Tableside Talks: Sara Abernethy of Wye Hill Hospitality
Sara Abernethy is CEO of Wye Hill Hospitality and operates Raleigh + Durham-based Wye Hill Kitchen & Brewing, Glasshouse Kitchen, and Xolo at Twisted Ladder with her husband. In her Tableside Talks interview, Sara shares challenges about leading in hospitality, how to stay motivated when in the weeds, and tips for those just starting out in hospitality leadership.
Tableside Talks: Brian Mercury Of Cambridge Street Hospitality Group
Brian Mercury is currently the Executive Pastry Chef of Cambridge Street Hospitality Group, including Puritan, Puritan Oyster Bar, The Lexington, Gepetto, Cafe Beatrice, and Amba all located in Cambridge, MA. During his interview, Brian shares the challenges of leading in hospitality, his mantra, "Bend, don't break," and advice for aspiring hospitality leaders.
Tableside Talks: Christine Quigley of Esmé
Christine Quigley is currently the General Manager of Esmé, a Michelin-starred fine dining gem in Chicago's Lincoln Park neighborhood. In her interview, Christine talks about the most impactful piece of advice she received about leadership, one thing she wishes she knew before stepping into a leadership role, and her favorite thing about leading in hospitality.
Tableside Talks: Bonnie Nag of Toro
We're thrilled to welcome Bonnie Nag to Tableside Talks! Bonnie currently leads the front of house team Toro Boston. During her interview, Bonnie shares the most impactful piece of advice she received about leadership, how she supports her team during times of crisis, and tips for people just starting out in hospitality leadership.
Tableside Talks: Beau Sturm of Starlite Management Company
Beau Sturm is co-owner in Starlite Management Company, which includes Somerville’s Trina’s Starlite Lounge and Parlor Sports, Boston’s Audubon, Newburyport’s The Paddle Inn, and Plum Island’s The Sunset Club. In his interview, he reflects on one moment he would change and why, how learning and development impacted his career, and where he finds inspiration.
Tableside Talks: Gabe Branch of Gray’s Hall
Gabe Branch is the talented Executive Chef of Gray’s Hall in South Boston. Gabe crafts “New American” cuisine with Middle Eastern flair. His food and leadership has made this neighborhood gem a must-visit for dinner and natural wine.
Tableside Talks: Christine Gibson of The Winsor House at Island Creek Farm
We’re excited to welcome Christine Gibson of The Winsor House at Island Creek Oyster Farm as our next guest on Tableside Talks.
Tableside Talks: Chris McLaurin of Lutra Cafe and Bakery
We’re excited to welcome Chris McLaurin, baker and owner of forthcoming Lutra Cafe and Bakery in Durham, NC, as our next guest on Tableside Talks.
Tableside Talks: Eddie Moreau of Marrow Detroit
We’re excited to welcome Eddie Moreau, Chef de Cuisine at Marrow Detroit, as our next guest on Tableside Talks.
Tableside Talks: Philadelphia-based Sommelier Nicole Ramirez
Next up on Tableside Talks is Philadelphia-based Sommelier and Food + Beverage Director Nicole Ramirez. With over 16 years in hospitality, Nicole has built an impressive career, marked by dedication and excellence.
Tableside Talks: Ted Hawkins of the Coda Group
We’re excited to welcome Ted Hawkins, Partner and Director of Operations at the Coda Group, to Tableside Talks. Ted is passionate about the importance of team service, offering value to guests, and creating small moments that keep guests coming back.
Tableside Talks: Lesley Anderson of Loden Hospitality
From campfires to culinary excellence, Lesley's leadership journey is a mix of passion and purpose. As the Director of People + Culture at Loden Hospitality, Lesley cultivates environments where people thrive, bridging her love for hospitality with her commitment to growth.
Introducing Tableside Talks
Tableside Talks will feature food and beverage leaders from around the U.S. and ask them to share their leadership insights as a way to build community and support learning and development for others in the industry.