New Director of Food & Beverage, Executive Chef, and Assistant Director of Food & Beverage will Elevate the Historic Grand Rapids Hotel’s Culinary Tradition

AHC Hospitality, the Grand Rapids-headquartered management company overseeing more than 15 hotels and 30 restaurants, has announced a new food and beverage leadership team at the historic Amway Grand Plaza, Curio Collection by Hilton. The three appointments and promotions include Director of Food & Beverage, Pete Jones; Executive Chef, Ricky Lund; and Assistant Director of Food & Beverage, Jill Martir. Together, they will lead an inspired new chapter for the landmark property, elevating its nine diverse dining venues and expansive catering program while further positioning the Amway Grand Plaza as a premier hospitality destination in the Midwest.   

“At the Amway Grand Plaza, dining is more than a meal; it’s an experience that connects our guests to the culture, flavors, and community of Grand Rapids,” says Ross Bartlett, General Manager of the Amway Grand Plaza. “Pete, Ricky, and Jill each bring distinctive expertise and a shared passion for culinary innovation and front-of-house specialization that will carry forward the Amway Grand Plaza's legacy of exceptional hospitality in Michigan.” 

New appointments and promotions include:  

Pete Jones, Director of Food & Beverage 

Pete Jones joins the Amway Grand Plaza as Director of Food & Beverage with more than 20 years of international front-of-house hospitality experience across Forbes Five-Star and AAA Five-Diamond luxury hotels. In his new role, Jones will oversee the Amway Grand Plaza’s nine bars and restaurants, and banquet operations, while driving strategy, innovation, and guest engagement. His career leadership roles have included serving as the Director of Food & Beverage at The Royal Sonesta and The Ritz-Carlton in New Orleans, Silversands Grenada, and Park Hyatt St. Kitts, among other world-class properties, where he successfully led multi-million-dollar F&B programs, high-profile events, and visionary strategies to enhance guest satisfaction and profitability. As a dual U.K. and U.S. citizen, Jones holds a Bachelor of Science in Business Administration from St. Mary’s College (UK), studied Hospitality Management at Cornell University, and holds Level One Sommelier certification through the Guild of Master Sommeliers. 

Chef Ricky Lund, Executive Chef 

Chef Ricky Lund has been promoted to the role of Executive Chef, where he will lead menu development, kitchen operations, and the overall culinary direction of the property’s full restaurant and bar portfolio as well as its catering program. A Michigan native, Chef Lund is passionate about sustainable dining and highlights local ingredients by working closely with farmers and vendors. He aims to anchor the dining outlets and custom banquet menus in seasonality, showcasing Michigan’s finest products at their freshest and highest quality. During his previous tenure as the hotel’s Executive Sous Chef, Chef Lund has transformed the hotel’s culinary programs, supporting menu innovation, operational improvements, and high-quality guest experiences, proving his readiness to take the helm as Executive Chef. After studying Nuclear Medicine at Ferris State University, Lund pursued Culinary Arts at the Culinary Institute of Michigan and has worked as the Executive Chef at celebrated establishments across the Midwest, including the Railside Golf Club in Byron Center, Michigan and the Ridge Hotel in Lake Geneva, Wisconsin. 

Jill Martir, Assistant Director of Food & Beverage 

After six years of leading multiple restaurants at the Amway Grand Plaza, Jill Martir has been promoted to Assistant Director of Food & Beverage. Martir most recently served as General Manager of Ruth’s Chris Steak House and Lumber Baron Bar, where she directed scheduling, staff management, inventory and cost control, budgeting, private dining sales, and day-to-day operations. With over 30 years of industry experience, Martir will extend her deep expertise to oversee the daily restaurant operations, service training, and team development across all nine dining outlets and banquet programs in her new role. 

With this leadership team in place, the Amway Grand Plaza will roll out new dining activations and engaging community-focused programming in 2025. Guests can look forward to elevated experiences across the hotel’s diverse dining portfolio, including rooftop Spanish restaurant MDRD, speakeasy IDC, the sophisticated Rendezvous lounge, The Lumber Baron Bar, Ruth’s Chris Steak House, and The Kitchen by Wolfgang Puck with its riverfront terrace. Beyond its restaurants, the Amway Grand Plaza continues to serve as the exclusive caterer for the adjacent DeVos Place Convention Center, stewarding more than 162,000 square feet of event space and reinforcing its reputation as Michigan's top destination for meetings and events. 

For more information about Amway Grand Plaza’s dining outlets or to book reservations, please visit www.amwaygrand.com/dining.