YOU HAVE AN INCREDIBLE CAREER PATH IN SALES FOR VARIOUS CATERING COMPANIES AND EVENT VENUES. WHAT INSPIRED YOU TO CHOOSE THIS CAREER PATH?

From an early age, I was fanatical about food and trying new things. Through college, I became passionate about organizing dinner parties and getting people together around a table. My first job out of college at The Viceroy Hotel in Los Angeles was where I first got a taste of the tension and excitement of live events. And I’ve been addicted to the action ever since!

WHAT MADE YOU WANT TO JOIN EVENTS BY RHC?

The opportunity to take a ‘best-in-class’ catering and events business with 28 years of high-level global experience and introduce it to New York City, the greatest city in the world, for the first time, was a dream opportunity for me.

EVENTS BY RHC RECENTLY EXPANDED OUT EAST. TELL US MORE ABOUT THE PROJECT AND YOUR EXPERIENCE.

Many of our New York City clients spend their summers out East, and we have loved working with them there over the past several years. But I am excited to now have a ‘home base’ kitchen and full-time Event Director in Bridgehampton, available at a moment’s notice for our clients as soon as they are compelled to host.

SO FAR, WHAT’S THE MOST MEMORABLE EVENT YOU’VE WORKED ON AT EVENTS BY RHC?

There have been many memorable occasions, but one that stands out is a dinner in Engelhard Court at The Met. We collaborated with Chef José Andrés to curate a menu and variety of wines inspired by the art of Juan de Pareja. The spectacular environment was designed by our friends at David Beahm.

SHARE A PERSONAL MANTRA OR MOTTO THAT GUIDES YOU IN YOUR SALES JOURNEY.

My most frequent mantra is, ‘Don’t forget to breathe!’ But I also always refer to Danny Meyer’s quote, ‘Always be collecting dots so that you can always be connecting dots.’

WHAT TRENDS DO YOU SEE EMERGING IN THE EVENT CATERING INDUSTRY, AND HOW ARE YOU PREPARING FOR THEM?

We are building more stations that feature live chef action, offering visual excitement and interactivity. We are also encouraging our sales and production teams to spend more time on visual storytelling as they design and build our food stations.

And of course, sustainability remains at the forefront of trends, and we hope it stays that way. We proudly partner with Rethink Food to rescue all leftover event food, which they repurpose into single-serving meals to feed community partners throughout the city. We can’t say enough about how amazing that team is and what they do.

HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT WORKING?

These days, it’s a lot of cooking, cleaning, and wrestling with my two young sons, Julian and Remy. I’m now training for my first NYC marathon, and you can often find me looping around Prospect Park when I find time for myself.

WHAT’S YOUR FAVORITE RESTAURANT IN NYC AND WHY?

Estela by Chef Ignacio Mattos. It’s a model of consistency, now 10+ years in, and feels as relevant and confident as ever. The flavors explode, the vibe is sexy, and I have had many, many amazing meals with friends and loved ones there.

IF YOU COULD INVITE THREE FAMOUS PEOPLE (LIVING OR DECEASED) TO A DINNER PARTY YOU’RE PRODUCING, WHO WOULD THEY BE AND WHY?

Anthony Bourdain, Muhammad Ali, John Lennon. I probably wouldn’t get a word in myself, but I’d love to hear this conversation!