DOUG BRADLEY
VICE PRESIDENT OF CULINARY

Doug leads SAVOR’s talented team of 80+ chefs around the country and also manages SAVOR…Chicago. Classically trained as a graduate of the Culinary Institute of America, Doug has 20+ years of industry experience in high profile organizations.

Doug served as Culinary Director and Culinary Expert responsible for feeding thousands of athletes and media professionals in Barcelona, Sydney, Beijing, Athens and London. Most recently, he was the Culinary Expert for the London 2012 Athlete Village where he also directed and implemented the Athlete’s Village Dining Sustainability Program to exceed London 2012 sustainability requirements.

Focusing on culinary excellence, Doug is delighted to add his diverse experience and skill set to the SAVOR and McCormick Place teams.

STEVE TAMBORELLO
GENERAL MANAGER

Steve joined SAVOR…Chicago in June 2015 after serving as Director of Operations for several high-profile convention centers and arenas around the country as well as for Four Seasons Hotels and Resorts. A graduate of the University of Nevada, Las Vegas, Steve is an accomplished professional with a passion for delivering outstanding service. His solid understanding of the convention market brings McCormick Place clients an excellent resource and partner.

STEPHANIE DORSEY
ASSISTANT GENERAL MANAGER

Since joining SAVOR in 2012, Stephanie has served in key roles for multiple locations before becoming SAVOR…Chicago Assistant General Manager for McCormick Place and Wintrust Arena. Prior to joining SAVOR, Stephanie worked with the Cleveland Indians’ organization. Stephanie’s emphasis is to create and maintain a world class operation that delivers positive experiences to visitors to McCormick Square. Stephanie has an MBA from Cleveland State University.

FRANZ SCHUBACH
Director of Food & Beverage

A food and beverage professional with over 30 years of operational leadership experience in Chicago, Franz has managed numerous food and beverage operations including Director of Food and Beverage at the iconic Palmer House Hilton.  Franz also spent eight years as the General Manager for Chicago Signature Services at Navy Pier and Director of Food and Beverage for Wyndham Hotels in Chicago.

CHEF MICHAEL KINGSLEY
DIRECTOR OF CULINARY SERVICES

Michael Kingsley joined SAVOR…Chicago with 14 years of culinary leadership with world famous cultural destinations, hotels and country clubs. An accomplished Le Cordon Bleu trained Executive Chef, Michael has lead culinary operations for high profile landmarks including the Chicago Botanic Gardens, Museum of Science and Industry, John G. Shedd Aquarium, and the Indianapolis Children’s Museum.

An award-winning chef, Michael focuses on seasonally inspired menus using locally sourced ingredients and has spent his career creating exceptional dining experiences for large events. Passionate about food and innovative dining experiences, Chef Michael has also authored “Culinary Kids” healthy nutrition guide cookbook for the State of Illinois and City of Chicago’s Culinary Kids initiative.

Chef Michael shares SAVOR…Chicago’s commitment to sustainable practices and has been an innovator in helping to reduce his operations’ carbon footprint. From partnering with Green Youth Farms to incorporate local products into menus to speaking at the Green Meetings Industry Council, he is a visible advocate for establishing green practices.

DAVID POIRIER
DIRECTOR OF KITCHEN OPERATIONS

David has 20+ years of experience working with four star hotels, professional sports teams and other high profile venues in addition to serving as part of the Beijing Olympics culinary development team. He was trained at Le Cordon Bleu, the Culinary Institute of America, and at the Baltimore International Culinary College.

He began his career began in the kitchen, working his way up from cook to Executive Chef, then eventually into front-of-the-house management. He has experience not only with food, but with beverage as well, leading Denver, CO’s largest beverage operation at one point in his career.

“My goal has always been to provide the guest with a memorable experience. This is best way to build loyalty and insure they’ll return.”

TRACY CAMMACK
DIRECTOR OF CATERING SALES AND MARKETING

With 16 years’ experience in the hospitality industry, Tracy’s background in food and beverage management ranges from convention centers to off-premise catering as well as private fine dining restaurants.

Her career started with Levy Restaurants at Navy Pier Chicago in 2000 where she moved on to Director of Catering at McCormick Place. Taking a break from convention centers in 2005-2008, Tracy was a partner in a private restaurant and sales consultant for Blue Plate Catering, one of Chicago’s premiere off-premise catering companies.

In 2010, Tracy took an opportunity with SAVOR to be part of the opening team of a new convention center in Irving, Texas as the Director of Food and Beverage. Considered a “boutique” convention center surrounded by top quality hotels such as the Omni and Four Seasons, at the Irving Convention Center she was able to build and develop an outstanding food and beverage team, that included the former Executive Chef of the Dallas Cowboys that is able to complement and compete with the surrounding high-end properties.

