Grand View Lodge Appoints Michael Manders as Director of F&B and Shane Moore as Executive Chef

/Grand View Lodge Appoints Michael Manders as Director of F&B and Shane Moore as Executive Chef

Grand View Lodge Appoints Michael Manders as Director of F&B and Shane Moore as Executive Chef

|2019-01-17T01:18:48-04:00January 17th, 2019|

NISSWA, MINN. (January 17, 2019)Grand View Lodge, Spa and Golf Resort is pleased to announce the promotion of Michael Manders as director of food and beverage and the appointment of Shane Moore as executive chef. Together, Manders and Moore will drive the culinary operations for the resort, including its seven dining venues and banquet operations.

Adding to the resort’s executive team, seasoned food and beverage professional and former executive chef of Grand View Lodge, Manders plays a crucial role in the overall culinary operations as the new director of food and beverage. In his eleven years as the resort’s executive chef, Manders lead many of the award-winning dining outlets to record high sales. He was responsible for the rebranding of Northwoods Pub and opening of Cru Restaurant, among many other noteworthy accomplishments. In his new role, Manders will manage all front- and back-of-house food and beverage operations providing extraordinary culinary experiences for guests.

Shane Moore is a new addition to the team as executive chef. With more than 32 years of experience in the hospitality and restaurant industries, his impressive career includes culinary posts at highly-regarded hotels and distinguished restaurants throughout the country. At Grand View Lodge, Moore will be charged with overseeing CHAR Craft Steaks, Cru Restaurant and Wine Bar, Northwoods Pub, On the Rocks, Freddy’s Sports Grill, Preserve Pub, Tanque Verde Cantina, Grand Breakfast, and all banquet services.

Prior to joining Grand View Lodge, Moore most recently served as the executive chef at Garden of the Gods’ Gourmet in Colorado Springs, Colorado, as well as chef tournant at The Broadmoor, a five-star five-diamond destination resort. Prior to that, he served as executive sous chef at Grand View Lodge. Moore also held executive chef positions at Il Terrazzo Carmine, a fine dining restaurant in Seattle and Springfield Sheraton Hotel in Massachusetts. Moore’s passion for cooking came at a young age, accepting his first managerial role at the age of 19 in Saint Paul Hotel and later served at the University Club of St. Paul.

“We are excited to name Mike Manders and Chef Moore at the helm of Grand View’s culinary operations," said Mark Ronnei, general manager of Grand View Lodge. "Both having extensive experience with destination resorts and familiarity with the region’s culinary trends and restaurant scene, make them a perfect duo to lead Grand View Lodge, and we look forward to seeing them bring the culinary operations to great heights.”

Grand View Lodge is currently undergoing a significant expansion, including the May 2019 debut of a 60-room boutique hotel, North, and new recreation center, NorthPark. Additional property enhancements include a new chapel, two residential communities and additional spa treatment rooms.

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About Grand View Lodge

Spread over 750 acres, Grand View Lodge offers a variety of private, luxury lodging options with cabins, townhomes, villas and clubhouse suites dotting the shores of popular Roy and Gull Lake. Owners and guests enjoy access to 2,500 feet of sandy beaches along two lakes, several tennis courts, an indoor pool with waterslide, 54 holes of championship golf and the award-winning Glacial Waters Spa. The iconic property, which celebrated its 100th anniversary in 2016, is ideal for families with year-round activities for all ages. A quintessential summer getaway, the Lodge offers everything from fishing, golf and spa to more adventurous experiences, such as, paddle boarding, jet skiing, biking, horseback riding, watersports rentals, pontoon cruises, a game room and much more. Come winter, it’s a true wonderland with ice skating, hockey, skiing and snowboarding nearby, tubing, sleigh rides, ice fishing and snowmobiling.

Contact: Chrissy Bruchey

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