,” and its five core values of Passion, Personality, Respect, Working Together and Innovation.

Throughout his career, Mady has consistently energized such service values, and he has pioneered best practices which have been adopted by his many hotel teams. During Madys 1988-2009 leadership career with The Ritz-Carlton Hotel Company, some 40 Ritz-Carlton leaders including corporate office team members, general managers, hotel executive team members and department heads benchmarked practices from him and received personal training, orientation and on-property leadership from him while he served as general manager of The Ritz-Carlton, San Francisco. In 2002, his success at the Mobil/Forbes Five-Star, AAA Five-Diamond San Francisco hotel led to expansion of his overall responsibilities for The Ritz-Carlton Hotel Company, as he was promoted to Vice President and Area General Manager, overseeing five hotels and working in close partnership with each hotels general manager to serve as a regional resource and advisor.

Mady is a 2011 speaker on Culture and Leadership for the Cornell University School of Hotel Administration, and a recipient of the 2009 Gold Plate award from the International Foodservice Manufacturers Association (IFMA). In 2008, he was featured in the business bestseller, The New Gold Standard, written about The Ritz-Carlton Hotel Company. In preparation for this book, author Dr. Joseph Michelli shadowed Ed Mady in his daily leadership role and ultimately featured him in the book as the paradigm of an ideal hotel general manager.

Ed Mady claims the secret of success in the hospitality industry is to know and understand the needs, wants, and desires of each customer. In 15 simple words: Remember me. Recognize me. Anticipate my needs, and give me\ what I want on time. His leadership practices are generating highly visible, relevant changes at The New York Palace, including establishment of a hotel-wide green practices program which has led The New York Palace to become the largest Manhattan hotel to operating on 100% renewable power. He has also created a contemporary new hospitality experience for the hotel s most discerning guests, transforming the acclaimed 176-room Towers at The New York Palace into an exclusive hotel within-a-hotel experience unmatched by any property in its price tier in the city.

A native of Windsor, Ontario, Ed Mady has served as general manager for The Ritz-Carlton, New York and hotel manager for The Ritz-Carlton, Buckhead in Atlanta, Georgia. Prior to joining The Ritz-Carlton in 1988, he was hotel manager for The Helmsley Palace in New York, working directly with famed hotelier Leona Helmsley. He has also held leadership positions with The Four Seasons and Canadian Pacific Hotels. An honors graduate of St. Clair College with a concentration in hotel management, Mady is a member of the Hotel Association of New York and is the world’s most passionate New York Yankees fan.

Wayne Whinna is the Director of Food & Beverage for the Sheraton New York Hotel & Towers and The Manhattan Times Square Hotel, a 2400 Room Hotel Complex with nearly 40 Million Dollars of Food & Beverage Revenue. Both hotels are managed by Starwood Hotels & Resorts Worldwide, Inc.

Wayne has 40 years of experience working in the Food & Beverage Hospitality sector. He began his career in his home-town of Chicago, Illinois and has worked in such cities as Baltimore, Oklahoma City and Houston before arriving in the NYC Metro Area, some 18 years ago.

Wayne Whinna’s NYC debut was in 1993 at the renowned St. Regis New York Hotel where he served as the Executive Chef for three years. He moved across the river as the opening Executive Chef for the Sheraton Meadowlands Hotel and was promoted to Director of Food & Beverage. During his time in New Jersey Wayne also worked as Executive Chef with the Park Avenue Club and Short Hills Caterers. In 1997 he returned to New York as the Executive Chef for the Sheraton New York and during his tenure has served in key support roles for the New York and New Jersey area. In 2000 he was promoted to Director of Food & Beverage for the Sheraton New York Complex

Wayne is an active member of the Food & Beverage Association of America and was awarded the F&B President’s Award by the Association in 2002. Wayne is also a member of the Escoffier Society.

Wayne is active in the community and has served as a College Professor with Hudson Community College providing instruction to students interested in pursuing a career in the Culinary Arts and has worked for the past ten years with the Children’s Aid Society of New York providing meals to residents’ of the Harlem Community during the holiday season. Wayne is a member of the Executive Committee of the Sheraton New York Hotel & Towers and the Manhattan Times Square Hotel.

Wayne currently resides in Old Bridge, New Jersey with his wife Susan and their two daughters.

For the past thirty plus years, Joseph E. Spinnato has been directly involved in the betterment of life in and for New York. In his current capacity as President and Chief Executive Officer of the Hotel Association of New York City, Inc., he has brought to this venerable association a new image and direction. He has moved the one hundred thirty year old organization into a more active and visible role in the city. The Association represents more than 230 hotels, employs more than 30,000 people and generates billions of dollars in revenues for the city.

In 1982, then Mayor Edward I. Koch appointed Mr. Spinnato as the Fire Commissioner of New York City. As Fire Commissioner, a position he held for over 5 years prior to his appointment to the Hotel Association, Spinnato was responsible for the fire protection of the city and its 7 1/2 million residents. Before joining the Fire Department, Mr. Spinnato served as First Assistant to the Special Prosecutor for Nursing Homes for 5 years. Previously, he was at the Nassau County District Attorney’s Office for 10 years serving as First Assistant to the District Attorney and also Chief of the Rackets Bureau.

Mr. Spinnato’s humanitarian interests are extensive and varied. He is a Knight of Malta, served as the Lieutenant of the Knights of the Holy Sepluchre of the Eastern Lieutenancy for 5 years, and in 2007 was appointed to the Grand Magisterium of Holy Sepulchre in Rome. He is also a member of the Board of Advisors of City Harvest, the Cardinal’s Committee for Charity, Board of Directors of Just One Break, Inc., and Board of Directors of the Big Apple Greeters, Inc. He received the 1989 Human Relations Award from the American Jewish Committee, in 1990 he received the Cardinal’s Award from His Eminence John Cardinal O’Connor, in 1992 he received the Jerusalem Founders Man of the Year Award from the American Committee for Shaare Zedek Hospital in Jerusalem, and in 2001 he received the International Brotherhood Award from Bikor Cholim Hospital, also in Jerusalem.

