Event highlights:- Long Island Wine Country's 50th Anniversary Celebrations (2023)- The Jacques Pépin Foundation: Founders' Inaugural Benefit Dinner (January 11, 2018); SAVOR Collaboration with the Rhode Island Community Food Bank (June 7, 2018); Culinary Arts 30th Anniversary Gala with Boston University (December 5, 2018); 2nd Annual Founders' Benefit Dinner (April 4, 2019); Harvest Tribute Benefit in Stonington, CT (October 13, 2019)- NY Drinks NY Program (2016 - 2018)Event Producer for the New York Wine & Grape Foundation's annual campaign featuring:Grand Tasting promoting NY State wines at the Altman Building for 250 media + trade guests and 250 consumers.Trade/media trips to the Finger Lakes and Long Island throughout the year, including the week-long fall Harvest House program- Newport Mansions Wine & Food FestivalEvent Producer for the 7th, 8th, 9th, and 10th Annual Festivals held by the Preservation Society of Newport County and presented by FOOD & WINE in Newport, RI (2012-2015)- The James Beard Foundation Awards (2010-2019): VIP Dinner Producer- Food Bank For New York City's Can Do Awards (April 16, 2019) in conjunction with JumpLine Group- Cherry Bombe Jubilee + Marketplace / Cherry Bombe Jubilee San Francisco (April + October 2017)- Taste New York: A Craft Beverage Experience (May 24, 2017)- Food Network New York City Food & Wine Festival (2009 - 2015)- Mory's Centennial Benefit: Celebrating 100 Years on York Street (October 23, 2014)- BITE Silicon Valley: Grand Tasting Producer (June 5-7, 2015)- The New York Times Food for Tomorrow Conference (2014-2016)- NYC California Wines Summit (September 15, 2015)- The Registry at Bloomingdale's Event Series (2013-2015)- Wines of South Africa's Sommelier Cup (June 2013)- Hot Bread Kitchen's Night Market (November 8, 2012)

Planned private events on a large and small scale for a Forbes 400 family based in New York.

• Planned and managed exclusive events for American Express’ By Invitation Only® program for Platinum Card and Centurion members; developed opportunities for American Express’ Premium Access® program• Created customized “once-in-a-lifetime” events for affluent clientele focusing on food and wine• Developed talent and vendor relationships and negotiated legal agreements with various partners• Provided on-site supervision and execution with exceptional customer service and attention to detail

• Responsible for all aspects of member events including planning, coordinating, and managing on-site• Managed over 100 events annually and increased scope and diversity of offerings each year by 30%• Wrote the Yale Club’s monthly newsletter, distributed to over 10,000 members worldwide• Supervised Reservations Coordinator and oversaw all reservations for member events and dining• Maintained activities budget of about $200,000 and consistently performed under budget by 15% • Raised about $30,000 by coordinating the “Chefs for a Cause” Benefit on May 11, 2006 for the Yale Sustainable Food Project, involving 16 chefs at tasting stations, 200+ attendees and staff, a silent auction, and cookbook sales