Chief People Officer
A former schoolteacher, Kevin began his Hospitality career with The Ritz-Carlton Hotel Company in 1990 as a fine dining server at The Ritz-Carlton, St. Louis. He was promoted to Assistant Dining Room Manager and a year later began his Human Resources career in the role of Training Manager and then Assistant Director of Human Resources. Kevin transferred throughout the Ritz-Carlton Hotel Company and held several director roles in Human Resources with increasing responsibility. He joined the Southeast regional team in Miami in 2004 as Regional Vice President, Human Resources for the Southeast United States, Caribbean and Latin America. In this role he was responsible for all Human Resources operations for 11,000 employees in 21 hotels, six branded residences and three private residential clubs. He led acquisitions and hotel openings, major renovation projects and disaster response teams. Kevin also served on the Employer Branding Committee that established The Ritz-Carlton’s employer brand.
In 2009 as the hospitality industry responded to the global economic decline, he was appointed to the role of Global Vice President of Human Resources Operations, with over 30,000 employees in 85 hotels around the globe. In this role Kevin partnered with the Chief Operating Officer and other members of the Senior Leadership Team, served as a member of the Corporate Operating Committee, Brand Strategy Planning Committee, Long-Range Planning Committee, and the Marriott International Senior Human Resources Leadership Team. He taught Ritz-Carlton culture and brand standards to Marriott International senior leadership teams worldwide to facilitate the reorganization and integration of Ritz-Carlton with the parent company (Marriott International) while sustaining employee engagement at global best employer levels of over 80%. Kevin introduced an Executive Learning Dashboard to drive focus on service training, headed the senior leadership human capital initiative to retain and develop top talent, and opened four Ritz-Carlton hotels.
In 2011 Kevin joined Carnival Cruise Lines as the Vice President of Shipboard Human Resources where he launched the Human Resources function for the company. Working with the operations leadership team and Corporate Steering Committee members, Kevin created a strategic Human Resources platform in a 40-year-old company that had never had a human resources department. He provided Human Resources leadership for more than 32,000 employees recruited from over 100 countries working aboard 24 cruise ships. While at Carnival he developed a certification program for cruise ship directors of human resources and successfully implemented the position of Director – Human Resources for each ship and launched “Carnival Service Values”, a culture program to sustain a service culture. He introduced talent assessments into the recruitment and selection process, a new incentive plan and human capital analytics to drive strategic people decisions. He helped launch the new Carnival Magic and Carnival Breeze, both giant state-of-the-art cruise ships. Kevin also successfully negotiated with the International Trade Federation, maintaining Carnival’s position as the only cruise line without a collective bargaining agreement.
In 2012, Kevin was the third employee to join SH Group Operations as the Chief People Officer. SH Group, a startup global hotel management company, developed two brands during Kevin’s tenure – the lifestyle-focused 1 Hotels & Resorts, and the luxury Baccarat Hotels. He developed the SH Group corporate and brand cultures and all human resources policies, practices and standards designed to launch and sustain the Company. He recruited the senior leadership teams, sourced vendors and negotiated contracts and operating agreements. Kevin designed the workflows for HRIS, selection process, orientation, performance management, learning & human capital management, compensation & benefits and work environment/culture. He also led the launch for the brands with the 2015 openings of Baccarat Hotel & Residences New York, 1 Hotel South Beach and 1 Hotel Central Park.
Kevin holds a Bachelor of Arts Degree from the University of Missouri, Kansas City and professional teaching certification from the University of Missouri, St Louis. When not working he enjoys fitness, hiking, cooking, traveling, spending time with family and pets … or reading a good historical novel from favorite authors like Jeffrey Shaara & Erik Larson.
SVP of Finance and Accounting Services
Jeff began his 16-year hospitality career with Marriott International, spending time in Seattle, Denver and Dallas managing their hotels’ financial operations. He has been involved in more than 100 hotels with multiple brands and management companies. Past experiences includes Vice President of Operations Finance for Sage Hospitality, Senior Manager of Lodging Finance for Vail Resorts, and Director of Finance for The Ritz-Carlton Hotel Company. In addition to his core responsibilities, he has managed multiple short-term operational assignments with Marriott International and Ritz-Carlton, including acting as Interim General Manager and even overseeing spa operations. Jeff has also gathered international experience overseeing assets in Jamaica and Dominican Republic.
While financial success has been his key assignment, Jeff approaches profit improvement and margin management with a goal of maintaining the guest experience. In recent years, as the operational finance lead for business intelligence initiatives, he has developed a love for BI and creating actionable analysis and reporting that allows operators to drive results effectively, while maintaining the focus on service.
