Delicious Hospitality Group

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.

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.