Vice President of Culinary
Doug leads SAVOR’s talented team of 80+ chefs around the country and also manages SAVOR…Chicago. Classically trained as a graduate of the Culinary Institute of America, Doug has 20+ years of industry experience in high profile organizations.
Doug served as Culinary Director and Culinary Expert responsible for feeding thousands of athletes and media professionals in Barcelona, Sydney, Beijing, Athens and London. Most recently, he was the Culinary Expert for the London 2012 Athlete Village where he also directed and implemented the Athlete’s Village Dining Sustainability Program to exceed London 2012 sustainability requirements.
Focusing on culinary excellence, Doug is delighted to add his diverse experience and skill set to the SAVOR and McCormick Place teams.
Chef Michael Kingsley
Director of Culinary Services
Michael Kingsley, joined SAVOR…Chicago with 14 years of culinary leadership with world famous cultural destinations, hotels and country clubs. An accomplished Le Cordon Bleu trained Executive Chef, Michael has lead culinary operations for high profile landmarks including the Chicago Botanic Gardens, Museum of Science and Industry, John G. Shedd Aquarium, and the Indianapolis Children’s Museum.
An award-winning chef, Michael focuses on seasonally inspired menus using locally sourced ingredients and has spent his career creating exceptional dining experiences for large events. Passionate about food and innovative dining experiences, Chef Michael has also authored “Culinary Kids” healthy nutrition guide cookbook for the State of Illinois and City of Chicago Culinary Kids initiative.
Chef Michael shares SAVOR…Chicago’s commitment to sustainable practices and has been an innovator in helping to reduce his operations’ carbon footprint. From partnering with Green Youth Farms to incorporate local products into menus to speaking at the Green Meetings Industry Council, he is a visible advocate for establishing green practices.
Steve joined SAVOR…Chicago in June 2015 after serving as Director of Operations for several high-profile convention centers and arenas around the country as well as for Four Seasons Hotels and Resorts. A graduate of the University of Nevada, Las Vegas, Steve is an accomplished professional with a passion for delivering outstanding service. His solid understanding of the convention market brings McCormick Place clients an excellent resource and partner.
He began his career began in the kitchen, working his way up from cook to Executive Chef, then eventually into front-of-the-house management. He has experience not only with food, but with beverage as well, leading Denver, CO’s largest beverage operation at one point in his career.
“My goal has always been to provide the guest with a memorable experience. This is best way to build loyalty and insure they’ll return.”
Director of Kitchen Operations
David has 20+ years of experience working with four star hotels, professional sports teams and other high profile venues in addition to serving as part of the Beijing Olympics culinary development team. He was trained at Le Cordon Bleu, the Culinary Institute of America, and at the Baltimore International Culinary College.
Director of Catering Sales and Marketing
With 16 years’ experience in the hospitality industry, Tracy’s background in food and beverage management ranges from convention centers to off-premise catering as well as private fine dining restaurants.
Her career started with Levy Restaurants at Navy Pier Chicago in 2000 where she moved on to Director of Catering at McCormick Place, one of the nation’s largest convention centers. Taking a break from convention centers in 2005-2008, Tracy was a partner in a private restaurant and sales consultant for Blue Plate Catering, one of Chicago’s premier off premise catering companies. In 2010 Tracy took an opportunity with SMG/SAVOR to be part of the opening team of a new convention center in Irving Texas as the Director of Food and Beverage of the Irving Convention Center, considered a “boutique” convention center surrounded by top quality hotels such as the Omni and Four Seasons. Here she was able to build and develop an outstanding food and beverage team, to include the former Executive Chef of the Dallas Cowboys, that is able to complement and compete with the surrounding high end properties.
Assistant Director of Catering Sales
Rayva has served the Chicago hospitality market for over a decade, getting her start in some of the city’s largest and busiest hotel properties. She joined SAVOR…Chicago in 2013, and immediately began supporting some of McCormick Place’s longstanding clients. Rayva’s straightforward and efficient approach is appreciated by many of the center’s clients and falls right in line with McCormick Place’s SIMPLE motto. “I am always working to do the right thing for my client, and I enjoy partnering with them to make decisions to help their event reach its potential.”
A Chicago native, Rayva enjoys hosting family and friends at her home when she’s not at McCormick Place and showing off her best recipes.
