Leesburg, VA (July 20, 2016) – Lansdowne Resort and Spa, A Destination Hotel appoints NEW Director of Culinary Operations, Marcus Repp to lead the culinary revitalization on property. As the Executive Chef for Lansdowne Resort and Spa, Chef Repp joins the team with more than twenty years of hospitality experience and a deep admiration for flavor unique to its place. This appointment is the latest of many initiatives underway in continuation of Lansdowne Resort and Spa’s multi-million-dollar renovation and rebrand project, announced earlier this year.
Born in Friedberg, Germany, Chef Repp learned to cook from his grandmother who taught him the art of cooking to taste and allowing both regional cultural influences impact the final product. Chef Repp went on to graduate from Küchenmeisterschule Rothenburg ob der Tauber as a Certified MasterChef before cooking and eating his way through Europe and Russia, as well as the Caribbean, Grand Cayman and St. Maarten Islands. Among Chef Repp’s passion for cuisine, he is also a world traveler and music connoisseur. No matter his location or role, chef is inspired by the many cooking philosophies of each destination he visits and incorporates these into his own techniques and lifestyle.
When Chef Repp isn’t indulging in multicultural cuisine, he works as a certified Cross Fit coach and spends his weekends on his Harley Davidson motorcycle. Chef also makes it a priority to engage and give back to the local community and does so by volunteering for Habitat for Humanity and helping underprivileged youths. His involvement in his society spans from providing delicious meals, volunteering and coaching.
Chef Repp’s refined culinary journey brings him to Lansdowne Resort and Spa with experiences from notable companies such as Westin, Marriott and Hilton where he served fulfilled many roles from Executive Chef to Director of Culinary Operations. Chef Repp was previously the Regional Director of Food and Beverage for Columbia Sussex Hotel Group, where he oversaw the Food and Beverage operations for 41 hotels. Most recently he was the Interim Executive Chef for The Marker San Francisco, then managed by Destination Hotels.
"Chef Marcus Repp has an exquisite style of cooking, which I am so pleased to embed in the Lansdowne Resort and Spa good life,” said Dennis Marcinik, Resort Manager at Lansdowne Resort and Spa. “His vision mixed with his ability to delight the palette creates the perfect recipe for success in launching the property’s new culinary culture.”
As Director of Culinary Operations, Chef Repp will be responsible for overseeing all culinary brand standards, staffing, training and recruiting for all on-property restaurants as well as the catering and banquet services. Chef Repp will also play a key role in the upcoming food and beverage redesign, which will be announced later this summer including five new culinary destinations on property. Chef Repp’s refreshed concepts will embrace the true nature of Loudoun County’s traditional flavors that represent the bountiful landscape of Virginia Wine Country. Through his heartfelt service and regionally dedicated menu, Chef Repp will inspire guests to live the “Lansdowne Life,” by experiencing an organic taste of place. With the help of his prized golden doodle, Naya, who he refers to as his Sous Chef, the resort’s new food and beverage concepts will attract past guests and new groups of discerning travelers.
