We create workplaces where people thrive

Sarah began her career in restaurant operations with Hillstone Restaurant Group, becoming one of the youngest general managers at a $10m+ location before transitioning to a corporate HR role. After several years as an HR director, however, her position was eliminated, prompting her to pursue a similar HR leadership role in NYC's bustling hospitality industry. To her dismay, many of the small hospitality businesses she was drawn to simply did not need full-time HR support, despite their struggle with HR. In many of these initial conversations, Sarah instinctively pivoted her interview into a strategy session, focusing not on her career goals but on the HR needs of each business - often offering to complete small HR projects as a freelancer. A few months of working in this capacity was all Sarah needed to embrace her calling to build a sustainable, scalable consulting business. Empowered Hospitality was born. Sarah earned her bachelor’s in political science with honors from Yale and holds SHRM-SCP, WSET Advanced (Wine & Spirits Educational Trust), and CSW (Certified Specialist of Wine) certifications. Sarah was selected as a 2021 Tory Burch Foundation Fellow for her passion for building an equitable, collaborative, and socially conscious small business, is a perennial speaker at the annual FAB Conference in Charleston, SC, a frequent panelist on topics related to people and organization for the James Beard Foundation, and a guest lecturer at the School of Hospitality Administration at Boston University.

What is your ideal restaurant experience?

Visiting home in Massachusetts always involves a highly anticipated trip to the local clam shack, where we would go in the summertime as kids. There's no happiness quite like catching up with friends and family over fried clams and 'lobstah' rolls in a place with so many memories!

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

Creating workplaces where people thrive means fostering growth, transparency, and well-being. It means defining the larger purpose that drives you and building a team that believes equally in that purpose.

Joe brings 20 years' experience serving Fortune 500 clients to E|H, managing key accounts at Randstad in his early career and more recently leading strategic consulting projects at Alvarez & Marsal, Acquis Consulting Group and EY-Parthenon. Through decades of business travel, Joe has curated a deep and personal appreciation for hospitality, connecting with clients, colleagues and friends around the world through food and drink. At home in NYC, Joe enjoys the city's diverse restaurant scene and especially loves visiting Empowered's clients with the team. Joe earned a BSc in mechanical engineering from Boston University and an MBA in strategy from the University of Notre Dame. Joe is also a PMI-certified Project Management Professional (PMP®) and an ISM Certified Professional Supply Manager (CPSM®).

What is your ideal restaurant experience?

The Danish term, hygge, describes my ideal experience - warm, cozy, and inviting. There's nothing I love more in a restaurant. A comfortable, quiet place - with soft lighting, warm colors, and well-designed acoustics - has a tremendous impact on an evening. The ambiance sets the stage for delicious drinks, tasty food, and great conversation.

What does creating workplaces where people thrive mean to you?

To thrive at work, people must feel included, supported, capable, and challenged - in a workplace where the camaraderie of a team and the collective pursuit of an ambitious goal are prioritized. When a company offers these opportunities, the business takes care of itself.

Jessica's love of hospitality began unexpectedly while waiting tables as a college student, leading her to pivot from a planned career path in academia toward a new one studying wine. After working her way up through front-of-house and beverage leadership roles, Jessica opened her own restaurant in Oakland, CA in 2015. Always striving to do and learn more, Jessica then joined Bon Appetit Management to oversee large food-service operations including Twitter HQ and Oracle Park, gaining an abundance of HR skills along the way. Now firmly planted back on the east coast, Jessica is happiest when helping restaurants succeed. She holds a bachelor's in linguistics with honors from The University of Connecticut-Storrs, a master's of management and hospitality from Cornell University, and SHRM-CP and level 2 sommelier certifications.

What is your ideal restaurant experience?

I've never stopped falling in love with Oaxaca. Fresh tortillas on the comal, a pechuga mezcalito in hand, a beautiful courtyard, and the endless possibilities of the evening ahead.

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

People thrive when they are healthy - physically and mentally - and work in an environment that cares about their health. Having worked in the restaurant industry for many years, I know it has not always been the healthiest industry. I am most excited when we get to help build healthy restaurants with healthy teams.

