Hyatt Regency Louisville Hotel Announces Newly Promoted Leadership Committee

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Mark Flaherty, Charles Smith and Nathan Larsen named to the new Leadership Committee at the Hyatt Regency Louisville names Mark Flaherty, Charles Smith and Nathan Larsen to the hotel’s newly promoted leadership committee, recognizing their outstanding talents for guest satisfaction and dedication to crafting unique and unforgettable experiences. The announcement follows several longstanding years of Hyatt service from each of the members, whose experience as hospitality leaders will help them shape the future of the hotel in the years to come.

“We are thrilled to announce the newly promoted committee and cannot wait to see how Mark, Charles and Nathan continue to shape what’s to come,” said Donna Marquez, General Manager, Hyatt Regency Louisville. “This is an exciting time to be a part of the legacy we’re building at the hotel.”

Mark Flaherty takes the reigns as Director of Operations, following seven years with Hyatt, including positions as Executive Housekeeping Manager at Hyatt Regency McCormick Place, Assistant Rooms Executive at Grand Hyatt New York and Director of Rooms at Hyatt on Main, Green Bay. He graduated from the School of Business at the University of Maryland and also graduated as a Master of Management in Hospitality from Cornell.

Charles Smith brings his leadership abilities to his new position as Director of Sales and Events. For nine years he’s dedicated his career to Hyatt, including time spent as Food and Beverage Manager at Hyatt Rosemont, Beverage Manager at Hyatt Regency Chicago, Banquet Manager at Hyatt Deerfield, Assistant Director of Food and Beverage at Hyatt Regency O’Hare, Director of Operations at Hyatt Regency Deerfield and Catering Director at Hyatt Regency Buffalo. He was named Manager of the Year at both Hyatt Rosemont and Hyatt Deerfield and is a graduate of Richland Community College.

Newly named Executive Chef, Nathan Larson, brings his culinary flair and experience to his new position following four years with Hyatt, including time spent as Executive Sous Chef at Grand Hyatt Washington and Executive Sous Chef at Hyatt Regency Phoenix. A graduate of the Culinary Institute of America, his innovative style and focus on fresh ingredients positions him to reinvent the culinary identity of the iconic downtown property.

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Madeline Romero
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