The Amway Grand Plaza, Curio Collection by Hilton, has announced a new food and beverage leadership team set to elevate both guest dining and large-scale event catering at the historic Grand Rapids property. Grand Rapids-based AHC Hospitality, which manages the Amway Grand Plaza along with more than 15 hotels and 30 restaurants nationwide, confirmed the appointments of Pete Jones as director of food and beverage, Ricky Lund as executive chef, and Jill Martir as assistant director of food and beverage.
Together, the trio will oversee nine distinct dining venues and an expansive catering program that includes an exclusive partnership with DeVos Place convention center, which offers more than 162,000 square feet of event space.
“At the Amway Grand Plaza, dining is more than a meal,” says Ross Bartlett, the hotel’s general manager, in a prepared statement. “It’s an experience that connects our guests to the culture, flavors, and community of Grand Rapids. Pete, Ricky, and Jill each bring distinctive expertise and a shared passion for culinary innovation and front-of-house specialization that will carry forward the Amway Grand Plaza’s legacy of exceptional hospitality in Michigan.”
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- Pete Jones, Director of Food and Beverage: With more than two decades of international hospitality leadership experience at luxury properties including The Ritz-Carlton in New Orleans, Park Hyatt St. Kitts, Silversands Grenada, and more, Jones will oversee all the hotel’s restaurants, bars, and banquet operations.
- Chef Ricky Lund, Executive Chef: A Michigan native and advocate for sustainable food sourcing, Lund has been promoted from his previous role as executive sous chef. In this new position, he will lead the overall culinary direction for the hotel’s dining outlets, incorporating locally grown ingredients into both restaurant offerings and large-scale banquet service.
- Jill Martir, Assistant Director of Food and Beverage: With over 30 years of hospitality experience, Martir is plenty prepared to step into her new role after managing operations at Ruth’s Chris Steak House and Lumber Baron Bar within the hotel. She will oversee daily restaurant operations, service standards, and team development across all dining venues.