Kaeleigh's hospitality career began at a young age, working for a mom-and-pop establishment in her hometown in Connecticut. A high school field trip to The Culinary Institute of America significantly impacted her, driving her to graduate early from Fordham University and pursue a second degree at CIA. During her time at CIA and since graduating, she has accumulated nearly fifteen years of operations and human resources experience at esteemed restaurant groups including Myriad, Patina, USHG, and Make It Nice. Her love of the industry and respect for hospitality professionals drove her to focus her full attention on human resources, where she most recently supported the Thomas Keller Restaurant Group and Elior North America. In addition to earning a bachelor's degree in mathematics and economics from Fordham University and a degree in culinary arts from The Culinary Institute of America, Kaeleigh also earned an MBA from Pace University and holds an SPHR designation from HRCI.

What is your ideal restaurant experience?

My love of the industry started with comforting environments that feel genuine and authentic. This essential element of making people happy through hospitality, paired with my deep respect the perseverance it takes, brings me home every time. That’s always at the heart of what I look for in a dining experience.

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

It means everything. I’ve been very fortunate to work at companies with cultures I’m proud of. One core value that has always resonated above others is integrity: “perform your work selflessly, honestly, and caringly.” I believe that doing so humbly and with awareness fosters the type of work environment that makes our industry better every day.

Since her first job as a host, Laura knew she belonged in hospitality. After studying hospitality at Boston University, she built a foundation in operations at Hillstone Restaurant Group, thriving in the service-focused, high intensity environment. Eager for growth, Laura then joined California startup Eureka! Restaurant Group's 8th location as a general manager, later becoming a senior training manager as the group expanded to 22 locations. 5 years later, Laura pursued a challenging role as an HR and training leader at Alicart (the name behind iconic NYC restaurants Carmine’s and Virgil’s), eventually becoming the chief of staff and working across HR, finance, marketing, operations, and catering. Laura brought her passion and experience for human resources, project management, and the restaurant industry to Empowered Hospitality, where she continues to serve our industry with enthusiasm.

What is your ideal restaurant experience?

I love a cozy booth and good company! The opportunity to really enjoy the food and ambiance, take your time and enjoy who you’re with. This is where you can really build special memories together.

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

Creating a workplace where people are supported with their own personal goals and have an open forum with their leaders to discuss their own opportunities. When people are engaged and given the opportunity to grow personally and professionally, they thrive.

Melissa’s love for HR has grown over the past 10 years as she's worked in generalist roles across the quick service retail and hospitality industries in Australia and the US. Prior to joining E|H, Melissa implemented HR processes and systems for a fast-growing café & coffee shop concept with over 40 locations nationwide. Originally from Melbourne, Australia, Melissa has always had a passion for travel and food, which has led her to visit over 40 countries and influenced her decision to move to New York City in 2017. Melissa has her bachelor's in psychology from Monash University and a graduate diploma in psychology from Deakin University. She is also a SHRM certified professional (SHRM-CP).

What is your ideal restaurant experience?

The most special part about living in New York is having so many different cuisines at our fingertips. I love being able to experience the food of the world without leaving New York. My favorite places to eat are authentic, approachable and, most importantly, delicious! If I had to pick one food to eat forever it would no doubt be fried chicken!

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

“Thriving” to me means being the best version of myself in all aspects of life -- at work and in my personal life, both mentally and physically.

Kelly’s career in hospitality began early, working in local San Diego restaurants in high school and returning years later with a psychology degree and an interest in people development. After five years of steadily increasing responsibility, Kelly committed herself even more fully to the industry by not only attending the Culinary Institute of America but by graduating as Valedictorian, earning multiple achievement awards as well. From the CIA, the NYC market beckoned - leading Kelly to excel first at Hillstone Restaurant Group and later at DIG Food Group, overseeing operations in single and multi-unit capacities, participating in more than 15 restaurant openings and training over 100 salaried restaurant leaders. A major source of pride for Kelly was opening DIG’s first teaching kitchen, a live restaurant focused on training culinary fundamentals and achieving ever higher operational and culinary standards. An enthusiastic advocate for personal and professional development, Kelly is thrilled to bring her operational experience to clients in support of creating better workplaces with Empowered.