Coming from a family of multiple school teachers and professors, Jeff has invested much of his career in training and development of executives, directors of finance and controllers, as well as managing succession planning for this critical area. Speaking on Financial Business Acumen, Analysis and Profit Management, Jeff has planned and led multiple conferences and he strives to be a true partner and resource to operations.
Change is a constant and Jeff thrives on it having led more than 15 hotel ownership/management transitions and hotel openings. Given the nature of his fiduciary responsibilities, he spends considerable time meeting with general managers, owners and asset manager groups.
Jeff is a Colorado native and a graduate of Colorado State University with a BA in Business Administration, a focus on Finance and Real Estate, and a minor in Economics. He and his daughter spend most of their time outdoors enjoying the beautiful Colorado summers in every way possible. As a former tennis instructor, he spends much of his free time on the courts. You’ll also find him golfing, fly-fishing and spending time with his family.
Dave de la Parra
VP of Business Development
A veteran in the travel and leisure industry, Dave de la Parra brings over 20 years of leadership in accounting, finance, integration and change management. His diverse background extends across large publicly and privately held organizations, Big 5 consulting, and entrepreneurial start-ups.
Dave began his career working as a financial consultant for Sprint as they embarked upon the race to build out the nation’s first digital cellular network. As the project began to wind down, an opportunity emerged to move to Colorado and join the newly publicly traded and rapidly growing Vail Resorts. While at Vail, he had the opportunity to work across the organization in roles ranging from audit, reporting, project management, integrations, marketing and finance. His roles touched all divisions of the organization including lodging, private clubs, retail, fine & casual dining and ski area operations.
After nearly a decade of working in various leadership roles within Vail Resorts, Dave moved back into the world of consulting where he managed BearingPoint’s Global IT and PMO finances. During the downturn, he started then sold a local business in his current hometown of Park City, UT. He soon found himself back in the ski industry with Canyons Resort, and through acquisition, once again with Vail Resorts!
During his second stint with Vail, he had the fortune of playing key roles in the integration of newly acquired resorts. He as an integral part of the team that merged Canyons and Park City ski areas to form the largest ski resort in the U.S. Dave’s focus on teaching, team-building and fostering a creative culture allowed him to build some of the most respected finance and analytics teams in the ski industry.
Dave’s business focus is always on ensuring that his partners are vested in the strategic imperative, aligned culturally, armed with the right tools to for proactive decision-making, and sharing in the vision of guest experiences and financial objectives.
Dave is a native of the Philadelphia area and a graduate of Stockton University where he obtained his Bachelor of Arts in Business Administration, with a focus on Accounting. He also holds an Executive Leadership and Management certificate from Yale School of Management.
When not surrounded by a wall of monitors, Dave enjoys traveling with his wife and daughter, downhill and backcountry skiing, road and mountain cycling, hiking, camping, surfing … or finding his next vehicle restoration project!
Sales & Marketing and Branding Consultant
Kristen Jordan-Wood is an accomplished Sales & Marketing expert who started HIRED GUN in 2016 as a branding, marketing, revenue and sales resource for the hospitality industry. Notable projects include assignments with The London West Hollywood at Beverly Hills, McCarren Hotel & Pool, Brooklyn, Sunset Tower Hotel, The Hollywood Roosevelt, Grayson Social, Dallas and The Landon, Miami Beach.
Versed in branding, marketing and new business development, Kristen’s experience includes creating significant value through unique programming and value proposition enhancing tactics. A selection of accomplishments include founding a Music Series featuring breaking artists for Skybar West Hollywood and Redwood Room San Francisco; architect of Starwood’s trademarked Sensory Set-up for W Hotels; creator of retail pop-up series featuring trendsetting merchandizers Fred Segal/Ron Robinson and Kiki de Montparnasse; unique pool programming for Skybar and McCarren Hotel & Pool; initiated partnerships with LAXART and Seeline Gallery for Art Series featuring performance art and bespoke video installation; author of PR stunt featuring custom champagne delivery via drone for launch of The Mansion at Casa Madrona garnering millions of impressions and national television coverage; creator of brand positioning, marketing and sales tactics for The Mansion at Casa Madrona.
