Marcus Hotels & Resorts has announced leadership appointments including the addition of Susan Terry as Vice President of Culinary and Food & Beverage Operations.
Ms. Terry will oversee the company’s food and beverage operations including catering, banquets and more than 40 signature restaurants, bars and lounges across 19 properties. She will be responsible for strategic planning, financial performance, operations, talent development, and restaurant design and concepting.
Prior to joining Marcus Hotels & Resorts, Ms. Terry served as vice president of culinary operations for Hyatt Hotels Corporation, overseeing culinary as well as food and beverage operations for the Americas region. She began her 25-year career with Hyatt at the Hyatt Regency Suites on Michigan Avenue in Chicago, eventually moving to the Park Hyatt Century City. She rose to senior executive chef at the Grand Hyatt Washington before being appointed corporate director of culinary operations for Hyatt in 2006. Susan was promoted again in 2008 to vice president of culinary operations for the Americas.
During her tenure at Hyatt, Ms. Terry oversaw the creation of a global food and beverage operating initiative, with the guiding operating philosophy: healthy people, healthy planet and healthy communities. Building on this theme, she launched an innovative kid’s menu program, offering the Hyatt’s youngest guests more nutritious, fresh and interactive offerings. She was also deeply involved with the food and beverage components during the launch of four new brands: the all-inclusive concepts – Hyatt Ziva and Hyatt Zilara, as well as the lifestyle brand Hyatt Centric and the boutique-inspired Hyatt Andaz.
In related news, Marcus Hotels & Resorts also announced the promotion of Mark Weber to director of culinary operations for Marcus Hotels & Resorts.
Weber joined Marcus Hotels & Resorts in 2005 as executive chef of Mason Street Grill. He served as one of the masterminds behind the creation and development of the award-winning restaurant, which opened in 2006 as a classic, American grill serving wood-grilled steaks, fresh seafood and creative, regional American cooking. Weber has been instrumental in developing many menu concepts under Marcus Hotels & Resorts and further enhancing the food and beverage experience. Prior to joining Marcus Hotels & Resorts, Weber made his mark in the Milwaukee dining scene working for Bartolotta Restaurant Group as corporate chef and as owner/operator of his own restaurant, WaterMark Seafood. Weber is a graduate from the Culinary Institute of America.
“Marcus Hotels & Resorts and Marcus Restaurants have a history of culinary excellence. With the addition of Susan and added responsibilities for Mark, we will be able to take the guest culinary experience to new heights, and will provide outstanding leadership for our properties nationwide,” said Joseph Khairallah, chief operating officer of Marcus Hotels & Resorts.
