Franck Debril - Director of F&B
As the Director of Food and Beverage at Ironwood Kitchen & Cocktails, Franck Debril leads the culinary concepts at the property’s Ironwood Kitchen + Cocktails and The Valley Coffee Co., along with the hotel’s extensive F&B and catering programming. Debril brings nearly two decades of hospitality and food and beverage management experience to The Valley Hotel.
Prior to joining The Valley Hotel, Debril served as the Director of Food and Beverage at The Grand Bohemian Mountain Brook, Autograph Collection. Before relocating to the Southeast, Debril oversaw the food and beverage programming at Hilton Des Moines Downtown and Hilton Cleveland Downtown. Debril also led sales and business travel teams at W Hotels of Chicago, The Westin Dallas Park Central and Renaissance Dallas Richardson Hotel. Throughout his career, Debril has remained committed to delivering memorable guest experiences and offering quality culinary products and services.
A native Parisian, Debril earned his Associate’s degree in Hospitality Management from Eastern Florida State College and a culinary degree from Francois Rabelais in Dugny, France. When he’s not leading award-winning hospitality and culinary teams, Debril enjoys riding his motorcycle, skiing, diving and spending time with his wife and two daughters over a delicious seafood meal.
Chef Jason Logan - Executive Chef
As the Executive Chef at Ironwood Kitchen & Cocktails, Jason Logan oversees all aspects of the culinary program, including menu planning, training personnel, and procuring seasonal ingredients and products, at the property’s Ironwood Kitchen + Cocktails, Valley Coffee Co. and Terrace Bar. A seasoned food and beverage professional, Logan brings more than a decade of culinary experience to The Valley Hotel.
Previously, Chef Logan directed the food and beverage department at Birmingham’s The City Club as Executive Chef and Greystone Country Club as Executive Sous Chef, respectively. Chef Logan was responsible for seasonal menu development, product purchasing, kitchen operational standards development, staff training and guest experience. He was also a lead team member in executing both the 2018 and 2019 PGA Regions Tradition Golf Tournaments. His other accomplishments include 3rd place in the Red Diamond Hidden Basket Cooking Challenge 2012 and 1st place in the Thurston Culinary Compotation 2014.
When not in the kitchen, Chef Logan can be found spending time with his family, traveling, exploring the outdoor or cooking for his loved ones.
Dale Mardis, Jr. - General Manager
As Restaurant General Manager at Ironwood Kitchen & Cocktails, Dale W. Mardis, Jr. leads the property’s Ironwood Kitchen & Cocktails, overseeing revenue, labor, and catering buyouts. A results-driven food and beverage professional, Mardis brings more than two and a half decades of industry experience to his position. This experience includes working at some of the most respected and prominent corporate restaurants in the nation as well as having luxury hotel experience.
Prior to joining The Valley Hotel, Mardis served as General Manager of the Habitat Feed & Social at The Grand Bohemian Mountain Brook, Autograph Collection. Mardis also served as the Banquet Manager at The Grand Bohemian Mountain Brook, Autograph Collection. Along with Mardis’ extensive leadership and experience, his commitment to delivering guest-centric hospitality and service through strategic management skills and detailed service gives Ironwood Kitchen & Cocktails a competitive edge in the market.
Mardis studied Political Science at Jacksonville State University and earned his bachelor’s degree in Criminal Justice from Talladega College. Mardis has goals of achieving a Juris Doctorate Degree in the near future. In his free time, Mardis enjoys spending time with his wife and four children, flying his flight simulator, fishing, and golfing.