A seasoned hospitality executive bringing more than 15 years of restaurant management and concept creation experience to McKibbon’s in-house Food & Beverage team, Crete is responsible for supporting all food & beverage programs and independent restaurants within McKibbon’s portfolio of lifestyle hotel properties in addition to assisting with the development of new restaurant concepts, menus and design. After graduating with a Bachelor of Science in Hotel Administration from Cornell University, he assumed the role of Restaurant Manager for China Grill Management at Mandalay Bay Hotel and Casino, successfully developing a wine program implemented across four properties, leading all beverage purchases and training, and managing a team of 25 front of house employees. In 2009, he helped open The Iberian Pig, a Spanish-inspired tapas and wine restaurant in Atlanta, Georgia. As Managing Partner, Executive Chef and General Manager, Crete wore many hats, successfully growing operating profits from 15% to 22% and leading the concept’s expansion to include three locations in Decatur and Buckhead, Georgia and Nashville, Tennessee. He joined McKibbon most recently from Whiskey Bird, a notable Atlanta-based American Asian fusion restaurant, and its takeout component, Little Bird, where he served as Co-Founder, Executive Chef and Director of Operations.
