Appointed CEO in 2009, Bob Jackson leads all Vintage Hotels-owned properties. Mr. Jackson's first position with Vintage Hotels was as General Manager of Prince of Wales, where he concurrently managed Sales and Marketing for the hotel group. Bob also assumed responsibility as General Manager of Queen's Landing in 2005. In 2007 Bob was appointed to Vice President of Operations and Co-Managing Director for Vintage Hotels in which he was responsible for the strategic direction of the hotels with a focus on Hotel Operations and Sales and Marketing.
With over 18 years of experience in the hospitality industry, Bob has held a variety of roles, the majority in senior management. He began his career in Toronto, where he grew through the hotels ranks in progressively senior positions before relocating to Niagara Falls. He then spent 7 years as General Manager with several Canadian Niagara Hotel Inc. properties, including the Brock Plaza Hotel; where he also assumed responsibility for various central corporate departments.
Mr. Jackson is a graduate of the University of Windsor and the Cornell Hotel School Professional Development Program. He is an active board member for the Niagara Wine Auction and former part-time instructor in the Hotel Management program at Niagara College.
In 2010, Carlo Robazza joined the Vintage Hotels team as Director of Finance in support of Rena McDonald for both Vintage Hotels and the newly formed Vintage Hotels Management and Development Group. In this strategic role Carlo has taken on the responsibility for the finance function which also includes IT and Purchasing. Carlo is a graduate of the University of Guelph and is a member of the Society of Management Accountants of Ontario, CMA since 2001. Carlo has over 15 years of management experience in both operations and finance in the Hospitality industry. Carlo’s experience ranges from Hotel and Resort Groups in Niagara Falls to his most recent position as a Director of Finance with Starwood Hotels and Resorts.
In July 2008 April Brunet joined Vintage Hotels as Director of Sales, bringing a wealth of experience in both Sales and Marketing. Ms. Brunet graduated Niagara College and swiftly developed a reputation for success in Sales. Her expertise soon grew to include Marketing as well as Operations. She held dual roles as Director of Sales & Marketing and Director of Operations at various hotels in Niagara Falls, Ontario before joining Vintage Hotels. Ms. Brunet is an integral part of the Vintage Hotels team, her role having been expanded to Director of Sales & Marketing in November 2008.
A recognized Human Resources spokesperson, particularly for Niagara Region's hospitality businesses, Anita Caslin has over 20 years+ experience as a Professional Human Resources Practitioner. Eleven of those years have been in the hospitality industry in the Niagara Region. She joined Vintage Hotels in 2003 as Director of Human Resources after serving as Human Resources Manager of Canadian Niagara Hotels Inc. for six years. In 2010 Anita was appointed Vice President of Human Resources.
Since 2004, she has been Chair of the Niagara Hospitality Human Resources Professionals Association. She is a member of the Hospitality and Tourism Program Advisory Committee, Niagara College, and a Steering Committee Member of Niagara College's Tourism Industry Development Centre. Ms. Caslin sits on the Board of Directors for the Business Education Council of Niagara, the Niagara Workforce Planning Board, and is an executive member of the Executive Human Resources Leadership Council of Niagara. Ms. Caslin is also a member of the Human Resources Professionals of Ontario.
Michelle Miller grew up at Vintage Hotels, beginning her career in 1990 as a Guest Service Agent. After 19 years with the company, she has worked in many management capacities including various corporate, food and beverage, front office and training roles. Prior to her role as General Manager since March 2006, Ms. Miller has previously been a Resident Manager and Assistant General Manager with Vintage Hotels. Michelle was also chosen to lead Moffat Inn as General Manager when it was added to the corporate portfolio in 2007.
In June 2008, Ms. Miller graduated from the General Manager’s Program at Cornell University. She is currently an active Board Member of Vintage Hotels’ partner charity Big Brothers Big Sisters of Canada.
Although European-born, Ms. Kszan has called Niagara home since childhood. An early interest in hospitality led to her studies in Hotel and Restaurant Management, after which she held her first management position as Restaurant Supervisor at Minolta Tower in Niagara Falls. Lily spent the following 12 years furthering her hospitality experience in a number of progressive management roles with Canadian Niagara Hotels.
Lily first joined Vintage Hotels as Food & Beverage Manager for Queen’s Landing in April 2006. She was subsequently promoted to the position of Assistant General Manager of Queen’s Landing in 2008. Her success in leading an exception team resulted in her promotion to General Manager of Queen’s Landing in September 2009 where she oversees Vintage Hotels’ largest conference hotel.
Paul MacIntyre has been with Vintage Hotels for over 7 years. He has been in his current role as General Manager for the Pillar and Post since July 2004. Mr. MacIntyre has held many positions under the previous Vintage Inns umbrella, including General Manager and Food & Beverage Manager of the Prince of Wales. Paul also served as the General Manager of the Oban Inn for five years.
