Lou Ann Dorney
“The joy of providing genuine hospitality to my guests no matter where I am or what type of restaurant I am working in has fueled my love for the industry for all these years.
„
At age 18, I did an internship at a Country Club and became a banquet captain. I fell in love with the people, and got hooked on the hospitality industry.
I knew this was right the right industry for me when it did not feel like a job or a chore anymore. It was fun, satisfying and fulfilling.
I keep up with what’s new and upcoming in the industry whether it’s concepts, cuisines, or beverages.
Two things I just can’t live without: a comfortable pair of shoes and some lip gloss.
During my 20’s I was the Food and Beverage Director at a Country Club. My General Manager had a great way of helping me understand that you only have one chance to create a lasting memory for a guest, so always make sure the first time counts.
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Taylor CrowleyDirector of Sales & MarketingBoka Restaurant Group
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Sam KimFormer Executive Chef1789 Restaurant
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Morgan SchickCreative DirectorThe Bon Vivants and Trick Dog
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Jonathan DeutschProfessor of Culinary Arts and Food ScienceDrexel University, Center for Hospitality and Sport Management
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Eric RiveraFormer Director of OperationsHuxley Wallace Collective
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Melissa WalnockLecturing Instructor / Pastry ChefThe Culinary Institute of America
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Norman Van AkenExecutive Chef and OwnerNorman's
