Meet Our Team

Our culinary team is dedicated to bring you the highest possible quality of service and dining experience.


With nearly 20 years of restaurant and hospitality experience, Executive Chef Rick Shell most recently served as the Director of Food and Beverage at The Chattanoogan Hotel in Chattanooga, Tenn. In his new position at Suncadia, Shell is responsible for supervising the culinary program for the resort, including concepting menus and overseeing kitchen operations for the three on-site restaurants, along with managing all catering and food service for events and in-room dining.

Shell began his career in the food and beverage industry in a The Taste of Maine restaurant at the ripe age of 13. As he watched chefs create beautiful dishes, he was intrigued with the culinary industry and the artistry associated with selecting the perfect ingredients, creating something delicious and plating it all in a beautiful way. From there, Shell earned his culinary arts degree from the Culinary Institute of America at Hyde Park, NY and continued his experience at a variety of well-respected hotels, casinos and golf clubs.

When not in the kitchen, Shell enjoys spending time with his wife and two sons, deep-sea fishing, dabbling in photography and pairing fine wine and bourbon with his latest recipes.



John has extensive experience in the hospitality industry, including restaurants, hotels, universities, and corporate conference centers. Prior to joining the Suncadia team, he was General Manager of the Woodmark Hotel in Kirkland, Washington and before that served as General Manager for the Salish Lodge and Spa, University of Puget Sound, Cedarbrook Lodge & Conference Center, and Bell Harbor Conference Center, among others. In addition, John spent 3 years at Microsoft managing their corporate conference center, and before that was Director of Food and Beverage for Merrill Lynch's conference center operated by Hilton Hotels. John earned a BS degree in Hospitality Management at Florida International Univsity and an AOS in Culinary Arts at the Culinary Institute of America in Hyde Park, NY. John's passions are cooking, wine, golf, skiing and mountain biking.

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