Cory Garrison

Executive Chef

Chef Cory Garrison's career hasn't stopped, even for a second, since his graduation from the Scottsdale Culinary Institute in Arizona. A Texas native, he packed up his freshly-honed Classical French techniques and quickly returned to his home state, adding regional Texan cuisine to his culinary repertoire. The next fifteen years presented Cory with many versatile opportunities to serve as Chef De Cuisine, Executive Sous Chef, and Executive Chef at fine dining, avant-garde European concepts, and luxury hospitality restaurants, garnering multiple industry awards and "best of" distinctions throughout his professional journey. In 2015, Cory became the Executive Chef of the Grand Hotel, inspiring the entire culinary team with his impeccable standards, extensive knowledge, and endless innovation.

Markus Haeusler

Executive Sous Chef - Restaurants

A native of Germany, Chef Markus Haeusler began his culinary career as an apprentice under European Executive Chefs. After graduating with a culinary degree from Schloss Hotel in Karlsruhe, Germany, he honed his skills in some of Europe's finest restaurants, even working with a Michelin Star Chef. In pursuit of his childhood dream, he moved to the United States and joined the culinary team at the Grand Hotel as a Junior Sous Chef for three years. He then ventured out along the gulf coast to become Executive Chef at multiple establishments, cooking for guests, country club members, and an impressive list of celebrities. In 2014, Markus returned to the Grand Hotel as Restaurant Chef and became the Banquet Chef in 2017. In 2019 Markus was promoted to Executive Sous Chef for the restaurants.


Mike Wehner

Executive Sous Chef - Banquets

Born and raised in the South, Chef Mike Wehner took his love for food and developed an intense early culinary career by working in a diverse group of establishments in Georgia and Alabama. In 2007, he refined his skills and talent at Atlanta's Le Cordon Bleu, graduating with a degree in Culinary Arts. Mike's current role as Executive Sous Chef of Banquets comes after ten years of award-winning leadership in our family of luxury hospitality hotels and resorts, and his deep-rooted passion for Southern food shines through in each and every Banquet experience.

Kimberly Lyons

Pastry Chef

Born in Delaware and raised in Alabama, Kimberly discovered her passion for cake decorating while working at an ice cream shop. After serving as their cake decorator for two years, she received her diploma in Pastry Arts from Culinard in Mobile, Alabama. Kimberly joined the Grand Hotel culinary team in 2013 as Pastry Cook, and after three years of tireless work on the sweeter side of the hospitality industry, she was promoted to Pastry Chef in 2016. Kimberly's confectionary masterpieces win the hearts of our guests, young and old alike.


Tevin Baker

Banquet Chef

Tevin fell in love with food and cooking as a child assisting his mother in her kitchen; this passion followed him through adolescence and led him to seek knowledge at The Heart College of Hospitality Services. After school, Tevin began cooking at Club Hotel Riu. In 2014, Tevin joined the culinary team here at the Grand Hotel to work through the J-1 training program where he focused on the specifics of Southern food while touring the kitchens. After a short hiatus, Tevin returned to the Grand with his unmatched determination and passion for the craft. He quickly moved through the ranks, was promoted to Restaurant Chef and then in 2021 became the Banquet Chef.

Michael Moreno

Lakewood Executive Chef

Born and raised in the great state of Texas, a Houston native, Chef Moreno found his culinary adventure working at the Gaylord Texan Resort & Convention Center in Grapevine, TX. This is where he grew up as a culinarian and found his calling in the industry by working in multiple restaurants within the resort. His hard work paid off when he was promoted to Chef in the Glass Cactus Night Club. After several years, he moved back to Houston to be part of the opening team and to work with French master Chef Jean Luc Royer at the first Forbes five-star hotel in Texas the Post Oak Hotel. During this time he was able to hone his craft with talented culinarians and find a whole new meaning to fine dining. After mastering this skill set Michael switched gears and moved to Birmingham, Alabama where he was in charge of 1,200 students and the campus presidential private dinners at Birmingham Southern College. Eventually, he found and relocated to Fairhope and started at the Grand Hotel in 2021 as Chef de Cuisine. After 1 year as Chef de Cuisine Michael was promoted to Executive Chef at the Lakewood Club in the Sweet Water restaurant.


Agustin Echazarreta

Chef de Cuisine

Born and raised in Argentinean Patagonia, Chef Agustin Echazarreta graduated from Instituto Argentino de Gastronomia and earned certification at the Culinary Institute of America. His passion for high-end, sophisticated cooking led him to restaurants in the foodie capitals of Buenos Aires; New Orleans; and Melbourne, Australia, including at one of the Top 50 restaurants in the world. He began working at the Grand Hotel in 2022 as Chef de Cuisine. His fresh perspectives and passion for innovative cuisine can be seen in the menu at Southern Roots.

LaTasha Williams

Chef de Cuisine

LaTasha Williams was born and raised in Mobile, AL. LaTasha's mother is an amazing cook who instilled in her a great love of food and the cultural flavors of the south. Her mother was the spark that ignited her passion for culinary arts and became her first teacher in the subject. This led LaTasha to New York City to pursue her interest professionally by enrolling in The Art Institute of New York, where she graduated at the top of her class with both culinary and pastry art degrees. She did her externships at Mercer Kitchen and Nougatine and JG by Jean Georges, where she was mentored by the elite Pastry Chef Johnny Iuzzini. She continued to work and learn as a chef in New York at establishments such as 24 Prince and Dennis Foy. There she was immersed in a sea of different cultures and palates that helped her hone the skills that she brought back home to Alabama. LaTasha has managed and operated many private catering events in Alabama and even won Best Baker for the City of Mobile in 2017, with the baked goods she made in her home. Currently, LaTasha is heading up the brunch at the Grand Hotel as the Chef de Cuisine, where she gets to bring all of her talents to the forefront. From learning in her mom's kitchen to her experiences in New York City, her culinary skillset brings a well-rounded dining experience.


Patrice Peoples

Sous Chef

Born and raised in Mobile, AL. Growing up Patrice has always known she wanted to be a cook and has strived to always try to learn new things in the hospitality industry. Patrice graduated from the Virginia College culinary program in Mobile. She started at the Grand as a line cook and has made her way up the ladder to a Sous chef. She has been at the Grand for a little over 8 years and is looking forward to many more years to come.

Nikolis Locascio

Banquet Sous Chef

Growing up in Brooklyn, New York, Nikolis' first introduction to food was holidays spent cooking with his big Italian family. He spent his teen years exploring his passion by attending his local high school's culinary program and working nights in local restaurants. These experiences led him to attend the Culinary Institute of America, where he originally joined the Grand team as an extern. Two years after obtaining his culinary degree, he returned to the Grand as a banquet line cook, working his way up to being appointed as a Sous Chef at the start of 2023.


Stephanie Potkovac

Pastry Sous Chef

Stephanie, a Pennsylvania native, joined our team in 2015 as a student intern from the prestigious Culinary Institute of America, Hyde Park Campus. After returning to school and earning her associate's degree, she spent over a year working in an artisanal chocolate shop creating hand-crafted chocolates. At this point, Stephanie decided to rejoin the Grand Hotel team as a Lead Pastry Cook. Through creativity, determination, and an unshakable need to always provide the best for her team and guests, she was promoted to Pastry Supervisor in the year 2021. In less than a year in her new leadership role, Stephanie impressed not only the Executive Pastry Chef, but Executive Chef prompting them to create a new role for the Culinary Team, Chef Stephanie currently holds the title of Pastry Sous Chef and continues to find ways to impress our guests at every opportunity!

Book Your Room

Select Your Dates

Select Your Dates