Hotel at Auburn University Adds Worldclass Leadership to its Executive Staff

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. May 10, 2012

AUBURN, AL - May 10, 2012 - The Hotel at Auburn University is pleased to announce new additions to its executive staff. ** Seán Carney** has been appointed the Executive Assistant Manager, Food and Beverage for the hotel, Ariccia Trattoria & Bar, and Piccolo, and Chef Marc Schulz has been named the Executive Chef of Ariccia, Piccolo and the hotel.

As the Executive Assistant Manager, Food & Beverage, Seán Carney will head the entire Food and Beverage operation to include Ariccia, Piccolo, Room Service, and the Catering and Banquet operations. In his role he will ensure the food and beverage programs continue to exceed guests' expectations. He will also serve as a co-educator of the Food & Beverage-related courses administered through Auburn University's Hospitality Management Program on campus in The College of Human Sciences and at The Hotel at Auburn University.

Before joining The Hotel at Auburn University, Carney served as the Director of Food at Caneel Bay, A Rosewood Resort on St. John, USVI. Carney also spent three years as Assistant Director of Food & Beverage at Hilton Short Hills in northern New Jersey. His extensive experience in the field also includes serving as Maître D' at the Nikolais Roof restaurant as well as Beverage Manager at the Hilton and Towers in Atlanta, Room Service Manager at The Ritz-Carlton Buckhead in Atlanta, Assistant Beverage Manager and Restaurant Manager at Hilton Waikoloa Village in Hawaii, and Restaurant Manager of The Terrace Restaurant at Rye Town Hilton in Rye, New York.

As the newest member of the culinary team at The Hotel at Auburn University, Chef Marc Schulz will serve as the Executive Chef of Ariccia, Piccolo and the hotel. His duties will include overseeing all culinary concepts and operations including creating new seasonal menus and the hiring and training of all chefs, cooks, and other members of the culinary team, as well as contributing to the growth of the hotel, Ariccia and Piccolo. Chef Schulz brings with him years of international leadership and culinary experience. His experience throughout Europe will guarantee that he will bring fresh ideas to Auburn.

A native of Germany, Chef Schulz joins the hotel from one of the Capella Hotel Group's sister properties, Hotel Breidenbacher in Duesseldorf, Germany, where he was the former Sous Chef. He served as the Commis de Cuisine at the Michelin Star rated Restaurant Fährhaus in Sylt Munkmarsch, Germany. Schulz's background also includes experience at some of Europe's other fine restaurants and hotels, including serving as Head Chef at Romantik Waldhotel Mangold in Bergisch Gladbach, Germany and Chef de Partie and Sous Chef at Le Cheval Blanc part of the Gut Mydlinghoven Hotel in Duesseldorf, Germany.

“I am very excited about the new changes in our executive and culinary line up,” said Hans van der Reijden, Managing Director of The Hotel at Auburn University. “Seán Carney and Chef Schulz are sure to bring fresh ideas and exceptional customer service to our guests. With their creative talents, they will help diners create wonderful culinary memories.”

Centrally located near the shops and restaurants of downtown Auburn, AL, The Hotel at Auburn University & Dixon Conference Center is just a short walk from the excitement of Auburn University and a diverse array of cultural and entertainment attractions. Whether in town for the big game, a special party, or a productive business meeting, the hotel's 236 newly renovated guestrooms and suites offer true Southern hospitality in an ideal setting. For a true taste of Italy, visit Ariccia Trattoria & Bar, located inside the hotel. An open kitchen and outdoor terrace seating add character to this restaurant which serves breakfast, lunch, dinner, cocktails, Sunday Brunch, and offers take-out service. Ariccia features an espresso bar and unique wine list, and has a private dining room for special events. Located in Ariccia Trattoria & Bar, Piccolo is Auburn's only true lounge experience for specialty cocktails and a large variety of appetizers and desserts. The menu features a variety of small plates perfect for sharing, refreshing cocktails, and piccolo bottles of champagne. Live jazz performances take place on Fridays and Saturdays (except on home football game weekends). The property is managed by the Atlanta-based Capella Hotel Group. For additional information or reservations, please call (800) 228-2876 or visit www.auhcc.com.