Senior Catering Manager
Katie started as an Exhibitor Catering Manager in 2010 and over the course of years has moved into her current position as a Senior Catering Manager. Her experience at every level of the SAVOR catering team gives her a unique understanding of how to plan and execute events for every aspect of a show. This know-how coupled with her enthusiasm for fresh and creative ideas ensures that the customer and their guests will have a personalized experience that is far from conventional.
Nothing is more important to Katie than happy guests, even if that means using her improv comedy skills learned at Second City to make them laugh. A graduate of the University of Wisconsin, Katie is originally from the Chicago suburbs. “I take great pride in working at a building of such importance to our city. If I’m not running the halls of McCormick Place, you’ll most likely find me at one of Chicago’s many street fests or at the park with my dog Wilson.”
Senior Catering Manager
Rachel is no stranger to McCormick Place or the hospitality industry. Rachel received her degree in Hospitality and Food Management from Ball State University. After jobs in several avenues in hospitality including events, food service and hotels, Rachel found her passion in food and beverage. Rachel’s desire to please the customer and put their needs first allows her to deliver exceptional service.
“When I’m not helping customers decide what they should eat or drink, you can find me running along the beautiful Chicago lakeshore or enjoying a local craft beer at one of our city’s amazing breweries.”
Morgan takes pride in being a Catering Manager at SAVOR…Chicago. A graduate of Purdue University, West Lafayette with a degree in Hospitality and Tourism Management, this industry is her passion. Her love for craft beer and great food helps a lot too! Morgan is always happy to help her clients create exactly what they imagine and is willing to go that extra “magnificent mile” to make them feel right at home. Morgan’s favorite aspect of this industry is being able to work with so many different personalities and to do everything in her power to make sure they leave here feeling happy and completely satisfied with all the food and beverage services they received.
When Morgan is not working, she enjoys attending Broadway Plays and tasting all the delicious cuisine Chicago has to offer.
“Graduating with a Bachelor Degree in both Public Relations and Spanish from Western Michigan University, Carrie began her career with restaurants and private events. Carrie’s passion for food and beverage has driven her entire career. Working for fine dining restaurants such as Ditka’s Restaurant Group and The Clubhouse, she then moved her career out of the suburbs and into the city here with SAVOR in 2017.
High standards of service from her fine dining days remain Carrie’s top priority with all of her clients. She believes that everyone should enjoy all aspects of their event and our great city of Chicago as much as possible. If you are looking for innovative and creative ideas – Carrie is right there brainstorming! Most of her on-the-spot ingenuity comes from her favorite TV show – “Chopped”. “All of her evenings are pretty spoken for if I am not working – during the week I am watching Food Network, and on the weekends you will find me dancing in River North.”
Brett Michael Seibert
Exhibit Catering Manager
Exhibit Catering Manager
Brendan Cahill brings a very diverse background and event experience to Savor…Chicago. Brendan has a Bachelor of Arts Degree in Public Relations from Saint Mary’s University in Minnesota, Exchange Studies in Business at Roe Hampton University in London, Intern for Advertising and Research for Tara Arts Theater in London. Professionally his career started with the Disney College Program at Walt Disney World in Orlando, Florida, performing various roles including hospitality, food and beverage and conventions. Moving on, he joined American Airlines Inflight Services, McCormick Place Technology Services and finally an Account Manager with GES Corporate, before joining us at SAVOR. Brendan is excited to be back at McCormick Place to start this new chapter in his professional career.
Exhibit Catering Manager
Trenette received her Bachelor Degree in Journalism with an emphasis in English from Northern Illinois University in 2015, and recently received her Master of Business Administration in Hospitality Management from DeVry University. After working in the hospitality industry for several years, Trenette has developed a passion for delivering outstanding client service. When Trenette isn’t working, she is either at home, spending time with her family or going out to eat in one of the many restaurants that Chicago has to offer. Trenette is also a Chicago native who loves to explore other cultural foods, as well as backgrounds.
“It is very important to be able to stay focused on tasks that I have set for myself, but also, I have to remind myself that I am human too and need to enjoy the things life has to offer.”
Eugene graduated from the U.K.’s University of Sheffield and Louisiana State University with degrees in nutrition. Eugene loves his role as Banquets Director at McCormick Place because every day is different and gives him the opportunity to meet people from all walks of life. Among Eugene’s most exciting career moments were working a 5,000 guest luncheon for President George W. Bush and hosting President Bill Clinton and the southern State Governors.
“I love to visit other countries and learn about their cultures. I speak three different languages and my favorite sports are soccer and tennis.”