What is your ideal restaurant experience?

I love a bar seat. In my experience, you get some of the most memorable service experiences when you pull up and say hi to the bartender. I’m also a big fan of a small, dark, bistro that smells like booths and serves classic French fare - moules frites, salad Lyonnaise and a cold martini.

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

I believe in creating workplaces where people feel safe and supported to be themselves. In my experience, peak productivity comes when individuals feel invested in what they are creating and feel empowered to use their experience to shape the work.

Bradley was always fascinated by restaurants; while other kids wanted to be doctors or astronauts, Bradley wanted to be a waiter. In 2005, while studying Mathematics at the Georgia Institute of Technology, Bradley got his first restaurant job as a server and cemented his passion for hospitality. Bradley turned his passion into a career and moved to New York City in 2012 to join North End Grill, part of Danny Meyer’s Union Square Hospitality Group (USHG). Bradley grew in his career by earning his level 2 Sommelier Certification, teaching classes at Murray’s Cheese, and later joining the opening management team at Marta. Bradley thrived at USHG in a variety of roles, including as a Business Intelligence Analyst on their corporate finance team, where he was actively engaged in the Hospitality Included, non-tipping initiative, as well as finance, technology, and human resources. In 2022 Bradley led the opening of Tatiana by Kwame Onwuachi as the General Manager, working to create an employee-first culture of inclusion and excellence that helped lead to the restaurant’s vibrant success. Tatiana by Kwame Onwuachi quickly became a cultural destination, earned a coveted 3-star review in the New York Times, and was named the #1 restaurant in New York City.
Bradley is excited to bring nearly 20 years of hospitality experience to Empowered. He believes that people are the center of every great restaurant and is excited to support our incredible clients in building better work practices and cultures for people to truly thrive.

What is your ideal restaurant experience?

My ideal restaurant experience always revolves around sharing and experiencing as much of the menu, and restaurant, as possible. I love to go to a new restaurant, or an old favorite, with 2-3 friends and order an array of appetizers and entrees for the table while enjoying a bottle of wine (or two). I’m especially excited to see items the food or beverage menu that I’ve never tried, and I always ask the service team for their favorite hidden gems.

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

Everyone in life wants to feel valued, appreciated, trusted, and respected while having a clear understanding of how they can succeed individually and as a team. Creating workplaces where people thrive means creating clear expectations and frameworks for your team to understand what success looks like for them while also creating an environment where people feel appreciated and their time and work matters. People are our greatest asset!

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.

After studying fashion design at FIT, Michelle worked as a designer for renowned clients such as Givenchy, Ralph Lauren, and Ranjana Khan before pivoting her artistic talents to food. Michelle earned a certificate in pastry arts from the French Culinary Institute and joined an artisanal candy company, where she wore many hats. Upon realizing her strengths -- leading with empathy and compassion, the ability to navigate employee relations issues, and a fearless approach to 'tough conversations' -- Michelle shifted her focus to HR and worked alongside E|H founder Sarah Diehl at the Wythe Hotel. Michelle honed her HR skills at the Wythe Hotel and Troutbeck Resort for nearly four years before joining E|H full-time. Michelle has her bachelor's from FIT, a certificate in pastry arts from the French Culinary Institute (now International Culinary Center), and her SHRM-CP.

What is your ideal restaurant experience?

My ideal restaurant experience should feel like being a guest in someone's home. You feel welcomed, the food is comforting yet exciting, and the service is genuine and kind. Your needs are taken care of and you leave feeling replenished.

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

To create a workplace where people thrive means you have created an environment of trust, respect, collaboration and creativity. You've put in the effort to get to know your team and their unique talents and challenges. From there, you've developed systems and strategies to meet those needs, and provided the tools to succeed.

Aurora brings over a decade of hospitality experience with brands such as Hyatt, Marriott and Hilton, as well as a deeply rooted "people first" approach to everything she does. In her most recent role as a senior HR manager of a growing multistate restaurant group, Aurora managed compliance initiatives, employee relations, and payroll and benefits administration for over 1,000 employees. While establishing leading practices for her clients in all areas of HR, Aurora advocates for a strong company culture with employee engagement at its core. Aurora earned a bachelor's degree in psychology from Montclair State University.

