Wendy Grandin, General Manager
Wendy Grandin, General Manager possesses over 30 years of experience in the gaming and hospitality industries. She began her career in Las Vegas, Nevada where she worked in various management positions in casino operations and marketing. Wendy relocated to Natchez in 1993 as a member of the opening team and Casino Manager of Lady Luck Casino, where she held the position of General Manager of Lady Luck Casino Hotel and Isle of Capri Casino for six years. With her vast experience and passion for excellent guest service, she has also successfully filled the positions of hotel general manager and sales manager in the Natchez market.
Sarah Lindsey Rogers, Director of Sales
Sarah Lindsey Rogers was born and raised in Natchez, Mississippi, where she started in the tourism industry helping her mother after school at the Convention and Visitor's Bureau. From these beginnings, she developed her love and passion not only for the hospitality industry, but also for her hometown of Natchez. Working her way through college as a server and bartender, she received her degree in Tourism and Hospitality Management from the University of Southern Mississippi. After graduation, she moved to the New Orleans area working with different restaurants, ending with Emeril Lagasse's flagship restaurant. Upon returning to Natchez, she joined Hotel Vue as the Director of Sales and is eager to share her passion and experience to accommodate each guest in a most enjoyable stay.
Charles Weber, Food & Beverage Director
Charles has 30 years of experience in the food and beverage industry, directing food and beverage operations at the Holiday Inn Downtown Superdome in New Orleans, the Hilton in Lafayette, Louisiana and other large volume restaurants and lounges in Louisiana and South Carolina. He brings a wealth of knowledge and creativity to the property and is excited to bring the Pilot House Restaurant to the next level.
Brad Seyfarth, Executive Chef
The course for Chef Brad Seyfarth was set well in advance of taking the helm of The Pilot House. In 2000, he took the position as Sous Chef at The Castle Restaurant, located at Dunleith Plantation, working under John Martin Terranova, a legendary Natchez Chef. Continuous learning lead to roughly fifteen years of creative cooking. In the Spring of 2014, Chef Brad was named Executive Chef, where his duties included overseeing The Castle Restaurant, Bowie's Tavern and Dunleith Catering Services.