Page 26 - Mississippi/Louisiana Gaming News - Spring, 2022

Moving Ahead
26 MISSISSIPPI GAMING NEWS SPRING 2022
John Ferrucci promoted to Full House COO, SVP
HANCOCK COUNTY — Silver Slipper Casino Hotel General Manager John Ferrucci has been promoted to the newly created position of senior vice president and chief operating officer for Full House Resorts Inc. As COO, Ferrucci will oversee the company’s efforts to open The Temporary at American Place in Waukegan, Illinois, until a permanent general manager
is selected, and will continue to serve as general manager of Silver Slipper in Hancock County, as well as oversee operations for the company’s other properties.
“I am pleased to promote John Ferrucci to our new role of chief operating officer,” said Daniel R. Lee, president and chief executive officer of Full House Resorts. “Under his leadership, the Silver Slipper has reached new levels of profitability. He has helped develop talent throughout our company, including acting as a mentor for the general managers of
Bronco Billy’s and Rising Star. His hands-on management style, as well as his experience in opening four casinos, will serve us well as we prepare for new levels
of growth, beginning with our planned opening of The Temporary this summer.”
president and general manager of Casino Magic Biloxi, which was the first casino hotel in Mississippi to receive the AAA Four Diamond Service Award. In 2004, he joined the development team for
the company’s Silver Slipper property, where he worked with architects, engineers and designers
to help develop and open the property, including the subsequent addition of a 129-guestroom hotel in 2015.
Ferrucci is a graduate of Trenton State College in New Jersey, where he received his Bachelor of Science degree in marketing and a Master of Education degree.
Ferrucci began his career John at Harrah’s Atlantic City Ferrucci as a table games dealer,
working his way to a casino credit
executive. He subsequently served as
casino manager for Lucayan Beach
Resort and Casino in the Bahamas
before moving to Mississippi, where
he opened both the Grand Casino in
Gulfport and the Grand Casino in Biloxi.
In 1996, Ferrucci became the general manager of the New Palace Casino in
Biloxi before returning to the Northeast
to help develop and open a Native
American casino.
In 2000, Ferrucci became vice
The company’s American Place project will begin with a temporary casino, named The Temporary by American Place, while the permanent facility is being constructed.
Two promoted at Beau Rivage
BILOXI — Beau Rivage announced two recent promotions. Sean Farrell was named vice
president of marketing,
and Brooke Pardoe was named executive director of charter services.
responsible for creating and implementing all the various
Farrell began his
career at Beau Rivage
in 2010 as a customer
care operator, moving
into business analytics Sean intelligence as an analyst Farrell in 2013, and ultimately
into his previous position of executive director of charter
services in 2016.
services. Pardoe is now
responsible for implementing strategy and overseeing operations for Beau Rivage’s regional charter flight program and motorcoach marketing. She will also supervise the issuance and compliance of all independent junket
strategies to drive revenue to Beau Rivage, including database marketing, advertising, special events, charter services, public relations, customer care and entertainment.
Pardoe, who began
her career at Beau Rivage in 2015 as a front desk agent, has held management positions
in database marketing, revenue management and charter
Under his leadership, charter services evolved into a regional program with flights to Beau Rivage, Gold Strike
and Borgata in Atlantic City. The program has expanded to more than 700 flights per year, servicing passengers from 80 different cities.
In his new role, Farrell is
Brooke Pardoe
representatives at Beau Rivage and Gold Strike.
Chris Burnham named exec chef at Nugget
BILOXI — Chef Chris Burnham has joined the Golden Nugget Biloxi team as executive chef.
Previously, Burnham
worked in Biloxi as
an executive chef
for the Bubba Gump
Shrimp Co. and,
most recently, as
chef de cuisine at
Treasure Bay Casino
and Hotel.
Burnham has
more than two decades of experience in food and beverage. Before becoming a military contractor in 2004 and providing hot food and service to service members in Afghanistan and Iraq, he was a line cook at Beau Rivage Resort & Casino and worked at a number of Coast restaurants.
Burnham returned from overseas
in 2009 to work for a variety of Penn National Gaming properties along the Gulf Coast. Promoted five times during his years with the company, he advanced from sous chef to assistant food and beverage director.
Chris Burnham