What is your ideal restaurant experience?

Whether it's a small mom-and-pop or a fine dining restaurant, I enjoy cozy spaces that offer a personal touch to the dining experience. Personal touches can show up in how excellent or curated the service is, or how the food is prepared and served. Even the decor can enhance the experience. I always look for personal touches wherever I go!

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

When an employee is thriving, they are doing work that is meaningful and fulfilling to them and also challenging them to expand and grow. "Creating workplaces where people thrive" means fostering an environment where people are encouraged to keep growing and learning. Ideally, it is creating space for people to elevate themselves and feel comfortable leaning into growth. Most importantly, because thriving may mean different things to different people, "workplaces where people can thrive" must be adaptive.

Chris's passion for hospitality began while studying communications and business at Oglethorpe University, while working as a barback at a local Atlanta bar. He loved the hectic pace of a dinner rush and learned the importance of working with a team that provided a place to learn. This early experience sparked passion for the fast-paced nature of the industry, which has carried through over 20 years in HR and Operations. Chris has since owned a beloved neighborhood bar in Atlanta, managed operations for major concert venues and festivals, and developed deep HR expertise within the luxury fitness industry. With a strong belief in creating a supportive and engaging workplace, Chris focuses on employee experience and fostering a well-rounded work environment where people can have fun and feel confident in the team around them.

What is your ideal restaurant experience?

My ideal restaurant experience is a local bar where it’s evident that the patrons and staff know each other. No matter where it is, I want it to feel like I'm walking into a place where people have sat in the same seats for years and always welcome a new face. The food is simple but good, and great music is playing. The service is casual and friendly, with an engaged and attentive staff.

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

Creating a workplace where people thrive means establishing a supportive structure, allowing room for feedback in every direction, and providing opportunities for growth. It’s essential to create a balance that allows people to live fulfilling lives outside of work. When employees feel supported and valued, they are more likely to thrive in their roles.

Kami’s career in finance and accounting began with a personal interest in managing his own investments and taxes. After earning a bachelor's degree in English from Hunter College, he studied the fundamentals of accounting online before securing a bookkeeping position at a small accounting firm, supporting many clients in the hospitality industry, including Empowered in its early years. Kami soon advanced to a new role as Assistant Controller in the accounting department at a nationwide corporate wholesaler, managing cash flow and financial reporting for 12 locations. Now back at Empowered as our in-house finance manager, Kami's financial expertise complements his passion for people and hospitality. Outside of work, Kami is pursuing an MBA in Accountancy at Baruch College’s Zicklin School of Business.

What is your ideal restaurant experience?

My ideal restaurant experience is sharing several dishes family style with close friends. Relaxed music, calm lighting. I want to feel like I’m at home.

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

Creating an environment where questions are welcome, goals are clear, and feedback is encouraged in all directions — a workplace where people are free and encouraged to grow and expand from where they started.

Growing up, Raven spent her summers and after-school hours working as a server in restaurants in her home state of Texas. After joining the BR Guest Hospitality team in New York, she went on to hold several leadership positions in operations, including General Manager of Ocean Grill on the Upper West Side. A natural leader with a passion for coaching and connecting with others, Raven transitioned to Human Resources in 2019 with Casa Nela, where she led the People & Culture functions, focusing on employee engagement and experience, leadership development, succession planning, and employer branding. Raven holds a bachelor’s degree in English with honors from Sam Houston State University and is a SHRM-Certified Professional.

What is your ideal restaurant experience?

More often than not, I will choose a seat at the bar over the dining room. There's always a conversation to be had or some behind the scenes action to observe—and I love to be in the middle of the action. While traveling, I've gotten the best local recommendations during a meal from bartenders or regulars for everything from a great breakfast to try or hidden gem spots.

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

One of the things I most love about the hospitality industry is the diverse workforce and the way that people with so many different perspectives, experiences, and backgrounds all come together. Creating a workplace where everyone can thrive means ensuring that there is an environment where everyone feels respected, valued, and heard. I think this is achieved by prioritizing the importance of relationship and trust building, along with coaching and leadership development. When everyone on the team is focused on making the people around them better, there's a foundation for everyone to reach their full potential!