In 1987 Mr. Spinnato received an Honorary Doctor of Civil Law Degree from St. John’s University, and in 1991 Governor Mario Cuomo appointed Mr. Spinnato to the Board of Governors of the New York Convention Center Operating Corporation (Jacob K. Javits Convention Center), a position he still holds. Mr. Spinnato also served as Chairman of the Board of Directors of the New York Convention Center Operating Corporation under Governor George E. Pataki.

A quintessential New Yorker, Spinnato was born in Queens and attended public schools there until he entered LaSalle Military Academy in Oakdale, New York. He graduated St. John’s University in Hillcrest and received his law degree from the University of Miami Law School in Coral Gables, Florida. Mr. Spinnato is married to the former Madeline Romano, a graduate of St. John=s University at Hillcrest. They have one daughter, Janine, who graduated from Fairfield University in Fairfield, Connecticut, and from St. John’s University School of Law. Her husband, Sean P. Leyden, is also an attorney and is a partner with the law firm of Garfunkel, Wild & Travis. They have three children, Sean Joseph, Jason Michael and Joseph Terence.

Mr. Scott Geraghty, General Manager of The St. Regis New York Hotel since 2004. He joined St. Regis in 2002, prior being the Hotel Manager at the famous Essex House in New York City. Scott has over thirty years of diverse hotel management experience, including twenty years with Sheraton Hotels and Resorts. He worked his way up from the position as Executive Chef, Director of Food & Beverage, Director of Operations, Director of Rooms, Executive Assistant and Director of Catering at such properties as the Sheraton Hotels of New York, Sheraton Society Hill in Philadelphia, Sheraton Greensboro, PGA National Resort, PGA Sheraton Resort in Palm Beach Gardens, FL, Sheraton Washington Hotel, Contant Guest House in the U.S. Virgin Islands and the Cross Keys Inn in Maryland.

Scott has fulfilled Sheraton’s corporate executive roles such as being an active member of their Food and Beverage board of directors.

It was under Scott’s leadership, that the St. Regis New York has received a significant number of accolades:

Travel + Leisure Magazine – #1 Hotel in New York City
Condé Nast Traveler Magazine – #1 Hotel in New York City
Institutional Investor Magazine – #1 Hotel in World
St. Regis #1 Hotel of the Year by Starwood Hotels & Resorts Worldwide, Inc.

In 2007
Mobil Travel Guide Five-Star Award
AAA Five Diamond Award
Harper’s Hideaway Report – #1 Hotel in New York for 12th Consecutive Year
St. Regis #1 Hotel of the Year by Starwood Hotels & Resorts Worldwide, Inc.

Scott received a Bachelor’s Degree in International Relations from Lehigh University and has a Degree in Culinary Arts from the Culinary Institute of America. Scott is giving back to the industry he loves; he spends his free time teaching others. He has been a mentor and Chef Instructor at the Culinary School of Washington, New England Tech and Scott is currently Guest Lecturer at New York University.

Work is most important to Scott, but he is also a devout family man and shares his passions of fishing and rowing with his wife and 2 daughters.

Rudy Tauscher is the General Manager of Five-Star Mandarin Oriental, New York and Area Vice President overseeing Mandarin Oriental, Boston. Originally from southern Germany, Tauscher grew up in the hospitality industry working in family-owned restaurants and pursued a culinary career working in restaurants in Germany, Switzerland and Italy. From there, he turned his attention to hotels working as General Manager for Trump International, as Resident Manager at The Peninsula, New York and as Resident Manager at The Palace of the Lost City in Sun City, South

Joe Gelchion is the Regional Vice President of Operations for Starwood Hotels in New York and New Jersey. Starwood Hotels & Resorts Worldwide, Inc. is the owner and operator of some of most widely recognized hotel brands in the world such as Sheraton, Westin, St. Regis, W Hotels, Four Points, and the world renowned Luxury Collection.

Joe began his Hotel career in 1978, working as a Front Desk Agent at the Sheraton Newark Airport Hotel while attending college at Jersey City State College in New Jersey. He quickly “climbed the ranks”, being promoted to positions of increasing responsibility including Assistant Front Office Manager, Systems Manager Front Desk Manager and Rooms Division Manager. During his tenure at the Sheraton Newark, the Hotel was named ‘Airport Hotel of the Year’ for 3 consecutive years. Joe then transferred to the Sheraton Manhattan Hotel (formerly the Sheraton City Squire) where he was responsible for Food and Beverage Operations. Joe returned to New Jersey to open the Woodbridge Hilton Hotel as the Director of Operation I Hotel Manager before taking a 6 year hiatus from the industry to pursue personal interests. In January of 1994 Joe returned to New York to serve as the Executive Administrator of Gracie Mansion for the newly elected Mayor Rudolph Giuliani. Joe returned to the Sheraton Hotels of New York in March of 1995 where he has remained ever since. In 1996 Joe received the ITT Sheraton President’s award for North America. He served as both Director of Events and Director of Operations before being named General Manager in March of 2000. Joe remained General Manager until his most recent promotion to Regional Vice President of Operations for Starwood Hotels of New York & New Jersey on Sept 15 of 2004. Joe is a member of the New York Hotel Association Executive Committee and servers as the Treasurer. Joe is also a Board Member of NYC & Company and is actively involved with the Greater Harlem Chamber of Commerce.

