Wes Westley has been President and CEO of SMG, the parent company for SAVOR, since 1994. Under his leadership, the number of facilities managed by SMG has increased sevenfold. He also reorganized the company's operations to focus on convention centers and stadiums and arenas as distinct entities, and established a European Division to address the special needs of this market. Wes, who is a certified public accountant and holds an MBA from Drexel University, joined SMG in 1991 as Senior Vice President and Chief Financial Officer, then held the title of Executive Vice President of Finance and development before being elected SMG President.

A 20 year hospitality professional who has excelled in the area of food and beverage management, sales and marketing, and the development of hospitality food and beverage leaders. Shaun is the former Regional Vice President with Levy Restaurants, where he oversaw and set strategic direction and development for multiple marquee facilities and businesses throughout the country, including Wrigley Field, Lambeau Field, US Cellular Field, McCormick Place and NASCAR. Prior to his tenure with Levy, Shaun enjoyed 16 successful years with Centerplate where he led the expansion of Centerplate's businesses along with the development of management personnel, which successfully supported and grew these businesses. With the addition of Shaun's leadership, SAVOR will continue to expand on the guest service experience adding diversity of industry knowledge and executive leadership, making SAVOR the preferred choice when selecting a food and beverage provider.

Since joining the company more than a decade ago, Stephen Lazar has worked in both facility and food and beverage management for SMG. These combined experiences have given him keen insights into creating flexible food and beverage programs that will meet and exceed client goals and expectations. In addition to focusing on developing new business in SAVOR's traditional venues - conventions, arenas, museums, performing arts theaters, aquariums and zoos, Stephen is attuned to building greater revenue-producing opportunities for existing clients.

Nick Tierno has been engaged in food and beverage services for more than 25 years. Since joining SAVOR in 1998, he has held a succession of managerial positions in different regions of the country. In his current role as Regional Vice President, Nick maintains offices at the Miami Beach Convention Center, from which he oversees 21 accounts throughout the Southwest and Southeast. Nick has been instrumental in the development of SAVOR policies and procedures, concession and facility kitchen designs, equipment purchase and market programs.

Trained at the Culinary Institute of America, Jamie Parks spent the first half of his career as an executive chef for prestigious facilities in Florida owned by Club Corporation of America. He joined SAVOR in 2000, initially as executive chef in Savannah before assuming his current position. In this role, Jamie has been responsible for overseeing daily catering and cafe operations at the Jepson Center for the Arts and supervising events for up to 4,500 people, from set-up to breakdown.

Mark Brown has worked in the Food & Beverage industry for 20 years gaining a wealth of experience in both leisure catering and retail operations within large public venues. He joined SMG Europe in June of this year to head up and develop the company's Food and Beverage accounts within the UK and Europe.
Mark embarked on his career in Food & Beverage as a General Manager for National Leisure Catering and was involved in the provision of a range of services including public catering for up to 90,000 spectators, corporate hospitality and 'A la Carte' facilities in large venues such as Wembley Arena, Lords Cricket Ground and the Royal Festival Hall. Positions at Kingfisher PLC, Granads and Compass Leisure followed with operational responsibility for retail restaurants as well as high profile sports stadia and entertainment venues. He was later to drive business growth and profitability as a Director/Partner at Tribourne Catering Services.

Mack Gillenwater has been a member of the SMG Savor management team since May 2002. As location director, he manages the daily operation of The Pensacola Civic Center and Saenger Theater in Florida. He was promoted to district manager in May 2005 and currently oversees five accounts in the Southeast. In 2008 he managed the Honda Grand Prix of St. Petersburg, for the second year, moving SAVOR further into Offsite Catering food services. One unusual assignment came after Hurricane Katrina, when SAVOR assigned Mack to serve as Director of Emergency Catering. In this role, he managed the site set up and daily operation, feeding flood victims at multiple locations throughout the Baton Rouge / New Orleans area.

A native of Tennessee, Amy Carrigan began her training at the Hilton Suites after studying Recreation Management at Middle Tennessee State University. She served as Catering Manager at Alltel Arena in Little Rock, before transferring to the Ford Center and Cox Business Services Convention Center in Oklahoma and then to the Mountain Laurel Center for the Performing Arts in the Poconos. In addition to developing new venues and assisting on opening new facilities in the Midwest, Amy is responsible for Grand Rapids' Van Andel Arena, which offers concessions, catering, restaurants and suite catering for the many sporting events, concerts and entertainment specials held there.

David Padilla Silva is the Regional Director of Food and Beverage, for the new Puerto Rico Convention Center, the largest convention center in the Caribbean and the most technologically advanced throughout both the Caribbean and Latin America. Padilla has more than 18 years of experience in the Food and Beverage field, where he has worked in companies like Wyndham, Palmas del Mar and Sands Hotel, Caparra Country Club,Puerto Rico Open, Puerto Rico Baseball League and other major events.He has worked as an F&B Director at Palmas del Mar Country Club and Wyndham Old San Juan.

Prior to joining SAVOR nearly a decade ago, Samuel Brooks had amassed a broad range of food service experiences. He owned and operated Brooks Catering Company for 10 years and was the vice president of Southway Services, a logistical government contracting company, for 5 years. While in the U.S. Army, he served as a club officer for Officers and NCO Clubs in Europe. He also was a general manager for Denny's Restaurants in Oklahoma City and El Chico Restaurants in Oklahoma and Florida, charged with the responsibility of operating a Manager's Training Store.

As general manager for San Francisco's Moscone Convention Center, Murat Eskicioglu is in charge of one of the nation's premier convention facilities. This is a venue where Murat's experience on cruise lines, hotels and restaurants are all put to good use. San Francisco's reputation for being a haven for "foodies" and zealously committed to sustainable practices and 100% recyclable and biodegradeable goals makes Moscone a gourmet and eco-friendly model for the industry. Murat's management of the facility also demands organizing many mega-corporate high-tech events such as MacWorld, Oracle and Cisco shows which draws thousands of visitors.

Veronica Quintero began her career in the food and beverage business in 1979, and has served as director of operations and district manager for Long Beach since 1992. In addition to managing catering and retail food services for the Long Beach Convention Center and the Aquarium of the Pacific, Veronica is in charge of several off-premise accounts including the Rose Bowl. SAVOR's food service program at the Aquarium of the Pacific has earned the facility a reputation for leadership in sustainable seafood.

Michael Brennan's knowledge and skill preparing favorite dishes from around the world is due in part to his extensive experience working in Spain, France, Switzerland and Latin America as well as with some of America's great chefs. Michael's responsibility has included culinary oversight of several high-profile special events including the Rose Bowl, Super Bowl, PGA Puerto Rico and Long Beach Grand Prix. He also supervises the culinary program for major West Coast convention centers, arenas and the Long Beach Aquarium of the Pacific where there is a strong emphasis on sustainable seafood and green initiatives.

A California native, Scott came to the Carolina First Center, formerly the Palmetto Expo Center in 2000 as the Executive Chef. When SAVOR SMG took over in 2002, Scott stayed on as Executive Chef, assuming the role of Food and Beverage Director in 2004. Recently, with over five years of hands on operational experience as Food and Beverage Director he has stepped out of a local role, becoming a Regional Director for SAVOR*SMG. Scott started in the food industry back in high school as a dishwasher, and has traveled the globe in search of new flavors and products. As Regional Director, Scott is responsible for SAVOR SMG facilities in the southeast.