Chantelle Mark

Chantelle Mark

Vice President of Human Resources at Resorts World-Las Vegas

Chantelle Mark joined Epicurean Charitable Foundation in 2015 with a passion for enhancing the youth in Las Vegas. Her goal is to teach the many facets of human resources and help develop the students into leaders within the hospitality industry.

Ms. Mark has over 25 years in the hospitality industry, including multiple openings and acquisitions. Her previous hospitality experience includes serving as Vice President of Human Resources for Westgate Resorts (formerly the Las Vegas Hilton), Director of Human Resources for Golden Gaming, and Director of Human Resources for Boyd Gaming California Hotel, the Fremont Hotel and Main Street Station. Ms. Mark spent several years opening casinos on the Gulf Coast, and a holds a Bachelor of Science degree in Hotel Administration from the University of Nevada, Las Vegas.

Ms. Mark is very active within the Las Vegas Community, having joined the HELP of Southern Nevada Board in 2006 after two years of being on the Board at the Center for Independent Living. She enjoys traveling with her children and watching both participate in sporting events.

Christopher Bond

Christopher Bond

Vice President of Hotel Sales and Catering, The Mirage Hotel and Casino

Christopher Bond joined Epicurean Charitable Foundation in August 2016 to support local students to achieve their education and career goals.

Mr. Bond is currently the Vice President of Sales & Catering at The Mirage where he is responsible for the strategic development and administration of Convention Sales, Convention Services and Catering teams. His previous experience includes Vice President of Sales and Executive Director of Sales at New York-New York Hotel & Casino.

Married for nearly 20 years to his wife Serena, they have two great little boys, Braydon and Denton. Mr. Bond loves spending time watching their baseball and soccer games, along with assisting them in Boys Scouts and Cub Scouts. Mr. Bond is a proud Texan, UNLV hotel college graduate and has lived in Las Vegas for 27 years.

Craig Gilbert

Craig Gilbert

Managing Partner of Drive This! Entertainment

*Charter Member

Craig Gilbert was a charter member of Epicurean Charitable Foundation when he joined in 2001. Mr. Gilbert has made it his goal to mentor students by passing along the knowledge and expertise he has gained from more than two decades in the hospitality industry.

As a Managing Partner of Drive This! Entertainment, Mr. Gilbert oversees operations of hot spots including RHUMBAR, Casa Fuente Cigars, American Burger Works and Tacos & Tequila in Las Vegas and Natural 9 Noodle Company and Tacos & Tequila in Cabazon, Calif. His previous experience includes serving as the Vice President of Food and Beverage at the Rio All-Suite Las Vegas Hotel and Casino and Vice President of Food, Beverage and Entertainment at Pala Casino Resort and Spa in San Diego.

Mr. Gilbert attended the University of California, Los Angeles, and has been an active member of various industry organizations including the James Beard Association, American Academy of Hospitality Sciences and the American Culinary Federation.

David Suppe

David Suppe

Executive Chef of The Juice Standard

David Suppe joined Epicurean Charitable Foundation to fulfill his passion of teaching others through the hands-on support of mentorship. Mr. Suppe sees his involvement in ECF as a way he can personally give back to the community use his talents to educate the city’s future industry leaders.

Mr. Suppe has 10 years of experience in the food and beverage industry and most recently served as the Executive Chef at The Signature before taking on the role of Director of Food and Beverage. Prior to that, Mr. Suppe held the position of Executive Chef at several other Vegas strip properties including New York- New York and Excalibur Hotel & Casino. From 2005 to 2007, Mr. Suppe played a large role in the opening of Station Casinos as the Executive Room Chef.

Mr. Suppe received an Associate’s Degree in Culinary Arts from the Arts Institute of Las Vegas where he currently serves as a Chef Instructor for the school’s culinary division, The International Culinary School of Las Vegas. While Mr. Suppe has a passion for food he also enjoys spending his time playing sports, in particular, hockey and golf, as well as spending time with friends and family.

Eric Brady

Eric Brady

John Bray

John Bray

Corporate Food and Beverage Director for Station Casinos

John Bray brings 40 years of experience, all of that being in Las Vegas, as both a Food and Beverage Director and previously as an executive chef to ECF.

