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.
 

suzannc@angelostavolo.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.
 

frankt@angelostavolo.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@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!

Traci Montanino
Event Planner, Mansion Catering
(518) 688-2125

tracim@glensandersmansion.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.

kevins@hallofsprings.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.

sheilab@677prime.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 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. Under 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 nine 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.
 

bjenkins@golfsaratoga.com

Bob brings over 25 years of hospitality experience to Saratoga National. Living and working in Northern New Jersey for much of his life, Robert managed a myriad of hotels, restaurants and conference centers. Apart from being nominated Manager of the Year on several occasions, Bob brought his managerial expertise to various professional hospitality committees throughout New Jersey. For the past twelve years he has been working in Saratoga and his positive attitude and knowledge of the industry assures that guests of Saratoga National Golf Club are always in good hands.
 

stuartd@primeatsngc.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.
 

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.
 

sarahc@eventsatsngc.com

Sarah began working for Mazzone Management Group at Angelo’s 677 Prime while she pursued her BS in Marketing and Management at Siena College. She then moved on to an internship at Glen Sanders Mansion, where she learned the ins and outs of Wedding Planning. Event planning was not new to Sarah, however, as she had plenty of experience planning campus events during her undergraduate career. Upon graduating in 2006, Sarah joined the sales team for Events at Saratoga National.