Malaki Craft

Chef Malaki brings a wealth of experience at award-winning restaurants and is known for his creativity, attention to detail, and commitment to delivering exceptional dining experiences that delight guests. His culinary journey began at the age of 10, when he began helping his Executive Chef stepdad and General Manager mom in the family restaurant.

Craft’s previous professional experience includes working at two James Beard award winning restaurants. Craft was an intern at the famous Commander’s Palace in New Orleans, a seven-time James Beard Award-winning restaurant. There he mastered the art of pastries in a fast-paced environment that serves close to 3,000 guests daily. Later, he moved to Buccan and Grato in Palm Beach, where he was sous chef under Executive Chef Clay Conley, a seven-time James Beard Award semifinalist, honing his pasta making skills and learning pizza making.

Craft also served as Chef De Cuisine at Admiral’s Cove in Jupiter, Florida, recognized as one of the “Platinum Clubs of the World,” signifying its elite status among the top 1% of private clubs globally due to its unparalleled service and amenities.
Most recently, Chef Malaki was Executive Chef at Rick Erwin’s Clemson. Outside the kitchen, Craft enjoys spending time with his family, which includes his wife and three children, as well as his two Great Danes, Arlo and Rue.


Cassidy Pulver

Cassidy Pulver, a ten-year hospitality veteran, began her role as the Director of Food and Beverage Outlets for AC Hotel Greenville in January 2023. Humble and hard-working, Cassidy is keenly focused on providing the highest level of customer service and works with her team to ensure they have the tools to be successful.

As a New York native, Cassidy graduated from State University of New York at Plattsburgh with a double major in Hotel, Restaurant, Tourism Management and Spanish. During her studies, she spent a semester abroad in Bilbao, Spain, whose cultural influence sparked her love and passion for this industry.

Cassidy began her foray into hospitality in Stamford, CT at the Hyatt Regency Greenwich. Later, she was part of the food and beverage task force team sent to work at the Thompson Hotel Central Park, formerly the Parker Meridian in Manhattan, to carefully develop their food and beverage team.

In 2019, Cassidy moved to Greenville, SC to work at the Cliffs Valley Country Club as the Food & Beverage Director. Cassidy has a passion for learning about food and beverage trends, with special interest in the evolving wine industry. She is an Introductory Sommelier and pursuing the next level with the Court of Master Sommeliers of America. When Cassidy is not working, she enjoys reading, crafting, and spending time with her rescue dogs, Harper and Luna.


Baileigh Wilson

Baileigh is responsible for developing the beverage concepts and creating an innovative, one-of-a-kind cocktail experience for each of the AC Hotel Greenville Downtown’s unique beverage and dining options. Wilson will oversee selection and delivery of classic cocktails and bold new concoctions, to a selection of expertly curated wines and beer. The hotel will offer an atmosphere and menu for all occasions. Wilson will also lead tastings and mixology classes.

Wilson comes to Auro Hotels from Moxy / AC Hotel Atlanta Midtown, where she served as the Director of Restaurants and Bars. At the dual branded hotel, she developed food and beverage programs for the hotel’s portfolio of restaurants and bars. Wilson’s experience also includes managing Park 75 restaurant and Bar Margot of Four Seasons Hotel Atlanta. Wilson trained at the Culinary Institute of America for Baking and Pastry Arts and Food and Service Management. While at Four Seasons Hotel Atlanta, she received her Cicerone certification and began expanding her knowledge of wines and craft cocktails. Once at Moxy / AC Hotel Atlanta Midtown, she became immersed in the cocktail world and moved into beverage as her focus. Wilson finds inspiration in her surroundings and continues to use her culinary background to create craft cocktails that are unexpected, complex and savory.