John has been with Station Casinos since October of 2005. He started with the company as Executive Chef of Green Valley Ranch Hotel Casino and Resort. During his stay at Green Valley Ranch he orchestrated the successful opening of Hank’s Fine Steaks & Martini, Tides Oyster Bar, Turf Grill and Terra Verde Italian Restaurant.
John’s previous experience prior to Stations was on the opening team of the Mandalay Bay Resort and Casino as the Assistant Executive Chef where he stayed six years, and as the Executive Sous Chef at Wynn’s Mirage Resort and Casino where he had a 9-year tenure.

John is excited to mentor and support students and watch them grow in the world of F&B. He enjoys spending his personal time with his wife Rebecca, who is a successful real estate agent, watching his son play competitive baseball or with his extensive Las Vegas family-his sister is SVP of HR for MGM, his parents (Dad is retired military) and daughter all live in Las Vegas.

Kelley Jones

Kelley Jones

Founding partner of Trust3 Hospitality and Kelley Jones Hospitality

*Charter Member

A charter member since 2001, Mr. Jones joined Epicurean Charitable Foundation to give back to deserving students in the Las Vegas community and to network with peers. He served as ECF Chairman of the Board from 2013-14.

With offices in Las Vegas and New York City, Mr. Jones is currently leading a number of high-end ventures across the country including: XVI and JBird in New York; the re-launched Malibu Inn in association with Chef Angelo Sosa; partnering with Chef Geoffrey Zakarian at Tudor House and HIGHBAR on Miami’s famous South Beach; the creation of Suite & Tender at the Se Hotel in San Diego and Eden on South Beach, both with Chef Christopher Lee; and the creation of “Hell’s Kitchen: The Restaurant” for ITV Studios. He has been on the opening executive teams of some of the country’s leading hotel brands including: The Monaco Washington DC, Hudson New York, Clift San Francisco, Argonaut San Francisco and Mandalay Bay Resort & Casino Las Vegas, and plans to launch the one-of-a-kind Dinner in the Sky dining attraction in the summer of 2014.

Mr. Jones’ prestigious hospitality experience includes serving as president of Light Group, vice president of restaurant operations for Starr Restaurant Organization (SRO), vice president of restaurant operations for Kimpton Hotel & Restaurant Group and director of development and operations for China Grill Management, among others. He has managed the operating teams of eight of the top 100 highest grossing restaurants in the country and has led the opening teams of five of the top 100 highest grossing restaurants in the United States. Mr. Jones has also held senior executive level positions with three of the top 75 multi-concept restaurant operators in the country (#’s 3,7 and 15) as ranked by Restaurant & Institutions Magazine.

Because of his expertise in the hospitality industry, Mr. Jones is often tapped to share his views and insight around the country including at Bar & Nightclub Show, Hospitality Design Boutique Expo, RD&E Conference, G2E Summit, the inaugural Independent Lodging Congress, Temple University School of Hospitality and Tourism, and the William F. Harrah College of Hotel Administration at University of Nevada, Las Vegas.

Ken Johnson

Ken Johnson

Executive Director of Food & Beverage for Four Queens/Binion’s

Ken Johnson joined ECF in 2010. With a passion for mentorship and education, Mr. Johnson has made it his goal to encourage students to achieve their dreams through hard work and determination.

Mr. Johnson currently serves as the Executive Director of Food and Beverage for Four Queens and Binion’s Gambling Hall. Mr. Johnson began his hospitality career as a Front Desk Supervisor for Four Queens in 1982. Other previous experience includes Beverage Manager for Four Queens in 1992, Assistant Director of Food and Beverage for Four Queens in 1997 and Director of Food and Beverage for Four Queens in 2000.

A native of Kenitra, Morocco, Mr. Johnson earned his bachelor’s degree in business management from the University of West Florida.

Linda Sim

Linda Sim

Vice President Sales and Special Events Live Nation Clubs & Theatres, House of Blues Entertainment

Linda Sim joined Epicurean Charitable Foundation to combine her passion for leading others with her knowledge of the hospitality industry in order to inspire students. Ms. Sim is grateful to ECF for providing her with the rewarding experience of mentoring future leaders of the industry.

