angelom@onereputation.com

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.

mattm@onereputation.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.
 

susanb@onereputation.com

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.
 

gsmkitchen@glensandersmansion.com

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.

gsmkitchen@glensandersmansion.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 the Glen Sanders Mansion Restaurant. His imaginative cuisine makes him one of our most sought after chefs.

Maria DeMartino
Event Planner - Weddings, Glen Sanders Mansion

mariad@glensandersmansion.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!

Vito Gaudino
Event Planner - Corporate, Glen Sanders Manion

vitog@glensandersmansion.com

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.

 

Joell Viscusi
Innkeeper, The Inn at Glen Sanders Mansion

joellv@glensandersmansion.com

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.

kevins@glensandersmansion.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.

maryb@677prime.com

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.
 

jaimeo@677prime.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.

Danny DeLorenzo
Executive Chef, Aperitivo Bistro

dannyd@aperitivobistro.com

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.

 

sheilab@677prime.com

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.
 

derekh@glensandersmansion.com

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.