Skopos

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.

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.