In addition to timeless opulence and world renowned cuisine, The Pierre provides an experienced, dedicated in-house team to assist with every step of planning an unforgettable event.
Director of Catering
As The Pierre's Director of Catering for 27 years, Bill Spinner is one of the most respected person in the event industry. He has served as host to celebrities, socialites and heads of state, ensuring exceptional service and directing the production of New York's most celebrated events.
"We have many couples who are continuing a family tradition by hosting their wedding at The Pierre. They come to us not only for our iconic spaces, but for our highly experienced in-house team. For one bride, our chefs drove to a pumpkin patch on Long Island to fulfill her request for pumpkin soup served in a rustic, autumnal plating style. After handpicking 150 pumpkins, they returned to the hotel to turn them into serving vessels for the soup."
Prior to joining the hotel, Bill worked at iconic venues including Windows on the World, the Rainbow Room and Cipriani. A graduate of the Hospitality School at Penn State, Bill is an active member of the Chaine de Rotisseurs, NY Wine and Food Society, James Beard Foundation and the National Association of Catering Executives.
Director of Social Events
Mark has been a part of The Pierre's renowned events team for 25 years. With his extensive knowledge and background in serving luxury properties in New York City, he is known for his attention to detail, dedication and delivering a truly personalized experience for every client.
"Luxury is not just about the number of stars or diamonds a hotel has behind its name – it’s about delivering one-of-a-kind experiences. That's what we provide to all of our guests and event clientele."
Mark's prior experience includes prestigious local venues such as Cipriani, the Rainbow Room and the Metropolitan Club.
Director of Banquets
Chris brings more than 35 years of experience in hospitality and fine dining to his role at The Pierre. He credits his long tenure in part to the collaborative environment fostered at the hotel.
"Everyone truly takes pride in the success of the hotel, so you want to do the best job that you can. It is truly rewarding just to have the opportunity to make our guests feel special."
This is Chris’ second term at The Pierre, beginning almost 25 years ago. He left to work for the famed Cipriani family at the Rainbow Room, where he was sent to train in Venice. Chris has also worked for private clubs and dining establishments in California and Florida. He was recently featured in the book, Food and the City by Ina Yalof.