Meet Our Culinary Team
Chef Ivo Sandrea, Executive Chef leads the resort’s food and beverage team in culinary excellence, providing its discerning clientele with the finest dining options at signature restaurant Gallery, private dining, in-room dining and banquets.
Sandrea brings with him an extensive culinary portfolio and over 35 years of experience in the industry. Most recently, Sandrea served as Executive Chef at Marriott International’s Stone Mountain in Georgia, where he was responsible for all onsite culinary operations. Prior to that, Sandrea was Executive Chef at Westin Bellevue in Washington; Garde Manager Chef at Hilton Hawaiian Village in Waikiki, Hawaii; and Executive Chef at Hilton Hasbrouck Heights, New Jersey. Sandrea has also held various culinary positions at the Westin Charlotte in North Carolina (Executive Sous Chef); Hyatt Pier in Fort Lauderdale, Florida (Banquet Chef); Sea Island Company in Saint Simons Island, Georgia (Chef de Cuisine); Hilton Barquisimento in Venezuela (Executive Chef); and the Del Lago InterContinental Hotel and Resort in Orlando, Florida (Sous Chef). Ivo Sandrea received his culinary education at Culinary Arts Institute Augusto Escoffier.
Born in Venezuela, Sandrea grew up in the culinary industry, his family running a number of restaurants. He developed his passion for cooking while working at his aunt’s restaurant, which inspired him to gain experience as a cook at a number of restaurants and earn a culinary school degree. Sandrea trained under master chefs Joel Gourio and Robert Hollington, who taught him the importance of creating dishes using only the freshest ingredients. In 2004 Sandrea cooked for the G8 Summit, for Presidents from France, UK, Italy, Japan, Canada, Russia, Germany and the United States. Sandrea resides in Charlotte and in his spare time enjoys outdoor activities such as hiking, kayaking, riding motorcycles, and gardening.
EXECUTIVE SOUS CHEF
As executive sous chef, Mike Bobb supports oversight of culinary operations and lead the stewarding operation and team. Most recently, Bobb served as banquet junior sous chef. Before that, he was sous chef at the U.S. National Whitewater Center.
Earlier in his career, he worked as chef de partie and corporate trainer at Gallery Restaurant and The Ballantyne. Bobb began his career as demi chef at Missouri Bluffs Golf Club. He earned a degree in food service management at Johnson & Wales University.