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Angelo Mazzone
Owner, Mazzone Management Group
After an extensive search across three counties, the Glen Sanders Mansion was chosen to be the beginning of a great adventure for owner Angelo Mazzone. In 1988, he purchased the Mansion and, after adding 12,000 square feet to the original house, opened the fine-dining 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.
His dream continued when Mansion Catering became the exclusive caterer at the Hall of Springs, on the grounds of the Saratoga Performing Arts Center; as well as creating some of the most memorable events at the Canfield Casino, Saratoga Auto Museum, the New York State Museum, and several other locations throughout New York State. In early 2005, Angelo opened Angelo’s 677 Prime creating an upscale steakhouse and wine bar in downtown Albany which has exceeded everyone’s expectations for quality and customer service.
2007 proved to be yet another busy year for Angelo. Mansion Catering took over the operation of the fine-dining restaurant and events at the Saratoga National Golf Club; and by the end of the year Mazzone Management Group will open Aperitivo Bistro, an upscale restaurant and wine bar located on State Street in downtown Schenectady in between the historic Proctors Theatre and the new Bow Tie Cinema.
Mazzone Management Group, nurtured by Angelo Mazzone, has proven that it can make dreams come true, not only for thousands of guests, but for Angelo and his staff as well. Together they provide the area with quality and unparalleled customer service.
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Mark Delos
Vice-President of Operations, Mazzone Management Group
General Manager, Hall of Springs
Mark has been working side-by-side with Angelo Mazzone for nearly 20 years. Starting as Banquet Manager at Glen Sanders Mansion in 1989, Mark was well-known for his dedication to customer service and creative flare. In 1993 Mark was promoted to Vice-President of Operations, and General Manager at the magnificent Hall of Springs handling the unforgettable events held in the ballroom, the busy seasonal restaurant as well as the concessions for all events held at the Saratoga Performing Arts Center. Mark carries a Hotel Management degree from Schenectady County Community College’s Hotel Management, a Culinary Arts degree from the Culinary Institute of America, and serves on the Culinary Board at Schenectady County Community College.
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Matt Mazzone
Chief Financial Officer, Mazzone Management Group
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.
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Susan Baker
Director of Sales, Mazzone Management Group
Susan has been with the company for over 17 years. Her confident style and breadth of knowledge shows through each event she manages. Supervising a very busy sales team, Susan also creates off-premise events throughout the Northeast. She works directly with a variety of vendors to make sure that each event is not only unique, but meets client needs that they themselves didn’t even know they had. After working all hours, Susan is anticipating a 2008 Masters in Public Administration degree to follow up her Bachelors Degree from Nyack College as well as her Associates Degree from the Fashion Institute of Technology. Her professional affiliations include the Empire State Society of Association Executives, the International Special Events Society, and she is currently working towards her Certified Special Event Planner designation.
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Sean Willcoxon
General Manager, Glen Sanders Mansion
Sean has worked in almost every department within Glen Sanders Mansion throughout his 11 years with the company. Beginning “in the trenches” of the kitchen as a dishwasher, houseman, and other miscellaneous jobs, Sean learned every detail of the back of the house. His tenacity, charm and management skills were quickly recognized, as he was sent to the front of the house working as a busser, waiter, then Banquet Captain. After receiving his Bachelors Degree from Johnson & Wales University in Food Service Management, Sean returned to Mazzone Management as the Off-Premise Catering Manager and was the obvious choice as Glen Sanders Mansion’s General Manager. During his tenure, he has gone through an extensive cross-training program, learning all of the ins and outs of the Glen Sanders Mansion Restaurant and Inn. Sean’s knowledge and keen sense of customer service makes each client feel at ease knowing that their dining experience, stay at the Inn, or event will be handled with the utmost in style and confidence.
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Pete Nichols
Executive Chef - Events, Glen Sanders Mansion
Beginning as a pot washer, Chef Nichols has been in the food service industry for over thirty years. While traveling throughout the East Coast, Chef Nichols learned the ropes of the food industry working in positions from prep cook to kitchen manager. Becoming increasingly in demand, he accepted the Sous Chef position at the Adam’s Mark, a premier hotel and resort located in downtown Charlotte. This afforded him the opportunity to work under Executive Chef Hans Neumann in the largest convention hotel from Richmond, Virginia to Jacksonville, Florida. Upon moving back to New York, he held positions in the Albany area including the Albany Marriott - helping them achieve numerous food competition medals, as well as a four-diamond rating for their fine dining restaurant. With a desire to further develop his skills, Chef Nichols came to Mazzone Management Group becoming Head Chef at Glen Sanders Mansion Restaurant, Bakery Manager, and finally Executive Chef for all events. As the years have gone by, he has developed an eclectic approach to cooking, Confident in French, German, Italian and Cajun cuisine. |
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Frank Tardio
Executive Chef - Restaurant, Glen Sanders Mansion and Patron's Club
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 the Glen Sanders Mansion Restaurant. His imaginative cuisine makes him one of our most sought after chefs. |
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Maria
DeMartino
Event
Planner -
Weddings,
Glen Sanders
Mansion
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!
