Event Sales Specialist

Kennedy Wordsworth is an event sales specialist for Mitchell•Casteel located at the Park Alumni Center. A graduate of North Carolina State University, she earned a degree in Parks, Recreation, and Tourism Management with a minor in Leadership. Kennedy began her career as a production assistant for a lifestyle gifting company, where she discovered her passion for the intricate details of wedding planning.  

Kennedy thrives on using her creativity and collaborating with others to ensure every event is unforgettable, leaving guests with lasting memories. In her free time, she enjoys relaxing in Beaufort, North Carolina, with her dog, Chloe. 

Sales Associate

Quann brings 7 years of diverse experience in the event and hospitality industry to Mitchell•Casteel. His experience spans on-site event coordination, behind-the-scenes operations, event planning, and sales. His deep appreciation for all aspects of events has allowed him to develop a specialized skill set in operations, which has naturally translated into a successful sales career. Quann’s guiding mantras, “trust the process” and “one band, one sound,” reflect his commitment to creating unity and collaboration across departments to ensure seamless event execution. 

Outside of his professional life, Quann enjoys shopping—particularly for shoes, socks, and blazers, which are his personal weaknesses. He is passionate about staying active through exercise, and he has a strong interest in Marvel and DC comics, as well as science fantasy novels. 

Quann is also an avid fan of basketball and football, with a particular fondness for Vietnamese and Southern cuisines. Music, especially 80s and 90s R&B, is another major interest that adds to the rhythm of his life. 

Executive Chef

Executive Chef Robert Solis grew up in an Italian household where cooking was a cherished tradition, sparking his lifelong passion for food. After high school, he served for nine and a half years in the U.S. Marine Corps at MCAS New River in North Carolina. Following his service, he worked in construction until the housing market collapse led him to rediscover his love for food through gardening. A skill passed down by his stepfather and a foundation for his ingredient-driven approach today.   

Rob pursued formal culinary training at Le Cordon Bleu in Pittsburgh, gaining hands-on experience at Nemacolin Woodlands Resort before returning to North Carolina. He climbed the ranks at Urban Food Group, earning a spot on Food Network’s Chef Wanted with Anne Burrell. In 2014, he joined LaPlaya Beach & Golf Resort in Naples, FL, as a banquet sous chef, later becoming Chef de Cuisine at Baleen, where his leadership and creativity earned widespread recognition.   

In 2024, Rob joined the Mitchell•Casteel team, bringing innovation to the Lakeside Kitchen menu with vibrant, artfully plated dishes. His culinary style blends Italian heritage, French technique, and Southern influences, resulting in signature creations like Blackened Gulf Grouper with Crab & Charred Corn Truffle Risotto Cake and Grilled Head-On Prawns with Orange Soy Agrodolce. As a leader, he fosters a positive and creative kitchen environment, inspiring his team to push culinary boundaries. 

Sous Chef

Born and raised in Albuquerque, New Mexico, Garrett began his culinary journey after high school, discovering a passion for barbecue through online master classes. He started his career in the food industry at 19, working in the food industry before progressing through various restaurant roles. His dedication and hard work led him to become the lead cook at Cattle Baron in Las Cruces, New Mexico, and later, the Kitchen Manager at Albuquerque Distilling 

In July, Garrett moved across the country from Las Cruces, where he was introduced to Executive Chef Rob Solis (Lakeside Kitchen), who quickly became his mentor. Eager to grow as a chef, he is always looking for new learning opportunities and challenges in the culinary world. 

When he’s not overseeing kitchen operations or managing in-house catering, Garrett enjoys riding his bike, barbecuing, and spending time with his girlfriend and their two cats and two dogs.

Director of Operations

Thomas brings a wealth of experience to the food service industry, with a career spanning catering, event management, and restaurant operations. Born in Savannah, Georgia, he grew up in Smithfield, NC, where his father managed a cotton mill, and his mother raised him and his siblings. His first job at a sit-down Pizza Hut left a lasting impression, teaching him valuable lessons in hospitality. After college, he resumed his career at the Shell Island Hotel in Wrightsville Beach, where he honed his bartending skills and was introduced to catering and event management. This experience led him to become the banquet manager at the Coast Line Conference Center in Wilmington, solidifying his passion for special events.   

Thomas went on to spend over 18 years as a manager in casual dining restaurants, including Annabelle’s Restaurant in New Bern and TGI Friday’s in Raleigh. A longtime advocate for the Raleigh area, he has also worked as a bartender for NC State University special events for over 12 years. When Mitchell•Casteel took over operations at the Park Alumni Center, he was a natural fit, bringing his expertise and commitment to exceptional customer service. He takes great pride in training the next generation of catering professionals and ensuring every event is flawlessly executed.   

Outside of work, Thomas enjoys riding trains, working as an election official, reading, fixing things, and indulging in his unique hobby of collecting flashlights. His passion for hospitality, attention to detail, and enthusiasm for mentoring make him an invaluable part of the Mitchell•Casteel team.