Becky Grajeda, Acting Managing Director

  
   John "Woody" Linton, Sales and Events Manager

John “Woody” Linton started cooking at the age of 14 in his hometown of Kenosha, WI. Upon graduation, he sought out Hyde Park to attend the Culinary Institute of America. His first landing was in Scottsdale, AZ, working at the award-winning restaurant Vu with Chef William Bradley. Following this milestone, John helped open The Alto Ristorante at the Hyatt Regency, Scottsdale. John has also worked at Lake Park Bistro in Milwaukee, the Bohemian Grove in Northern California, and seasonally at the Talon Lodge in Sitka, AK, as their Executive Chef.

Most recently he was the Executive chef of Hearth restaurant in Evanston (where he remains as a consultant). He helps out Venge Vineyards in Calistoga, CA, and is the Executive Chef for Oak Park Banquets at the Nineteenth Century.

 Marcell Dukes, Executive Chef, wass born and raised in Dayton, Ohio. “My family would always cook feasts for almost every holiday,” he says. His dad would smoke and cook the meats and his mom would make the sides and salads. “I grew up on a lot of southern, comfort food which tends to be my North Star when cooking,” says Marcell, who attended Sullivan University in Louisville, Kentucky, for culinary school and worked there for years at various hotels and restaurants, until he moved to Chicago in 2017. In his free time, Marcell enjoys listening to podcasts, reading self-help books, weightlifting, playing video games, or watching a good scary movie. 

 

   Rosemary Williams, Accountant

Rosemary Williams was born and raised in Chicago, Illinois on the West Side of the city bordering Oak Park, Illinois. She has a bachelor's degree in Accounting from National Louis University and has spent her entire career in the Not for Profit and Federal Government arena. She brings 25+ years of experience with her to Nineteenth Century Charitable Association. Rosemary moved to Oak Park in 2010 and has a daughter who is currently a sophomore at Oak Park River Forest High School.

Ryan McClory, Event Manager 

Ryan McClory brings over 20 years of food and beverage experience and knowledge to the Nineteenth Century.  Ryan’s background in the industry include fine dining restaurant management, boutique hotel banquet captain, and private event and catering management. 

Ryan’s commitment and desire to provide the ultimate guest experience is marked through his attention to detail, excellent interpersonal skills, spectacular customer service, and his overall caring and genuine attitude. 

Ryan resides in the Oak Park area with his husband and two dogs. He’s a die hard Cubs fan and enjoys gardening in his yard and golfing in his free time.