Chris Ressa joined DLC in 2007. As Executive Vice President and Chief Operating Officer, Mr. Ressa is responsible for overseeing all tenant facing operations including leasing, property management, construction and marketing on all DLC owned and third-party managed assets. During his tenure at DLC, his relationships, leasing ability, and leadership have led to numerous successful repositioning of assets. His most notable leasing transactions have included deals with TJX, Ross Dress for Less, Burlington, Dick’s Sporting Goods, The Kroger Company, Best Buy, Ulta, LA Fitness and Planet Fitness.Prior to coming to DLC, he worked for Ashkenazy Acquisitions as a Regional Leasing Manager

responsible for all new and renewal leases in a portfolio of approximately 3.5 million square feet of retail real estate including regional malls, grocery-anchored centers, power centers, and street retail. His career started at The Sherwin-Williams Company as a Real Estate Manager handling existing store

renewals, and new stores in the Eastern Division Region. In addition to new store real estate, Mr. Ressa’s role involved handling the real estate for district/regional offices as well as warehousing locations for Sherwin-Williams. Mr. Ressa received a BA in economics from Rutgers University in 2005. Mr. Ressa is an active member of the ICSC, received his CLS (Certified Leasing Specialist) in 2010 and in December 2012 became a member of the ICSC CLS Committee.

Cherry Hill, NJ native Greg Vernick could be found in the kitchen at an early age thanks to his

grandfather owning a butcher shop in Philadelphia and his mother, Beth, owning a local restaurant near

their hometown of Cherry Hill, NJ. Pursuing his passion for the restaurant business, Greg went on to

earn a degree in hospitality management from Boston University followed by a culinary degree from the

Culinary Institute of America (CIA) in Hyde Park, New York.

Upon completion of his CIA externship with Chef Ken Oringer at Boston’s Clio, and after graduation,

Greg moved to New York City to work the line for the opening of Jean-Georges Vongerichten’s Perry

Street. Over a five year span, Greg rose through the ranks of the Jean-Georges group as sous chef at

Jean-Georges, Nougatine, and Spice Market, and eventually traveled the world as a chef trainer for

restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City. After years working with the

Vongerichten team, Greg took his final post in New York City as chef de cuisine at Tocqueville.

In 2012, Greg returned to the Philadelphia area with his wife Julie, to open his debut restaurant, Vernick

Food & Drink, in the Rittenhouse Square neighborhood of the city where he serves an honest, no-fuss

menu featuring his take on American cooking.

Since opening, Vernick Food & Drink has been recognized by Food & Wine, Bon Appetit, StarChefs,

Philadelphia magazine,

e Washington Post, and

e New York Times. In October 2016, Vernick Food &

Drink earned a 4-Bell, re-review from Philadelphia Inquirer’s restaurant critic Craig LaBan who called it

the “best overall restaurant” in the city. In December 2016, Greg was also named “Chef of the Year” by

the Philadelphia Inquirer, noting that he has never stopped refining his craft and has helped redefine the

concept of what American dining can be.

In May 2017, after receiving his third nomination in the category, Greg Vernick was named the Best Chef:

Mid-Atlantic by the James Beard Foundation, coinciding with the fifth anniversary of the restaurant’s

opening. The Foundation’s recognition continued in 2023 when Food & Drink was recognized as a

semifinalist for Outstanding Hospitality and again early in 2025 when Greg was named a semifinalist for

Outstanding Chef by the Foundation.

Greg teamed up with Four Seasons Hotel Philadelphia at Comcast Technology Center, to open Vernick

Co

ee Bar, a café dining space and barista bar in October of 2018. Philadelphia Inquirer gave it a 3-Bell

review citing, “There’s so much more than good co

ee perking at this restaurant disguised as a ‘co

ee

bar,’ where Vernick has turned the soaring second-floor space into a peaceful oasis to rethink breakfast

and lunch in a sleek modern dining room that feels like an urban tree house.”

His second restaurant with the Four Seasons, Vernick Fish, opened its doors in August of 2019 with the

intention of serving his take on the favorite hallmarks of American oyster bar fare. Inspired by his years

growing up visiting the Jersey shore and time spent in Boston, Fish is committed to sourcing an

extensive list of the best ingredients and showcasing them in the best possible way. Since opening, it’s

been lauded as one of the Best New Restaurants by Philadelphia magazine and others.

In the fall of 2019, Greg and his longtime team at Vernick Food & Drink opened a neighborhood wine

shop and an elegant private event room called Vernick Wine just next door. The shop carries a lineup of

nearly 100 bottles of wine spanning natural, orange, and classic old-world styles from around the world

meant for everyday enjoyment, as well as a selection of ciders, sherry, vermouth and house made and

sourced kitchen staples.

Nicholas Elmi has a long history in the restaurant business. He launched his career at the

renowned Le Bec-Fin in Philadelphia, where he spent several years honing his craft. In 2013,

Elmi decided to strike out on his own, opening his first restaurant, Laurel, after winning season

11 of Bravo’s Top Chef. Laurel was nominated by the James Beard Foundation as one of the

‘Best New Restaurants’ in America that year and was named one of GQ’s ten best restaurants

in the country.