RAYVA MYLES
ASSISTANT CATERING AND SALES DIRECTOR/ DIRECTOR OF COMMUNITY OUTREACH

Rayva has served the Chicago hospitality market for over a decade, getting her start in some of the city’s largest and busiest hotel properties. She joined SAVOR…Chicago in 2013, and immediately began supporting some of McCormick Place’s longstanding clients. Rayva’s straightforward and efficient approach is appreciated by many of the center’s clients and falls right in line with McCormick Place’s SIMPLE motto. “I am always working to do the right thing for my client, and I enjoy partnering with them to make decisions to help their event reach its potential.”

A Chicago native, Rayva enjoys hosting family and friends at her home when she’s not at McCormick Place and showing off her best recipes.

KATIE BERLETH
Assistant Catering and Sales Director

Katie started as an Exhibitor Catering Manager in 2010. Her experience at every level of the SAVOR catering team gives her a unique understanding of how to plan and execute events for every aspect of a show. This know-how coupled with her enthusiasm for fresh and creative ideas ensures that the customer and their guests will have a personalized experience that is far from conventional.

Nothing is more important to Katie than happy guests, even if that means using her improv comedy skills learned at Second City to make them laugh. A graduate of the University of Wisconsin, Katie is originally from the Chicago suburbs. “I take great pride in working at a building of such importance to our city. If I’m not running the halls of McCormick Place, you’ll most likely find me at one of Chicago’s many street fests or at the park with my dog Wilson.”

EUGENE GORLEKU
BANQUETS DIRECTOR

Eugene graduated from the U.K.’s University of Sheffield and Louisiana State University with degrees in nutrition. Eugene loves his role as Banquets Director at McCormick Place because every day is different and gives him the opportunity to meet people from all walks of life. With 20+ years of experience in food and beverage, Eugene has worked for the Sheraton New Orleans, Sheraton Chicago and Director of Banquets for Starwood’s Sheraton and Westin resort in the Bahamas. Eugene loves to meet people from different cultures and speaks three languages.

LELAND WILKERSON
Stewarding Director

Leland has over 20 years of diverse experience with First Class multi-unit, full service operations, nearly a decade of which at McCormick Place. He leads the Stewarding Team of 200+ employees with excellent communication and teamwork. Leland’s diverse experience in Banquets, Restaurants and Stewarding contribute to his continued success. He is able to increase profits and reduce costs, without sacrificing quality or service. Leland is involved in his community by coaching traveling baseball teams and a Deacon at his church. He enjoys spending time with his wife and children.

STEVE PHASON
Director of Purchasing

Steve has 12+ years of experience at McCormick Place and has worked in some of Chicago’s most iconic attractions including the John G. Shedd Aquarium and Brookfield Zoo.  Steve was also previously Director of Land Facilities for Majestic Star Casinos and Hotel in Gary, Indiana.  A lifelong Chicago resident, Steve is an avid sports fan with his favorite teams being the Chicago Bulls, Bears and White Sox.

CHARLES MCMAHAN
Director of Food & Beverage, Wintrust Arena

Charles D. McMahan joined the Savor…Chicago team in May 2016. “The Ultimate Foodie”… he enjoys wine tasting and entertaining friends and family with his many recipes of various cuisines & desserts. Charles graduated from Purdue University with a Bachelor’s of Science degree in Industrial Engineering Technology & Distribution with a minor in Computer Information Systems Technology. Charles worked as an engineer for almost a decade in various industries including furniture, building products, retail buildouts, and tradeshow booths. He specialized in improving efficiencies and often held the role as the continuous change/improvement agent. He first worked in the casino industry in various position of Food & Beverage including Beverage Director, Banquet Manager, Stewarding and Retail Operations Manager.

“My ultimate goal is to take my passion for food and fuse it with excellent customer service to create a “value-added” experience!”

DANIEL COPELAND
Beverage Director

Daniel joined SAVOR…Chicago as Beverage Director in December 2017, masterfully planning and executing events of all sizes with a high level of service and a vast experience with beer, wine and spirits. A graduate of Roosevelt University’s School of Hospitality/Tourism, Dan brings 15+ years of experience supporting world class hospitality operations. His number one priority is to provide amazing and unforgettable guest experiences.

TOM POHLPLATZ
Concessions Director

Tom has been in the food and beverage industry for over 35 with experience in all aspects of the industry from restaurants to some of the finest country clubs. His experience with several quick service and full service restaurants allows him to work successfully with the many different restaurant and concessions concepts at McCormick Place. He has a Bachelor’s degree from Purdue University, sits on the Advisory Board of Directors at Purdue University Northwest for their H.R.I.T program, and is a guest lecturer there during the year.

RACHEL HURLEY
SENIOR CATERING MANAGER
CARRIE FISH
CATERING MANAGER
MORGAN LAMB
CATERING MANAGER
BRETT MICHAEL SEIBERT
CATERING MANAGER
BRENDAN CAHILL
EXHIBIT CATERING MANAGER
TRENETTE HUMPHREY
Exhibit Catering Manager
JASMINE KALIMULLAH
EXHIBIT CATERING MANAGER
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