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Roxann Reid-Severance Selected as Director of Sales and Marketing
for the Renaissance Schaumburg Hotel and Convention Center
in Schaumburg, Illinois

Executive Chef Joshua Humphrey of Sam & Harry’s Steakhouse named
one of the Top 20 Best New Chefs in Chicago

Schaumburg, Il. (May 23, 2007) – Renaissance Hotels & Resorts announced today that Roxann Reid-Severance has been selected as Director of Sales and Marketing for the Renaissance Schaumburg Hotel and Convention Center in Schaumburg, Illinois. 

Mrs. Reid-Severance, former Regional Director of Marriott Global Sales National Group Accounts in Washington, D.C., has been with the Marriott corporation since 1989. During the past six years, she has been a sales leader for Western Region Corporate, Intermediary and Canadian Teams and was responsible for developing the Canadian NGA team and growing the Canadian market share over 75% since 2001. In 2002 Reid-Severance received the National Group Accounts Leadership Award. 

Prior to working in a regional director capacity, Reid-Severance served as Director of Sales at a number of high-performance Marriott properties including the Chicago Downtown Marriott, Chicago O’Hare and O’Hare Suites, Houston JW Marriott and as Director of Sales & Marketing at the Southfield Marriott in Detroit, Michigan. Roxann and her family currently reside in the Schaumburg/Palatine area.

“We are extremely fortunate to have someone with Roxann’s skill and background at the Renaissance Schaumburg Hotel and Convention Center. The size and scope of this property demands someone who is agile, decisive, and has extensive experience,” explains Tom Robertson, General Manager of the Renaissance Schaumburg Hotel & Convention Center. “We have great confidence in Roxann’s ability.”

Also the Renaissance Schaumburg's Executive Chef Joshua Humphrey of Sam & Harry’s Steakhouse has been named one of the Top 20 Best New Chefs in Chicago by the Chefs in America Awards Foundation. 

Chefs in America Awards Foundation is America’s oldest organization devoted purely to awarding superior Chefs for culinary excellence. They operate Top 20 programs in cities across the nation as well as National Awards for Corporate Chefs of major chains in hospitality and foodservice. 

Chef Humphrey has been delivering the highest quality food and service at Sam & Harry’s since its opening in July of 2006. A native Michigander, he knows that running an award-winning restaurant is more than just cooking.  Pledging less than one year ago to “deliver the best steak in Schaumburg,” Chef Humphrey led Sam & Harry’s to achieve AAA Three-Diamond status in the first six months of operation and within his first year has been recognized with this outstanding honor. 

“We are very proud to have such a driven and talented force behind our cuisine and service,” stated Sam & Harry’s General Manager Brian Kello. “Josh has demonstrated that he plans to make Sam & Harry’s the premiere steakhouse in the greater Chicago area!”

Sam & Harry’s Steakhouse in the Renaissance Schaumburg Hotel is a AAA Three-Diamond restaurant offering a delectable menu in an elegant environment for both lunch and dinner. The menu features prime-aged beef butchered by Ruprecht of Chicago or seafood that is purchased fresh daily and served only “24 hours out of the water.” The working wine cellar features a floor-to-ceiling wine display from which guests can personally select the perfect vintage from more than 300 wines from around the world or ask the knowledgeable wait staff for their recommendations. 

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Contact:

Renaissance Schaumburg Hotel and Convention Center
www.renaissanceschaumburg.com

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Also See: The $224 million Renaissance Schaumburg Hotel & Convention Center Opens with a $200,000 Grand Opening Party / August 2006
Owned by the Village of Schaumburg, the 500 room Renaissance Schaumburg Hotel Is Set to Open in Mid 2006; the Hotel and Convention Center is the Most Expensive Development Ever Taken on by the Village at $226 million / June 2005
Tom Robertson Named General Manager for the Renaissance Schaumburg Hotel and Convention Center / July 2005
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