Bob Voelker, CEO, Gateway Hospitality Group, was born and trained in the restaurant business in Wisconsin. At the age of 11, his interest in food began in the family restaurant. His love for food sparked his interest to attend the Culinary Institute of America. Voelker graduated with high honors and number two in his class of 420 students; therefore he was awarded a fellowship instructor position. Following his fellowship he attended and graduated from the University of Houston Hotel and Restaurant Management School, earning his way through college by working in many of the finest restaurants and clubs in the Houston area.

After graduation, he spent eight years with Hilton Hotels Corporation in the Food and Beverage Operation department concentrating on the creation of fine restaurants and banquet facilities. During his tenure with Hilton, Voelker designed and operated four concept restaurants at the Foutainblue in Miami. Today, the concept at the Fountainbleu is still one of the cities most recognized eateries.

Voelker’s career progressed to Stouffer Hotels, where he was responsible for designing 45 conceptual restaurants and bars. His design of the Sans Souci Restaurant, located in the Cleveland Renaissance Hotel, to this day is recognized as the city’s premier restaurant.

His love for food and hospitality grew into the development of his company, Gateway Hospitality Group, in 1988. Using his expertise, he developed and built a new concept focused-service hotels with meeting and banquet space. Today, his four Hilton Garden Inns focused-service products have built a reputation for creative and outstanding food and service, the result of Voelker’s strong passion for food and service. Voelker’s latest restaurant creation was Jacksons, located within the Hilton Garden Inn Pittsburgh/Southpointe. The restaurant has a reputation for best in its class, after 1.5 years of operation.

Voelker’s dream is to develop a restaurant to carry his passion for creative design and extraordinary food. Prompted by a reunion with a former chef acquaintance, Mr. Brandt Evans, in conjunction with the guests’ needs at his Hilton Garden Inn Cleveland/Twinsburg hotel for an upscale and nearby eatery, Blue Canyon has become a reality.