Garry Hill | Executive Chef
Atlanta Airport Marriot Gateway

Gary Hill has seen the ups and downs of the industry. Spending a majority of his career at Marriott with over 30 years as their Executive Chef. For the past 10 years he has been the head of the Atlanta Airport Marriot Gateway. Hill brings immense perspective for hotel commercial kitchens.

Brian Jones | Executive Chef
Kennesaw State University

Brian Jones has a diverse background in the foodservice industry, beginning his career studying Culinary Arts at The Art Institute, Atlanta. After spending several years with the Ritz Carlton in Atlanta as a Chef de Cuisine, he went on to be the Executive Chef at Restaurant Eugene. He is currently the Executive Chef at Kennesaw State University. Go Owls!

Dan Murray | Executive Chef
Margaritaville

Dan Murray was the Executive Chef at Margaritaville for over a decade before becoming the Director of Culinary 5 years ago. Prior to his 15 years with Margaritaville, he was the Executive Chef at the Cheesecake Factory. Murray studied Culinary Arts at the Florida Culinary Institute, bringing a plethora of knowledge from a national restaurant chain perspective.

Jeffery Hodge | Executive Chef
Hale House

Jeffery Hodge is the Executive Chef at Hale House in Wisconsin. He brings the perspective of a local restaurateur. For the last four years, he has built the menu at the Hale House to include several local favorites and great reviews from visitors.

Dannie Crozier | Vice President
Sodexo

Dannie Crozier was promoted to the Vice President of Operations at Sodexo because of his passion and dedication to the foodservice industry. He has worked at Sodexo since 2002 in a variety of positions. He is focused on helping universities reopen in clean, safe and sanitary ways.

  • Give us a bit of information to ensure that our presenters are delivering assistance to the troubles or questions that you are facing now or would like us to cover during the webinar

Garry Hill | Executive Chef
Atlanta Airport Marriot Gateway

Gary Hill has seen the ups and downs of the industry. Spending a majority of his career at Marriott with over 30 years as their Executive Chef. For the past 10 years he has been the head of the Atlanta Airport Marriot Gateway. Hill brings immense perspective for hotel commercial kitchens.

Brian Jones | Executive Chef
Kennesaw State University

Brian Jones has a diverse background in the foodservice industry, beginning his career studying Culinary Arts at The Art Institute, Atlanta. After spending several years with the Ritz Carlton in Atlanta as a Chef de Cuisine, he went on to be the Executive Chef at Restaurant Eugene. He is currently the Executive Chef at Kennesaw State University. Go Owls!

Dan Murray | Executive Chef
Margaritaville

Dan Murray was the Executive Chef at Margaritaville for over a decade before becoming the Director of Culinary 5 years ago. Prior to his 15 years with Margaritaville, he was the Executive Chef at the Cheesecake Factory. Murray studied Culinary Arts at the Florida Culinary Institute, bringing a plethora of knowledge from a national restaurant chain perspective.

Jeffery Hodge | Executive Chef
Hale House

Jeffery Hodge is the Executive Chef at Hale House in Wisconsin. He brings the perspective of a local restaurateur. For the last four years, he has built the menu at the Hale House to include several local favorites and great reviews from visitors.

Dannie Crozier | Vice President
Sodexo

Dannie Crozier was promoted to the Vice President of Operations at Sodexo because of his passion and dedication to the foodservice industry. He has worked at Sodexo since 2002 in a variety of positions. He is focused on helping universities reopen in clean, safe and sanitary ways.