Repp Takes Over Culinary Operations at Lansdowne Resort

Marcus Repp is the new director of culinary operations at Lansdowne Resort and Spa, the latest change in the resort’s multi-million-dollar renovation and rebrand effort.

Born in Friedberg, Germany, Repp graduated from Küchenmeisterschule Rothenburg ob der Tauber as a certified master chef before cooking and eating his way through Europe and Russia, as well as the Caribbean, Grand Cayman and St. Maarten Islands. In addition to his duties as Lansdowne’s executive chef, Repp is a certified Cross Fit coach, Harley Davidson motorcycle enthusiast, and Habitat for Humanity volunteer and youth coach.

Prior to joining the staff at Lansdowne, Repp worked at properties owned by Westin, Marriott and Hilton, serving in roles from executive chef to director of culinary operations. Repp previously served as the regional director of food and beverage for Columbia Sussex Hotel Group, where he oversaw the food and beverage operations for 41 hotels. Most recently he was the interim executive chef for The Marker San Francisco, then managed by Destination Hotels, which owns Lansdowne Resort.

            “Chef Marcus Repp has an exquisite style of cooking, which I am so pleased to embed in the Lansdowne Resort and Spa good life,” Resort Manager Dennis Marcinik stated. “His vision mixed with his ability to delight the palette creates the perfect recipe for success in launching the property’s new culinary culture.”

Repp will be responsible for overseeing all culinary brand standards, staffing, training and recruiting for all on-property restaurants as well as the catering and banquet services. He also will play a key role in the upcoming food and beverage redesign, which will be announced later this summer including five new culinary destinations on property.

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