How did you become interested in food and hospitality?
Food was always synonymous with gathering, and from a young age I understood the power it had to bring people together. Growing up in an Italian family, my earliest memories all seem to revolve around it—Sunday pasta made by my grandmother, Antoinette… standing in line for freshly baked zeppole on Saint Joseph’s Day… waking up early to pick up perfectly flaky sfogliatelle for Christmas Eve. Despite my mother being a self-proclaimed “terrible cook,” I somehow found my way into the kitchen and never looked back! Like many CIA alumni, some of my favorite moments—and the ones that shaped me most—have happened around the table.
How do you define the concept of hospitality?
It’s the instinct to anticipate what someone needs before they ever voice it. It comes from experience, from time spent watching and doing. Real hospitality doesn’t feel fussy or over the top. It lives in the small moments of surprise and quiet attention that make people feel cared for in a way they remember.
Why did you choose CIA?
At seven years old, between endless hours of watching Food Network, reading cookbooks, and practicing in my home kitchen, I realized the common thread among so many of the chefs and food personalities I admired was that they went to CIA. Even then, I knew it was where I needed to be. A few years later, still set on it, my family drove up from Connecticut to visit campus, and at age 10 I decided where I would go to college.
From that moment until the day I enrolled, I dedicated myself to my craft and learned everything I could. An eighth-grade assignment to create a blog sparked my love for food writing, which led to early opportunities in media, including regular segments on Connecticut’s CT Style and later, an appearance on The Rachael Ray Show.
One of the most pivotal parts of my journey was attending a culinary arts and hospitality program in high school, where my teacher took me under her wing. I helped grow our student-run restaurant into a full-fledged culinary operation that included a grab-and-go café, a catering business, a food truck, and eventually my own pop-up bakery. These experiences shaped who I am and built the foundation for everything I have gone on to do.
Choosing CIA felt less like a decision and more like the natural next step in a journey that began long before I ever stepped onto campus.
How does CIA prepare students to go out into the world and practice hospitality?
CIA gives you real industry exposure from day one. During my time, we had several field trips to New York, visiting Compass Group, CxRA, and the Marriott Marquis. We also had guest speakers (many CIA alumni) from different areas of the industry come to campus and share insight into their careers.
The class schedule also teaches you discipline. Learning how to balance schoolwork, kitchen classes, a social life, and taking care of yourself is a real test run for the pace of the industry.
How have scholarships and/or grants helped you reach your goal of getting a CIA education?
I applied for scholarships during my time at school as if it were a part-time job! By dedicating a few hours each week to searching for opportunities and submitting applications, I was fortunate to pay for almost the entirety of my tuition through those awards. Most notably, my Les Dames Escoffier L’Etoile Scholarship recently came full circle as I became a Dame myself this past September.
What do you like best about CIA?
While I could easily say it is the impressive views or the incredible food—because honestly, does college dining get any better than this?—the best part of CIA is the community. Having a network of teachers, peers, and alumni who are all passionate about food is truly invaluable.
I am also grateful to have met people from so many different cultures and backgrounds. Coming straight out of high school, it broadened my horizons and allowed me to learn about cuisines and perspectives I had never been exposed to. Many of my classmates eventually moved to New York City, just like I did, so having that community when I moved to a new place was something I really appreciated.
As an alum, I look forward to coming back each year and speaking with new classes. I make it a point to spend time on campus and meet the students, because I love hearing what they are working on just as much as I hope I can help shed light on industry opportunities and answer any questions they may have.
Do you belong to any clubs or participate in any activities/sports on campus?
During my time at CIA, I was the first student employee in the digital marketing department. I also served as a senior tutor in the Russell H. Ferber Learning Commons, which I really enjoyed and found incredibly rewarding. Additionally, I was a member of the Tea Club, the Hospitality Management Club, and an unofficial yoga club. In my spare time, I was almost always at a yoga class and loved spending time at the fitness center.
What is your favorite dish to make?
I always come back to baking. It is where my passion began, and the methodical process has always been calming for me. While it is hard to choose just one dish, there is nothing better than a simple chocolate chip cookie. It is my favorite dessert, especially when it is warm and served with a scoop of vanilla ice cream. I have tried countless recipes, but as Charlie Palmer ’79 can attest, nothing beats the one on the back of the chocolate chip bag. Whenever I am out in Healdsburg, you can guarantee we will be baking a batch!
What is the best lesson you’ve learned while at CIA?
Undoubtedly, the power of mental mise en place. Long before I pick up a knife or start an assignment, taking the time to think through the steps, anticipate what I need, and visualize the outcome sets the tone for everything that follows. I very quickly learned that this concept applies far beyond the kitchen. Whether I am planning an event, drafting an email, or preparing for a meeting, that same mindset helps me stay organized and avoid mistakes. It is not always easy in practice and often requires more time up front, but it has become a reliable life skill that I use both in and out of the kitchen.
What are your career goals and how will your CIA education help you get there?
Early on, I thought I would build my career in pastry because that is where my passion truly began. I loved baking and the way it blends science with creativity. As I went through my high school culinary program, I realized that while I loved the craft of baking, I connected even more with the front-of-house, event design, and most of all, working with people.
After graduation, I worked for a food and wine PR agency based in Paris, where I led their events in the United States. The clients were primarily European wine regions and food designations such as Cheeses of Europe and Jambon de Bayonne. It gave me the chance to travel across the country, build relationships with vendors, restaurants, and partners nationwide, and gain a global perspective. That experience laid the foundation for my professional path.
From there, I became executive assistant to Chef Charlie Palmer and quickly grew into broader responsibilities within both the Charlie Palmer Collective and Appellation Hotels. My role today as corporate strategy and operations manager spans both businesses, and no two days look the same. I love the dynamic nature of the work, the relationship building, the creative development, the strategic thinking, and the constant learning. Most of all, I feel incredibly fortunate to work with and learn from Charlie every day.
CIA has equipped me with a network I draw upon often. I am still connected with many classmates and am grateful to be part of such an expansive, reliable community of hospitality and culinary professionals.
What would you tell a student considering the Hospitality Management program?
As a member of the first graduating Hospitality Management class, I would say that the real edge a CIA degree gives you is twofold. First, the kitchen experience is a true differentiating factor—having a solid understanding of CIA standards that sets you apart and allows you to truly understand the inner workings of any culinary operation. Second, the connections you will make are invaluable. The network you gain access to is something you will rely on throughout your career, and the relationships you build with classmates, chefs, and industry leaders become an incredible resource long after graduation.