New director at Fontana's The Abbey used to high-profile events
BUSINESS
"There is a unique opportunity to create memorable experiences that connect guests to the property, the lake and the local community through thoughtful food and beverage programming," said Bryan Hill, new food and beverage director at the Abbey Resort in Fontana.
FONTANA — Bryan Hill has made meals for celebrity entertainers and athletes like Peyton Manning. Now, he is the new food and beverage director for The Abbey Resort.
Located on the shore of Geneva Lake, the resort recently announced the appointment of Hill, who will oversee all Abbey culinary operations.
The Abbey is a full-service resort, with restaurants Waterfront and 240 West as well as the 35,000-square-foot Avani Spa.
"I'm excited to join The Abbey Resort and build on its strong foundation as a dining and hospitality destination," said Hill. "There is a unique opportunity to create memorable experiences that connect guests to the property, the lake and the local community through thoughtful food and beverage programming."
Hill brings over two decades of culinary and hospitality experience, with a career rooted in luxury hotels, large-scale event operations and innovative food and beverage programming.
Recently, he served in leadership roles with First Hospitality, including director of food and beverage and executive chef at Social American Tavern in Milwaukee, where he oversaw full-scale operations and led culinary strategy across multiple properties.
"Bryan's depth of experience and passion for creating meaningful dining experiences make him a strong addition to The Abbey team," said Tim Somerville, the Abbey's resort manager. "His leadership, creativity and commitment to quality align perfectly with our vision as we continue to evolve our food and beverage offerings for guests and the local community."
Hill began his culinary career at the Marriott Lincolnshire Resort, where he advanced from cook to banquet chef over 10 years. During that time, he helped launch a sustainability-focused apiary program with 22 beehives and developed a two-acre farm-totable initiative supplying fresh produce and herbs to the property's kitchens.
Throughout his career, Hill has contributed to high-profile events and culinary experiences across the country. He supported Super Bowl and Pro Bowl operations at the Harbor Beach Marriott Resort in Fort Lauderdale, preparing meals for notable athletes including Manning and Dwight Freeney. His experience also includes leadership roles at the InterContinental Chicago and InterContinental Doral Miami, where he oversaw multi-restaurant operations and large-scale banquet and meeting spaces.
Hill has cooked for a range of high-profile guests and events, including celebrity entertainers and professional athletes, and has led culinary teams serving major sporting events, weddings and corporate gatherings. His approach emphasizes collaboration, operational excellence and a strong focus on guest experience.
At The Abbey Resort, Hill will lead the continued evolution of the resort's dining portfolio, including Waterfront and 240 West, while enhancing banquet offerings and seasonal programming.
The resort is located at 269 Fontana Blvd., Fontana. For more, visit www.theabbeyresort.com, follow @abbeyresort on Instagram, or call 800-709-1323.
