About Morrissey Hospitality Companies

Lance Kapps

Corporate Executive Chef

Lance Kapps, who has served as Executive Chef of The Saint Paul Hotel since 2003, will continue in that role, as well as serving as an MHC Corporate Chef.  In his new role, Kapps will be responsible for overseeing the culinary operations of the hotel, The St. Paul Grill, Tria Restaurant and Bar, and will consult with the MHC Culinary Group at the RiverCentre. Prior to joining The Saint Paul Hotel, Kapps served as the Executive Chef for Wisconsin’s Pfister Hotel and Executive Sous Chef for the Grand Geneva Resort and Spa. Kapps, who graduated from the Culinary Arts program at the renowned Johnson & Wales University, has worked in the hospitality industry for 20 years.