angelom@mazzonehospitality.com

After an extensive search across three counties, Glen Sanders Mansion was chosen to be the sight of Angelo’s next venture. In 1988, he purchased the Mansion and added 12,000 square feet to the original house including a restaurant and two ballrooms. With a desire to serve the business community better, a 22 room Inn was added in 1995. This completed the property as one of the most unique in the area.

Starting in 1996, Mansion Catering became the exclusive caterer at the Hall of Springs banquet facility located on the grounds of the Saratoga Performing Arts Center. With a busy year-round event calendar, the Hall of Springs also offers a seasonal restaurant during the classical performance series at the theater. In Spring 2005, Angelo’s 677 Prime opened in downtown Albany’s theater district becoming the leading restaurant in the Capital District. This upscale steakhouse and wine bar has a popular Wine Society, as well as showcases some of the area’s leading artists.

2007 was a busy year for Angelo and Mazzone Hospitality. As part of another redevelopment of Downtown Schenectady, Angelo returned to his original Peggy’s location for the creation of a first class bistro and wine bar, Aperitivo Bistro. In June of 2007 Angelo took over the food service at Saratoga National Golf Club, and opened Prime at Saratoga National - an upscale steakhouse based on the style of Angelo’s 677 Prime; and broke ground on a large Grand Ballroom on the second floor of the Golf Club which opened in May 2008. The catering arm continued to grow with the inclusion of the Fasig-Tipton “Man o’ War” dining offerings. This includes serving lunch and bar fare during the horse sales in Saratoga Springs, as well as social events utilizing the grand space.

Almost 20 years to the day of opening Glen Sanders Mansion, Angelo and his team not only completed a one million dollar makeover to the ballroom and hotel lobby, but also completely renovated the restaurant to become Angelo’s Tavolo, featuring modern Italian cuisine that is like no other restaurant in the area. Also in 2009, Angelo created another division with PRIME Business Dining which includes cafeteria-style dining at GLOBALFOUNDRIES in Malta, the Golub Corporation headquarters, and The SI Group, to its mix in 2011. In February 2011, Mazzone Hospitality signed a contract with Proctors to become the exclusive caterer at their new venture Key Hall at Proctors – a refurbished bank right next door to Proctors. Continuing to grow in 2011, Angelo’s Prime Bar & Grill opened along with becoming the exclusive caterer inside the Hilton Garden Inn in Clifton Park.

Mazzone Hospitality, nurtured by Angelo Mazzone, has proven it can make dreams come true, not only for our thousands of guests, but for Angelo and his staff as well. Together they provide the area with unsurpassed events, quality catering, exceptional fine dining restaurants and a company founded on the philosophy of customer service.

mattm@mazzonehospitality.com

After nearly a decade of investment management experience, Matt is able to incorporate his financial background along with his passion for the hospitality industry. Growing up in the restaurant business, Matt understands the demands and intricacies of each department. His knowledge has motivated each member of the team to continue their focus on customer service, while maintaining financial responsibility. Matt graduated Cum Laude from Siena College, and graduated with honors from SUNY Albany earning his Executive MBA degree. He is involved in the community through service organizations such as the Schenectady Museum Development Committee, Industrial Development Agency of Clifton Park, is a member and past-president of Ballston Spa-Saratoga Kiwanis International, and is affiliated with several executive organizations.

seanw@mazzonehospitality.com

Sean started in hospitality at the young age of 13; and during his high school career won several awards from Johnson & Wales University in the full service restaurant category through DECA. At the age of 15, Sean started working for Mazzone Hospitality and has since worked almost every position. He is currently the General Manager at Saratoga National Golf Club with a seat on the company executive committee. A 2002 alumnus of Johnson & Wales University, Sean graduated with a two-year degree in Culinary Arts and a four-year degree in Food Service Management; and in 2004 graduated from the Schenectady Leadership Program. Sean’s unique ability to create and train operational teams and solve the hardest of logistical problems has been a huge asset to Mazzone Hospitality. Working his way up in the company has given him the prospective to manage and train each level in the hospitality industry.

