Great Performances

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.

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.