Sullivan Street Bakery

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.

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

I love a cozy booth and good company! The opportunity to really enjoy the food and ambiance, take your time and enjoy who you’re with. This is where you can really build special memories together.

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

Creating a workplace where people are supported with their own personal goals and have an open forum with their leaders to discuss their own opportunities. When people are engaged and given the opportunity to grow personally and professionally, they thrive.