Tag Archive for: Georgia Chapter

Georgia Chapter Celebrates the Holidays – 2019

On December 8, 2019 the Georgia Chapter of the Cornell Hotel Society celebrated the holidays at the home of Dipan (MPS ’94) and Bela Patel.  The group of 40 Hotelies and guests enjoyed a buffet of Indian food, along with food trucks serving pizza and tacos.

Instead of the annual gift exchange, this year we held a Cornell trivia contest.  Winners enjoyed prizes consisting of Cornell swag donated by Chapter President Sachin Desai ‘14 and hotel stays donated by D.J. Rama ’96.

Thanks to Sachin for organizing the event.

Georgia Chapter 2019 Holiday Party

CHS GA Chapter Tours New AC/Moxy Hotel

On November 13, 2019, the CHS GA Chapter held a reception at the new dual-branded AC/Moxy hotel in Midtown Atlanta.  The event was hosted by Noble Investment Group Hotelies Steven Nicholas ’92, Aditya Bhoopathy ’99, and Dan Konzelmann ’11.  General Manager Tim Dahlen discussed the market position of the relatively new brands, as well as the advantages and challenges of operating a dual-branded hotel.  Following the reception, Tim led the group in a tour of the property.

CHS Georgia Tours New AC/Moxy Hotel

CHS Georgia – Reception and Dinner at Coalition Food and Beverage

On Wednesday, May 22, 2019, the CHS Georgia Chapter gathered at Coalition Food and Beverage for a reception and dinner. Our host for the evening was Ryan Pernice ’07, founder and owner of R.O. Hospitality. Coalition is Ryan’s third restaurant in the Atlanta area.

Ryan Pernice ’07 hosts CHS Georgia at Coalition F&B

CHS Georgia Hosts Hunter Conference Reception

On Wednesday, March 20, 2019, the CHS Georgia Chapter hosted its 4th Annual Hunter Hotel Conference Reception at White Oak Kitchen & Cocktail.  Our host for the event was Alan LeBlanc ’84.  Approximately 50 Hotelies from across the country attending the conference, and their guests, enjoyed fine food and beverages while networking and catching up.

CHS Georgia Hunter Reception 2019

CHS Georgia Celebrates Super Bowl LIII With Cornell Football Greats

On Sunday, January 12, 2019, the CHS Georgia Chapter, in conjunction with the Cornell Alumni Association of Atlanta, held a luncheon celebrating the 2019 Super Bowl and Cornell football’s influence on the big game. Sitting in the shadows of Mercedes Benz Stadium, site of Super Bowl LIII, the College Football Hall of Fame played host to this exciting event with special guests representing Cornell football players that have played in six Super Bowl games over the years.

  • Ed Marinaro, Hotel ‘72: Minnesota Vikings – Super Bowls VIII and IX
  • Kevin Boothe, Hotel ’05: New York Giants – Super Bowls XLII and XLVI
  • Bryan Walters, Arts ’10: Seattle Seahawks – Super Bowls XLVIII and XLIX

Moderating the panel presentation was Mark Newton, Hotel ’74, a member of the Big Red football team from 1971 to 1973.

Special guests greeting the group of 131 Cornellians were Dennis Adamovich, Chief Executive Officer of the College Football Hall of Fame, and Andy Noel, the Meakem Smith Director of Athletics and Physical Education for Cornell University. Robert Mandelbaum, Hotel ’81 and Sam Woodworth, Hotel MMH ’16 organized the event.

Georgia Chapter Celebrates CHS At 90

The Georgia Chapter celebrated the 90th anniversary of the Cornell Hotel Society on May 12, 2018. First, the group gathered at Highland Fine Wine for a tasting led by owner Nick Salpekar – HumEc ‘’96. Afterwards, the group crossed the street to enjoy Hors D’oeuvres and specialty cocktails at Whiskey Bird, a relatively new restaurant owned and operated by Hotelie classmates Chad Crete ’07 and Tony Vipond ’07.

Whiskey Bird

Highland Fine Wine

Grilled Cheese and Wine

On Tuesday, February 7, 2017 the Georgia Chapter gathered at Three Sheets restaurant in Sandy Springs. Fourteen Hotelies and guests enjoyed a five course dinner of gourmet grilled cheese sandwiches, each paired with a complementary wine.  A special welcome to the new Hotelies in town that attended the event.  Thanks to chapter President Drew Wallace MMH ’12 who organized the dinner.


Five courses. Five wines.

Course 1: Three cheeses, spinach, artichoke
Course 2: Swiss, asparagus and fried onions

Course 3: Two cheeses, Andouille, onions and peppers
Course 4: Smoke gouda and BBQ pork

Cream cheese, white chocolate and raspberries.