Weddings at The Westin Hilton Head Island

HANNAH BOZARD, SENIOR CATERING SALES EXECTUTIVE

After graduating with a degree in Hospitality Management with a concentration in Event Management from Mercyhurst University in Pennsylvania, Hannah moved to Hilton Head Island full time and started her career in operations and corporate meetings/events. After a short time, she found her calling in weddings, and the rest is history. Spending the last 15 years working in hospitality, she has held roles in a variety of different areas of service and event management, experiencing hundreds of weddings in her career with no two the same. Hannah is ready to answer all of your questions from the very beginning and guide you towards your ultimate wedding vision!

What I love about weddings - “Every wedding is one-of-a-kind. Few "rules" exist in weddings anymore, so I love seeing what new and creative things couples are choosing to incorporate into their own wedding celebrations to make the day uniquely theirs!”

KELLY PRY, DIRECTOR OF EVENT PLANNING

Kelly began her career with Marriott almost 17 years ago. Kelly attended Ohio University, majoring in Marketing and Management OH-IO!. With a dream of being J-Lo from the Wedding Planner, Kelly started her hospitality career at the front desk working her way up to become an event manager at the Westin in Pittsburgh, focusing on corporate groups and the sports market for 8 years. Kelly always envisioned moving to the South (the true definition of hospitality) often vacationing in Charleston but then took a 6 year detour to Chicago, before she made the move to the low country.

What I love about weddings - “I love helping the couple’s vision of their special day come to fruition and creating everlasting memories”

HEATHER FISHBURN, SENIOR EVENT MANAGER

Heather has been planning weddings in the Hilton Head Island area for the last 12 years. Upon graduating in Travel & Tourism from Penn State, she started her career planning weddings in Vail, CO. It was while living there that she vacationed in Hilton Head and fell in love with the island. She was later recruited by Melrose Resort on Daufuskie Island, where her wedding career took off, and she was able to experience higher luxury wedding clientele when working at The Inn at Palmetto Bluff Resort in Bluffton, SC. Heather has now been working at The Westin for 5 years and has loved every minute. Servicing weddings on the beach combines her two passions of planning weddings and going to the beach.

What I love about weddings - “I enjoy getting to know the couples and their families.  I enjoy assisting them in making decisions that will make memories last forever.  To build that bond is priceless then to watch their wedding day unfold is truly magical!”

SONJA MESLEY, EVENT MANAGER

Sonja began her journey in hospitality at Walt Disney World in Orlando Florida, while in college. It was then that she knew that hospitality was the road she wanted to travel, and once she graduated from Becker College in Massachusetts, she moved to Orlando to pursue this passion. Learning the Art of Excellence at Disney shaped her into who she is today and is what drives her passion every day. She moved back to Maine, where she ventured with a luxury boutique resort company in sales & planning, and then made the transition to Marriott which she enjoyed for 15 years. With a wide variety of experience under her belt; sales, catering, conference services and wedding planning, the innumerable number of events that she has planned have all been personally unique and special in their own way.

What I love about weddings- “Finding the “way” & the moment when the vision becomes the reality. We get only one shot at that perfect moment, and that moment must be flawless; I thrive on making that happen!”

MARIANNA PARLAGRECO, EVENT MANAGER

Marianna attended Clemson University to study Psychology and in the summer, she worked in Food & Beverage on Hilton Head Island and developed a passion for hospitality.  After graduating and working in Atlanta in the Front Office of a Crowne Plaza, she moved back to her island home and started as an Event Coordinator at the Westin HHI.  For a few years she learned from and shadowed her colleagues in both corporate and social event planning.  Now as an Event Manager, she is excited to take on more of these events and loves to find creative ways to make event dreams come true.

What I love about weddings- “I love when months of detailing and planning comes together and the couple gets to see their vision come to life when they walk into the venue for the first time on their wedding day.”

MARYA MOORE, DIRECTOR OF FOOD & BEVERAGE

Marya has over 25 years of experience working in hospitality and management and brings a dedicated and entrepreneurial spirit to her role, where she oversees The Westin’s restaurants, catering, and events. A Massachusetts native, Moore established herself in the culinary industry with a variety of positions working in resorts and hotels, most recently as Executive Chef and Director of Restaurants at Renaissance Boston Waterfront Hotel. As the resort’s Director of Food & Beverage, Marya is passionate about providing outstanding guest service and implementing creative and one-of-a-kind culinary programming.

JORGE PETTERSON, EXECUTIVE CHEF

Jorge brings over 22 years of Culinary experience to his role as Executive Chef at the Westin Hilton Head Island Resort & Spa. Born and raised in Peru, he moved to the States at the age of 18, and started as a cook at the biggest Marriott in the world, the Orlando World Center Marriott in Orlando, Florida while getting his Degree in Culinary Arts. Cooking is Jorge’s passion, and he has been a Chef all over the world. Jorge loves to travel to different places and try some amazing foods! He moved back to the U.S. specifically to Napa/Sonoma and beautiful wine country after which he opened the CityPlace Marriott at Springwoods Village in Houston, TX. A few years later, he moved to the high energy city of Dallas as the Executive Chef for the Westin Dallas Park Central.

Jorge’s expertise in menu-creation and implementing new trends, coupled with his Peruvian background, has made long-lasting impacts to culinary experiences throughout the hotels and resorts where he has worked.