With over 30 years of service experience including stops at MTV, Comedy Central, Kraft Foods North America and the ROR Restaurant Group, Events Director Barbara Olson knows how to please the toughest clients. Her goal now is to share the beauty and bounty of the Bowers Harbor Inn estate (and its resident ghost, Genevieve) with all our guests.
A graduate of Western Michigan University, Barbara’s career took her to New York, but the call of Northern Michigan brought her back home in 2008 with her husband Paul, Director of Culinary Development for the Mission Restaurant Group, and their children Kelley and Jack. She arranges all private events at the Peninsula Room and Mission Table, including business meetings, birthdays and anniversary dinners, cocktail receptions, and everything in between. She ensures that each guest receives nothing but the most impeccable level of service. Barbara will be sure to use her extensive expertise and resources to make your event a truly memorable one.
Sarah Parker was born and raised in Traverse City and loves living in a region that has an abundance of such natural beauty - the water, the trees and the food & the beer. Sarah graduated from Kendall Art and Design with a Bachelor’s Degree in Fine Art Illustration. She provides our clients with a unique perspective as she and her husband, Kevin were married in the Peninsula Room last Fall. Sarah looks forward to helping our brides & grooms experience the kind of magic they enjoyed on our estate.
CHEF DE CUISINE
Born and raised in Northern Michigan, Adam Raupp’s culinary journey took him out west through much of his twenties honing his skills as a cook and chef along the way. Eventually the Great Lakes and Traverse City’s diverse food and wine culture beckoned him back to pursue a formal education at Great Lakes Culinary Institute in 2012. Chef Adam had begun his tenure at Mission Table as Sous Chef of Mission Table under Chef Paul Olson. Adam went on to be the Kitchen Manager at The Blue Tractor taking their barbeque to the next level. Adam is currently Chef de Cuisine of Mission Table, Jolly Pumpkin and The Peninsula Room. Living the Northern Michigan dream with his wife, Caitlin, son Holden and daughter, Hazel.
After graduating from the Florida Culinary Institute in 1998, Chris Whetzel followed his heart and moved to Northern Michigan where he fell in love with the forests and fields in the region. He took his time searching for a career that would allow him to explore both his love of cooking, and passion for wild foraged edible mushrooms. It was in 2008 that he found both and landed at Mission Table. Chris has since become the Banquet Chef of the Peninsula Room utilizing his extensive background in the culinary arts. Continuing to further his passion, Chris recently earned his certification in mushroom foraging at Michigan State University. He is looking forward to hunting the elusive morels this Spring and sharing them with our guests.