Prior to launching Hired Gun, Kristen was Vice President of Sales & Marketing for HRI Lodging and MetWest Terra, a portfolio of 24 hotels; Independent Consultant with projects for The New York Palace, Eilan Resort & Spa, San Antonio and Marriott Downtown Portland; Area Director of Sales & Marketing for Morgans Hotel Group with oversight of Clift, San Francisco, Mondrian Los Angeles and Mondrian Scottsdale; Corporate Director of Global Sales for Morgans Hotel Group leading the team that sold London, Miami, New York, Los Angeles, Scottsdale and Boston hotels; and various sales leadership roles for Ian Schrager Hotels and W Hotels winning accolades for new business developed and top sales for Starwood Hotels.
Revenue Management Consultant
Lily Mockerman is a dedicated and passionate leader in the Revenue Management Field with well-honed analytical skills, experienced foresight, technical savvy in many hotel systems, and the ability to clearly communicate vision and strategy for her clients and team.
After earning a B.S. in Hotel Management from Johnson & Wales University, Lily’s career encompassed a variety of roles and responsibilities, including experience with Hilton, Starwood and the independent hotel space.
Seeing an opportunity to grow with the industry in a broader role, Lily founded Total Customized Revenue Management in 2012 with a vision to become a premier provider of Revenue Management Solutions, particularly geared towards helping the industry develop solid practices around Total Revenue Management. In recognition of these efforts, she was recently named 2015 Revenue Management Professional of the Year from the Arizona Chapter of HSMAI.
Total Customized Revenue Management, LLC is a premier provider of a wide array of Revenue Management Services, ranging from task force and ongoing Revenue Management to system and brand conversion, one-on-one and classroom training, strategic evaluations and data entry. Lily’s strategists come with seasoned experience coupled with innovative approaches to drive more profits for their clients. They leverage well-honed analytical skills, experienced foresight, technical savvy in many hotel systems, and the ability to clearly communicate vision and strategy. Dependability, business agility, and adaptability define TCRM. With a seemingly endless supply of insight, passion, and the ability to identify and solve challenges, TCRM has the resources to partner with their clients to deliver excellence in Revenue Management.
F&B Consultant and Task Force Support
Susan Weller has created, developed, implemented and managed food service operations for hotels, full and fast-service restaurants, healthcare facilities, corporate dining and food manufacturers.
Her professional career trajectory began with pre-opening and 6-year operating experience at Chicago’s first and reigning 4-star Italian restaurant, Spiaggia. Hyatt International Hotels later recruited her as F&B Director to reverse an operating deficit and put AUD $1M on the bottom line at their first luxury food court at Grand Hyatt Melbourne, Australia. She moved on to design and renovate 12 food and beverage outlets at Hyatt Regency Tahiti and added retail catering services to a full complement of luxury food and beverage services at Park Hyatt Buenos Aires. Rather than crossing continents to assume a role as Executive Assistant Manager at Hyatt Carlton Tower, London she chose to stay in Argentina and develop her franchise management skills at McDonald’s Argentina (Arcos Dorados) quickly becoming the country spokesperson for franchising, while recruiting franchisees, getting them into business and creating and implementing a salad bar concept for the joint venture partner.
Upon her return to the US Susan became Regional Director of Operations, Kimpton Hotel and Restaurant Group opening and operating food and beverage outlets at three hotel properties in downtown Chicago. A chance to develop and manage consulting and brand development assignments for Compass Group and ARAMARK, two of three large non-commercial hospitality industry players, led her to continue to pursue her passion for leading foodservice brand development and operations projects for some of the biggest corporate, college & university and healthcare brands in the US. In addition to her foodservice operations experience, Susan has created successful B-to-B marketing campaigns for several large food manufacturers, working with advertising agencies and trade publications.
Susan received her B.A. from Chatham University, Pittsburgh, PA and her B.S. from Ecole Hôtelière, Lausanne, Switzerland. She’s a continuing education student at University of Chicago, Booth School, Strategic Management Institute and a wanna-be artist at School of the Art Institute of Chicago. She also serves as Pro-Bono Account Director, Taproot Foundation Chicago where she has led Strategic Planning Prep volunteer teams.
When she’s not working, Susan enjoys travel, checking out new restaurants, and spending time with friends and family.
At IMPRINT Hospitality, we gave up on traditional F&B a long time ago! Food and beverage matters … it’s part of our DNA and experienced in the restaurants we create and manage. We’ve assembled a support team of the “best of the best” culinary advisors who are available to assist in our projects.
A consultant to the restaurant and food industries, Joyce’s areas of expertise are recipe development, menu design, and staff training. She improves existing recipes, adds new ones to complement the menu and works with culinary staff to refine flavors and execution.
For twelve years she was Chef and Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. SQUARE ONE won numerous prestigious industry awards for food, wine and service. She also ran the very successful Caffe Quadro which served pizza and sandwiches next door to her flagship SQUARE ONE.
