Greg Basalla

Greg Basalla is the Vice President of Food & Beverage at Coury Hospitality, where he leads the company’s portfolio-wide F&B strategy with a focus on operational excellence, innovative programming, and unforgettable guest experiences. With a career that spans both the culinary arts and executive hospitality leadership, Greg brings a rare combination of creativity and operational discipline to the role.

Greg’s path to hospitality leadership began in the kitchen, where he honed his craft as a chef at some of the most respected culinary establishments in the country. That hands-on foundation gave him an intimate understanding of food quality, guest experience, and the art of hospitality that continues to inform his leadership today. He later transitioned into broader operational and strategic roles, including positions at Marriott International where he led culinary development, brand activation, and food & beverage operations across managed and franchise hotel properties.

At Coury Hospitality, Greg partners closely with culinary, marketing, and property teams to champion concepts and menus that celebrate local flavor and creativity while delivering consistent standards across the portfolio. He is deeply committed to developing top F&B talent, driving financial performance, and ensuring that every dining touchpoint reflects the immersive, experience-forward culture that defines the Coury brand.