Dr. Lonnie Wright grew up in Las Vegas. He was an outstanding student and athlete in high school and attended UNLV on an athletic scholarship. After graduating with a degree in Hotel Administration his career was as diverse as the clients he served. His stints at the college level included Associate Vice President and Dean of the Hospitality Institute, Specialist for Workforce and Economic Development, and Chair of the Hospitality Management Program.
Dr. Wright consults domestically and internationally as a Hospitality and Gaming Expert. He has an extensive background in Gaming, working as a dealer in several casino games, floor man, and surveillance at major hotels. He has consulted and trained Native American and Aboriginal tribes throughout the US and Canada.
Dr. Wright is an international lecturer at several universities in South Korea and in the Republic of China on the subject of Hospitality/ Gaming evolution and proliferation.
Locally, he was a major shareholder, Chairman and CEO for a major food wholesaler, and currently is the owner of a Carl’s Jr. family restaurant at McCarran International Airport.
Dr. Wright has always had a passion to help those who need a hand up rather than a handout. In keeping with this philosophy he and his wife Sherrie founded the Hospitality International Training Academy. Together and with the support of the HIT squad, Dr. and Mrs. Wright have helped scores of military veterans, homeless, and disenfranchised people earn a certificate and gainful employment in the Hospitality field.
Sherrie Wright co-founder of Hospitality International Training.Has a long history in the Culinary Field. She began her career of 23 years with the Palace Station. Mrs. Wright owned a Catering Comanpy along with her husband for over 10 years. She had to comply with Federal and State regulations. She was active in the development of Wright Foods, a company that offered wholesale food to local restaurants.Her guidance and leadership at HIT assures that quality control will be maintained and her hands on approach assists graduate placement with community partners.
Dr. Peacock was the Vice President of Human Resources for the opening of the 3700 room Mandalay Bay Hotel/Casino. Also, directed all human resources for the opening of the Luxor Hotel /Casino. He also served as the General Manager of the Hacienda Hotel/Casino. Dr. Peacock also was the Associate Vice President of Human Resources for the sixth largest community college in the United States, College of Southern Nevada.
Dr. Peacock was an adjunct professor for the University of Nevada, Las Vegas; University of Nevada, Las Vegas, Singapore, and Roseman University (MBA program). He is currently a licensed Guest Teacher for the Clark County School District (K-12). Dr. Peacock was appointed by Governor Guinn to serve on the Nevada Governors Workforce Investment Board. He was awarded the “Amigo Award” from the Mexican Patriotic Committee. Also, he is a certified Senior Professional in Human Resources (SPHR).
Dr. Andrew R. Nixon has been a fixture in Nevada education for half a century. His experience includes stints as a teacher and administrator in the local school district as well as four decades as a faculty member and administrator in colleges and universities. Dr. Nixon has consulted with universities in Latin America and Hawaii and has been an integral part of developing schools and curriculum. He served as a Board Member to the Andre Agassi College Preparatory Academy and has developed curriculum in a number of other private and public schools. Dr. Nixon’s community activities include writing of a newspaper column, hosting radio programs, and donating his time and services at local food banks. His expertise in curriculum and compliance make him a crucial part of the HIT squad.
Chef Chester Strohecker hails from the small college town of Charleston, IL. At first glance, he might appear too young to be an executive Chef, but looks as well as work experience, can be deceiving. Chef Chester began his career in the culinary field at the tender age of four and one half years, when his parents brought him to the family restaurant business rather than leave him home alone. Instead of sitting quietly, the ever-curious lad began helping around the kitchen and continued his culinary endeavors as he grew to be a young man.
The restaurateur, who had spent virtually his entire life in the food business felt the need for a change, so he left the family business and tried telemarketing, landscaping, and a series of other fields until he realized that his future would be in foods.
Chester Strohecker defied the expression, “Never trust a skinny chef,” when he enrolled in Le Cordon Bleu culinary academy. There he used his previous experience and thirst for knowledge graduating with honors, Summa Cum Laude.
Upon graduation, Chef Chester, delved into the culinary field with a renewed vigor, becoming progressively more and more adept as he worked in every component of the field, including fast food, bars and grills, fine dining and catering. The latter caught his fancy as his favorite for it gave him the opportunity to interact with clients and staff.
While working at catering he met Dr. and Mrs. Wright, both of whom had a keen eye for talent and liked what they saw in the catering chef. They offered him a position on the spot in their new culinary school, Hospitality International Training. It was a match made in heaven. Chef Chester had teaching in his blood. His grandmother was a career educator and English teacher.
As he moved up to Executive Chef, Chester discovered that teaching Culinary Arts is his true calling. He, like so many successful educators enjoyed great satisfaction offering students the opportunity to change their lives. Whether teaching skills to juvenile or adult offenders, or traditional students who study under his auspices, Executive Chef Chester Strohecker has found his calling.