Meet our panel of three powerhouse leaders shaping the hospitality and events industry in Ohio. John Barker brings 30+ years of experience and currently leads the Ohio Restaurant Association and its Education Foundation. Katie Coach, Director of Event Curation at Palmer Event Solutions, has built a dynamic career in hospitality and nonprofit event planning. Joe Savarise serves as Executive Director of the Ohio Hotel & Lodging Association and plays a key role in multiple statewide tourism and economic boards.

Joe Mineo is the Owner and Creative Director of Joe Mineo Creative, a nationally recognized event design and production studio. He launched his career in floral design, opening his first business, Something New Florist, in 1987. His passion and innovation transformed that venture into a powerhouse known for producing standout events for clients like the Rock and Roll Hall of Fame, San Francisco 49ers, and Carnegie Museum of Art. Joe is an active member of the International Live Events Association and the American Institute of Floral Designers.

Inspiring Stories from Hospitality Experts. In a special virtual edition of the Schwebel Lecture Series, hospitality leaders shared how they navigated and succeeded during the unprecedented challenges of the COVID-19 pandemic. Speakers included Michael Guerriero of Digitell Inc., Nate Giesen of JACK Entertainment, Donniella Winchell of the Ohio Wine Producers Association, and Richard LaRocca of Beechmont Country Club.

In 2012, Ryan was voted American Culinary Foundation Chef of the Year. Currently, he is the Executive Chef at The Country Club in Pepper Pike. Ryan was chosen to speak at Kent State University because of his national and international successes in the field. In addition to his Chef of the Year award, he was also the first runner-up in Global Chefs Challenge held in Norway - the best an American chef has placed. Currently, he serves as the American Culinary Foundation Cleveland Chapter president.

As Senior Vice President of Marriott Global Design Strategies, Karim leads a dynamic, multidisciplinary team on a mission to shape more meaningful and relevant travel experiences for Marriott guests through design. In 2012, Karim’s goal was to understand and address the new millennial generation for the Marriott Hotels brand.

In 1992, Rick Doody, his brother Chris Doody and their executive chef Phil Yandolino opened their first restaurant – Bravo Cucina Italiana – in Columbus, Ohio. The BBRG has grown to include more than 115 Bravo and Brio Tuscan Grille restaurants throughout the United States, with over 11,000 employees and over 17 million guests per year. Doody is a member of the Young President’s Organization and the International Council of Shopping Center Owners and is a board member for the Cleveland Restaurant Association.

Jacob Tomsky is a hotel industry expert who has been in the business for over a decade. Global Gurus noted him as one of the “World’s Top 30 Hospitality Professionals for 2014.” Tomsky’s vast experience in hotels has allowed him to work through all the ups and downs of the service industry. Pulling from his real-life experiences, Tomsky amuses readers with his tales of various positions from serving as front desk man, valet parker, sheet folder and more. Readers are presented to a full spectrum of hotel workings, from the inside and outside views.