Ms. Sim has 16 years of experience in the hospitality industry and most recently served as the Assistant Director of Marketing for the Tao Group-Marquee. She previously held the position of On Premise Sales and Marketing Manager for Red Bull North America from 2008 to 2011. In 2011, Ms. Sim served as General Manager for Hard Rock Hotel’s steakhouse, 35 Steaks + Martinis, during its opening year in. Ms. Sim currently serves as the Director of Sales and Events at Live Nation Entertainment at House of Blues at Foundation Room.

Ms. Sim graduated from the University of Nevada Las Vegas where she was a dance captain and a part of naming the dance team as they are known, “The Rebel Girls.” Other interests include playing the piano, a deep love for baseball and football and spending time with her daughter.

Luiz Oliveira

Luiz Oliveira

Owner of Sambalatte Torrefazione

In 2007, Mr. Oliveira joined Epicurean Charitable Foundation to support a local foundation that assists in the development of a new generation of students to become the leaders of tomorrow. Mr. Oliveira’s goal for ECF is to grow the foundation, raise more funds for scholarship opportunities and brand ECF to become a national entity. He is a dedicated mentor who enjoys mentoring ECF students and seeing their careers progress throughout the program.

Mr. Oliveira traveled all over South America, Europe and the United States to research the concept which led to the founding of Sambalatte Torrefazione, a café lounge and espresso bar. During his travels, he visited coffee farms and attended coffee symposiums to better understand the trends in the industry and successfully integrated all of his knowledge into a business. Mr. Oliveira was a hotel food and beverage executive who worked at four and five diamond resorts for 28 years. He has managed more than 18 locations that include international, Caribbean and stateside properties. During his time with the Hyatt Hotels & Resorts, Mr. Oliveira traveled extensively assisting the corporate office with the new hotel openings team, special task force and properties takeover.

Since he was born and raised in Rio de Janeiro, Brazil, he has been heavily influenced by local farmers and Brazilian cuisine, which led him to develop a lifetime of appreciation for coffee, tea and food.

Marisa Martino

Marisa Martino

In 2012, Marisa Martino began her membership in Epicurean Charitable Foundation. Ms. Martino joined the organization due to her passion for making a difference in children’s lives through education. Her goals for the organization are to help students network within the industry and to mold the next generation of food and beverage leaders by serving as a mentor.

With more than 20 years of hospitality experience, she brings her knowledge and expertise in the restaurant and hotel industry to her role as a board member. Ms. Martino is currently a luxury recruiter for Gecko Hospitality, with the responsibility of placing management candidates and chefs in fine dining positions. Her previous roles include general manager of N9NE Steakhouse inside Palms Casino Resort in 2004, managing partner of David Burke inside the Venetian Resort Hotel Casino in 2006 and Director of Food and Beverage at the Green Valley Ranch Resort, Spa & Casino in 2010.

Ms. Martino holds a bachelor’s degree in hotel administration from the University of Nevada, Las Vegas.

Ron Cabildo

Ron Cabildo

CEO at Definitive Talents Inc.

Ron recently joined ECF in 2018 to share his knowledge and experience to aspiring future leaders of the hospitality industry.  His many years of experience in the entertainment and event production business is a great contribution in the ECF Mentorship program since Entertainment has been an integral part of the nightlife and daylife experiences in Las Vegas.

 

Owner and Operator of “DEFTAL”  (abbr. of Definitive Talents Inc.), a national talent agency and event promotion company base in Las Vegas since 2005.  Deftal is a premier entertainment provider for showrooms, concerts, festivals, clubs, corporate, sports, and private events. He has created many successful live and interactive events in the Mainstream and niche Latino and Asian market and has represented Grammy award winning artists.

Tim Bowen

Tim Bowen

Vice President of Food & Beverage at Bally’s, Paris and Planet Hollywood

Tim Bowen joined Epicurean Charitable Foundation in April 2015 to make a difference in a student’s life and to pave opportunities for the next group of leaders in the hospitality industry.

He brings over 40 years of food & beverage experience to the Epicurean Charitable Foundation board. He is currently Vice President of Food & Beverage at Bally’s, Paris and Planet Hollywood.

Mr. Bowen is a graduate of The Culinary Institute of America in Hyde Park, New York and did his externship training under Master Chef Milos Chileka at Golden Mushroom, Southfield, Michigan. Mr. Bowen is married to his wife Rhea and has two children, Erin, a junior at Savannah College of Art & Design and Megan, a freshman at Pacific Lutheran University.