Joe is a member of the New Jersey Chapter of the Knights of Columbus. For the past sixteen years he has taught for the Arch Diocese of Newark – St. Vincent de Paul’s CCD Religious Education Program, where he was named “Teacher of the Year” in 2001. Joe is a former Parish Council Member and has served as the Liturgy of the Mass Minister for more than 15 years. He has been equally active and involved in youth sports, coaching CYO basketball, little league baseball and the Police Athletic League for numerous years. He was the 2002 recipient of the “Secret Service Directors Award” as well as the Marty Lyons “Man of the Year Award” for his contributions to Marty’s Make-A-Wish Foundation. In addition, Joe is an active supporter and key fund-raiser for the Bi-polar Foundation for the cure of Juvenile Bi-Polar Disease and an active supporter of the Susan G. Kamen Breast Cancer Foundation. On January 29, 2004, his eminence, Edward Cardinal Egan of the Archdiocese of New York presented Joe with the 2004 Cardinal’s Award for Charity. Joe received the 2004 Citizen of the Year Award from the NYPD Joe currently resides in New Jersey with his wife Suzanne and their three children, Matthew 17, Ryan 16 and Casey 10.

Hospitality Professional of the Year: DANIEL R. FLANNERY

Dan entered the hospitality industry in 1981, opening a suburban Maryland Marriott hotel as a waiter in one restaurant and a busboy in another to earn his college tuition. While attending the University of Maryland, Dan decided to make a career out of the hotel business and graduated with a Bachelor’s Degree in Business Administration in 1986 and remained with Marriott in Food and Beverage management positions over the next eleven years in Maryland, Los Angeles, Palm Desert and New York City. He became Hotel Manager at the Marriott Financial Center Hotel in 1997, was promoted to Area General Manager for the RIHGA Royal Hotel in 2001. In 2002, Dan joined The Ritz-Carlton organization as General Manager of the Ritz-Carlton New York, Battery Park and shortly thereafter became Area General Manager for both the Battery Park and Central Park hotels.

Over his career, Dan helped to develop some of Marriott’s most successful concept restaurants. In 1998, he partnered with celebrity-Chef, Roy Yamaguchi, to open the highly acclaimed Roy’s New York at the Marriott Financial Center and in 2003, opened a French-American Steakhouse, 2 West, with French Master Chef, Jacques Sorci, at The Ritz-Carlton New York, Battery Park.

Dan has served on most of Marriott’s Food and Beverage Advisory Councils and Committees, and created the basis of the company’s current wine program while at the Desert Springs Resort. Dan currently serve on the Dean’s Advisory Council for the Smith Business School at the University of Maryland and coaches youth basketball in Verona, New Jersey, where he resides with his wife of seventeen years, Jessica, and his children, Ryan, Katie and Lauren.

John Philip Dorman is the General Manager of the University Club in New York City. Located in the heart of Manhattan at One West 54th Street, the University Club is one of New York’s premier social clubs. It is a registered historic landmark designed and built by the firm of McKim, Mead and White in 1899. Boasting more than 4,000 members, the club has 97 guest rooms, three dining rooms, two fitness facilities, a top rated squash program, the worlds largest and finest private club library and 11 banquet rooms, as well as some of the most spectacular interior spaces in the city. Under his guidance, the club is constantly working on enhancing member services as well as enhancing its splendid building through an ongoing restoration and capital projects.

John was “born into” the service and food industry. His early memories of the food service industry are sweet indeed as for 50 years his family owned and operated Philip’s Confections of Coney Island, a local icon. In his early years, John worked in the store in either candy production or sales. Even today, in his spare time, it is not unusual to find him in the store, which has recently moved to Staten Island.

John is a graduate of the Culinary Institute of America, a Certified Executive Chef by the American Culinary Federation and a Certified Food and Beverage Director, through the American Hotel and Motel Association.

Even before joining the University Club team, John had long been considered one of New York’s leading hotel and culinary executives. He had been Assistant to the General Manager of the RIHGA Royal Hotel after serving as the General Manager and Corporate Secretary of Halcyon U.S.A. Inc. for seven years. Mr. Dorman joined the RIHGA Royal Hotel prior to its opening. He was involved in planning and opening the hotel, as well as conceiving, creating and successfully launching Halcyon Restaurant. During his tenure, Halcyon Restaurant was ranked among the top Restaurants in New York.

A native New Yorker, John has boned his skills at some of Manhattan’s most renowned hotels. Working his way up the “culinary ladder” with the Loews Corporation to the position of Executive Chef of New York’s Regency Hotel. He was the first American-born executive chef to serve the hotel. With Loews, John also served as Director and Executive Chef of the Summit Hotel having begun his hotel career as Sous Chef of the Drake Hotel. John has also served as Director of Food and Beverage at the Helmsley Park Lane.

John has received numerous awards for his culinary skills including his Escoffier Gold Medal, Westchester Chef’s Association Gold Medal, Long Island Culinary Association Gold Medal, Bronze and Silver Medals from the American Culinary Foundation, Best in Show (International Geneva Association), Societe Culinaire Philanthropique Silver Medal and the Society des Cuisiniers of France Silver Medal of Careme.

John has always been devoted to both culinary and service excellence. Being an executive in New York’s busy club and hotel industry is demanding and time-consuming, yet he has found time in his personal life to serve as president of the very exclusive gourmet society, “Les Amis d’ Escoffier Society of New York” as well as serving as President of their Foundations; is a member of the Corporation of the Culinary Institute of America, serves on their Development Committee and has been a graduation commencement speaker for the Institute. In addition, John has been a guest lecturer of the New York University’s Hotel and Restaurant Management Program and is a member of The Food and Beverage Association of America for many years.

John credits Andrea, his wife of 21 years, for supporting him in his business and social activities over the years as well as for pulling him through several New York City Marathons.