Prior to SQUARE ONE, Joyce was chef of the Cafe at Chez Panisse for 3 years. She also served as Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley.
Joyce was founder and director of the California Street Cooking School, San Francisco’s first international cooking school and taught kitchen design for the University of California’s Department of Architecture. Joyce was elected to Who’s Who in Food in 1985. She was voted San Francisco FOCUS magazine’s Chef of the Year in 1992. She received the James Beard Award for Best Chef in California for 1993 and in 2005 was awarded the Lifetime Achievement Award from Women Chefs and Restaurateurs.
Joyce is a prolific cookbook author. Many of her books have won industry awards. See the Food for Thought Blog for more info about current books, recipes, and events She also writes for many magazines such as Fine Cooking, Cooking Light, Wine & Spirits, and Food & Wine, Vegetarian Times, and the Sommelier Journal. She currently contributes wine and food pairing columns for the San Francisco Chronicle.
Joyce is a Founding Member of the Board of Directors of the Association of Women Chefs and Restaurateurs and serves on the Awards Committee for the James Beard Foundation.
Mary Kimbrough RD, LD
Spa Cuisine & Healthy Dining
Mary Kimbrough, RD, LD, is an award-winning food service professional and communicator. She has extensive knowledge and experience in operations, program development, implementation and training, in the realm of food, nutrition and culinary arts.
A producer of real solutions to her clients, Mary can tap into her trusted network of professionals in the culinary nutrition field to craft the ideal product or service for the project at hand. This active network is the culmination of a rich and varied career and her dedication to efficient problem solving. Mary is that exceptionally vital link between food and food manufacturers to recipe to plate on the table.
At venues across the country, Mary has planned, designed, and executed signature events for corporations, groups and individuals, including all event components from menus, recipes, booking entertainment, project and budgetary management, invitations, set-up and teardown, registration and transportation. Mary has produced events for corporate clients such as Cargill, Basic American Foods, Wild Hive’s clients Tri-Lamb Group, National Processed Raspberry Council and the Dallas Farmers Market.
Since 2007 she has been a founding partner in Culinary Nutrition Associates LLC, a consulting firm with a unique expertise in navigating the nutrition maze and translating scientific information into tasty bites. CNA develops innovative nutrition programs, products, menus and recipes for a variety of clients. For example, Mary’s expertise in the field helped her create a healthful dining concept, menu, and recipes for Royal Caribbean International Food and Beverage Departments’ new class of ships – Oasis of the Seas. The liner’s Solarium Bistro offers breakfast, lunch and dinner with a transparently healthful menu that allows the guests a choice when dining. Additional clients have included: American Heart Association, Amtrak, Black Angus, Giordano’s Pizza, Sara Lee/Hillshire Farm, Custom Culinary, Puente Inc., Amtrak, Texas Beef Council, PricewaterhouseCoopers, FPC Meal Services and Wild Hive.
In 2006 she created Food Roots LLC, a premier Texas culinary and agricultural tourism company offering unique health-focused Texas food and wine experiences through custom tours, cooking classes, and dining adventures.
Prior to establishing these enterprises, she was director of Nutrition and Hospitality Services for the University of Texas Southwestern University Hospitals. In this position, she was recognized for her vision and leadership in marrying the culinary arts to the science of nutrition in foodservice. Her masterful blend of healthcare nutrition and culinary excitement has earned Mary numerous accolades. In 1998, the International Food Manufacturers Association presented her its Silver Plate Award, and Restaurants & Institutions magazine named her food service department an IVY Award winner.
Mary’s numerous seminars, lectures and workshops focus on the message that nutritious food is also delicious food. In 2007, Mary was selected to present the Academy of Nutrition and Dietetics Lenna Francis Cooper Memorial Lecture at the Food and Nutrition Conference and Exposition. She also has collaborated with The Culinary Institute of America Certified Master Chef Victor Gielisse in co-authoring In Good Taste: A Contemporary Approach to Cooking (Prentice Hall), a textbook-cookbook that joins culinarians and dietitians in the pursuit of nutritious, contemporary cooking.
Mary provides years of hands-on experience to professional organizations. She is a charter member and former chair of the Academy of Nutrition and Dietetics Food & Culinary Professionals Dietetic Practice Group, a past board member of Association for Healthcare Foodservice (AHF) and has served as Chair for the Dallas Chapters of Les Dames d`Escoffier and the American Institute for Wine and Food. She is a founding member of Foodways Texas, a current advisory board member in addition to serving as their education committee chair.