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CANCELLED: Performance Thursday -- John Lobello
09
Apr

CANCELLED DUE TO COVID 19 CRISIS:  Singer-songwriter John Lobello performs contemporary classics at the Oak Room.  You can choose ...

Event Details

CANCELLED: Performance Thursdays - Tom Roberts
16
Apr

CANCELLED DUE TO COVID 19 CRISIS:  Hear world renowned pianist Tom Roberts and enjoy some tasty libations, drink specials and complimentary ...

Event Details

Temporary Closing - Mansions on Fifth Hotel
Saturday, March 21, 2020

Due to the recent Coronavirus crisis, the Mansions on Fifth will unfortunately be temporarily closed to the public, including overnight guests.  We will continue to follow the guidance ...

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Priory and Mansions on Fifth Coronavirus Policy
Friday, March 13, 2020

Priory Hospitality Group Information on the Coronavirus

The ownership, management and staff of the Priory Hospitality Group have been carefully monitoring the coronavirus outbreak ...

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Meet Our Staff

Michael Henney & Pete Phillipy
Executive Chefs - Priory Hospitality Group

| Email Michael Henney & Pete Phillipy

Mike Henney, Certified Executive Chef, joined the Priory team in 1999. Mike and co-Executive Chef Pete Phillipy both personally oversee food preparation and cooking for every event at Priory Hospitality Group properties.

Prior to his tenure with the Priory, Mike served in a variety of capacities for Nemacolin Woodlands Resort in Farmington, PA, culminating in being named Executive Chef at that renowned property. Mike is a graduate of Community College of Allegheny County's Chefs' Apprenticeship Program. Chef Mike was featured in Bon Appetit Magazine in 1996, and was named Pittsburgh's Most Handsome Chef in 2003 by the Pittsburgh Post-Gazette.

Pete Phillipy, CEC, is the other member of the Priory Hospitality Groups's culinary dynamic duo. Like his partner, Pete began his engagement with the Priory in 1999. Either Pete or Mike are present at every event to ensure that the food is completed to perfection.

Prior to his tenure with the Priory Hospitality Group, Pete was a chef with Nemacolin Woodlands Resort and the Hyeholde Restaurant. Pete is a 1983 graduate of the Baltimore International Culinary Arts Institute, and completed an internship program with the Greenbrier Resort in White Sulfur Springs, WV in 1986. Pete qualified as a certified chef by the American Culinary Federation in 1995.

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