Since his 1994 arrival at The Waldorf Astoria, Eric 0. Long has held one of the most prestigious positions in the hospitality industry, that of general manager of a century-long international icon and landmark hotel. During his tenure, Long has orchestrated a far-reaching $160-million restoration and enhancement program to assure that The Waldorf= Astoria retains its stature as one of the world’s most prestigious and widely recognized properties. His is a plan that is paradoxical by design, both forward and backward looking. He has installed the 21st-century technology and amenities now requisite for a globally important establishment, while continuing restoration of the Art Deco splendor that made The Waldorf Astoria the grandest hotel on earth in 1931.

Since 2000, The Waldorf Astoria has been enhanced by a satellite link system for live audio and video broadcasts, direct high-speed Internet connection in meeting and banquet facilities, copier/ printer/fax machines in guest accommodations, and in-room office capabilities. A new state-of-the-art business center with sophisticated electronic publishing and document management capabilities was also installed. On the restoration front, Long continued to direct the master-planned renovation of the hotel’s public spaces in 2001, with the completion of the most significant alteration to them in its history. A $15-million refurbishment of The Waldorf= Astoria’s entire 18th floor is transforming it into New York’s most luxurious and technologically advanced collection of meeting suites. The legendary Starlight Roof has been re-created to reflect its original Art Deco glamour, and The Executive Meeting Center, 13 deluxe, contiguous meeting suites completed in the last quarter 2001, adds a distinct new meetings and events environment to The Waldorf-Astoria and The Waldorf Towers. Another focus has been fostering the ongoing success of The Waldorf Towers, the prestigious boutique hotel within The Waldorf Astoria, which occupies the 28th to 42nd floors. Long takes an active role in the luxurious aerie, recently named one of the Top 100 World’s Best Hotels by Travel + Leisure magazine (Readers’ Poll, August 2001) as well as placing among the Top 100 Hotels in the Continental U.S. and Canada category.

Keenly aware of the importance of cuisine to travelers and New Yorkers alike, Long has also distinguished The Waldorf Astoria as New York’s most diverse dining destination, with four very different restaurants. Under his leadership, Peacock Alley has become one of the city’s finest French restaurants, and he remade Oscar’s, formerly a coffee shop, into a stylish American brasserie. A 30-year Hilton veteran, Long has played major roles at several other flagship properties. For seven years prior to his appointment to The Waldorf=Astoria, he was general manager of the luxurious Hilton at Short Hills. Posted there in 1987 to orchestrate its grand opening, Short Hills earned a reputation as one of the finest hotels in the country. It earned the Five-Diamond Award for lodging and dining under Long’s stewardship, at the time the only double-diamond recipient in the New York metropolitan area and one of only six hotels in the country to be so honored.

The property also received Hilton’s top honor, the Chairman’s Quality Award, two years running, while its restaurant was anointed with The New York Times’ top “four star” rating. Before Short Hills, Long was resident manager at the Chicago Hilton and Towers, where he was instrumental in a 10-month, $185-million restoration of the world-class property. Previously, he held a similar position at the Hilton at Walt Disney World in preparation for its 1983 opening. Long also held key management posts at the Fontainebleau Hilton Resort and Spa in Miami, Palmer House Hilton in Chicago and other Hilton properties throughout the Midwest. Since moving to New York to take charge of The Waldorf= Astoria, Long has become active in the community, serving on the Board of Directors and the Executive Committee of both the Hotel Association of New York City and NYC & Co. Long also sits on the Executive Committee of New York University.

Michael J. Stengel is the General Manager of the 1,946-room New York Marriott Marquis. The New York Marriott Marquis, which celebrated its 15th anniversary last year, is located in the heart of Times Square and Broadway’s bustling theater district.

A 20-year Marriott veteran, Mr. Stengel has held numerous executive positions. Most recently, he returned to the Marquis as Hotel Manager in 1999. From 1996 to 1999, he served as General Manager of Marriott’s Seaview Resort in New Jersey, which is known for its two championship golf courses. Prior, Mr. Stengel was Regional Director of Operations for the Northeast Region. From 1991 to 1995, he was Director of Food and Beverage at the New York Marriott Marquis. In addition, Mr. Stengel was a member of the executive opening teams for the Marriott Desert Springs in California and the Atlanta Marriott Marquis in Georgia.

Mr. Stengel serves on the Executive Board of Directors of NYC & Co, and is on the Board of Directors of the Broadway Association. He is a graduate of Rowan University in Glasboro, New Jersey. Along with his wife and child, Mr. Stengel resides in New York City.

Didier Picquot was named to the position of General Manager of The Pierre, Four Seasons’ landmark hotel on Fifth Avenue, in April 1999. In this capacity, Mr. Picquot is responsible for the overall operations of the 202-room property, which is internationally recognized as one of the world’s leading hotels. Didier Picquot brings to his position a wealth of experience gained from nearly thirty years in the hotel industry in Asia, Europe and North America. Mr. Picquot began his career in 1970 with Hilton Hotels, first in Hong Kong in the Management Training Program, followed by the position of Food & Beverage Director at the Taiwan Hilton and the Hyatt Singapore.

His North American experience includes Executive Assistant Manager at the Hyatt Montreal and General Manager at the Hotel Plaza de Ia Chaudiere in Ottawa. In 1986, Mr. Picquot joined Four Seasons Hotels as Manager of the Four Seasons Montreal, leaving in 1989 to assume the General Manager role at the Hotel Ritz in Paris.

In 1990, Mr. Picquot returned to Asia as opening General Manager of the Island Shangri-La in Hong Kong. His most immediate position prior to his appointment to The Pierre was Vice-President of Operations with Peninsula Hotels.

Born in Paris, he spent much of his youth in Indochina and Saigon, returning to France to receive his Baccalaureate in Philosophy at the Royal Military School in Soreze, France and a degree in Political Science at the Institut d’Etudes Politiques in Paris. Mr. Picquot is married and has two children.

