IN AN AGE when multi-tasking, road rageand instant gratification have become a way of life for many Americans, Savannah proudly upholds a centuries-old legacy of Southern hospitality.

In the Hostess City of the South, such thoughtfulness is a way of life. That extra effort to make a human connection narrows the gaps between us with kindness and compassion.

Meet eight of our city’s most amiable ambassadors, who warmly welcome guests with a smile, spread Savannah’s goodwill among visitors from near and far — and bring us all a little closer together in the process.

“It’s not enough to just do your job. You have to go above and beyond.” — Kevin McPherson (profile on p.60)
 
Man About Town
Mark Spadoni is a true believer in the power of hospitality. This former president of the Savannah Convention and Visitors Bureau and the Savannah Tourism Leadership Council is currently the general manager at the Westin Savannah Harbor Resort. Even though he’s kept busy overseeing operations at one of Savannah’s most successful hotels, Spadoni still makes time to mingle with guests and to ensure that they experience the very best of Georgia’s First City.

On Savannah’s hospitality: (It) slows people down and gives them an opportunity to renew themselves and focus on what’s important in everyday life — treating others with kindness. Our industry is one of the last fields where an honest face-to-face relationship is still considered important. 

The “H” word in action: Several weeks ago, I overheard a guest mentioning to her husband that it was great to be away from the kids on their anniversary. I asked the server for their names and room number and left a bottle of champagne and chocolate-covered strawberries in their room, along with a card. 

My motto: “The little things are the big things.” We have to focus on the little things to make sure that a visitor’s experience will be the best it can be.
 
“I believe in stimulating all of the senses: the sights, the feel, the taste, the sounds and the aromas. All those things combine together to make a great
experience.” — Mark Spadoni 
 
BBQ Ambassador
For Teresa Weston, a warm welcome is synonymous with a warm meal. This third-generation owner of Wall’s BBQ, a modest downtown culinary treasure, loves cooking as much as she enjoys greeting hungry diners with authentic Savannah-style ribs, red rice, collard greens and potato salad. A Savannah native, Teresa started frying chicken at Wall’s as a high school student and never looked back. Some 38 years later, she’s the undisputed queen of the kitchen.

On Savannah’s hospitality: We like to make people feel at home. They’re not customers — it’s like we invited them over for dinner. 

The “H” word in action: Wall’s is a small enough place that we can actually talk to our customers. I have a special list of people in town I call when we have rutabagas. They’re passionate about rutabagas, so when I call, they come running. 

My secret: I never use cans and believe that everything has to always start out fresh. The key is not to overcook or undercook. I like putting stuff in a pot and letting it do its thing with the least amount of fuss. My philosophy is to bring out the natural goodness as simply as possible.
 
“We treat people like they’re in our own dining room. I remember my grandmother spending countless hours here. I’m proud and honored to continue that tradition.” —Teresa Weston
 
Savannah’s Smile
Jody McIntyre is passionate about her city. As the chair of the Savannah Area Convention and Visitors Bureau’s board of directors and immediate past president of the Savannah Tourism Leadership Council, she helps shape the city’s tourism industry from the inside out. And then there’s her day job as the director of sales and marketing at the Savannah Marriott Riverfront. While she plays a pivotal role in the behind-the-scenes decisions that benefit visitors and residents alike, Jody keeps the city’s core values close to her heart.

On Savannah’s hospitality: Savannah is a beautiful, quirky, captivating city. If you live here, you love it — and it shows. That passion to share Savannah with others makes our experience exceptional. 

The “H” word in action: I have been blessed to be a part of the Savannah Mobility Management team that has established the DOT system. Our most recent addition is “Dottie,” a 1930s, fully restored hybrid diesel streetcar. This mobility system is a fare-free way for our residents and visitors to enjoy all that our downtown area has to offer. 

My motto: “Always deliver more than is expected with grace, enthusiasm and professionalism.”

