Chief Executive Officer, Vintage Hotels
Appointed CEO in 2009, Bob Jackson has more than 20 years in hotel management and executive leadership. Bob’s first position with Vintage Hotels was as General Manager of the Prince of Wales in 2004, where he concurrently directed Sales and Marketing for the entire group. He also assumed responsibility as General Manager of Queens Landing in 2005. In 2007, Bob was appointed to Vice President of Operations and Co-Managing Director for the group.
Bob began his career in Toronto, where he grew through the hotel ranks in progressively senior positions before relocating to Niagara Falls. He then spent 7 years in executive positions with Canadian Niagara Hotels Inc., before making the jump to Vintage Hotels. Bob is a graduate of the University of Windsor and the Cornell Hotel School Professional Development Program. He is also a Director and Executive Committee Member of the Niagara College Foundation Board.
Chief Financial Officer, Vintage Hotels
In 2010, Carlo Robazza joined the Vintage Hotels team as Director of Finance 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. In 2012, Carlo was promoted to Vice President of Finance.
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.
Vice President of Sales & Marketing, Vintage Hotels
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 from Niagara College, where she later taught the Tourism program and swiftly developed a reputation for success in sales. Her expertise soon grew to include Marketing as well as Operations. In 2009, she was promoted to V.P. of Sales and Marketing.
She held dual roles as Director of Sales & Marketing and Director of Operations at various hotels in Niagara Falls, Ontario before joining the company. April is the second Vice President of the Niagara on the Lake Chamber of Commerce and is a former board member for key charitable organizations in the Niagara region.
Vice President of Human Resources, Vintage Hotels
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.
Vice President, Operations, Vintage Hotels
Paul MacIntyre has been with Vintage Hotels 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.
Corporate Director of Revenue, Vintage Hotels
Michelle began her career with Vintage Hotels in 1990. She has progressively advanced throughout the years to her most recent position in 2006 of General Manager of the Prince of Wales Hotel and Moffat Inn where her responsibilities encompassed all aspects of hotel operations. Michelle has proved to be a strong leader with great vision. It is her expertise, knowledge, and passion to the growth of strategic revenue that has lead her to her current position of Corporate Director of Revenue.
Michelle is a graduate of Niagara College’s Restaurant and Cornell University’s General Manager’s Program. Michelle also acts as a board member and campaign liaison with one of our key charities, Big Brothers Big Sisters.
General Manager, Prince of Wales, Moffat Inn
Kelly brings more than 10 years of industry experience in the high-end hospitality sector. Kelly commenced her career with Vintage Hotels as Senior Manager of Spa Operations in 2008, and under her leadership, has been ranked the Number 1 Spa in North America.
Prior to commencing employment with Vintage Hotels, Kelly owned and operated “White on White” a very successful high-end boutique concept retail store in St. Catharines where she achieved many accolades including “Entrepreneur of the Year”. “White on White” was featured in House & Home and Style at the Home magazines and Kelly also made appearances on House & Home with Lynda Reeves on HGTV. Previous to that, Kelly was the Assistant General Manager of Sheraton on the Falls, a 700-room, Four-Diamond Hotel in Niagara Falls where she managed the daily operations. In that role, Kelly was integral in leading the hotel’s construction and renovations from a 370-room property to a 700-room property, as well converting the hotel into a Sheraton brand.
General Manager, Queen’s Landing
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 exceptional team resulted in her promotion to General Manager of Queen’s Landing in September 2009 where she oversees Vintage Hotels’ largest conference hotel.
General Manager, Pillar and Post
With over 20 years in the luxury hotel and restaurant industry, Ryan brings with him a wealth of experience in providing world-class customer service. Ryan's previous management and director roles garnished many accolades including; Condé Nast Traveler - Top 30 Hotels in Canada, TripAdvisor.com- #1 Hotel in Canada, Ontario's Finest Inns, Hotels, and Spas-#1 Hotel in Ontario, CAA/AAA 4-Diamond Award, and Company of the Year - NOTL Chamber of Commerce. Ryan has also sat on numerous industry and community boards, most recently joining the advisory board of directors for Hotelier Magazine, the largest hospitality trade magazine in Canada. He attributes his success to great mentorship, building strong teams, and a commitment to exceeding all expectations in customer service.
Innkeeper, Millcroft Inn & Spa
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.
General Manager, The Parlour Inn
Michael Ewart was born and raised in Stratford, Ontario and loves all that this community has to offer. At the young age of 14, he started working at the Stratford Festival, where he learned first hand about delivering great customer service and knew that his goal was to have a career in the hospitality industry. He pursued his dream by studying Hotel/Restaurant Management at Fanshawe College, in nearby London. A true lover of theatre and music, Michael auditioned and made it through the preliminary rounds on Canadian Idol, but decided his true passion was to have a career in the hospitality industry, though he still takes part in community theatre. He spent three years working as Guest Services Manager and Food and Beverage Manager at the Radisson Hotel Kitchener/Waterloo before coming to work at the Parlour Inn. He began working at the Parlour Inn, first as Operations Supervisor, then transitioned into dual role as Food and Beverage Manager and Assistant General Manager before taking on his current role as General Manager, in February 2014.
Executive Chef, Prince of Wales
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.
Executive Chef, Pillar and Post
Mark was 'Born to Cook'. His parents were both Chefs, his father an Executive Chef with 'Cunard' on the original ship 'Queen Elizabeth' and a Culinary Professor at Niagara College, his mother was a Chef Instructor in Peterborough.
Mark's apprenticeship began under a Austrian Chef at 'Roland's Steak House' in Peterborough. Although this locally well known establishment had a menu with a classic French twist his need for finer culinary experience drew him to pack up and head to Niagara and he continued his apprenticeship at Queen's Landing.
In 1994 after graduating from Niagara College he became the youngest Certified Chef in the Niagara Region. At age 20 he made his first foray into kitchen management as Chef of the Moffat Inn. After a few years at the Moffat Mark's passion for fine dining drew him to Pillar and Post. Over the course of sixteen years Mark rose to the position of Chef de Cuisine gaining expertise in all culinary departments of Vintage Hotels. In 2013 Mark was promoted to Executive Chef.
Executive Chef, Queen's Landing
Executive Chef Marc Lyons embodies what it is to be a successful culinary master in the Niagara Region. Upon graduating from Niagara College, Marc began his career as an apprentice at Rinderlines at The Forner House, one of the Top 50 restaurants in Canada. With his high levels of expertise, Marc began his tenure with Vintage Hotels at The Oban Inn in 2000 and was promoted to Restaurant Chef at Queen’s Landing in 2004. Marc’s high energy and amazing ability to service large volumes of guests, both for offsite catered venues and in the hotel’s Tiara Restaurant at a high level of culinary excellence brought the standards of the team to a new high. In 2012, Marc transferred to The Prince of Wales to experience our boutique style hotel and to lend his expertise to the high end menus offered in Escabeche Restaurant. Marc has recently accepted the promotion of Executive Chef at Queen’s Landing with enthusiasm and grace.
Chef Marc is an active member of the Niagara region community. Marc has taught at the Niagara Culinary Institute, volunteered with the Niagara District School Board’s culinary program, judged at the Niagara Skills Canada competition and ran a catering company for 6 years. Marc’s vision is to use local ingredients whenever possible with his classical cooking techniques incorporating an Asian flair
Executive Chef, Millcroft Inn & Spa
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."