Arrigo Cipriani was born the year after his father, Giuseppe, opened the legendary Harry’s Bar in Venice. He was graduated from Ferrara University with a law degree and started working at Harry’s Bar in 1957. Arrigo extended the reputation of Harry’s Bar by opening Harry’s Do lei in Venice and Harry Cipriani in New York City. He and his wife Ina have three children: Giuseppe, a New York resident; Giovanna, a special reporter for RAITV; and Carmela, a children’s books author. Ina, who teaches poetry, also works in the Cipriani pasta factory. Arrigo himself is a novelist and frequent contributor to several Italian dailies and magazines.

Giuseppe Cipriani was born in Venice and grew up in a family where the topic of restaurants and restaurant patrons was first and foremost. A Black Belt in Karate, Giuseppe also raced cars and at one point owned a team which won several European championships. At 23, Giuseppe married Eleonora Gardini, daughter of a leading Italian industrialist and became father of two sons, Ignazio and Maggio. Giuseppe’s background in law and finance helped him launch a second New York City Cipriani restaurant: Downtown Cipriani in SoHo, followed by the development of two restaurants and a gourmet store in Buenos Aires, Argentina. His current major projects are Cipriani 42nd Street across from Grand Central Station and the magnificent Rainbow Room in Rockefeller Center.

Frank Arthur Banks is the General Manager of the RIHGA Royal Hotel in Manhattan.

Mr. Banks is a New Yorker, born and educated in the city’s public schools. After graduating from Haaren High School, he served in the Merchant Marine and the U.S. Navy during the Korean conflict. Armed with the G.I. Bill, Frank attended and graduated from the Culinary Institute of America and then went on to Michigan State University, where he earned a B.A. in Hotel Management and an M.B.A., with Honors. He was president of Sigma Pi Eta, an honorary Hotelman’s fraternity. His hotel career brought him back to Manhattan where he managed the Waldorf=Astoria and the St. Regis Hotel in the 60’s and 70’s. He then purchased his own hotel, the Yankee Pedlar Inn, in Holyoke, Massachusetts, which was known for its fine New England cuisine. The Yankee Pedlar served over 200,000 persons each year. While Mr. Banks was proprietor of the Yankee Pedlar, he was recipient of the Restaurant and Institutions Ivy Award in 1984. In 1991, he returned to his beloved New York City to manage the newly opened, 500 suite RIHGA Royal Hotel on 54th Street, New York City’s tallest hotel.

Frank Banks is President of the Board of Trustees of Winston Preparatory School on 76th Street at Central Park West. It is the only high school in New York City for kids with learning disabilities. He is also Trustee Emeritus of the Culinary Institute of America, and is on the Board of Directors of the New York City Hotel Association, .The New York City Convention and Visitors Bureau and on the Board of the Broadway Association.

Frank Banks received the Winston Preparatory School’s Founders Award in November of 1998 for his outstanding dedication and leadership as president of their Board of Trustees. He was selected as a 1998 Silver Plate recipient, awarded by the International Foodservice Manufacturers Association during the National Restaurant Show week in Chicago, May 1998. He was the first New York City General Manager ever to receive this award. He is the 1997 recipient of C.I.A.O. (Congress of Italian American Organizations) Man of the Year Award, presented by New York City’s Mayor Rudolph Giuliani. Clefs d’Or, an international organization of Luxury Hotel Concierges, made him honorary member and voted him Where Magazines “Best Supporting Manager in New York City.” He was designated “Honorary Faculty Member” by Michigan State University School of Hospitality Business and selected alumnus of the year in 1993. Banks was inducted into the school’s Alumni Wall of Fame in 1996. Banks is a member of Confrerie de Ia Chaine des Rotisseurs, Les Amis d ‘Escoffier Society and l’Ordre Mondial in New York City.

Frank married his Culinary Institute of America classmate and sweetheart, Claire Louise Loveland. They are proud parents of four daughters, one son and eight grandchildren.

Danny Meyer was born and raised in St. Louis, Missouri. He grew up loving to cook, remembering practically every meal he had ever eaten, adoring festive family get-togethers, longing to try new restaurants and return to old favorites. During Danny’s childhood, his father, who was in the business of custom-designing driving tours through the French countryside, often hosted children of the Relais & Chateaux patrons with whom he did business. As a result, many meals at his St. Louis home had a French touch and always included a bottle of red wine.

After graduating from Trinity College in Hartford, Connecticut, with a degree in Political Science, Danny landed in Chicago and took a job as Cook County Field Director for John Anderson’s 1980 presidential campaign. At the conclusion of the campaign, Danny moved to New York City and joined Checkpoint Systems, an emerging growth company that manufactures electronic anti-shoplifting devices. He was the company’s leading national salesperson during his 3 years there.

Pursuing his true passions for food and wine, Danny gained restaurant experience in 1984 as an assistant manager at Pesca, a seafood restaurant in the newly named “Flatiron District” of New York City, and then traveled to Europe to become a culinary stagiere in both Italy and Bordeaux. In 1985, at the age of 27, Meyer opened Union Square Cafe, pioneering a new breed of American eatery where imaginative food and wine are accompanied by caring hospitality, comfortable surroundings and outstanding value.

A critical success from the outset, Union Square Cafe has garnered The New York Times’ coveted three-star rating, and has reached the top of the Zagat Survey, earning the guide’s #1 ranking as New Yorkers’ Most Favorite Restaurant in both 1997 and 1998. The restaurant is widely noted as having sparked the Union Square neighborhood’s dramatic resurgence over the past decade.

In July 1994, Danny opened Gramercy Tavern with Chef/Partner Tom Colicchio. Gramercy Tavern is a revival and renewal of the classic American tavern, offering new American cuisine and warm hospitality in an historic landmark building. The restaurant was quickly awarded three stars in The New York Times. In 1997, it earned the #4 post in the Zagat Survey- an unprecedentedly rapid rise to the top and a ranking it maintained in 1998.

