Hershey Entertainment & Resorts (HE&R) recently made three additions to its culinary and food & beverage teams. Hershey Lodge added Jeffrey Weller as food and beverage director, Chef Gregg Graham joined Devon Seafood Grill in downtown Hershey as executive chef, and Chef Christopher Emlet was promoted to executive chef at Houlihan’s, also in downtown Hershey.
Weller started as food and beverage director at Hershey Lodge in January. He graduated from the University of Florida with degrees in marketing and accounting. Most recently, Weller was in a consulting role in the food and beverage department with The Hotel Hershey. Weller also held positions throughout the United States with Hilton Hotels & Resorts, Marriott International, and Wyndham Hotels and Resorts.
In February, Chef Graham joined Devon Seafood Grill as executive chef. He graduated at the top of his class from Central Pennsylvania School for Culinary Arts. Before working at Devon Seafood Grill, he was executive chef at Houlihan’s, also located in downtown Hershey and operated by HE&R.
Graham held previous culinary posts throughout central Pennsylvania including Crowne Plaza Hotel in Harrisburg, Liberty Forge in Mechanicsburg, Felicita Resort in Harrisburg, Hilton Harrisburg, and The Hotel Hershey.
On March 31, Chef Emlet officially moves to executive chef at Houlihan’s. He started at the restaurant when it opened in 2006 as line cook and has moved up through lead cook and, most recently, sous chef roles. Emlet’s graduated from York Technical Institute’s Restaurant Management and Culinary Arts program in 2007 and his career began at Houlihan’s.
“We are delighted to expand our teams at Hershey Lodge, Devon Seafood Grill, and Houlihan’s,” says John Lawn, vice president of operations at HE&R. “Jeff, Chef Gregg, and Chef Christopher have a wealth of knowledge and will challenge our culinary teams to expand our food and beverage offerings at both venues.”
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