susanb@mazzonehospitality.com

With over 25 years of experience in the hospitality industry, Susan has returned to the Mazzone Hospitality team. She is responsible for providing leadership and coordination of company sales and marketing functions. Along with providing event-planning expertise for each of the Mazzone properties. Susan’s team provides business development to uncover on and off-premises, corporate dining, and a la carte dining opportunities. She received an Associates degree from Fashion Institute of Technology, her Bachelors from Nyack College and her MPA from Marist. Prior to a brief departure from the company, Susan was Director of Sales helping to grow the business into a multi-million dollar capital district hospitality icon. In addition, she managed event planning for Saratoga National Golf Club, Hall of Springs and Mansion Catering. Prior to returning to the Mazzone Management Group Susan enjoyed working with the Wanderlust, travel and destination marketing team as Director of Business Development. Applying an entrepreneurial spirit and creative ‘out of the box’ thinking style, developed while working with the Mazzone team, Susan transferred her ability to build relationships, manage countless details and multi-task to the travel oriented advertising and marketing firm. In addition, she had the pleasure of working with Atria Senior Living as Community Sales Director.

jaimeo@mazzonehospitality.com

Executive Chef, Jaime Ortiz, has a culinary flair that is the result of many influences. He has been classically trained in French cuisine and has a special knack for Asian and Mediterranean fare. Born and raised in Manhattan, he was submerged in a variety of foods and cultures from early on in his life. At a young age, he began working in some of New York City’s Latin restaurants which planted the seeds of inspiration that would one day become his passion. He has been awarded numerous scholarships, Junior Chef of the Year by the American Culinary Federation, and a myriad of silver and gold competition medals. His work experience is equally as impressive. Chef Ortiz was guided by top local area chefs including Daniel Smith a protégé of Chef Eugene Barnard (a successor of Escoffier’s teachings); he has worked side by side with the best and has done stints at top restaurants in New York City and Chicago including Aquavit and Daniel to name a few. The focus of his cuisine is to put a spin on comforting daily favorites while using the freshest seasonal ingredients; all the while pushing the boundaries of flavor combinations and culinary rules. Critics have called his approach to food “passionately playful”. He has been with Mazzone Management Group for 8 years, and led the culinary team at Angelo’s 677 Prime since it’s inception in 2005 creating menus that have won several awards, gained local and national recognition and have provided a dining experience to be savored.

sheilab@mazzonehospitality.com

Following in her family's footsteps, Sheila has been in the restaurant and hospitality business since her youth. Prior to becoming the Wine Director for Mazzone Hospitality, Sheila worked as manager of the popular Shipyard Restaurant in Albany for over 14 years. Her formal education and wine certifications are truly commendable. Along with her Master Degrees in Philosophy and Education, Sheila is a Certified Sommelier with the Wine Society of America and the Court of Master Sommeliers, has achieved the advanced level certificate with the WSET wine training, and is currently pursuing the diploma level. She will also be taking the certification exam for the Society of Wine Educators in April 2011. Sheila began her work with the company during the summer seasons at The Lodge Restaurant in Saratoga, and continued on a full-time basis in 2005 for the opening of Angelo’s 677 Prime. Since then, she has taken over the wine management in each of our locations.

amandap@mazzonehospitality.com

Prior to her position with Mazzone Hospitality, Amanda was a consultant to several local hospitality providers. In addition, she worked for seven years as Director of Catering and Support for Compass Group NAD. Continuing in the hospitality field, Amanda was General Manager of LoPorto Inc, at the Empire State Plaza, acted as VIP Catering Director of the 96 Olympics in Atlanta Georgia, and worked in her family’s hospitality company. Amanda now oversees the newest member of the Mazzone family, Business Dining. She is responsible for bringing the brand into the boardroom and lunchroom. We proudly service GLOBALFOUNDRIES, Golub Headquarters, The AYCO Companies, and look forward to continue “redefining lunch boxes”.

timv@mazzonehospitality.com

Chef Vennard, CEC is a SCCC Graduate with dual degrees: AOS Culinary Arts and AAS Hotel Restaurant Management . In addition, he is a member of the ACF, SCCC Advisory Board, Chaine Des Rotisseurs, is a certified executive chef and among other awards was a part of the Bronze Medal International Culinary Team. His professional career spans from Nicole’s Bistro and The Desmond Hotel and Conference Center in Albany, to the Sturbridge Host Hotel and Conference Center in Massachusetts. After returning to his roots in the Capital District, Chef Vennard became Executive Chef at Normanside Country Club, and in 2009 joined Mazzone Hospitality as Executive Chef for PRIME Business Dining where he challenges his staff to exceed expectations in everything they do, a challenge he sets and exceeds everyday for PRIME.

