Tina Schlichte, Director of Sales & Business Operations

Tina Schlichte brings more than fifteen years of extensive operations and sales experience to her role as Director of Sales & Business Operations. Her diverse background, from high-end boutique hotels such as the Little Nell Hotel in Aspen and large city properties such as The Fairmont Chicago, Millennium Park, in addition to her integral role in the successful opening of the Hyatt Regency Aurora-Denver Conference Center have all prepared her well for her position within CU South Denver.

Brandi Geiser, Event Sales Specialist

brandi.geiser@ucdenver.edu

As CU South Denver’s Event Sales Specialist, Brandi Geiser thrives in a fast-paced environment. Her passion for corporate events shows in her attention to detail and extensive repeat customer base. She received her Sports, Entertainment and Event Management degree from Johnson and Wales University in 2014. She brings nearly five years of event management experience to CU South Denver and strives to make every event a memorable experience.

BRITTNEY PRIOR, FOOD AND BEVERAGE OPERATIONS MANAGER

brittney.prior@ucdenver.edu

With over a decade of experience in event management and operations, Brittney Prior has worked in a variety of different capacities within the industry. Her work has taken her from New Orleans to Denver, where she gained experience in food and beverage management, event operations and wedding planning. Since bringing her talents to CU South Denver in 2016, Brittney has served in the roles of Assistant Banquet Manager, Operations Manager and she currently serves as the Food and Beverage Operations Manager.

PAUL HUDDLESON, EXCUTIVE CHEF

paul.huddleson@ucdenver.edu

A Colorado native, Paul Huddleson has over 30 years of culinary and catering experience. He has cooked in the most prestigious restaurants across the country, including Chicago; Lake Charles, Louisiana; Birmingham, Alabama; Las Vegas and Denver. Colorado boasts some wonderfully unique ingredients and flavors that he loves to incorporate into his signature dishes. It is Chef Paul’s goal for every guest to leave having had a truly superior dining experience.