MILWAUKEE, WI – March 28, 2022 – Marcus® Hotels & Resorts, a nationally recognized owner and management company and division of The Marcus Corporation (NYSE: MCS), today announced the appointment of Chris Schaefer as vice president of food and beverage. In his new role, Schaefer will oversee catering, banquets, and more than 40 signature restaurants, bars and lounges across Marcus Hotels & Resorts’ 17 properties. He will also be responsible for strategic planning, restaurant design and concepting, and talent development throughout the company’s food and beverage portfolio.
Chris Schaefer, vice president of food and beverage at Marcus Hotels & Resorts (Photo: Business Wire)
“We are excited to welcome Chris to Marcus Hotels & Resorts,” said Michael Evans, president of Marcus Hotels & Resorts. “His extensive experience in the food and beverage industry partnered with his passion for operational success and talent development will be an asset to our team. We are excited to have him lead Marcus Hotels & Resorts’ award-winning food and beverage concepts and provide extraordinary experiences for every guest who visits us.”
With over 20 years of experience in the food and beverage industry, Schaefer most recently served as corporate director of food and beverage at Noble House Hotels & Resorts, a Seattle-based hotel ownership and management group. In this role, Schaefer was responsible for all food and beverage operations for the company’s 20 properties. Prior to this position, he served as food and beverage director of Noble House Hotels & Resorts’ Palm Springs, California property. Throughout his career, Schaefer has led the openings of multiple restaurants and served as a consultant or manager of existing restaurants to dramatically increase revenues. Over the years, his successes have been reviewed in over 20 publications, including Los Angeles Times, Wine Spectator, LA Weekly and Los Angeles Magazine.
Schaefer received a bachelor’s degree in psychology from University of California, Los Angeles. He also graduated from the California School of Culinary Arts in Pasadena, California in the Le Cordon Bleu program where he earned the highest honors.