Since then, Laurel has been awarded four bells by award-winning critic Craig LaBan of the

Inquirer and was named the “Best Restaurant in Philadelphia” by Philadelphia Magazine in

2014.

Chef Elmi created the contemporary cocktail bar right next door to Laurel and named it In the

Valley, a name that reflects the translation of the Native American Lenape word ‘Passyunk.’

Both Laurel and In the Valley reside on East Passyunk Avenue, which has been recognized as

one of Food & Wine’s “10 Best Foodie Streets in America.”

In the fall of 2019, Elmi published his first cookbook, "Laurel: Modern American Flavors in

Philadelphia," co-written by Adam Erace. He currently serves as the Chef Chair for

Philadelphia’s Taste of the Nation, an annual event benefiting No Kid Hungry, an organization

Elmi and his team have long supported.

Nicholas Elmi expanded his culinary footprint beyond Passyunk Avenue with the opening of The

Landing Kitchen in collaboration with hospitality expert Fia Berisha launching their partnership to

create BE Hospitality. The Landing Kitchen is located at The Ironworks at Pencoyd Landing, The

Landing Kitchen is an all-day café offering locally inspired breakfast and lunch dishes with a

focus on fresh ingredients and community gathering.

Building on this success, Elmi and Berisha also launched Lark, a stunning rooftop restaurant at

The Ironworks. Lark showcases Elmi’s signature approach to coastal-inspired, seasonal cuisine,

featuring thoughtfully sourced ingredients and expertly crafted dishes in a sophisticated yet

inviting atmosphere.

Most recently, they unveiled The Pump House, a brand-new event space within The Ironworks.

With its industrial-chic aesthetic and scenic riverside location, The Pump House provides a

unique setting for private events, weddings, and special gatherings, further expanding their

vision of creating vibrant hospitality experiences in the region.

Chef Nicholas Elmi plays a multifaceted role as a mentor for the KB Foundation, a

Philadelphia-based nonprofit dedicated to empowering youth through mentorship and real-world

experiences. Beyond guiding young men aged 17-24 in career exploration and hands-on

learning through The Answer Project, Chef Elmi actively engages in various foundation events.

He has hosted the annual BBQ Experience fundraiser at his restaurant and event space Lark

and The Pump House, where guests enjoy his culinary creations to support the foundation's

mission.

Additionally, Chef Elmi collaborates with local businesses, such as Home Appétit, to create

special meal experiences, with proceeds benefiting the KB Foundation.

His commitment extends to immersive cultural experiences; he has accompanied foundation

participants on trips to Africa and introduced students to West African cuisine, broadening their

culinary horizons.

Through these diverse efforts, Chef Elmi significantly contributes to the personal and

professional development of the youth involved with the KB Foundation.

Elmi resides in Collingswood, New Jersey, with his wife and two children.

For over a quarter century, Ben Fileccia has held multiple hospitality roles and, in so

doing, gleaned a deep understanding of the industry. Coupled with an unrelenting work

ethic and dedication to the industry, he has become the Commonwealth’s go-to

hospitality advocate. Making the industry better is the fabric of who Fileccia is. One of

the pandemic’s most recognizable figures, he organized industry-focused vaccination

clinics, crafted legislation, and fought tirelessly for the industry’s future. But pandemic or

not, Fileccia continues his unrelenting dedication to this industry because he believes a

strong hospitality culture is the foundation of a vibrant and evolving community.

Fileccia is currently the Senior Vice President of Strategy and Engagement at the

Pennsylvania Restaurant & Lodging Association and lives in Philadelphia. During his

tenure at the PRLA, Ben has received the National Association for Catering & Events

2021 Industry Hero Award, City & State's 2021 Philly Power 100, recognizing Philly’s

top political power brokers and influencers, City & State's 2022 Pennsylvania Fifty Over

50, which honors the most prominent leaders in government, business, and media over

the age of fifty, and City & State's The 2023 Labor Power 100 in recognition of his

efforts to get Pennsylvania back to work after the pandemic.

As the Executive Vice President of Consulting at Hunden, Ms. DeRose’s primary focus is overseeing the complete project pipeline from proposal creation and new business development through the delivery of final market demand, financial feasibility, and economic impact analyses. Additionally, Bethanie leads the execution of Hunden’s Placemaking Plans. She has conducted destination tourism plans and strategies for dozens of destinations across the U.S. and internationally.

Prior to joining Hunden, Ms. DeRose was involved in convention center planning in Central America and global tourism readiness planning in Europe, Asia, and the Middle East. Bethanie has also worked closely with industry associations including the World Travel and Tourism Council on a Global Tourism Readiness project as well as Destinations International on the conventions and meetings product audit.

Bethanie’s background in hospitality operations management, sales execution, and capital project management has informed her work in the consulting sector and allowed her to maintain a hands-on approach in the study efforts she leads. She serves as a point of client contact at each stage of the study process. Developing relationships with clients is a passion point for DeRose, and she consistently serves as a resource to destinations, cities, and countries for years after the initial study phase is complete.

DeRose is a recognized industry leader and was recently named to the 2023/2024 Association Board of Director Slate for Destinations International.