marleeni@mazzonehospitality.com

Marleen started with Mazzone Hospitality in 2009 as a Banquet Captain and moved up to the Assistant Banquet Manager position before she earned the title of Inn Keeper at the Inn at Glen Sanders Mansion. Marleen grew up locally in Amsterdam, NY and she graduated from Siena College in 2008 with a Bachelors Degree in Marketing Management. Her attentive personality and dedication to customer service makes her a great addition to Mazzone Hospitality and the Inn at Glen Sanders Mansion.

suzannc@mazzonehospitality.com

Suzann joined our company in 1992 and ever since has considered Angelo to be like a father to her throughout her various works with Mazzone Management Group. She started as a banquet server before moving up to Captain and later Banquet Manager. She then held positions at Glen Sanders Mansion in both Corporate Sales, as a server in the restaurant and as Assistant Restaurant Manager. Suzann moved on to work as Angelo’s Executive Assistant until the opening of Aperitivo Bistro, where she surely had an impact on the restaurant’s success! Now, as the Assistant General Manager of Glen Sanders Mansion and Restaurant Manager of Angelo's Tavolo, Suzann has returned to her home-base bringing back her passion for customer service, food and wine.

suzyw@mazzonehospitality.com

Suzy has graduated from Fulton- Montgomery Community College with an associated degree in business administration. Suzy has worked in other establishments such as White Holland House and the Crystal Ristorante. Suzy joined Mazzone Hospitality in March of 2008 as a server in Angelo’s Tavolo. Suzy has earned the position of restaurant manager.

frankt@mazzonehospitality.com

Chef Tardio’s passion for cooking began at a young age. Working in the restaurant industry to make ends meet while pursuing a career in music, he found a way to bring his artistic style to his cuisine. After working as Sous Chef at the highly-acclaimed Starr's Restaurant in Albany, Chef Tardio has been with the company for over 11 years. He is the proud recipient of many awards, and also led the Glen Sanders Mansion team of chefs to victory at two Culinary Cornucopia competitions, placing in all 7 categories winning 5 gold medals and 2 silver including the overall “Grand Award.” Chef Tardio’s creativity and innovative menus are well known in the summer months where he can be found at the Patron's Club Restaurant in the Hall of Springs, and for the remainder of the year Chef Tardio brings his style and sophistication to Angelo's Tavolo - the Restaurant at Glen Sanders Mansion. His imaginative cuisine makes him one of our most sought after chefs.

Maria DeMartino
Event Planner - Weddings, Glen Sanders Mansion
(518) 688-2122

mariad@mazzonehospitality.com

Maria brings over 20 years of experience to Glen Sanders Mansion. After attending SUNY Plattsburgh, Maria moved on to work at the Boca Raton Hotel and Club and later became Beverage Manager at the Intercontinental Hotel and Club in Miami, Florida. Maria joined Angelo Mazzone in opening the Manhattan Exchange Restaurant, where she took on the position of Restaurant Manager. She has been with the Glen Sanders Mansion for 17 years now, where her role as wedding event planner has helped make Glen Sanders Mansion known for its exquisite ceremonies and receptions. Her warm personality ensures that all of her brides are comfortable with the wedding planning process and she truly loves keeping the brides in touch with what’s really important to them on their special day. The comfortable and personal setting she creates for her clients as well as her “call me anytime” policy have led to many life-long relationships, usually moving on to plan baby showers and family events!

Laura Bonesteel
Corporate Event Planner, Glen Sanders Mansion
Corporate Event Planner, Key Hall at Proctors
(518) 688-2123

laurab@mazzonehospitality.com

As a graduate of Schenectady County Community Colleges Hotel and Restaurant Management Program as well as their Walt Disney World internship, Laura began working in many of Albany’s hotels, including the Desmond, Albany Marriott, Best Western and Saratoga Polo. Working through the ranks, she gained valuable experience holding positions from Restaurant and Banquet Manager to Director of Sales, Food & Beverage Director, and Hotel General Manager. Laura joined Mazzone Management Group as Banquet Manager of Saratoga National Golf Club in 2009. Later that year, Laura joined the team at Glen Sanders Mansion overseeing the Corporate Sales division. Her enthusiasm for sales as well as her energetic personality make for a seamless planning process, start to finish. Recently, Laura has also taken on the responsibility of Event Planner at the new Key Hall at Proctors.

