David L. Cahn, Institute of Certified Franchise Executives
Whiteford Taylor & Preston is pleased to announce that David L. Cahn, the head of the firm’s franchise law practice, has been recognized as a certified franchise executive by the Institute of Certified Franchise Executives.
In order to achieve this distinction, which is the highest available through the IFA, Mr. Cahn completed a comprehensive course of study in franchise management offered by the institute, which is the academic branch of the International Franchise Association’s Educational Foundation.
IFA is the world’s oldest and largest organization representing franchising worldwide and honored this year’s designees during its annual convention in Orlando, Florida.
Mr. Cahn has been practicing in the area of franchise law since 1997. He has a national franchise practice representing both franchisors and franchisees, including the representation of franchisors in industries as diverse as advertising, fitness and weight loss, home health care, ground transportation, home improvements, restaurants and sailing and boating.
He earned his J.D. from the University of Pennsylvania in 1995 and his Bachelor's degree from Stanford University in 1990. He is admitted to the Maryland and District of Columbia bars.
Mr. Cahn has served on the board of the Maryland State Bar Association's business law section and is a past chair of the MSBA's franchise law committee.
In addition, he has written many articles for area papers and has given regional and national seminars for attorneys and entrepreneurs, including, "Understanding and Negotiating A Franchise Agreement," which he has co-taught for the Maryland, District of Columbia and Virginia bar associations.
Anthony Simmons, McIlhenny Company
Anthony “Tony” Simmons, previously executive vice president of McIlhenny Company, has been named president and CEO of the company.
A great-great-grandson of Edmund McIlhenny, the creator of Tabasco brand pepper sauce, Simmons is a member of the fifth generation of the McIlhenny family involved in the production of Tabasco sauce and is the seventh family member to assume the presidency. The company is family owned and operated.
Paul C.P. McIlhenny has been elected chairman of the board of McIlhenny Company by the board of directors. McIlhenny will also maintain his role as CEO of the company, a position he has held since 2000. Mr. McIlhenny succeeds Edward “Ned” McIlhenny Simmons, who retired as chairman of the board on December 31, 2011. Paul is a member of the fourth generation of McIlhennys involved in the Tabasco sauce production.
One of Mr. McIlhenny’s most significant achievements during his 14-year tenure as president of the company was the creation of a successful senior management team. This team includes his two cousins, Tony Simmons and Harold Osborn, whom he hired to begin working in the family business in 1999.
Harold “Took” Osborn has been named senior vice president of McIlhenny Company after serving as vice president of agricultural operations and chief sustainability officer. Osborn is a member of the fifth generation of the McIlhenny family involved in the company.
“It’s an exciting time for the company and the McIlhenny family,” says Paul McIlhenny, CEO and chairman of the board. “We look forward to continued success under this family leadership team.”
Michael Sawin, Grand Geneva Resort & Spa
Chef Sawin originally began working at the resort as a sous chef in 2009, after spending over three decades in the hospitality industry. In his new position, Sawin will direct the daily culinary operations of the Grand Geneva Resort’s nine restaurants, including the award-winningGeneva ChopHouse Restaurant and Ristoranté Brissago.
“I’m very excited to step into this new post as executive chef at the Grand Geneva,” says Sawin. “It’s been a great environment to work in over these last few years.”
As the new executive chef, Sawin plans to expand the resort’s on-site vegetable and herb garden, supplying all of the restaurants with an increased bounty of seasonal favorites. In the months to come, guests can look forward to enjoying hand-picked tomatoes, corn, beans, peppers, and a variety of other locally-produced offerings.
Sawin also hopes to bring diners even closer to their food by hosting outdoor garden dinners this coming summer.
“Ultimately, my goal is to give each guest a unique and memorable dining experience, focusing on flavorful dishes and exceptional service.”
Sean Prinz, Market in Boston by Jean-Georges
Jean-Georges has hired a new general manager at Market in Boston restaurant.
A seasoned veteran in the hospitality industry, Sean Prinz brings a wealth of experience from hotels and high-profile restaurants up and down the East Coast. Prinz’s extensive background in the hospitality industry made him the ideal choice to join the Culinary Concepts team at Market as general manager.
Prinz began his career by joining Starwood Hotels & Resorts at The Westin Diplomat Resort and Spa, Hollywood Florida, where he started as food and beverage assistant manager. There Prinz supported the operation of Hollywood Prime Steakhouse and Rivals Sports Grille. He was then named assistant general manager in the opening team of AiziA Restaurant.
Prinz continued his Starwood journey by moving to Washington, D.C., and was appointed to the position of restaurant manager at Adour by world-renown chef, Alain Ducasse, in The St. Regis Hotel. At Adour, Prinz was able to shape the direction and focus of the restaurant and broaden its appeal into a three-meal restaurant—fitting it into the D.C. market
The position at Adour took him to a role with another internationally acclaimed chef: Jean-Georges Vongerichten. Prinz was appointed assistant general manager at J&G Steakhouse located in the newly-opened W Washington D.C. in 2009. Prinz oversaw the 1.5 million beverage program, which earned them a Wine Spectator Award of Excellence during his tenure.
A Level II certified in the Court of Master Sommeliers program, Prinz brings with him to Market in Boston a degree of professionalism, expertise, and knowledge of the hospitality industry that makes him well-equipped to succeed in the bustling Boston culinary scene.
Fluent in both English and Spanish, Prinz graduated from Marist College in New York with a dual Bachelor’s degree in English literature and Spanish language. He now resides in Quincy, Massachusetts.
Thomas Sandeman, Piccadilly Restaurants
Piccadilly Restaurants, LLC announced that effective today, CFO Thomas “Tom” J. Sandeman has been named CEO.
Sandeman served as CFO from October of 2005 and has over 25 years experience in the family dining industry. David Green, former Piccadilly Restaurants CEO, will remain in the chairman role.
Sandeman has served as an executive officer of both public and private companies operating such well known brands as Ponderosa Steakhouses, Sizzler Family Steakhouses, Cucos, Inc. and Wall Street Deli. He received his MBA from the University of Wisconsin.
Sandeman has also served in numerous community and professional capacities including most recently as chairman of the Summer Games for the Louisiana Special Olympics and Louisiana corporate chairman of the “Walks to Cure Diabetes” for the Juvenile Diabetes Research Foundation.
He has also served on the board of directors of a United Way agency, as well as chairman of the CFO’s group of the National Restaurant Association and president of the Louisiana Chapter of Financial Executives International.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.