• Vincent Dreffs
• Yolanda Harris-Jackson
• Pam Huff
• Ron Kerere
• Seth Kondor
• Jason Kroll

• Hollis Malone
• Forrest Parker
• Richard Peterson
• Laurie Potts
• David Schwab
• Michael Swann

Yolanda Harris-Jackson
Director of Spa Services: Relâche
Gaylord Opryland Hotel & Convention Center

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 Hotel, 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.

Pam Huff
Manager of Celebrity Services
Gaylord Opryland Hotel & Convention Center

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.

Ron Kerere
General Manager: Wildhorse Saloon
Gaylord Opryland Hotel & Convention Center

Before joining the Wildhorse Saloon family, Kerere was the general manager at the hotel's Fuse Nightclub, which opened July 2008. Successfully opening that decidedly hip, Vegas-style nightclub, he was a natural fit for the Wildhorse's top spot.

Seth Kondor
Executive Chef: Old Hickory Steakhouse
Gaylord Opryland Hotel& Convention Center

Combining a technical perfection with an easy style, a quiet passion with saucy tastes, and an ear for classical that also jams to rock, Seth Kondor is a study in contradictions. Despite his quiet, sometimes shy demeanor, one would not suspect that he actually enjoys the limelight. Suspicions are not always correct, however, proven by his choice to become a chef because of the attention that comes his way.

Jason Kroll
Executive Chef: The District
Gaylord Opryland Hotel & Convention Center

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.

Laurie Potts
Executive Chef: Wildhorse Saloon
Gaylord Opryland Hotel & Convention Center
As the Executive Chef for the Gaylord Entertainment-owned Wildhorse Saloon, Potts is the mastermind behind the "Southern smokehouse cuisine" made legendary by the venue. She has a bubbly personality, a keen insight on food trends and rarely seems to have a bad day—qualities that have helped her transform dining at the Wildhorse Saloon into a truly memorable experience for all. What Potts is doing is not only winning over taste buds and appetites but is also winning national recognition from many culinary and hospitality organizations. Recently, Potts has led the restaurant to first place in the 2007 Purity Dairy Dessert Competition and to second place in the 2007 National Pork Competition, among many other competitions.

Hollis Malone
Manager of Horticulture
Gaylord Opryland Hotel & Convention Center

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.

Forrest Parker
Executive Chef: Old Hickory Steakhouse
Gaylord Opryland Hotel & Convention Center

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.

Richard Peterson
Maitre Fromager & Sommelier: Old Hickory Steakhouse
Gaylord Opryland Hotel & Convention Center

An art exists in knowing all the intricate details of wine — the smells, the tastes, the way it was fermented and stored, the perfect pairing with food — and most wine enthusiasts spend an extensive amount of time studying all aspects of it. Yet another sensitive culinary art — and much lesser known—includes knowing all the particulars of fine artisinal cheeses. This knowledge has become a part of the Old Hickory Steakhouse at Gaylord Opryland® Resort & Convention Center by its resident Maitre Fromager and acting Sommelier Richard Peterson.

David Schwab
Executive Pastry Chef
Gaylord Opryland Hotel & Convention Center

Growing up in an area of Northeast Philadelphia replete with many bakeshops, Schwab started his first job at the age of 13, where he learned how to fry doughnuts and put icing on cakes after school and on the weekends. It was there that Schwab fell in love with creating "edible artwork." "There is no better feeling than making memories with the people who eat your creations," Schwab said. "Eating can be emotional. It is fun to create desserts that have the ability to take someone to a different place or bring back memories of childhood."

Michael Swann
Executive Chef: Banquet Operations
Gaylord Opryland Hotel & Convention Center

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.

Vincent Dreffs
Director of Catering Operations
Gaylord Opryland Hotel & Convention Center

Vincent Dreffs began his Gaylord career in 1995, when he worked as a lead captain on Gaylord Opryland Hotel’s General Jackson Showboat. He also served as a banquet captain at the hotel before moving up as a manager of the hotel’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.