amandap@mazzonehospitality.com

Amanda Piccolo, VP of Mazzone Hospitality, joined the company in 2009 to launch the PRIME Business Dining division.  Prior work experiences include: hospitality consultant, Director of Catering and Support for Compass Group NAD, General Manager of LoPorto Inc., at the Empire State Plaza and VIP Catering Director at the 1996 Olympics in Atlanta, Georgia.  She began her career working side by side with her father in his catering and restaurant company. Amanda holds a Bachelor’s Degree from Siena College in Loudonville, NY.  Although she is an active member of the Mazzone Board of Directors, her main focus is to lead her team in upholding our signature PRIME brand as we set out to  “redefine the lunch boxes” of the Capital district. Amanda’s passion for the hospitality industry is led by her love of exceeding people’s expectations and overcoming all challenges.  Although she has amazing professional experiences and accomplishments from being featured on the NY Giants TV show  to meeting royalty and Presidents, her true passion and greatest memories come from spending time with her nephew Ben and nieces Grace and Cecelia.

ElizabethD@mazzonehospitality.com

Elizabeth Daugherty, Marketing Director for PRIME Business Dining, joined Mazzone Hospitality in 2009 to help launch the business dining division.  Prior work experiences include: over 15 years in marketing Fortune 500 companies: Compass Group NAD at the University at Albany and on the national marketing team, Philip Morris USA.  Additionally, Elizabeth owned Dinner Me Quickly, a meal-prep business in Albany, NY.  She earned an MBAin Marketing from the University at Albany and a BS in Hotel/Restaurant Management from SUNY Plattsburgh.  Elizabeth brings the PRIME name to life in media, printed materials, product packaging, and account events through her branding, public relations and promotional efforts.  When not behind the computer, you will find Elizabeth with her husband, on the sidelines of a soccer field or softball diamond supporting their two daughters or in Maine digging clams.  

TimV@mazzonehospitality.com

Tim Vennard, Certified Executive Chef, and General Manager of PRIME at GLOBALFOUNDRIES, joined Mazzone Hospitality in 2009 as an Executive Chef/Manager for Golub Corporate Offices and was promoted to GM in for the GLOBALCAFE 2011.  Prior culinary experiences in New York include: Nicole’s Bistro, The Desmond Hotel, and Normanside Country Club; and in Massachusetts: Sturbridge Host Hotel and Conference Center.  Tim is a Schenectady County Community College graduate with dual degrees: AOS Culinary Arts and AAS Hotel Restaurant Management. In addition, he is a member of the ACF, SCCC Advisory Board, Chaine Des Rotisseurs, and was a part of the Bronze Medal International Culinary Team.  Tim enjoys providing the instant gratification of making guests happy by fulfilling their needs with exemplary service.  When the doors close on Friday night, Tim spends his weekends with close family at their lakeside campground in the Berkshires.

TimT@mazzonehospitality.com

Tim Thompson, Executive Chef for PRIME at GLOBALFOUNDRIES, joined Mazzone Hospitality in 2009 as a Sous Chef for prime at Saratoga National Golf Course and was promoted to chef de cuisine before he departed SNGC  to open the new GLOBALACAFE in 2012.  Prior cooking experiences include: Sargo’s in Saratoga, and Café Ponte and Ponte’s Tuscan Grill - named Florida Trend Magazine’s Top 20 Restaurants.  Additionally, Tim went on to earn a Leadership Scholarship at the Culinary Institute of America.  Tim truly enjoys personal fitness almost as much as he loves eating, he started working out in culinary school so that he could eat more!  Tim brings a passion for wellness and nutrition into his daily menu writing and is an instrumental part of developing our Most Healthy program.  A self-proclaimed explorer, Tim has experienced the farm-to-table movement first hand with gourmet extended-trips through Mexico, Europe, Colorado and Florida cooking directly from the farmers’ and fishermen’s bounty.  His wife benefits from these experiences as he and his Sous Chef, son Jasyn, whip up culinary delights.  

