Meet the Team
Meet The Dream Wedding Team
Meet the passionate people behind planning the celebration of your dreams! Our creative team works closely with you to ensure that your wedding is everything you envisioned and more. We love sharing this stunning place with you and are honored to be a part of your story.
Lyndsi Hale, Vice President Of Sales
Having over a decade of Sales & Catering Experience, Lyndsi Hale has served as the Director of Sales & Catering for Mountain Lake Lodge since 2013. As a member of the Mountain Lake Team, Lyndsi knows event coordination can be an intimidating process, and there are many tasks that can be overlooked. Her experience provides a wealth of information for brides and event planners, which translates into a smooth, efficient planning process and an extraordinary experience for any occasion! Her warm, enthusiastic personality and flawless attention to detail have helped to create many Fabulous Weddings, Corporate Meetings, Retreats, and a variety of other successful events over the years.
She currently resides in Christiansburg with her husband and Boxer Dogs. When she's not coordinating fabulous events at Mountain Lake Lodge, you can find her gardening, kayaking on the New River, traveling or spending time with family and friends. Contact Lyndsi with any questions regarding your upcoming wedding, family reunion, or social event at LHale@mtnlakelodge.com.
Jillian Waller, Wedding Specialist
Jillian Waller is the Wedding Specialist at Mountain Lake Lodge, where she combines her passion for event planning with a deep commitment to creating unforgettable moments for couples. Driven by her love for event coordination and a strong desire to serve others, Jillian strives to ensure every wedding is not only unique and personalized but also a meaningful celebration of love.
With her exceptional organizational skills and attention to detail, Jillian works closely with each couple to craft seamless and memorable experiences that will be cherished for years to come. Her focus is always on delivering an unforgettable experience, making every wedding at Mountain Lake Lodge a truly special occasion.
Brystal Phillips, Sales Coordinator
Brystal, a proud Virginia Tech graduate, combines her Hokie spirit with her event planning skills to excel as a Sales Coordinator at Mountain Lake Lodge. With a minor in Event Management, she understands the intricacies involved in planning flawless occasions, from weddings and family reunions to corporate meetings and retreats.
Brystal strives to make the event coordination process smooth and stress-free for clients. Her passion for detail and collaborative spirit ensure every celebration is a resounding success. When she's not assisting with events at the beautiful Mountain Lake Lodge nestled in the Virginia mountains, Brystal enjoys playing pickleball, spending time with loved ones, and exploring the breathtaking scenery surrounding Southwest Virginia.
Have a question about your upcoming event at Mountlake Lodge? Brystal is here to help! Reach out to her at MLLCatering@mtnlakelodge.com.
Stephen Foster, Certified Sommelier
Stephen Foster, Certified Sommelier, grew up in his family's restaurant business in Roanoke, Va.. After obtaining a degree from Virginia Tech he went back into the family business as Manager of Operations and Wine Director. Along the way, he developed a passionate appreciation for wine and its interplay with food that can be a magical combination. He currently holds professional wine certifications from the Court of Master Sommeliers, The Society of Wine Educators, and the International Sommelier Guild.
He has seen many sides of the wine industry including the restaurant, retail, and wholesale arenas, and joined the Mountain Lake team in July of 2024 as Director of Food & Beverage. He enjoys giving guests unforgettable experiences and in his spare time teaches classes in the Hospitality & Tourism Management department at Virginia Tech.
Executive Sous Chef, David Gordon-Somers
David Gordon-Somers is a distinguished chef whose culinary journey began in the vibrant kitchens of his grandmother's home in Jamaica. From an early age, he developed a profound love for cooking, inspired by the aromas and flavors that surrounded him. This passion would shape his future, leading him to pursue a career in the culinary arts.
David's formal training began with a four-year Culinary Degree, which laid the foundation for his skills and knowledge in the kitchen. Over the years, he honed his craft in various prestigious establishments, including the Crowne Plaza, Renaissance, and Marriott hotels. His experiences in these environments not only enhanced his technical abilities but also exposed him to diverse culinary styles and practices.
David's formal training began with a four-year Culinary Degree, which laid the foundation for his skills and knowledge in the kitchen. Over the years, he honed his craft in various prestigious establishments, including the Crowne Plaza, Renaissance, and Marriott hotels. His experiences in these environments not only enhanced his technical abilities but also exposed him to diverse culinary styles and practices.
One of the highlights of David's career came when he joined the Country Music Hall of Fame and Museum as the Executive Sous Chef /Banquet Chef, under the mentorship of Bobby Hammock. For seven years, he played a pivotal role in creating memorable dining experiences for visitors and guests, further refining his skills in high-volume catering and event management.
David's culinary philosophy is rooted in his Jamaican heritage, emphasizing the use of fresh, local ingredients and the importance of flavor. His journey from a young boy enchanted by his grandmother's cooking to a seasoned professional in the culinary world is a testament to his dedication and passion for food.
Today, David continues to inspire others in the culinary field, sharing his love for cooking and his belief that food is not just sustenance, but a way to connect people and celebrate culture.
David's culinary philosophy is rooted in his Jamaican heritage, emphasizing the use of fresh, local ingredients and the importance of flavor. His journey from a young boy enchanted by his grandmother's cooking to a seasoned professional in the culinary world is a testament to his dedication and passion for food.
Today, David continues to inspire others in the culinary field, sharing his love for cooking and his belief that food is not just sustenance, but a way to connect people and celebrate culture.
Executive Chef, Wells Selbe
Chef Wells was born into the food business in Roanoke, Virginia. His great-grandfather owned a restaurant in upstate New York called The Candlelight. His grandfather was the chef, grandmother the barkeep, and his mother the waitress. He was raised in his family's catering company, Chanticleer Catering, bussing tables and helping with prep work since elementary school. At 16 years old, he attended Le Cordon Bleu Culinary School in Paris, France, later going on to graduate from the University of Virginia with a degree in Anthropology. Wells continued to work with his family's company as they expanded their operations to create and acquire three historic venues, Overhome, The Corinthian Ballroom and The Virginian on Jefferson. Wanting to expand his culinary knowledge, Wells pursued tenures at Jean-Georges and Don Angie in NYC, The Continental and Audrey in Nashville, Ballyhack in Roanoke, Virginia, and The Inn at Little Washington in Washington, VA.
When Chef Wells isn't in the kitchen, he spends his time hunting for rare Appalachian ingredients on his 50 acre farm in Hardy, VA. He is an avid fly fisherman and loves spending time hiking in the beautiful mountains of Giles County.