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Vito
Gaudino
Event
Planner -
Corporate,
Glen Sanders
Manion
Before
joining
our company
in 1996,
Vito gained
a vast
amount
of restaurant
experience
across
New York
State
including
positions
from dining
room wait
staff
to banquet
manager.
Bringing
his talent
to Glen
Sanders
Mansion,
Vito played
a significant
role as
General
Manager
at the
Colonie
Golf &
Country
Club where
Mansion
Catering
held the
food &
beverage
contract.
Vito successfully
completed
the Culinary
Arts program
at Schenectady
County
Community
College
and has
played
an integral
role at
many levels
of our
company.
His experience
has led
him to
his current
role as
Event
Planner
for all
corporate
events
at Glen
Sanders
Mansion.
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Joell
Viscusi
Innkeeper,
The Inn at
Glen Sanders
Mansion
Before
joining
Glen Sanders
Mansion,
Joell started
out in a
customer
service
position
at Sysco
Food Service
and moved
on to sales,
serving
a large
portion
of the Capital
Region.
Joell has
also held
marketing
coordinator
positions
for food
service
companies
specializing
in organizing
food shows,
golf outings,
advertising
and vendor
presentations.
Her management
and communication
skills are
a perfect
fit for
Joell’s
work as
Innkeeper
at Glen
Sanders
Mansion.
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Kevin Sykes
Event Planner, Hall of Springs
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.
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Frank Schlosser
Executive Chef - Events, Hall of Springs
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Mary Birbilis-Brough
General Manager, Angelo’s 677 Prime
Since the start of her career with Mazzone Management Group 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.
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Jaime Ortiz
Executive Chef, Angelo’s 677 Prime
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. |
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Danny
DeLorenzo
Executive
Chef, Aperitivo
Bistro
Growing
up in a
large Italian
family,
Chef DeLorenzo’s
culinary
career came
naturally.
As a teenager
he worked
in several
restaurants
before moving
to Telluride,
Colorado.
Amongst
the scenic
mountains
he worked
as a line
cook under
top chefs,
giving him
the inspiration
to pursue
his career
goals. Chef
DeLorenzo
obtained
his Culinary
Arts degree
from the
Culinary
Institute
of America,
and then
took an
internship
at the Marriott
Casa Marina
in Key West
working
under Florida’s
well-known
Chef Kevin
Montoya.
After completing
his internship,
Chef DeLorenzo
took another
big move
to San Diego
where he
held the
position
of line
cook at
the Wolfgang
Puck Café.
He was quick
to impress,
however,
and earned
a promotion
to Executive
Chef in
only three
short months.
He also
had the
honor of
serving
10,000 people
at the FIFA
World Cup
for two
years in
a row. Wanting
to play
a more integral
role in
the fine
dining process,
Chef DeLorenzo
assisted
in the opening
of the Trattoria
del Lupo
at Las Vegas’
Mandalay
Bay where
he served
as Executive
Sous Chef
under Chef
Mark Ferguson.
Upon moving
back to
the Schenectady
area, he
assisted
in the opening
of Parisi’s
Steakhouse,
which he
was part-owner
for two
years. Chef
DeLorenzo
became well
known in
the area
for his
own restaurant
Lorenzo’s
in downtown
Schenectady
serving
memorable
Italian
cuisine.
Having completed
his journey
around the
country,
we are pleased
to have
Chef DeLorenzo’s
variety
of unique
dishes at
Aperitivo
Bistro.
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Sheila Burke
Wine Director, Mazzone Management Group
Following in her families footsteps, Sheila has been in the restaurant and hospitality business since her youth. Prior to becoming the Wine Director for Mazzone Management Group, 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, and is currently at the advanced level of WSET wine training with an expected diploma in October. 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.
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Derek Heroux
Pastry Chef, Mazzone Management Group
Chef Heroux began his love for baking as a boy growing up in picturesque Rhode Island. With his grandmother’s tutelage, he learned the art of preparing breads, cakes, pastries and pies. Continuing into a formal education, Chef Heroux received his degree in Baking and Pastry Arts from Johnson & Wales University. After working as the Head Baker at Villa Italia in Schenectady for over 9 years, he accepted a position with Mazzone Management Group. Chef Heroux is in charge of all production in our busy Bakery Department, creating all of the desserts for the Glen Sanders Mansion Restaurant and Catering Events, as well as the baked goods for Glen Sanders Mansion, Hall of Springs, Saratoga National Golf Club and Mansion Catering.
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