Peter Kolla is the senior manager of USC Hospitality’s properties along the Figueroa corridor, including McKay’s, The Radisson restaurants and catering, and our new and upcoming venues The Lab and Izakaya. Peter joined the USC Hospitality team in September of 2008. He comes to us most recently as food and beverage director for Kor Hotel Group’s Sheraton properties, and has managed the Tower Bar at the Sunset Tower Hotel, Union Restaurant and Bar, Café Melisse and The Greens in Valencia, Rocks Restaurant and Lounge in Santa Barbara, and the Frog Bar and Grill in Goleta, CA.

Thomas M. Moran oversees the culinary department as Associate Executive Chef of USC Hospitality. Chef Moran arrives at USC after his tenure as executive chef for KOR Hotel Group’s Sheraton Gateway Hotel. Moran, a native of upstate New York, graduated from the famed Culinary Institute of America and started out as a saucier and banquet chef at the Four Seasons in Chicago.

Prior to working at KOR, Chef Moran cultivated his expertise at a host of other hotels and restaurants during his career, including Stouffer Riviere Hotel in Chicago, IL; Shutters on the Beach in Santa Monica, CA; Regent Beverly Wilshire Hotel in Beverly Hills, CA; Four Seasons Resort Nevis in the West Indies; Mayflower Inn in Washington, CT. While at the Mayflower Inn, Moran earned accolades such as Mobile Five Star and AAA Five Diamond ratings, and received acclaim from members of the prestigious James Beard Foundation. Previously, he was also the owner of the celebrated restaurant Thomas Moran’s Petite Syrah in New Preston, CT. While at the helm of Petite Syrah, the restaurant received three stars from the New York Times and was named "Best New Restaurant" and "Best French Restaurant" by Connecticut Magazine.

Erika Chesley joined USCHospitality in the summer of 2009 as Associate Director – Special Events, Sales & Marketing. In her current position, Erika is responsible for and manages the Special Events and Catering Department at USC and drives all strategic marketing efforts for its portfolio. The Special Events & Catering Department is a full-service meeting and event solution offering diverse venues and culinary services for organizations, companies and the university community. These services are provided at the University Park Campus, Health Sciences Campus as well as client preferred private venues. The on campus portfolio consists of Town and Gown, Davidson Continuing Education Conference Center (IACC approved), Edmonson Faculty Center and the eagerly anticipated Campus Center.

Erika earned her undergraduate degree from the University of Southern California and is pleased to return and offer her expertise to the University in this exciting role. Erika enjoyed a 23 year career with Hilton Hotels Corporation holding positions of increasing responsibility in convention, airport and suburban properties in first and second tier markets. She has extensive experience with full-service hotels most recently serving as Director of Sales & Marketing.