Transforming a chef-driven culture

Emily has over 15 years of experience as a hospitality operations and HR leader. Her passion developed at a young age in her family’s restaurants, and, after an early career managing museums, she returned to her roots in hospitality and relocated to NYC. There, she joined the James Beard Award-winning restaurant group, Officina 1397 (Via Carota, Bar Pisellino & I Sodi). A student at heart, Emily now lives her passion as a human resources leader supporting those she knows best: restaurants and their people. Combining hands-on hospitality experience with leadership, organization, and problem-solving skills, Emily is a high-impact partner to her clients. Emily's bachelor's is in art history from the University of Minnesota. She is also a level 1 sommelier and a SHRM certified professional (SHRM-CP).

What is your ideal restaurant experience?

My ideal restaurant experience is one where I learn something new. I am most impressed by those who are knowledgeable and excited about the food and beverage they are serving. We often choose restaurants based on the unique cultural offering they provide, one that is outside of what we may cook for ourselves at home. Coming away from a dining experience with a new perspective on seasonality, or a new understanding of history, is so special and part of what makes restaurant staff so important.

What does "creating workplaces where people thrive" mean to you?

A workplace atmosphere that supports creativity, encourages growth, and challenges stereotypes is one where people thrive. I believe in developing workplaces that provide a supportive training and education program while still allowing employees to develop a sense of ownership over their products and presentation.

Keenan’s journey in HR began while working with a small consulting group in Los Angeles. Initially joining the team as a creative marketing lead, he soon took on HR responsibilities as the company expanded. Over the next few years, he evolved into the role of department lead for the People Team and developed a passion for creating a human-centric and inclusive employee experience. Since his shift to HR, Keenan has leveraged his leadership skills and creative approach in various HR leadership positions across both startup companies and the hospitality industry. His work style is highly adaptable; he is quick on his feet and excels as a detective and patient listener, often uncovering the root cause of issues and applying thoughtful, considerate solutions. Keenan graduated from Michigan State University with a degree in communications and has also completed an intensive 3-month DEI program through Say Space. When at home in Brooklyn, he's either out for a run, relaxing with friends on a picnic blanket, or at a neighborhood restaurant.

What is your ideal restaurant experience?

Ambience is everything! I love a low-light environment with a quiet atmosphere and a good playlist. Bonus points if we’re eating outside and there’s a good breeze. For something more casual, I love sitting at the bar of a diner or a dive bar.

What does "creating workplaces where people thrive" mean to you?

While working in HR, I’ve always operated with the M.O. that going to work is just a part of your life. If your employee experience is managed correctly, work will be additive to your day-to-day and something that brings you joy and stability. Creating a workplace where people thrive means that we consider and support each individual’s whole self — both on and off the clock.