Currently, Danny is in the midst of opening yet two more restaurants – Eleven Madison Park and Tabla. Overlooking 150-year-old Madison Square Park, the restaurants are both slated to open in summer of 1998. Eleven Madison Park will feature New York cuisine with a French soul, while its neighbor Tabla will spice outstanding American seasonal products with the exciting flavors of India. Danny is an active leader in the fight against hunger, serving on the boards of Share Our Strength and City Harvest. In 1994, Danny received Share Our Strength’s Humanitarian of the Year Award and in 1996, he won the IACP Restaurateur of the Year Award of Excellence. Danny and his restaurants have earned an unprecedented five James Beard Awards, including: Outstanding Restaurant of the Year; Humanitarian of the Year; Who’s Who of Food & Beverage Outstanding Service; and Best Restaurant Graphic Design.

Danny co-authored the Union Square Cafe Cookbook (Harper Collins 1994) with Union Square Café Chef/Partner, Michael Romano. The book earned IACP’s Julia Child Award for the best new cookbook by a first-time author and is already in its seventh printing.

Danny spends his free moments with his wife Audrey and three young children, Halli

As Culinary Director for the renowned restaurant consulting firm, the Joseph Baum & Michael Whiteman Co., Rozanne Gold is one of the country’s most influential food consultants and chefs. Chosen by Business Week as a ”mover and a shaker,” she is both an award-winning author and consulting chef to two of New York’s most glamorous dining spots, the Rainbow Room and the new Windows on the World.

Recently, Gold was named one of the country’s top 5 “Enlightened Chefs” by Cooking Light Magazine 1996/97.

At the age of 23 Rozanne Gold was a pioneer, leading the way for women chefs in this country at a time when women were an anathema as professionals. She created and held the position as first executive chef at Gracie Mansion for the Mayor of New York. As chef for Ed Koch, she cooked for presidents and prime ministers. Subsequently she became the youngest female executive chef in the country for a major corporation, Lord & Taylor, where she was responsible for the re-conceptualization and financial success of their restaurants nationwide.

Her first book, Little Meals: A Great New Way to Eat & Cook (Villard), won a 1994 James Beard Award while her new cookbook, Recipes 1-2-3 (Viking, May, 1996), is winning high praise. Gold, who is also a prominent food writer and contributing editor, has written for The New York Times, the Daily News, Gourmet, Cooking Light, Prodigy, Working Woman, Self, Restaurant Business, and Cheers magazine.

In addition, Ms. Gold is Culinary Counselor to Dunnewood Vineyards in California and lectures extensively on food and wine around the country.

A well-seasoned TV personality, Gold appears regularly on national television programs and has been host of three cooking shows for Williams-Sonoma; regular guest on Lifetime ‘s “Our Home;” featured chef on “Regis and Kathie Lee”; “Today Show”; ” Modern Cuisine with Robin Leach”; and is currently the regular guest chef on the TV-Food Network’s “In Food Today.”

Ms. Gold, known as a trendsetter and food-trends pundit, helped create American Spoon Foods, developed Café Greco (New York’s first pan-Mediterranean restaurant), invented “Hudson River Cuisine” for New York’s Hudson River Club, and is credited with the concept of “Med-Rim” cooking. She is also the Founder and President of Goldfern Foods, lnc., a specialty foods company for which she has created the highly-acclaimed Venetian Wine Cake.

She has been guest chef lecturer at the Culinary Institute of America; the James Beard House; Aspen Food & Wine Classic; Macy’s deGustibus: New York University; and was chosen as one of the “Four Women Chefs for Peace” on a recent mission to Israel.

Her career has been the subject of feature articles in Mirabella, Business Week, Savvy, Trumps, New York Magazine, Woman, House Beautiful, and many international publications.

Gold is past President of Les Dames d ‘Escoffier, New York, and first Vice President of Les Dames International. She sits on the Board of Directors of New York City Technical College, Hospitality Department; Assaf Harofeh Medical Center; the Editorial Board of Beverage Media, Food Arts magazine and the American Culinary Review. She is also a member of the International Association of Culinary Professionals, the James Beard House and the American Institute of Wine and Food.

A graduate of Tufts University, Ms. Gold lives in Park Slope, Brooklyn, with her husband, Michael Whiteman, and is host/creator of “Recipes 1-2-3,” an upcoming television series for 1997.

Michael J. Whiteman, President of the renowned Joseph Baum & Michael Whiteman Co., and the founding editor of Nation’s Restaurant News, is considered one of the country’s leading food and restaurant consultants, famous for the development of highly visible large-scale projects in the foodservice and hospitality industry world -wide. Mr. Whiteman, with his two partners of 26 years, has forged a new ‘·world view” of an ever-changing industry. He is respected for a keen sense of architecture, design, social ergonomics, and consumer taste trends.

His company’s best known projects include the master planning and operation of all restaurants and retail food shops at the World Trade Center in 1976, including Windows on the World; and the re-planning, remarketing, and operation of the magical Rainbow Room atop Rockefeller Center, where he is co-owner.

Recently Mr. Whiteman initiated the “new” Windows on the World project, where he serves as design management and operations consultant.

His firm has worked around the globe, planning food and beverage services for a nine-story restaurant-retail-entertainment complex in Hiroshima; creating the first fast food court in Europe; re-concepting signature restaurants at the Regent of Sydney and the Beverly Wilshire Hotel; a World Trade Center Club in Taipei; the Yale Club and numerous other restaurants across the United States.

Mr. Whiteman has collaborated with top-rank designers (such as Philip Johnson, Pei-Cobb-Fried, Hugh Hardy, Robert Venturi, Adam Tihany) and world class food experts (James Beard. Barbara Kafka, Jacques Pepin), creating exciting global food-and-wine concepts.

