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.
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
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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
https://secureservercdn.net/220.127.116.11/6pn.6ba.myftpupload.com/wp-content/uploads/2019/05/Group-1-scaled.jpg?time=164333700019202560Robert Mandelbaumhttps://secureservercdn.net/18.104.22.168/6pn.6ba.myftpupload.com/wp-content/uploads/2020/10/CHS-Logo-256x118-1.pngRobert Mandelbaum2019-05-25 16:42:292021-05-28 19:12:07CHS Georgia – Reception and Dinner at Coalition Food and Beverage
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.
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.
Hotel ’81 and Sam Woodworth, Hotel MMH ’16 organized the event.
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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.
Highland Fine Wine
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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.
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