Atlantica Hotel & Marina Oak Island's Team
Atlantica Hotel & Marina Oak Island proudly presents some of our team members who work tirelessly to ensure that each guest’s experience at our hotel is one to remember.
Matthew Mackenzie – General Manager
Matthew believes that being a Hotelier is the best career in the world. His personal mission statement is to share his passion for hospitality while building unique experiences for both his colleagues and guests each day. Matthew has spent his 17 year career in many world class destination properties and has focused on learning the operations of 4 diamond service in nearly all departments. As a very proactive and hands on General Manager, Matthew can be seen assisting in every department of Atlantica Oak Island and will most certainly be one of the welcoming voices that guests’ will hear as they explore this amazing resort.
While visiting Atlantica Hotel & Marina Oak Island, introduce yourself to Matthew, his door is always open.
Rhonda MacDonald - Sales Manager
Rhonda is a true “people person”. She enjoys meeting new people, expanding her knowledge of the tourism industry and cherishes the personal contacts attained through her job as Sales Manager. Rhonda’s relentless dedication keeps her focused on growing and developing Atlantica Hotel & Marina Oak Island as an exceptional place to stay in the heart of the Maritimes.
Kathy Lantz – Sales Manager
Kathy was born and raised on Nova Scotia’s South Shore where she developed a passion for the hospitality industry. Her vitality and cheerful personality have seen her through the ranks of Server, Sales and Catering Coordinator to her current position of Sales Manager. Kathy’s enthusiasm for both the industry and the beautiful Bluenose Coast ensures that anyone who travels to her “home” will have a memorable stay.
Scott Youden – Executive Chef
A sixth generation Newfoundlander, Scott hails from Topsail and now resides in Mahone Bay. He had the opportunity to grow up all over North America, including Alberta, Utah, California, Maryland, New York, and Virginia. After landing his first dishwashing job at thirteen, Scott became obsessed with Culinary Arts. As a graduate of the Culinary Institute of America in Hyde Park, New York, Chef Scott has had the opportunity to cook with many notable chefs, including Larry Forgione, Wolfgang Puck, Emeril Lagasse, and Jose Andres among others. While working in New York and Washington, D.C., he cooked for many notable personalities including Bishop Desmond Tutu, Governor Arnold Schwarzenegger, White House press secretaries, cabinet secretaries and even The Grateful Dead! He has most recently worked as the Executive Chef/General Manager of The Fo’csle in Chester and from 2005 to 2007 worked as the Executive Chef for the Westin Annapolis and the Hilton Mark Center (Davidson Hotels).
Scott appreciates a very simple approach to cooking. High quality, local ingredients prepared well are essential to his style of cooking. Building relationships with local suppliers plays an important role in his seasonal menus. As someone who has lived in many places, Scott’s culinary strengths are in regional and seasonal cuisine. With a focus on building relationships with his guests, he strives to create the perfect dining experience. Scott enjoys teaching and hopes to foster culinary passion in each member of his kitchen team.