Marcus Hotels & Resorts has appointed industry veteran and Bartolotta’s alum John Wise as vice president of food and beverage, a role charged with leading and elevating the company’s multi-faceted restaurant, bar and group catering programs.
In his new role, Wise will oversee all hotel catered events and over 40 signature restaurants, bars and lounges across Marcus Hotels & Resorts’ 16 properties.
“Within our portfolio, our restaurants are distinctive community destinations, not just hotel amenities,” notes Andrew Flack, chief commercial officer of Marcus Hotels & Resorts. “Through our imaginative restaurants, cafes, bars and event catering, guests and locals encounter compelling, award-winning culinary experiences during their visit.
"In John, we are adding a proven and innovative restaurateur who has the creativity, energy and experience to elevate our food and beverage program and build an independent restaurant and bar culture. We are thrilled to welcome him to our team as we continue to accelerate excellence in our business.”
Wise brings nearly three decades of experience with the Bartolotta Restaurant Group to the table, including leadership roles as director of operations and managing partner for the company’s multi-restaurant operations.
Prior to joining Bartolotta Restaurants, Wise spent 13 years with the highly regarded national restaurant group Lettuce Entertain You in Chicago, including serving as director of catering. Throughout his career, Wise has opened more than 30 restaurants, built extensive relationships with some of the finest wineries in the world and hosted hundreds of events with dignitaries, celebrities, professional athletes, elected officials and others.
“During my career, I have had incredible opportunities to work with signature restaurants that span fine dining to casual concepts, nationally recognized brands and one-of-a-kind experiences,” said Wise.
“At Marcus Hotels & Resorts, the restaurants and bars are interwoven within incredibly creative, distinctive food scenes. I am excited to begin working with our teams to continuously innovate our current offerings and explore opportunities to serve our guests and communities in ways that are new and different.”
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
