MARK LAUER - HOTEL GENERAL MANAGER

An accomplished hospitality professional, Mark has continuously proven to be an effective team builder who is highly proficient across the areas of sales, marketing, guest services and operations. In his role as General Manager of Manhattan’s largest hotel, Mark strives to ensure that he and his team deliver the best possible guest experience and often greets guests personally in the hotel’s main lobby. In his new role, Mark plays a leading role in the ongoing $200M refurbishment of the Hilton New York to enhance its positioning in the extremely competitive New York City marketplace. As the Hilton New York heads towards its 50th anniversary in 2013, Mark, along with his dedicated team, are committed in ensuring and establishing the hotel’s legacy as midtown’s Manhattan’s best hotel by (in the immortal words of Conrad Hilton) “helping to spread the warmth and light of hospitality.”

J. GRADY COLIN - EXECUTIVE ASSISTANT MANAGER/DIRECTOR OF FOOD & BEVERAGE

In his own words he was “delighted” when given the opportunity to raise the guest experience at the iconic Hilton New York. He has energized the service and assembled the best group of hospitality leaders in order to create a unique dining experience for our dedicated and loyal guests. There are three simple words framed on the wall in his office; “Deeds Not Dialogue”. This philosophy guides him daily as he and his team of service professionals dedicate themselves to getting to what matters most…the experience pleasure of your stay.

DIRECTOR OF CATERING - JAMES J. JOHNSON

Clients are thrilled by JJ’s attention to detail when executing events in the hotel’s diverse selection of function space. His keen focus on presentation for small or large functions is outstanding. The Hilton New York boasts the city’s largest hotel Grand Ballroom which has played host to every single U.S. president since the hotel’s grand opening in 1963 by the company’s legendary founder, Conrad Hilton.

Prior to joining the Hilton New York, JJ held such catering positions at the prestigious Fontainebleau Hilton in Miami; the renowned Waldorf=Astoria, and the San Francisco Hilton. He also spent a culinary summer in Vienna, Austria, serving as a Commis de Cuisine at the Vienna Intercontinental Hotel, where he gained the incredible experience working in a leading European kitchen.

James Johnson is a member of NACE, the National Association of Catering Executives, and the Escoffier Society of America.

KELLIE ANN CAHILL, CMP - DIRECTOR OF SALES AND MARKETING

Having held numerous positions that have contributed to the success of the Hilton New York’s room and conference sales development, Kellie is focused on engaging with new clients and returning program managers to ensure their New York City choice delivers an unparalleled guest experience.

Kellie currently plays an instrumental role in developing a comprehensive sales and marketing initiative aimed at repositioning the Hilton New York as a unique venue. This effort involves the re-launch of the hotel’s food and beverage outlets, newly refurbished ballroom and meeting space and reinvigorating the hotel’s image in the highly competitive New York City marketplace.

Kellie is currently a member of Meeting Professionals International (MPI) serving on the board as the Director of Revenue and a member of the Professional Convention Management Association (PCMA).

RICHARD BROWN – DIRECTOR OF CULINARY

Rich has 23 years of experience in both the restaurant and hotel industries. He has focused on his culinary skills under the tutelage of some of the country’s most renowned chefs, including Mario Batali and Tom Collicchio. Prior to his arrival at Hilton New York, Rich served as executive chef at the St. Regis Hotel New York. Rich, a native New Yorker, is an expert in Italian fare, having served as sous-chef at Esca, a top-rated southern Italian tTrattoria co-owned by Chef Mario Batali. Prior to Esca, he spent more than three years as chef de cuisine at the historic Waldorf=Astoria Hotel, and was also an instrumental part of the opening team at the famous Gramercy Tavern in New York City.

SALES

Our sales team is here to ensure when selecting a location in New York City we help you meet the goals of your meeting. To make arrangements for a business or social function in one of our private meeting suites or a Ballroom, please contact the Sales Office at 212-261-5753.

CATERING

The Catering Team will work with you to determine what food to serve and ensure that your menus fit the theme of your event while fitting your food and beverage budget. To make arrangements for a business or social function in one of our Private Venues, Ballrooms or Exhibition Halls, please contact the Catering office at extension 212-261-5228.

EVENT SERVICES