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 University, and holds her SHRM-SCP, WSET Advanced Certification (Wine & Spirits Educational Trust), and CSW (Certified Specialist of Wine). 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, and is a guest lecturer at the School of Hospitality Administration at Boston University.

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 nearly 20 years of recruiting and consulting experience to E|H, from managing key accounts at Randstad to leading large consulting projects for over 20 Fortune 500 companies at Alvarez & Marsal, Acquis Consulting Group and EY-Parthenon. Through decades of business travel, Joe has curated a deep and personal love of hospitality, connecting with clients, colleagues and friends around the world through shared culinary experiences. 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, with honors, from the University of Notre Dame. Joe is also a PMI-certified Project Management Professional (PMP®) and an ISM Certified Professional Supply Manager (CPSM®).

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.

E|H's first full-time employee, Ashley shares over 15 years of HR experience and 4 years of hospitality experience with her clients and teammates. Prior to joining E|H, Ashley progressed from an administrative assistant to an HR leader at The Catholic University of America while earning her master's degree. A former D1 gymnast, Ashley's strengths lie in forging strong relationships, quickly adapting to new situations, and excelling as a team player. Ashley has her bachelor’s in communications from the University of Maryland, a master's in HR management from the Catholic University of America, and her PHR certification.

Ideal Restaurant Experience

Food has the amazing ability to bring people together in so many unique ways. Whether it's hosting a dinner party with close friends, celebrating a milestone at an intimate meal for two, or the memories created by cooking with friends and loved ones over the years, a good meal always seems to be at the center. What stands out the most when dining out (not just in NYC, but anywhere) is authentic hospitality -- making a guest feel warm and welcome as soon as they enter the establishment.

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

Providing a space where people can feel confident, and turning mistakes into a learning opportunities. An environment where people feel mentally and physically strong, supported, positive, and ready to tackle challenges in a meaningful way.

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.

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.

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).

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.

Michael is a recruiting industry veteran known for building dynamic teams that exceed expectations. Having worked with national and international staffing organizations and startup ventures alike, he understands the importance of delivering exceptional service to candidates while collaborating with clients on the optimal path to secure the best talent. His extensive track record includes working with the industry’s leading operators and celebrity chefs. Education is also a passion for Mike - as an advisory board member for Auguste Escoffier School of Culinary Arts, he supports the mission and success of future culinary talent.

Ideal Restaurant Experience

It’s all about the total experience for me. One that touches the senses. Walking in the door and smelling and seeing a welcoming environment. Hearing the buzz and how the staff makes you feel appreciated. Then, of course, the taste! Favorite food destinations for me are Italy (any region) and Charleston, South Carolina!

What does creating workplaces where people thrive mean to you?

Flexibility is the key, in my opinion, as one size does not fit all. We all know the golden rule “treat people the way you want to be treated.” I embrace the platinum rule which is “treat people the way they want to be treated.” Great teams are made up of amazing individuals - so embrace their uniqueness.

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 in May 2022.

Ideal Restaurant Experience

Ideal restaurant experiences for me always start with the vibe I get, from calling to make a reservation to walking through the door. Is the team working cohesively in an effortless tango? Can you taste the pride in the food? Is the music on-point? Most importantly, how is my company? All of these factors go into a restaurant experience that gets it right!

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

Creating a workplace where people are being challenged and supported with their own personal goals and have an open forum with their leaders to discuss their own opportunities.

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.

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.

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.

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.

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.

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.

Allysun's passion for hospitality began with her first foray into New York's diverse restaurant culture at Chanterelle, an institution in the downtown Manhattan fine dining scene. It was here that she saw firsthand the positive impact a people-first culture can have on a business. When she later joined the service team at a cheese and wine bar as a manager, her now 10+ year journey to become an effective operations and human resources leader began in earnest. And now having been a general manager of several iconic brands and esteemed New York restaurants, Allysun knows what it takes to lead a successful team. Beyond leading teams, Allysun strongly advocates a people-first approach for all hospitality businesses. Allysun holds a B.A. in English literature from the University of Tennessee, an M.A. in experimental humanities from New York University, and a PMP certification from the Project Management Institute.

Ideal Restaurant Experience

I love a low-key spot that’s brimming with creativity, where bartenders and line cooks have freedom to present new ideas. You can always tell when the staff is free to express themselves because the food, drinks and atmosphere are unpredictable and different each time you visit.

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

Creating a workplace where employees feel genuinely seen and heard, where their personal goals are prioritized, and where they can be regularly challenged to expand their skills.

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.

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.

Emily is a career hospitality professional with over 20 years' experience in beverage and front of house leadership roles. Emily worked in San Diego, San Francisco and Philadelphia before finding her home in Brooklyn, NY, where she pivoted her career to recruiting during the pandemic. Emily's passion for fostering relationships, service-oriented mindset, and entrepreneurial spirit help her establish lasting partnerships with her clients. Emily earned her bachelor's in social science with a minor in women's studies from the University of Rhode Island, and has completed certifications in entrepreneurship, employee relations and sales strategy. Emily is also a SHRM certified professional (SHRM-CP).

