Managers & Chefs
Ryan McKinley, Restaurant Manager
Ryan McKinley rejoins the Heritage Hills Team after seven years. McKinley recently sold his restaurant in the city of York, to lead the team at Bogey Macaws American Grille. He brings over 20 years of hospitality and food service experience with over half in management. One of Ryan’s accomplishments while at Heritage Hills Resort includes lending vision and development to AvalancheXpress snow tubing, which is celebrating its 10th Anniversary in the 2011-12 season. Most recently, he collaborated with Mark DeRose in the redesign of the bar at Bogey Macaws affectionately called “The Roost”. The transition of country club to Family Entertainment Center for Springwood Golf Resort is a great fit for Ryan’s skill set. We look forward to his vision and operational expertise as we transition Bogey’s into a leading Family Fun Center of Central PA.
Samuel Dopp, Executive Chef
Executive Chef Samuel Dopp began working in the restaurant industry when he was 15 years old. He later graduated from the School of Culinary Arts in York, PA. Born in Harrisburg, Chef Samuel spent time learning from top chefs in Central PA and in the Gulf Coast region. He has worked in award winning restaurants such as The Golden Sheaf, Café Fresco, Bricco and the Pier 22 Restaurant at the Twin Dolphin Marina in Bradenton, Florida. Chef Samuel has prepared meals for large banquets, weddings and celebrities. His background is in American fusion and he enjoys working with uncommon ingredients.
Chip Conrad, Corporate Executive Chef
A graduate of the Culinary Institute of America, Chip began his career working with some of the world’s most renowned chefs in Manhattan perfecting and developing his French cuisine and style. In addition to New York, he has worked in restaurants throughout Philadelphia, Baltimore, and Washington, D.C., before settling with his family in York as Executive Chef of 5 Restaurants owned by Heritage hills. Did we mention he was Tommy Hilfiger’s personal chef?
Ken Painter, Director of Food and Beverage
A graduate of the Penn State Hotel and Restaurant Institutional Management Program, Ken has been the Hertiage Hospitality Director of Food and Beverage for since 2005. He has been intimately involved in opening 5 restuarants, two of them, Loxley’s and Maewyn’s within a year, and has been instrumental in helping Heritage grow its “Family of Restaurants.” Ken enjoys interacting with customers and challenging his team to exceed expectations.
