Beverage Director at Enclos

A mentor once told me, “If someone responds to a situation that is more than a 3 or 4, there is something else at play.” For me, that was so helpful early on. We work in such a high-pressure, fast paced environment. As hospitality professionals, we must compartmentalize our emotions. It is so easy for someone to take out their frustration on situation B because of the results of situation A. As a leader, I constantly think about this as you juggle 10 things at once, to separate each objective, while still being emotionally present and available to your team.

I find inspiration from the people I work with. To see a group of people commit their lives to something bigger than themselves is so powerful. Every day, 10-12 hours a day, people give their lives to making our guests experience the most singular possible experience possible. They give everything. To be able to lead a group of people with this much dedication is so humbling and pushes me to be better every day.

The small things become so important when it comes to self-care. Maintaining hobbies, family time, time with friends, staying active whether it’s playing sports or hiking, listening to music. And finally, traveling!

Believe in yourself! Entering a new industry can be intimidating. Continue to believe, continue to apply yourself. Listen before speaking. Absorb as much as you can from people with more experience.

Perseverance is so valuable! Moments can be tough, but they will pass. Keeping looking for the good in people. The industry is small, stay optimistic and don’t burn bridges!

Leaving New York City during the pandemic and moving to Elk, CA to work at The Harbor House had a big impact on my career. Everyone in New York was asking me “where?” or “why?" My wife and I believed in ourselves, we believed in the opportunities with Chef Matt Kammerer. It was the biggest leap of faith, but the best decision we could have made. It opened new doors, new opportunities, new connections. If it wasn’t for that decision, I would have never had the opportunity to meet Chef Brian Limoges, and take on the most amazing job opportunity of my life as Beverage Director of Enclos.