As the founding editor of Nation’s Restaurant News, he ensured the success of a young industry’s first newspaper, and made it the most important and powerful trade publication. He gave shape and respect, and created trends for

A much sought-after guest speaker, he has lectured at Cornell University and The Culinary Institute of America; at meetings of the International Council of Shopping Centers in Paris, Monte Carlo, Rio de Janeiro, and Dallas; at New York Technical College; at the Institute of International Research in Singapore, and at restaurant association conventions around the country.

Current clients include, besides Windows on the World: a chain of restaurants in Columbia; a new food service master plan for the Metropolitan Museum of Art; a new complex of restaurants for the U.S. Open Tennis Center; renovation of lnagiku at the Waldorf=Astoria; and a group of restaurant-retail projects in Indonesia.

He is a Permanent Member of the Corporation of the Culinary Institute of America, sits on the Board of Directors of the Project for Public Spaces, and Pour Ia France restaurants, and is Vice Chairman of the American Institute of Wine & Food, New York.

Mr. Whiteman acts as mentor and advisor to students in the culinary arts. He was graduated from Syracuse University and did graduate studies at the New School for Social Research.

His successes have been featured in The New York Times, Restaurants & Institutions, Restaurant Business, Restaurant Hospitality, New York magazine, Trumps, Nation’s Restaurant News, Cheers, Metropolitan Home, and major publications in Japan, Italy, Germany, and Australia.

He is married to food consultant and award-winning author Rozanne Gold and lives in Park Slope, Brooklyn.

Vice President, North America Division ITT Sheraton Corporation and Managing Director Sheraton New York, Hotel & Towers and Sheraton Manhattan Complex

Paul R. O’Neil was named Managing Director of the 2,400-room Sheraton New York Hotel & Towers and Sheraton Manhattan Hotel complex in July 1992. In August 1995 he was elected Vice President, North America Division, ITT Sheraton Corporation. 0′ Neil, a 23-year ITT Sheraton executive, has overall responsibility for the Sheraton New York Hotel and Towers and the Sheraton Manhattan hotel, which in 1992 completed more than $ 200 million in renovation.

Beginning his career in the ITT Sheraton Management Development Program, O’Neil managed ITT Sheraton convention hotels in New York, Philadelphia, Honolulu and Detroit. He was also General Manager of the 1 ,500-room Sheraton Washington Hotel and Area Manager for several ITT Sheraton properties in the mid-Atlantic states. His most recent position with the company, prior returning to the Sheraton New York and Manhattan Hotels, was Vice President, ITT Sheraton and Director of Operations, North America Division. O’Neil serves on the Executive Committee of the New York City Hotel Association. He was recently appointed Chairman of the Board of the New York Convention and Visitors Bureau. He is also a member of the New York Hospitality and Tourism Association, and sits on its Executive Committee.

O’Neil was born and raised in Schenectady, New York and is a graduate of S.U.N.Y. Delphi and Florida State University in Hotel and Restaurant Administration. Currently, he is undertaking his Master’s Degree in Hospitality Management at New York University. Boston-based ITT Sheraton Corporation, is a subsidiary of ITT Corporation, and is a worldwide network focused on quality, with more the 400 owned, leased, managed and franchised luxury, upscale and mid-scale hotels and resorts in 61 countries.

In his present position as Regional Vice President, Mr. Reese oversees the operation of 15 properties for Marriott Hotels and Resorts. As General Manager of the Marriott Marquis, Mr. Reese’s hard work and attention to detail made the Marriott Marquis a renowned New York landmark. Mr. Reese is well known throughout the industry through his 23 years of association with the Marriott Hotels.

In 1990, under his talented direction, the New York Marriott Marquis garnered seven prestigious meeting industry awards. Adding to the e excitement of winning these awards is the fact that the Marquis is the only hotel to ever win a ll of them in one year. Most noted is the acclaimed Gold Key Award presented by Meetings & Conventions Magazine.

Mr. Reese is highly recognized for his outstanding achievements in his field. His commitment to excellence has been acknowledged by numerous professional awards including. “General Manager of the Year” for all Marriott Hotels and Resorts in 1985 and “Hotelier of the Year” by the Missouri Hotel/Motel Association. In 1987. Mr. Reese was the proud recipient of the “General Manager of the Year” award for exceptional achievement in Food and Beverage. His dedication to service extends above and beyond the hotel and resort community. He is currently serving as Executive Committee Member and on the Board of Directors of the Hotel Association of New York City and on the Board of Directors of the Browning School in New York City. He is also serving on the Board of Directors of the Boy Scouts of Greater New York. the New York State Hospitality & Tourism Board, and as Vice Chairman of the Times Square Business Improvement District. He is a member of the New York Convention and Visitors Bureau. The Cardinal’s Committee of the Laity of the Archdiocese of New York, and holds the title of”Maitre de Table Restaurateur” at the Confrerie des Rotisseurs.

Mr. Reese has had a long and varied career with Marriott beginning at the Philadelphia Marriott City Line while a student at St. Joseph’s College in Philadelphia. Mr. Reese was appointed regional controller for the southern and western regions of Marriott, where he was headquartered in Washington D.C. for three years. He was resident manager at the New Orleans Marriott then appointed General Manager at Tan-Tar-A one of Marriott’s most prestigious resorts.

Drew Nieporent is the proud and energetic owner of four of New York’s most popular restaurants: Montrachet, Tribeca Grill, Della Femina, and the new East Hampton Point.

After graduating in 1977 from the Cornell University Hotel School, Mr. Nieporent went on to manage Maxwell’s Plum and Tavern On The Green. In 1985 he opened Montrachet and received a three-star rating from The New York Times (which has given the restaurant three subsequent three-star reviews in its eight year span). In 1990, with actor Robert DeNiro, Drew opened the Tribeca Grill, which instantly attained worldwide notoriety and fame. In 1992 with ad man Jerry Della Femina, he opened Della Femina in East Hampton to a sold-out audience. In 1993.they opened their second restaurant–East Hampton Point, which has quickly established itself as a respected Hamptons’ landmark. In 1990 Crains New York Business featured Mr. Nieporent in its “Forty Under Forty” annual issue.

