BANQUETS EXECUTIVE CHEF
What is the department of focus?
Events Culinary Program
Who and/or what do you manage?
I manage our sous chefs, tasting chef, prep cooks, a team of dish and glassware production, housemen operations for event set up, menus, special client requests, and managing a healthy work environment.
What is the most challenging part of your job?
The most challenging part of my job is keeping a steady and safe work environment so that events are given the utmost talent and that extra touch.
What is the most exciting and fulfilling part of your job?
Having personal relationships with clients from the start to the finish of their event. Having close connections with clients throughout the booking process helps clients feel secure with booking at Camp Lucy and by the end, they are so thrilled and happy with us when the event has come to an end. They always return to come and visit!
What initially attracted you to the job you’re doing and why?
Initially, I started cooking with both of my grandmothers. I have an Italian and Mexican background, both arguably the best cuisines, and cooking with them while growing up really inspired me! Making people happy through food seemed like the most attractive way to craft my career.
What is one fun fact about you?
As a culinary chef, I have executed events for the Oscars, Grammy’s, and Golden Globes.
What’s your favorite thing about camp lucy?
My work family. It is so impressive to see a team so united and fun to work with and around every day. Work is fun most of the time and a lot of people can’t say that!