Meet The Team

Chef Marty Pollock

After falling in love with the kitchen atmosphere as a teenager of a Niagara Falls, NY pizzeria, Chef Pollock received his formal training from the Pennsylvania Institute of Culinary Arts in Pittsburgh, honing his craft as a line cook in the city's famous 1902 Landmark Tavern in the Market Square district. Eventually the South won him over, holding positions at several nationally recognized properties.

Prior to re-joining the Battle House Renaissance Mobile Hotel & Spa team, Chef Marty Pollock was welcomed as Executive Chef and F&B Director to Sanderling Resort in Duck, North Carolina, overseeing all food and beverage operations, including the Forbes Four Star Kimball's Kitchen, Lifesaving Station, No. 5, Sandbar and Beach House Lobby Bar. The resort's S.O.A.L. (sustainable, organic, artisanal and local) focused approach led by Chef Pollock also introduced an in-house cheese and charcuterie program. Before his tenure at Sanderling Resort, Pollock was Executive Chef at the Battle House Renaissance Mobile Hotel & Spa and Sous Chef at the award-winning Inn at Palmetto Bluff in Bluffton, South Carolina, when the property was named #1 Mainland Resort in North America by Conde Nast Traveler. He also held chef positions in the Renaissance Concourse Hotel in Atlanta, Georgia, and at Emerald Pointe Resort and Conference Center in Lake Lanier Islands, Georgia.

Notably successful in his career, Chef Pollock was inducted into Mobile Bay Magazine's "Top 40 Under 40" class of 2011 and was voted "Chef of the Year" 2013 by the Alabama Hospitality and Restaurant Association. Chef Pollock's philosophy focuses on the experience. Each aspect of the dishes and their chosen presentations should focus on creating emotion with the diner through interaction. He believes building a memorable experience doesn't end after a meal and it should be reminisced until experienced again.

Now, back in Mobile, Alabama for a second term as Executive Chef and F&B Director at the Battle House Renaissance Mobile Hotel & Spa, he leads all food and beverage operations including the hotel's AAA Four Diamond Trellis Room, The Royal Street Tavern, Joe Cain Cafe, Pool Bar & 25,000 square feet of meeting and event space. His talents contributed to the hotel's consistent rank among the top five hotels of the Renaissance brand for its quality of food and beverage.

Chef Pollock and his wife Katie and their four kids: Beau, Maggie, Emma and Ben are planting roots and are happy to call the Mobile area home.

Executive Chef Tony Reynolds

Tony Reynolds' culinary journey began at a young age. In high school, his parents worked very hard and often left Tony to be the family cook out of necessity. His dishes did not always come out as planned; however, time spent in the kitchen would become the fun and formative moments of his young life. Tony knew that he would turn his passion for cooking into something great.

He has prospered in his culinary career of nearly twenty years. Tony graduated with a culinary arts degree from Le Cordon Bleu Academy of Culinary Arts in Austin and later earned a Bachelor's Degree in Hospitality management from Le Cordon Bleu. Straight out of school, his first assignment was at a ski resort in Steamboat Springs, Colorado. This internship, meant to last three months; however, Tony fell in love with hotel banquet operations and stayed three years, earning his first Chef title. He traveled quite a while before settling down in his wife Melissa's hometown of Mobile, Alabama. Here to stay, Tony is extremely proud to be creating for Mobile's finest institution - the Renaissance Battle House Hotel and Spa. Tony draws a lot of inspiration from Gulf Coast cuisine to create seasonal menus for the Joe Cain Café, The Royal Street Tavern and the hotel's AAA Four Diamond award winning restaurant, The Trellis Room. Chef Tony also develops menus and assists in the planning of banquet events for hotels nearly 40,000 square feet of meeting space.

Chef Marty Pollock

Executive Chef Tony Reynolds

Hours