John Reilly, vice president of culinary operations,
is responsible for all food service operations at
SeaWorld San Diego. He is responsible for maintaining
the highest standards of food quality and overseeing
all food preparation. Reilly is also in charge of
menu development and the establishment of 10 restaurants,
multiple snack locations and the daily operations
of 1,200 team members in the park’s culinary
operations department.
In
May 2001, Reilly assumed his current position after
he moved to SeaWorld San Diego from Busch Gardens
Williamsburg, where he had supervised a staff of
900 as director of all restaurant operations since
1996. From 1991 to 1996, he worked as an area manager
at that same park. In 1985, Reilly started his career
at Busch Entertainment Corporation as a seasonal
food service supervisor at Busch Gardens Williamsburg.
Reilly
attended the College of William and Mary in Williamsburg,
Va., where he studied Spanish and history. He graduated
from Menchville High School in Newport News, Va.
in 1986.
Reilly
enjoys literature and sports, especially basketball
and football. Born Oct. 22, 1968 in Niagara Falls,
N.Y., he currently resides in San Diego.
