Our Leadership Team has over 85 years of combined experience to help guide you through any nuances and deliver measurable results with impeccable service and integrity.
Rob Wilson has over eighteen years of food & beverage experience in the Sports & Entertainment industry. As a Regional Manager with one of the major concessionaires, he managed stadiums and arenas in the Northeast with combined revenues of over $30,000,000. In late 2018 Rob started Revolution Hospitality to provide concessions and catering services to the York Revolution, with a vision of eventually bringing an unparalleled fan experience to other venues in the region.
Rob holds an Executive Concessions Manager certification from the National Association of Concessionaires.
Amanda has over 17 years’ experience in all aspects of the hospitality industry, beginning with bartending at local restaurants to managing multiple locations at major sporting facilities throughout the country.
Amanda has a degree in Business Administration and has earned a Certified Concessions Manager certification from the National Association of Concessionaires.
Tiffany Livering contributes over 15 years of Food & Beverage experience. Chef Tiffany began her accomplished career in 2005 while working with the Lancaster Barnstormers. In 2006 Chef Tiffany graduated from YTI Career Institute with an Associate of Culinary Arts and Restaurant Management. Upon graduating, she joined the York Revolution team in 2007 as Executive Chef. Working with various third-party contractors, Chef Tiffany has been an integral part of the culinary program at PeoplesBank Park. In 2019, she joined forces with Revolution Hospitality to help further the culinary scene in York through her strong passion for creating new menus that will always please her clients.
Michael Lopez moved to York from Tucson, Arizona in 2019. Michael brings with him over 25 years of experience in the Food & Beverage/Hospitality industry. Michael began his culinary training while in high school where he studied everything from budgeting, costing, menu conceptualization, development, and execution with an emphasis on banquets. Upon graduation he began studying at the University of Arizona majoring in Political Science and Economics. After college, Michael returned to his passion of cooking and apprenticed for 4 years under the tutelage of a French chef. Throughout his career, Michael has worked in every position in the Front of House and Back of House as well as having experience as a corporate training manager, business consultant and advisor.