BrianM@mazzonehospitality.com

Brian Molino, Executive Chef/Manager for PRIME at Golub Headquarters, joined Mazzone Hospitality in 2011.  Having grown up with a foodie dad who made his own pasta, and a supportive internship mentor during High School, Brian was inspired to study at the Culinary Institute of America where he graduated with a Bachelors in Culinary Arts Management.  The first 3 years of his career were spent honing his trade at Craft –New York, a Tom Colicchio restaurant. Greener pastures, literally, brought Brian back to the Capital District area where he and his wife raise their young daughter.   Prior work experiences include: Executive Chef of the Brown Derby Restaurant and Marche at 74 State both in Albany.  Additionally, Brian  has accumulated many awards and accolades including "Best New Restaurant" and "Best New Chef" from Hudson Valley Magazine and was a recipient of the Business Review's "40 Under Forty."  Free time is now spent gardening, playing at local playgrounds, and sneaking out on that rare date night for a dinner and a movie.  

KarenB@mazzonehospitality.com

Karen Bauer, Chef/Manager at Schenectady International Group, joined Mazzone Hospitality in 2008 as a Grill Chef at 677 prime Restaurant in Albany, NY.  Karen transferred from 677 prime to Assistant Manager of The Foundry at GLOBALFOUNDRIES, and was recently promoted to her current position.  Prior cooking experiences include: 12 years honing her culinary skills at the Villa Valenti Restaurant kitchen working her way up to Chef.  Karen graduated with a Culinary Arts degree from Schenectady County Community and is now  responsible for daily operations of PRIME at SI Group in Niskayuna.  A woman who does it all: Chef, Manager, Wife and Mother, Karen Bauer has spent all of her adult life feeding those she loves.  A genuine customer service aficionado, Karen thrives by making people happy, and if she can bake them breads, pies and cookies even better!

BethC@mazzonehospitality.com

Beth Chiocchio, Manager of The Foundry at GLOBALFOUNDRIES, where they served 2,000 contractors daily joined Mazzone Hospitality in 2010.  Prior work experiences include: over a dozen years managing catering and dining staffs for Compass Group NAD, Sodhexo and Skidmore College.  Additionally, Beth’s staffs have served meals for members of the first family, professional athletes, stars, and countless corporate executives.  Currently, Beth oversees daily operations of the Foundry for a fluctuating workforce building the expansive GLOBALFOUNDRIES.  Beth’s passion is creating an unforgettable customer experience that engages all the senses.  Nothing thrills her more than seeing a client’s face light up by exceeding their expectations.  A mother of three grown children, in her free time she can be found with friends and family at the Galway Lake, or in the kitchen baking cookies with her nieces, nephews and grandchildren, all the little ones in her life.

foundry@foundrydining.com

Jason Goldsmith, Executive Chef of The Foundry at GLOBALFOUNDRIES, joined Mazzone Hospitality in 2010 to open this unique private dining environment which fed over 2,000 contractors daily.  Prior cooking experiences include: working as a personal chef in Saratoga, Executive Chef of Tantillo’s Italian Bistro, Oyama Japanese Steakhouse, and Jason’s Seafood in Enfield, CT, and Chef of Chicago Sam’s Bar and Grill.  Jason earned an Advanced Culinary Arts Degree from Connecticut Culinary Institute and although his training and experience is diverse and multi-cultural he now focuses on a comfort food menu that plays on  his culinary passion which is anything that can be smoked or bar-b-qued. On the weekends, Jason can be found shopping the local farm stands, fishing for salt or fresh water fish or singing Karaoke.

PatrickP@mazzonehospitality.com

Patrick Parkes, Operations Assistant to Vice President of PRIME, joined Mazzone Hospitality in 2012.  A native of the east coast, Patrick moved to central Florida for an internship with the Walt Disney Company, then attended Starwood University as a food and beverage candidate and graduated as a Beverage and Food Talent Coach for W Hotels Worldwide.  Having worked his way up from server, bartender, and banquets to manager with prior employers including: W Hotels, Gaylord Palms Convention Center, Hilton Hotels, Sodexho, Compass Group NAD, and Walt Disney World.  Patrick has had the pleasure of serving, royalty, members of the presidential cabinet, sports and entertainment stars as well as an endless number of corporate and social clients.  Mr. Hospitality, as his co-workers refer to him, has great passion for creating a connection with people through food. Patrick comes from a large family and when not tending to the needs of our guests he can be found surrounded by his nieces, nephews and siblings enjoying their time and always a good meal.