Montrachet was inducted into the Nation’s Restaurant News Hall of Fame in 199 Land is one of only three restaurants anointed 4 stars by the Wine Spectator. In 1993 Montrachet received “The Ivy” Award.

In 1991 and 1992 Tribeca Grill was named one of the “Fifty Best Restaurants In America” by Conde Nast Traveler, and received “Best Comprehensive Wine List In America” honors from Restaurant Hospitality Magazine.

In 1992 Mr. Nieporent had the proud distinction of being inducted into “Who’s Who Of Cooking In America” by the James Beard Foundation.

He has also been the subject of major profile stories in The New York Times, Crain’s New York Business, New York Magazine, Newsday, & Market Watch. During the course of his career he has worked and managed at La Reserve, Le Perigord, La Grenouille, and Le Regence.

His many activities also include serving as a Director of the American Institute Of Wine and Food, and as a guest lecturer at New York University, The New School, and Cornell University. He also serves as a Judge for the “Celebrity Cook-Off’ for the March of Dimes, and dozens of annual charities.

During his three-decade reign at Windows on the World Restaurant, Kevin Zraly created the wine list with the largest sales in the country. Before Kevin Zraly, it is fair to say that the average American restaurant did not pay much attention to wine. Americans, after all, used to prefer spirits with their supper; today a good wine list is considered an integral part of any memorable restaurant experience. By the year 2000, Windows on the World Restaurant was the top-grossing restaurant in the United States, with reported revenues of $37.5 million. Through the restaurant, Kevin Zraly launched his hugely successful Windows on the World Wine School.

Kevin Zraly found his calling while studying elementary education and tending bar at an upstate New York restaurant. He read anything he could about wine, pasted wine labels in a journal and made pilgrimages to New York vineyards. During the summer of his 21st birthday, he hitchhiked to California to visit its vineyards and shortly thereafter went to Europe to do the same. By the time he was 24, Kevin Zraly had been everywhere fine wine was made.

At a time when serious restaurants had only French wines on their lists, Kevin Zraly was featuring California Chardonnays. “Kevin really put America on the map,” says Rebecca Chapa, a Zraly disciple and the former sommelier at New York’s Montrachet and San Francisco’s Jardini

He wound up in New York in 1947. Resourced and resilient, Ivan Brent toiled for a while in the garment trade and as an electric welder; neither, of course held any credentials for the hospitality industry. He was steered into the profession by a lifetime friend, Jerry Howarth, a trustee and veteran member of our Association.

In gradual stages, Brent advanced from a waiter and bartender, then moved to the Barbizon-Plaza’s storeroom department. He left that hotel as an assistant catering manager after Paul Kovi, now co-proprietor of the Four Seasons, gave him an opportunity to work as banquet manager at the Sherry Netherland Hotel. From there, he switched to the Hotel Warwick, Manhattan then accepted a post with the Sheraton Hotel in Boston Mass. He returned to New York in 1975, with his transfer to the St. Regis-Sheraton, where he functions as Director of Catering.

Long an involved, committed and dedicated member of the Food and Beverage Managers Association of America, Ivan Brent served as its president in 1965. On two counts, now, he remains enshrined in the Association’s history. He was also, but only for brief periods, a member of the Food Service Executives Association, H.S.M.A and Banquets Managers Guild.

Ivan Brent’s affection for his profession was obviously sensed and shared by his only daughter, Sandy. Her childhood consideration to be a lawyer was dismissed in following her dad’s footsteps. She has joined the hospitality industry ranks. Sandy is employed by Sheraton Corporation in Texas. Evidently inspired by her Father, her target is to become a general manager in a hotel in which he is engaged. Why? As Ivan Brent puts it, “she wants to serve as my commanding officer before I retire!” May her wish be fulfilled, “That would delight me.” said Brent senior.

Ivan reviews his career with consummate humbleness: “No man can experience better good fortune than to be favored by such friends as I have had among the members of the Food and Beverage Managers Association of America and to be identified with the hospitality industry. In our business, you deal always with people who wish to be pleased. The challenge is to satisfy them. You do. No other profession can provide you with more pleasure.”

George Sticth’s experience with food and beverage dates from his early days in Austria as the son of a family of Restauranteurs and Hoteliers.

Serving his apprenticeship in Vienna’s Hotel Bristol, he graduated from the School of Hotel Administration there and worked in some of the finest Hotels across the continent of Europe.

Arriving in the U.S. in 1932 from Monte Carlo as steward on W.K. Vanderbilt’s yacht the Alva, he later was associated in various capacities with such distinguished establishments as the Savoy Plaza, the Everglades Club in Palm Beach, the Colony Restaurant and the Old Astor, where in 1958 he joined the small group of men who founded the “Hotel Food and Beverage Managers Association of New York”, today’s Food and Beverage Managers Association of America.

Before joining the Beverage Industry as a Salesman and Missionary, George Stitch was the Wine Buyer and Beverage Manager of Restaurant Associates and Associate Director of the Four Seasons. He is a Co-Founder and past President of the Sommelier Society of America, a Chevalier of the Chaine Des Rotisseurs, Chevalier De Provence, Compagnin De Bordeaux, Consultant to Les Amis Du Vin and Physicians Wine Appreciation Society, as well as an allied member of the H.A.N.Y.C.

George and Betty–his lovely wife of 41 years—reside in Scarsdale, N.Y. Their only daughter Adelaide is married to Dr. W. H. Hansen of Pensacola, Fla, and is about to present her parents with their second grandchild.