Michel discovered his love for restaurants at a young age, holding various positions at local restaurants through high school and college. After earning a degree in organizational leadership, he set out to pursue a career in NYC hospitality. The next 10 years would include leadership roles as the general manager of BRGuest's flagship location in Rockefeller Center, and as an operations leader at Host Restaurant Group's iconic Bill's Townhouse in midtown. Although Michel never lost his passion for hospitality, he transitioned into HR consulting serving many industries, spending 3 years delivering strategic solutions to organizations both domestically and internationally. At Empowered, Michel's unique blend of experiences allows him not only to provide HR best practices and solutions to his hospitality clients, but also to help navigate their operational and people challenges. Michel is a SHRM Certified Professional and specializes in employee relationship management and leadership development.

What is your ideal restaurant experience?

My ideal restaurant experience starts at the very beginning of the journey. When entering a restaurant, I want the same feeling you get when a friend welcomes you into their home. When the experience starts out that way, I know it is going to be a great night! Although I very much love and appreciate a hand-crafted cocktail and an exceptional meal, what is most memorable is how a place made me feel.

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

I believe in creating workplace environments where every individual has the desire to bring their best self to work each day. To do that, it is essential that everyone feels supported, trusted, and valued. Ensuring that organizations have the knowledge, tools, and resources to foster these environments is something I am very passionate about, as this allows individuals to thrive in their workplaces.

Joe’s passion for HR began in 2011 as an executive development trainee at Macy’s. As an assistant store manager, Joe's keen sense for identifying and developing talent helped make his department among the most successful in the company. In his last year at Macy’s, Joe oversaw the day-to-day operations for seven departments and over 120 employees. Joe's passion called him to pursue a master’s degree in industrial and organizational psychology, and to join as E|H's first talent lead, where he brings his skill for identifying and developing talent to E|H clients and partners. Joe has his bachelor’s in marketing with honors from CUNY William E. Macaulay Honors College, and a master’s in industrial and organizational psychology from CUNY Baruch College.

What is your ideal restaurant experience?

Part of what makes an experience so special is the element of the unexpected and the unforeseeable. I was in Berlin with a group of friends and we decided to experience a cuisine that none of us had tried before. We ended up at a Georgian restaurant with wooden decor that gave off a very homemade and authentic vibe. 5 out of 5 -- would try this again!

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

An environment where people feel comfortable to be themselves, which allows them to grow and blossom freely.

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.

Tim has dedicated his career to the food & beverage industry. He has bussed tables, managed restaurants and led HR from the Jersey Shore to Charleston, SC. Most recently, Tim was a top salesperson at a high-volume NYC butcher before taking the reins as their HR generalist, responsible for nine business units and 90 employees. With his passion for recruiting, training and compliance, Tim saw an opportunity to further develop his career by joining E|H, where he currently works with clients ranging from large steakhouses to boutique retail outlets. Tim holds his bachelor's in communications from The Richard Stockton University of New Jersey and is a SHRM certified professional (SHRM-CP).

What is your ideal restaurant experience?

There's nothing quite like a thin crust pizza from the Jersey Shore. Federici's in Belmar is always the first stop when I've been away for a while and it's a place that brings back great memories of Wednesday night pizza with my whole family.

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

Creating an environment where people’s growth is encouraged and supported both at work and in their personal lives. To me, this environment provides financial stability and space to grow outside of work. It also means a work culture that encourages open discourse and goal-setting, allowing people to progress in their careers.

Since working in hospitality in high school, Samin has had a profound appreciation for workers in the service industry and is happy to support them through her role at Empowered. Samin began her human resources career as a college intern with a Swedish construction company, where an initial three-month internship turned into a two-year HR journey that inspired her to focus her career there. Later earning a master’s in human resource management from Rutgers, she then began a people operations role at Unilever, finding her passion in HR technology, operations, and employee experience. While working in corporate environment was a tremendous learning experience, Samin's compulsion to rejoin the hospitality industry was strong (and fortunate). Samin’s strengths lie not only in HR generalist expertise, but also in HR technology, process improvement and making HR operations simple, automated, and efficient.

What is your ideal restaurant experience?

