Senior HR Director

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.

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.