A native of the Niagara Region, Mr. MacIntyre has worked in the Niagara-on-the-Lake hospitality industry since 1988, beginning at the Niagara-on-the-Lake Golf Club where he rose to the ranks of Club House Manager in 1994. Paul graduated from Cornell University’s General Manager’s Program in January 2007.
Bill Cutt joined the Vintage Hotel team in July of 2011, as the Innkeeper at the Millcroft Inn & Spa. While originally hailing from the South of Mississauga, Bill has spent the past 20 years in the hotel industry in Banff, Alberta. Prior to his return to Ontario, Bill was the General Manager of the Sunshine Mountain Lodge in Banff, and prior to that enjoyed time with Canadian Mountain Holidays, the Relais & Chateaux Post Hotel & Spa as well as the Fairmont’s Banff Springs Hotel. With over 20 years of experience in the hospitality industry he is a hands-on, fully engaged leader with a passion for hospitality excellence.
Chef Chris Smythe was born and raised in Niagara. His culinary journey began as an Apprentice at the Prince of Wales Hotel. It did not take long to see that Niagara-on-the-Lake offered the highest standards in culinary excellence. Determined to succeed, Smythe quickly developed relationships with local growers and producers. Smythe was promoted to Executive Sous Chef of Pillar and Post where his passion for success and his ability to mentor new and upcoming chefs moved him into not only an executive role in the kitchen, but also as a part-time Professor at Niagara Culinary Institute. Later assuming the role as Executive Chef of Riverbend Inn & Vineyard, Chris initiated the first organic farmer chef garden alongside Dave Perkins of Wyndym Farms, taking Farm to Table Cuisine to ultimate heights! Venturing into his role as a restaurateur, Chef Smythe designed a modern version of local Bistro fare, through the opening of The Spotted Calf Bistro in February 2009. While he embraced the challenge of entrepreneurship, he found he missed the high paced environment of a larger corporate operation. Chris returned to Vintage Hotels in 2010 and soon was appointed Chef de Cuisine at Ontario’s Number One Hotel―Queen’s Landing. In September of 2011, Chef Smythe was promoted to Executive Chef at Prince of Wales' Escabèche Restaurant, having come full circle.
Currently at Queen's Landing, Executive Chef Randy Dupuis has led the culinary team at Pillar and Post since 2004. Having been born and raised in Niagara, Chef Dupuis graduated from the Niagara Culinary Institute in 1984 and went on to hone his skills in both Toronto and Niagara restaurants. In 1995, he joined the culinary team at Queen's Landing where he worked directly with Executive Chef Stephen Treadwell. Five years later he was appointed to run the kitchen at the Shaw Café & Wine Bar. Chef Dupuis's goal remains to create food that is appealing but not intimidating. His "food without attitude" approach is what makes guests flock to his dining rooms.
Damian Harrington leads the culinary team as Executive Chef for Cannery Restaurant at Pillar and Post. Showcasing his extensive background in culinary creation, he creates culinary experiences for guests of the restaurant, lounge, conference & social groups, as well as all off-site catering. Damian graduated from George Brown Culinary College in 1994, during which time he apprenticed under Fred Reindl at Thornhill Golf & Country Club. After his apprenticeship, he trained under world-renowned chef Mark McEwan, at North 44 and Bymark. He later became Executive Banquet Chef at the 5-Diamond Ritz-Carlton Hotel & Spa in Rose Hall, Jamaica. Most recently, he held the position of Executive Chef at the Crowne Plaza Hotel in Niagara Falls. Damian consistently works toward using locally sourced agriculture in his kitchen. The Cannery’s casually eleganct atmosphere is complemented with Damian’s menus, featuring classic favourites with a modern twist. It is this consistency and high standard that keep guests returning. Damian radiates with a love for food and that passion has led him to become an extraordinary chef. “I love the sound of food cooking, the aroma of natural oils and learning different techniques from other culinary enthusiasts.” says Chef Damian.
Executive Chef James Buder joins our culinary team leading the Millcroft kitchen and his culinary team showcasing his passion for fine local product and innovation. With his extensive background in the culinary field, Chef James leads his team creating new world twists on classics from great predecessors of his field. Chef James flare and vision transpires into culinary wonders either a la carte, conference or social groups. James graduated from the Stratford Chef School with honours in 2002, during which his time he apprenticed under Paul Boehmer founding father of Langdon Hall Relais and Chateaux. James later became the Sous Chef at “On The Twenty” and then Head of Production at Langdon Hall. Before the Millcroft he was last the Executive Chef at the Charcoal Steak House and Martini's in Kitchener Ontario. James consistently strives for to utilize local products and work within the 100 mile diet. The Headwaters Restaurant at the Millcroft allows James vision and passion to shine through; "You cook from you soul, and happiness is the key to great food."