“To me the perfect experience starts with watching ships sail in and out of port from all over the world along River Street.” — Jody McIntyre
 
Convivial Couple
For nearly three decades, Ansley and Sharon Williams have earned a reputation as the ultimate power duo of Savannah’s restaurant scene. Together with partner Stan Strickland, this ambitious couple owns and manages a host of successful local establishments including Tubby’s Tank House, Fiddler’s Crab House and Oyster Bar, The River House Seafood Restaurant and Conch House Catering and Events Facility. Despite their hectic schedules, they’re never too busy to help a customer or to make visitors feel comfortable in the city they’re proud to call home.

On Savannah’s hospitality: Savannah’s most important strength as the Hostess City lies in her people and their inner warmth. It’s all about making folks feel at home and welcome, taking the extra step to assure a pleasant experience and sending them off with a yearning to come back soon. 

The “H” word in action:  We had a call from a bus tour operator en route to Savannah with approximately 65 clients. She had been unable to finalize that evening’s dinner itinerary with another restaurant. We were able to help them out. Her clients were very pleased with their dining experience and none the wiser about the distressful situation. 

Our motto:  “Keep ’em smiling!”

“With all the economic woes and troubles in today’s society, it is especially important to ensure our guests a carefree, relaxing and enjoyable experience.” — Ansley and Sharon Williams
 
 A Spirited Welcome
Since he started as a tour guide for Hearse Tours five years ago, Louis Clausi has attracted an unprecedented following with his unbridled enthusiasm for Savannah’s stories — particularly those of a supernatural variety. Drawing upon his background in community theater and his fervent belief in ghosts, this natural storyteller relishes the opportunity to welcome visitors to America’s most haunted city and help them appreciate its eccentric charm.

On Savannah’s hospitality: It’s about being attentive and present in each conversation and making people feel warm, welcome, comfortable and inspired. If you enjoy yourself, others will enjoy themselves as well. 

The “H” word in action: I had some people come on my tour who were upset that they’d experienced rudeness during their visit. I made sure they realized that kindness does exist here. By the end of the tour, they were really charmed by Savannah. 

My secret:  I’m fascinated by the strange things that are still transpiring in Savannah, even within the last year. I like mixing the more current ghost stories in with the older, more historic tales.
 
“I love the fact that my job is to make sure people have a good time.” —Louis Clausi
 
Gentleman of Taste
Kevin McPherson discovered hospitality nearly 30 years ago as a busboy at an elite French restaurant in Charleston, S.C. He eventually worked his way up to maitre d’ but moved to Savannah in 1989 when Hurricane Hugo devastated his hometown. As a part-owner of Belford’s Savannah Seafood & Steaks in City Market, this hardworking restaurateur has earned a reputation for running a tight ship, emphasizing attentive table service and always putting the customer first.
 
On Savannah’s hospitality: It’s important to recognize people’s faces and names and to remember the personal details – their favorite dishes or what they’re allergic to. That kind of personal touch is appreciated more in Savannah (than in Charleston). 

The “H” word in action: I’ve taken people to their hotels when they couldn’t get a cab in bad weather. I’ve pulled my truck up many times and taken guests wherever they needed to go. 

My secret:  I’m always ready to roll up my sleeves and work. I’ve done a little bit of everything in this business.
 
Belle of the Banquet
Susan Mason knows how to party. For the last 22 years, this gifted chef and ambitious entrepreneur has created signature menus for some of Savannah’s finest soirees.  Esquire magazine recently named her one of seven “Kick-Ass Caterers in the United States,” adding to a host of accolades that includes repeated “Best Caterer” nods from Savannah Magazine readers. Despite her hectic schedule, the author of “Susan Mason’s Silver Service” always makes time to mentor young caterers and, of course, entertain family and friends.
 
On Savannah’s hospitality: It has a lot to do with openness and acceptance. It’s about being warm and open to people and being generous with your time. 

The “H” word in action:  Make every one of your guests feel very special and that you’re happy to share with them good food, great laughter and your grandmother’s silver. 

My motto: “You’re only as good as your last party.” A great guest list makes an unforgettable party. Food is also very important.  And the presentation is almost as important as the way the food tastes. 
 
“I hope I drop dead at a party — and I probably will!” — Susan Mason