Oak Brook Hills Resort recently appointed Carol Buckantz as executive chef, where she will oversee all food and beverage operations for the resort, including their five restaurants. Buckantz plans to incorporate more farm-to-table menu items, a weekly Farmers Market to the property, and culinary classes and team building sessions for organizations.
“Under Executive Chef Carol, this property will continue to delight and impress the community, guests and event planners while bringing back many of the treasured traditions Oak Brook Hills Resort has been known for in its rich history,” said Dennis Marcinik, director of operations for Oak Brook Hills Resort.
Buckantz comes to the resort with more than 20 years of know-how in the culinary industry including experience as executive chef for hospitality and food companies, restaurants, and was an owner of her own business, Moveable Gourmet. She joins Oak Brook Hills Resort after serving as corporate executive chef at Quantum Foods.
The resort additionally added Mara Xenos as the new director of conference services and Norman Wong as banquet manager.
Xenos, who joins Oak Brook Hills after serving as director of conference planning at the Q Center in St. Charles, will now oversee all planning and catering arrangements within the resort, including corporate events, weddings and social celebrations. She began her career as catering and conferences services manager at the Sheraton Chicago, moved on to Anderson Worldwide as conference planning supervisor and spent eight years at Eaglewood Resort & Spa, where she most recently served as director of conference services.
Wong brings with him more than 20 years of experience in hospitality companies and restaurants including serving as banquet manager with J.W. Marriott, Chicago and as catering manager at Wolfgang Puck. In his years since graduating from DeVry University, Illinois, he has also held positions with Fairmont, Intercontinental and Renaissance Hotels.
