Meet The Team

ROBERT (BOBBY) SOPER, chief operating officer

Bobby Soper is the Founder and CEO of Sun Gaming & Hospitality which he operates out of Ft. Lauderdale, Florida. Mr. Soper brings two decades of experience overseeing the development of numerous projects from ground-up while also leading the operations of casino resort properties in very competitive regional and destination markets. As President & CEO of Mohegan Sun in Connecticut, one of the world’s largest and most successful integrated resort destinations, Mr. Soper initiated and implemented new metric systems, processes and policies focused on team member empowerment, accountability and profitability, and as a result, the property saw significant improvement in guest service scores, productivity, margins and EBITDA. In addition, Mohegan Sun was only one of two gaming companies to received “Forbes Best Places to Work” under his leadership. Mr. Soper graduated magna cum laude with a Bachelor of Business Administration in Economics from the University of Georgia, and graduated with a Juris Doctor from the University of Georgia Law with honors, also serving on the Editorial Board of the Georgia Law Review.

MARK ADAIR, chief executive officer

Mark Adair leads with over 40 years of experience in the hospitality business focused largely on building brands by creating strong financial and operational platforms with high guest satisfaction and retention. Mark has developed and led the growth plans for brands like Doubletree Hotels, Fleming’s Steakhouse, Bonefish Grill and Hopdoddy Burger Bar. His expertise lies in financial management, product development and building guest loyalty.

CHEF JEFFREY MORA, vice president of culinary

With global experience in nearly every aspect of food service, Jeff brings over 40 years of management, product development, restaurant design, and QSR to Fine Dining menu development to the team. With depth In venue, arena, airport and mobile venues, Jeff also has a celebrated culinary career in which he has twice represented the United States in the Culinary Olympics, which pits chefs from nearly 100 nations against one another.

DEBRA F. POWERS, chief financial officer

Debra F. Powers, CPA MBA has served in Chief Financial Officer positions for 15 years in various industries. At Active Resources, Inc. she serves as the Chief Financial Officer for the start-up resource company. With a long history in strategic and financial development, Debra has lead teams as COF at Nix Venture Partners Fuller Industries, LLC and as Chief Executive Officer and Owner of Southern Management Services, (SMS). She is a member of the Tennessee State Society of Certified Accountants & is a member of Financial Executive’s International.

JUSTIN ZEULNER, chief sustainability officer

Justin Zeulner is a global leader within the private, non-profit, and philanthropic sectors dedicated to creating healthy, equitable, and more sustainable communities, while advancing business and economic interests. Justin has pioneered the sports greening movement, co-founding the Green Sports Alliance and established the Portland Trail Blazers as a global leader in corporate sustainability, while enhancing the global work of Vulcan Philanthropy and the Paul G. Allen Family Foundation. Justin is the President of The Wave Foundation, a 501(c)(3) non-profit that works with BIPOC, women, and community-based food producers and food sovereignty leaders as well as a national coalition of partners to accelerate programs in the areas of food, energy, transportation, zero waste, and clean air and water.

SONNY SWEETMAN, vp operations

Sonny Sweetman provides over 30 years’ experience in cooking, culinary management, education and is well recognized as an innovator within luxury hotels, restaurants, catering and restaurants. Hand picked by the Ritz Carlton, Wolf Gang Puck and Oprah Winfrey to develop systems, establish rituals and deliver profitable operational output, Sonny brings a track record of successful culinary management and people leadership.

THOMAS VACCARO, vp research & development

Thomas Vaccaro has led the R&D team at the Culinary Institute of America for more 14 years and responsible for developing the college’s baking and pastry arts curriculum, food and quality of instruction, identifying new faculty, and fostering student development. Also, Thomas is highly specialized in dessert manufacturing with a strong emphasis with new dessert product development, and logistics in operations. Vaccaro is a Certified Executive Pastry Chef C.E.P.C.. And a Certified Master Baker CMB.

GREG FATIGATI, vp training & performance

Greg Fatigati is well versed in large platform programming and people management. With over twenty years in hospitality, Greg has powered educational platforms for the Culinary Institute of America for nearly a decade. Furthering his skills as VP Culinary at Ufoods and Google Campus, Greg is no stranger to triple digit unit management, talent acquisition and people growth. Adept at creating process and programming designed to inspire and retain staffing at optimal growth levels.

MICHAEL OWINGS, vp design & development

Michael Owings developed the basis from which many signature food and beverage organizations have thrived utilizing his unique integrated heart of the house design approach. Michael has applied concept development, architectural renderings, interior and kitchen designs to the works of Disney, MCA Universal, LEGO Land, Black Angus, Gordon Biersch and Casinos nationwide.

HELMUT HOLZER, vp manufacturing

Helmut Holzer has dedicated over 46 years to the culinary profession mastering every type of large-scale manufacturing in the industry to include HPP, Retort and Aseptic Fresh and Frozen production. With a broad range of depth ranging from protein to plant based and production, Helmut also excels in baking and pastry from breads, laminated doughs, Ice creams, bulk and individual mass production of desserts. Helmut has also achieved the achievement of Global Master Chef.