Will Brown
Executive Chef, Glen Sanders Mansion
(518) 374-7262 x117

willb@mazzonehospitality.com

Chef Will started with Mazzone Hospitality in 2005 as a Banquet Chef at the Hall of Springs and moved to Glen Sanders Mansion in 2008 as Executive Sous Chef. His creativity and commitment to quality earned him the spot as Executive Banquet Chef where he consistently exceeds guest expectations for all events held at Glen Sanders Mansion. Chef Will graduated from the Culinary Program at Schenectady County Community College where he is now an Adjunct Professor teaching Quantitative Foods. He has participated in the Culinary Cornucopia team along with Glen Sanders Mansion winning Gold and Silver medals. Chef Will credits his grandmother for his passion of cooking and for giving him a diverse edge in the kitchen.

kevins@mazzonehospitality.com

After studying at Schenectady Community College’s Hospitality Department, Kevin joined Albany Country Club as Maitre d’. He moved on to become a waiter at Ogden’s Restaurant but had bigger plans in sight. Kevin assisted in the opening of Unique Catering and ran every facet of the operation for five years. It was in 1991 that Kevin joined our company, and has played a dynamic role ever since. He began in Customer Service at Glen Sanders Mansion before becoming Banquet Manager, a position he held until 1995. Today Kevin plans a multitude of events at the Hall of Springs as well as events throughout the Capital Region with Mansion Catering. Kevin’s vast knowledge and impeccable taste makes his clients feel at ease that their event will be better than even they had imagined.

andyh@mazzonehospitality.com

Chef Andy graduated from Schenectady Community College with a degree in Culinary Arts. Chef Andy has worked in various hotels including Interstate Hotels in Pittsburg, Springfield Sheridan, Providence Marriot, as well as the prestigious Robbins Wolfe Catering in New York City. Soon after Chef Andy returned to Scotia to open his own restaurant. In 2006 he joined Glen Sanders Mansion as the executive sous chef. He is now entering his third summer at the Hall of Springs as executive chef.

connies@mazzonehospitality.com

Connie joined Mazzone Hospitality in 2011 after spending more than 13 years at the Desmond Hotel and Conference Center in Albany, where she served as the Director of Event Management and oversaw a staff of five while working on all phases of selling and managing events at the 21,000 square foot facility. She is a graduate of Averill Park High School and holds numerous accreditations and affiliations including the Empire State Society of Association Executives, Albany County Convention and Visitors Bureau, and the NYS Hospitality and Tourism Association.

maryb@mazzonehospitality.com

Since the start of her career with Mazzone Hospitality in 1996 as Banquet Manager of the Hall of Springs, Mary has become a driving force for all of our restaurants. Spending her summers managing the Patron's Club Restaurant at the Hall of Springs, then The Lodge in Saratoga, Mary’s vast restaurant knowledge made her an essential part of the organization. As Restaurant Manager at Glen Sanders Mansion, Mary raised the bar for all fine-dining restaurants in the area. This expertise, along with her passion for excellence and first-rate management skills, gave her the know-how to open and manage the front of the house at Angelo’s 677 Prime, one of our most successful restaurants to date.

kenk@mazzonehospitality.com

After realizing that engineering was not for him, Chef Kehn remembered what always made him happy – his passion for food. Growing up with a large family and always having grand dinners he remembered the love and fuss people made over food. Chef Kehn graduated from Paul Smith College in 2005 with a bachelor’s degree in Culinary Arts and Service Management and an Associate degree in Culinary Arts. He worked in various restaurants including the Pelican Bay Resort in Naples Florida and The Whiteface Club in Lake Placid. Chef Kehn joined Angelo’s 677 Prime during it’s opening in 2005 and was name Executive Sous Chef in 2006. He has also worked with the company as Sous Chef at Saratoga National Golf Club and the Patron's Club at the Hall of Springs. He has been awarded an array of culinary titles, gold and silver medals throughout his career. Chef Kehn enjoys taking a classic dish and putting a modern spin on it, saying “I love to see someone brighten up or really enjoy themselves while eating something that I have made. It gives me intense satisfaction.”