Ideal Restaurant Experience

My go-to place for both comfort and nostalgia is Clover Club in Brooklyn, NY. The atmosphere is dark yet welcoming. Clover Club has done a fabulous job of combining a prohibition-era vibe with modern comforts and service. They offer live music, a cozy back room with a fireplace, and a cocktail selection that is second to none. I have shared some of my best NYC memories with industry friends and colleagues at the bar. It is the type of place where "everyone knows your name!"

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

Creating workplaces where people thrive means being transparent and candid with employees about their work and setting realistic goals for them to exceed! Constructive communication that allows them to develop professionally and puts them on a path for success. Cultivating a collaborative culture empowers employees to offer their insights—consistently challenging and recognizing their work, creating a balance that fosters achievement.

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).

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.

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.

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.

Anthony’s experience supervising a quick service establishment awoke his passion for developing others. Having recently graduated with his master's degree in psychology, Anthony has an analytical mind and an interest in organizational behavior and group dynamics. At E|H, Anthony hopes to broaden his perspective on people and culture while developing his own consulting style. Anthony holds his bachelor's in business administration and German literature from UC Riverside, and his master's in psychology from NYU.

Ideal Restaurant Experience

For me, food is about the people you are with and the people that create and serve it. From cheap street eats on the streets of Turkey to the high-class resort restaurants of Singapore, I've had almost every class of culinary service imaginable. As long as there is passion and camaraderie, I am sure to enjoy the food that is served.

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

I believe thriving must start from within. By letting people know the intention and meaning behind why they do what they do, as well as taking into account personal and professional goals, we are able to nurture individual strengths that translate to confidence and camaraderie. Thriving begins by creating an environment that fosters learning and thought, alongside the attitude of progress.

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).

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.

Tiffani discovered her interest in HR while working as a salon manager. Before joining E|H, Tiffani also served as a project manager and executive assistant for a small tech company, where she partnered with the HR Director on multiple projects. Tiffani is currently studying business administration at Monroe Community College and is excited to merge her passion for hospitality and human resources as her career grows.

Ideal Restaurant Experience

I love a small and intimate experience that boasts creativity. My favorite experiences have been at my local dive bar. It's the kind of place that is so open and welcoming. You find yourself becoming friends with the bartenders and other patrons of the bar, playing board games, and having an amazing time. And they hosted (pre-covid) an AMAZING trivia night!

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

A thriving workplace is one where employees are given the support and building blocks to grow continuously. Developing personal and professional goals and providing a space where employees feel supported create the perfect environment for an individual to thrive and succeed.

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.

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.

Growing up in an Italian household filled with heaping bowls of casual home cooking and endless hours gathered around the kitchen table, Kristyn knew from a very young age that no matter what she did for a living, it would involve food. She has never strayed from that mentality. After moving to New York City on a whim, Kristyn began private cooking for families, then fell into restaurant marketing and eventually hospitality recruiting. Throughout Kristyn's career, she gained experience with high volume hourly recruiting, career site development, and all things marketing - from overseeing and managing job ad spend and performance, managing media platforms, supporting new restaurant openings, and managing employer brands. In addition to being an all-star recruiter and marketing authority, Kristyn is a food marketing graduate of Saint Joseph’s University and also has a culinary certification from Le Cordon Bleu London.

Ideal Restaurant Experience

This is tough! Most recently, my favorite restaurant experience was at Madre in Greenpoint. I love any seat with a view of the kitchen, but more importantly – it was almost as if the staff was psychic. For example, as soon as we finished a bowl of pasta, they dropped piping hot bread at the table to mop it up instead of just clearing the plate. The food and cocktails were spectacular. I can’t wait to go back.

What does creating workplaces where people thrive mean to you?

I think a big part of this overall is transparency. In addition, creating an environment that encourages people to show up as their authentic selves, and one that celebrates our wins but also sees the positive in our disappointments (this is how we learn right?). An environment that not only promotes growth, but also welcomes new ideas and allows individuals to carve their own paths.

Raised in Atlantic City, Rachel's early start in hospitality - working as a teenager in casino food and beverage operations - had a tremendous impact on her education and career. After earning degrees from Boston University and Cornell, Rachel held various positions in F&B and hotel operations before shifting her focus to people and HR during the pandemic. Recently, her strengths in HR data & analytics, compliance, and systems positioned her to successfully manage the logistics of a four-startup merger and implement a global payroll system for the combined entity. And she's just getting started. When Rachel isn't busy thriving at Empowered, she volunteers as a crisis counselor and enjoys adventures all over the world.

Ideal Restaurant Experience

Food brings people together in unbelievable ways! My ideal restaurant experience involves using cuisine to foster a sense of community and togetherness, especially when exploring a new place. Sharing a meal with family, friends, and even strangers is a universal experience that transcends borders and languages.

What does creating workplaces where people thrive mean to you?

Creating a workplace where people can thrive means allowing for all employees to be their authentic selves in a safe, efficient, and productive space. Ideally, it also includes building a collaborative environment where everyone has the skills and knowledge to be 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.

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.