Meet Our Celebrity Stars
Gaylord Opryland Resort and Attractions has many talented leaders who are often called upon to speak to the public as experts in a variety of areas. From internationally trained, award-winning chefs, to a nationally recognized horticulturalist, this team of celebrity STARS is available for media interviews or conference opportunities.
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Maurizio Bussolino Chef Maurizio Bussolino's education began as a child helping his mother cook large family feasts. He went on to be formally trained and has been coached by world-famous chefs throughout his career. In fact, the legendary Vittorio Bertolini, who was the chef to the Italian Royal Family in the 1950s was Bussolino's mentor. Bussolino also is one of few to have graduated as a Cuisine Master from the Cucina Regionale Piemontese. |
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Yolanda Harris-Jackson At the helm of Relâche Spa, Salon & Fitness Center, Yolanda Harris-Jackson has led the spa to receive a "Best Spa" award by readers of At Home Tennessee. Before joining the Relâche family at Gaylord Opryland Resort, this former Miss Black Tennessee served as the director of spa operations at Athena Health Club & Day Spa in Brentwood, TN where she created marketing strategies for their grand opening, worked with the CEO/CFO in planning a budget for a start-up spa, and developed new policies and procedures for more than 50 services. |
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Pam Huff Pam Huff and her team are responsible for delivering a flawless guest experience to Celebrity and VIP guests. In 2006, she and her team received the Guest Relations Award for large properties from the American Hotel & Lodging Association. The 2008 book The Celebrity Experience: Insider Secrets to Delivering Red-Carpet Service by acclaimed writer / speaker / consultant Donna Cutting featured the Gaylord Opryland Celebrity Services team, including examples of how Huff and her team roll out the red carpet for their guests. |
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Ron Kerere Before joining Gaylord Opryland to take the reins at Fuse Nightclub, Ron Kerere invested time as general manager of the Key Club at Morongo Casino Resort and Spa, as well as general manager of Silk Nightclub. He also has worked as assistant director of food and beverage at Morongo Resort, beverage manager at Pechanga Resort & Casino, and as assistant beverage manager at Sunset Station Hotel & Casino. |
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Jason Kroll This American Culinary Federation (ACFEI) Certified Culinarian, American Culinary Federation member and American Hotel & Motel Association Certified Hospitality Supervisor is also highly decorated. He placed first in the Taste of Elegance Pork Competition, is a bronze medalist in the ACFEI's Southeast Regional Hot Food Competition and the Middle Tennessee Culinary Salon, participated in the SOS Taste of the Nation Evening with Emeril Lagasse and has had recipes published in two national books. One of Kroll's other major accomplishments was cooking for Vice President Al Gore's Nobel Peace Prize celebration party. |
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Hollis Malone Hollis Malone has won awards for design and management from both the Interior Plantscape Association and the Interior Landscape Industry. He has been recognized by the American Horticulture Society and Associated Landscape Contractors of America, as well. And for the past five years, he has served as a judge at flower shows across the nation. |
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Duccio Orlandini Chef Duccio Orlandini graduated from the Italian School of Culinary Arts and earned his master's degree in Food Service Management from Cornell University. However, he is perhaps more famed for his bronze medal for the 2002 American Culinary Federation's Hot Food Competition and for his win in the Iron Chef competition against chefs from the 2002 Food & Wine Magazine broadcast on the Food Network Channel in May 2003. |
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Forrest Parker Chef Forrest Parker's fire for food was ignited when he began cooking for the James Beard Award-winning chef Louis Osteen at his eponymous Charleston restaurant. It was here that Parker enjoyed the opportunity to cook with (and for) some of the greatest chefs in the Southeast, including Elizabeth Terry, Frank Stitt, Mark Militello and Robert Carter. |
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Richard Peterson On a trip to the Carribbean, Richard Peterson visited a restaurant where he met a fascinating "cheese man." Peterson began studying and learned that cheese was just as fascinating as wine -- perhaps even more so. Upon landing a new role as Maitre Fromager for Old Hickory Steakhouse, he immediately went to New York to study at the Artisanal Cheese Center, Artisanal Bistro and the famed Picholine. Peterson now has developed a world-class cheese program with pieces from places like Switzerland, Portugal and France. |
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Michael Swann Chef Michael Swann's formal education includes a long list of prestigious appointments and certifications, including extensive studies at the Culinary Institute of America in New York. He also graduated from the Hilton Hotels Culinary Apprentice Program. His many awards include the Award of Culinary Excellence, Chef of the Year, from Marriott International, in addition to five awards from the American Culinary Federation, including the Judges' Award for Best of Show. |
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Vincent Dreffs Vincent Dreffs began his Gaylord career in 1995, when he worked as a lead captain on Gaylord Opryland Resort’s General Jackson Showboat. He also served as a banquet captain at the resort before moving up as a manager of the resort’s premier steakhouse. There, he increased revenue by $1.2 million annually through training STARS on proper wine, cordial and cigar presentation, as well as streamlining private dining services. |
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Joseph Albanese Joseph Albanese is the General Manager of Beverage at Gaylord Opryland® Resort & Convention Center in Nashville, Tennessee. He aims not only to stay on top of trends in the beverage world, but to set the trends, positioning the resort and its outlets as the most cutting-edge in the industry with the top-shelf brands, the creation of "experience cocktails" and innovative wine lists. |
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