peterb@mazzonehospitality.com

Peter's Bio Coming soon

courtneyw@mazzonehospitality.com

Starting off with an English and Human Development Degree from Boston College, Chef Courtney didn’t know her true love for food until she studied abroad in Greece. It was there she realized her true passion for the culinary arts. After graduating from Boston College, she attended Johnson & Wales University in Denver Colorado to receive her Culinary Arts Degree. Chef Courtney did her externship in Hawaii as a chef at Roy’s Hawaiian Fusion Restaurant. After returning to the Northeast, she worked in restaurants throughout New Hampshire and Maine. Chef Courtney came back to her home town of Alplaus, NY and joined us at Aperitivo Bistro in the fall of 2008. She started out as Executive Sous Chef and recently received the honor of Executive Chef. Chef Courtney is also a Culinary Arts Adjunct Professor at Schenectady County Community College.

jsaunders@golfsaratoga.com

Being in and around kitchens since the age of 5, Jason started his career at 16 with his first job as a cook at the Saratoga Race Track. Having worked at several Capital Region restaurants, Jason honed his skills by learning from chef mentors, and as a graduate of Schenectady County Community College’s critically acclaimed Culinary Program. After working at the Glen Sanders Mansion restaurant, he went on to spend the next four years traveling and working as a chef in Vermont, Oregon and Ireland. Upon his return to the Capital Region, he became Sous Chef for the Mazzone Management Group at a popular summer destination, The Lodge, in Saratoga. After proving his skills at the seasonal restaurant, he stayed on with Mazzone as the Chef de Cuisine of Angelo’s 677 Prime in Albany for it’s opening in 2005. He went on to be the Banquet Chef at Saratoga National Golf Club, and today is the Executive Chef of Saratoga National Golf Club. Under his leadership, the club’s restaurant, Prime at Saratoga National, as well as the weddings and social events have seen unprecedented success in both sales and critical acclaim. Chef Saunders is responsible for a staff of up to 50 employees over the summer season. His food is simplistic and delicious, with influences from his Irish and Italian heritage. He uses fresh and local ingredients to create enlightened dishes where the ingredients speak for themselves.

Traci Montanino
Event Planner - Weddings, Saratoga National Golf Club
(518)583-4653 x2333

tmontanino@golfsaratoga.com

Traci got her start at the Fashion Institute of Technology in New York City studying Fashion Design, Buying & Merchandising. She then worked as a Menswear Designer and Merchandiser for Donna Karan Collection, Valentino and Joseph Abboud. Upon moving to the Capital District in early 2001, she became an Event Planner for Birch Hill Catering & Events and later took a position as Director of Catering at Unique Catering out of Albany’s Milano and Provence restaurants. Joining our company at the beginning of 2008, Traci’s experience and attention to detail is sure to assist clients in planning exemplary events.

lholmes@golfsaratoga.com

Lauren joined the Mazzone Management team in 1996 when Angelo took over the Food & Beverage Operations at the Hall of Springs. While completing her Bachelor’s Degree in Elementary Education at the College of St. Rose, she quickly moved up the ranks as Banquet Waitstaff, Banquet Captain, to Banquet Manager of the Hall of Springs & Off-Premise Events.

In 2002 Lauren helped create & implement a training program for all Mazzone Management properties & staff, as the Director of Training & Hiring. She eventually moved into sales at the Desmond Hotel in Albany and the Saratoga Hilton where she specialized in both Weddings & Corporate Events. In August 2008, Lauren returned to Mazzone Management as Corporate Event Planner at Saratoga National Golf Club. A native of Saratoga Springs, it was a perfect fit to return to her roots.

sdevoe@golfsaratoga.com

Stuart grew up in Clifton Park, NY and went on to pursue his BS in Accounting at the University at Albany. After graduating in 1992, Stuart spent over ten years in Las Vegas. There he proved his superior capabilities in management positions at the world’s busiest Morton’s and Smith & Wollensky Steakhouses. Stuart also worked at AJ’s Steakhouse at the Hard Rock Hotel & Casino before returning to the Capital District in 2004. Two years later he joined Mazzone Management Group and with his past experiences it was only natural that he be appointed as Restaurant Manager to Prime at Saratoga National.

emilym@mazzonehospitality.com

Emily joined Mazzone Hospitality in March of 2009 as an intern at the Hall of Springs. Since then she has worked her way up to administration assistant at the Hall of Springs and now the social sales coordinator at Key Hall at Proctors. Emily is also the author of Aisle Files blog for Mazzone Hospitality. Emily graduated from Schenectady County Community College with an associate’s degree in tourism and hospitality management. She is also currently attending SUNY Delhi for a bachelor’s degree in tourism and hospitality management. Emily has done several internships including the Kentucky Derby in Churchill Downs managing two suites on the finish line.