My ideal restaurant experience is a place where the lights are dimmed, the noise level is low with a bit of light background music, and the atmosphere is warm and cozy; almost as if the restaurant wants to romance you while you dine. The more intimate the experience, the more I can focus my attention on my meal and my company.

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

Creating a workplace where people can thrive means building a place of trust, support and safety. We spend majority of our time at work, and I believe it should be a place where you can be your authentic self. Where you can rely on your team and where you feel safe, physically, and psychologically. A place where you feel safe and supported to be your true self is the best place for you to be challenged, expressive and successful.

Gabriel's upbringing in the Bronx fostered his deep appreciation for home cooking, as he discovered a love for the incredible creations crafted by his mom and grandmother in the comfort of their own kitchen. Embarking on his hospitality journey at the young age of sixteen, Gabriel started out as a short order cook, returning to the industry after earning his bachelor's in chemistry. Gabriel's passion for food led him to work in quick service restaurants, rising quickly through the ranks to general manager and director of operations roles. Leveraging his background in operations, Gabriel later found an opportunity to apply his expertise to HR strategies, focusing on recruitment, compliance, and employee satisfaction. As a SHRM Certified Professional with an unwavering commitment to employee well-being, Gabriel finds inspiration in the intersection of his profession with his other passions, including interior design, real estate, and music.

What is your ideal restaurant experience?

Coming from a background in quick service restaurants, my attention has typically been centered on the presentation and taste of the food itself rather than a restaurant's atmosphere and ambiance. However, I have come to appreciate that some of my favorite spots are truly breathtaking - captivating you with their ambiance. On the other hand, I have also discovered hidden gems that may appear basic in appearance but surprise you with their remarkable flavors. For me, the ideal experience lies in the emphasis placed on the food itself and the genuine passion that comes through in every bite.

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

Creating a workplace where people thrive, to me, means fostering an environment that promotes the growth, well-being, and overall success of every individual within the organization. It entails cultivating a culture of respect, inclusivity, and support, where employees feel valued, empowered, and inspired to reach their full potential.

Originally from New Orleans, Laura comes to Empowered Hospitality after fifteen years in NYC's renowned theatre industry. Her wide range of experiences — from the front lines of customer service at a Broadway theatre to building a brand-new human resources department at an established licensing company — has given her unique insights into what helps people thrive in every stage of their career. Laura's passion for building community and making local cultures feel invigorating to the people who live in them - and like home to the people who don’t - make her an incredible teammate and resource at Empowered. Laura earned a BA in theatre from City College of New York, an MFA in creative writing from Hunter College, and a PHR certificate from HRCI.

What is your ideal restaurant experience?

New Orleans is famous for its cuisine, and more importantly, its people and culture! My ideal restaurant experience involves a place that has a story: somewhere that has survived storms and setbacks, where the same locals have been sitting at the same tables for decades, and where the bartender has both a drink and an outrageous story ready when you walk in the door. Food is almost secondary to a place where there is always a seat waiting for you.

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

Creating workplaces where people thrive means making space for people to feel confident and grow — both inside and outside of work! Since we spend a lot of time at work, the workplace should be supportive, engaging, and interesting, and still leave space for your other interests, friends, and family.

Syrus has spent the last seven years in the hospitality industry. Starting as a barista, he worked his way up through various food and beverage roles at multiple concepts before taking on his first full-time HR position as a coordinator with TGI Fridays. Following his tenure at TGI Fridays, Syrus brought his experience to Taïm Mediterranean Kitchen, where he led several HR functions and company initiatives. He is a member of HR Advisory and holds a B.S. in Management from New Jersey City University. Syrus is excited to share his experience with his clients and teams at Empowered Hospitality.

What is your ideal restaurant experience?

Nothing speaks more to my ideal restaurant experience than a great view and a chocolate dessert with good company. The combination of stunning scenery and delicious sweets always brings a level of comfort and serenity that adds another level of enjoyment to a restaurant experience.

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

A workplace where people thrive is one where true growth occurs, both personally and professionally. In this environment, teams are supported and inspired to elevate those around them daily. They are equipped with the tools to excel in their roles, which in turn become valuable assets in their everyday lives.