Fred Sawyers is general manager of the Walt Disney World Swan and Dolphin Hotel, the iconic property located in the heart of Walt Disney World Resort in Florida.
Sawyers brings more than 25 years of hospitality experience to the position, working with multiple properties across the country. He began his work with Starwood Hotels and Resorts in 1985 at The Westin St. Francis in San Francisco, Calif. He then went on to hold various leadership roles with Nikko Hotels and two independent hotel companies in Sacramento, Calif.
After moving to Hilton Hotels, Sawyers was named general manager of the Hilton New Orleans Riverside in 2005. Most recently, he served as a complex general manager for the Hilton New Orleans Riverside and Doubletree by Hilton New Orleans.
Sawyers earned his bachelor’s degree in economics from Stanford University in Palo Alto, Calif. He has served as president of the Greater New Orleans Hotel & Lodging Association, chairman of the New Orleans Convention & Visitors Bureau and treasurer of the Ernest N. Morial Convention Center in New Orleans.
Sawyers oversees 2,270 rooms, 331,000 square feet of meeting space and 1,800 cast members in his role at the Epcot Resort Area hotel.
Eric Opron is the hotel manager for the Walt Disney World Swan and Dolphin Hotel.
Opron – who managed sales and marketing for the Epcot Resort Area hotel for a decade –now oversees operations of the 2,270-room property. In 2012 he was named Starwood North America’s Sales Leader of the Year, while also leading his team to be named Sales Team of the Year.
Gino Marasco is Director of Sales and Marketing at The Walt Disney World Swan and Dolphin Hotel. With nearly 20 years of hospitality experience, he will now be responsible for overseeing the group sales operation at the 2,270-room hotel.
Prior to joining the hotel, Marasco has led award winning sales teams at other properties from such brands as Hilton, Lowes, and Ritz-Carlton. Gino believes in the power of a strong team and is skilled in maximizing talent.
Marasco is currently a member of the Visit Orlando Hotel Sales and Marketing Committee and he has previously served on the Atlanta Convention and Visitor Bureau. He holds degrees in business administration and political science from the University of Central Florida, and is currently enrolled at Florida State University working towards his Master’s degree in Business Administration.
Ed DiAntonio is the director of catering and convention services at the Walt Disney World Swan and Dolphin Hotel.
In his role, DiAntonio is responsible for overseeing both the catering and convention services operations for the 2,270-room property which offers more than 331,000 square feet of meeting space.
Previously, DiAntonio was director of catering for the resort, where he was consistently recognized for his achievements and expertise within the industry. He was elected to sit on the National Association of Catering Executives (NACE) National Board, is a past president of the NACE Orlando Chapter and was awarded Caterer of the Year for the chapter in 2005, 2006 and 2008. In 2008, he was also selected as NACE’s National Caterer of the Year.
DiAntonio is a certified meeting planner and certified professional catering executive with more than 30 years experience in the hospitality industry and more than 10 years at the Walt Disney World Swan and Dolphin Hotel.
Anthony “Tony” Porcellini, director of food and beverage at the Walt Disney World Swan and Dolphin Resort, oversees a $90-million, 17-outlet food and beverage operation comprised of noted dining venues such as celebrity chef Todd English’s bluezoo and Don Shula’s Steak House. He also directs an extensive catering and banquets operation that conducts 1.5 million banquet covers each year for the 2,270-room resort property.
An industry veteran with more than 20 years of experience, Porcellini is credited with reinventing the entire food and beverage operation at the resort, making it a leader in the meetings industry and a highly regarded consumer dining venue. Under his leadership, the resort’s restaurant offerings were elevated to include upscale dining and led the way for fine dining in Orlando.