Prime Business Dining

Executive Office

Tim Vennard
Vice President
- TimV@mazzonehospitality.com
  Tim Vennard, CEC, Vice President of PRIME Business Dining, joined Mazzone Hospitality in 2009 as an Executive Chef/Manager for Golub Corporate Offices and was promoted to General Manager for the GLOBALCAFE at GLOBALFOUNDRIES in 2011. In the summer of 2013, Tim was promoted to Operations Director for PRIME Business Dining and in the Fall of 2014, he accepted the position as Vice President. Prior experiences include: Nicole's Bistro, The Desmond Hotel, and Normanside Country Club as well as the 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 a Certified Executive Chef. Tim enjoys providing the instant gratification of making guests happy by fulfilling their needs with exemplary service. When not overseeing our cafes, Tim spends his time with family at their lakeside camp in the Berkshires.
Brian Molino
Corporate Chef
- BrianM@mazzonehospitality.com
  Brian Molino, Corporate Chef for PRIME Business Dining joined Mazzone Hospitality in 2011 as the Executive Chef/Manager at Golub Headquarters in Schenectady and most recently was acting General Manager for PRIME at the Plaza. 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. Additional work experiences include: Executive Chef of the Brown Derby Restaurant and Executive Chef for Marche at 74 State. 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, taking his children to the park, and sneaking out on that rare date night for a dinner and a movie.
Patrick Parkes
Corporate Director
- PatrickP@mazzonehospitality.com
  Patrick Parkes, Corporate Director for PRIME Business Dining, 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.
Stacey Warrings
Marketing Manager
- Staceyw@mazzonehospitality.com
  Stacey Warrings, Marketing Manager for PRIME Business Dining, joined Mazzone Hospitality in 2014 to assist in branding efforts for the business dining division. Prior work experiences include: sales and marketing for Hilton Albany, and most recently as the Director of Marketing for the Marrello Restaurants. Stacey's love for hospitality stems from a long line of culinary professionals in her immediate family. She earned a Bachelor's Degree in Business Administration from the University at Albany with a focus in Marketing & Communications. Stacey brings the PRIME name to life in media, printed materials, product packaging, and account events through her branding, public relations and promotional efforts. Additionally, Stacey has held a board position with the American Marketing Association for four years chairing the annual Mark of Excellence awards dinner. When not in the accounts, Stacey has a passion for entertaining family and friends at her new home and enjoying summers at SPAC.
Jessica Henesy
Administrative Assistant
- JessicaH@mazzonehospitality.com
  Jessica Henesy joined the Mazzone Hospitality Team in 2013 as an opening team member for PRIME at the Empire State Plaza. As a graduate from Catholic University, with a BA in Studio Art, she worked in sales and marketing before pursuing her true passion for hospitality and culinary. She then moved on to receive her Grand Diplome in Classic Culinary Arts from the French Culinary Institute. Previously, Jes has worked as a sales rep/fishmonger for Sea to Table in Brooklyn, NY and at the Healthy Living Market in Saratoga Springs. Her determination and strive promoted her to the PRIME Business Dining Administrative Assistant role working with the Executive Team to oversee account operations. Outside of work, Jes enjoys exploring all of the interesting things Troy has to offer, doing yoga, and spending time with family and friends. We are excited to have her join our office team!

Global Cafe at GLOBALFOUNDRIES

Jim Kavanaugh
General Manager
- JimK@mazzonehospitality.com
  Jim Kavanaugh, General Manager for the GLOBALCAFE at GLOBALFOUNDRIES, joined Mazzone Hospitality in 2014. Graduating from the Culinary Institute of America, Jim has an extensive background in food service transitioning to Mazzone after working with the Marrello Restaurants as Director of Culinary for 20+ years. Prior to Marrello, Jim worked as Food Service Director for 6 years with Marriott Management Services in Virginia, Connecticut, and New York. Jim's most valued career high would be opening numerous restaurants and creating signature recipes for his guests elevating the guest experience. Jim was also recognized the People's Choice Award from Food & Wine Magazine. Not only does he enjoy serving the guest during the day but he teaches culinary classes at Different Drummer's Kitchen in Albany, NY for everything from making pasta from scratch to putting together a couples menu for Valentine's Day. However, nothing makes him happier than spending time with his family, standing sidelines at his son's soccer games and in the front row of his daughters dance recitals. When time lends itself, you will find him escaping to the green for a round of golf!
Tim Thompson
Executive Chef / Chef Manager
- TimT@mazzonehospitality.com
  Tim Thompson, Executive Chef/Manager for the GLOBALCAFE 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 accepting the position of Executive Chef at the GLOBALACAFE in 2012. In 2013 Tim was promoted to Executive Chef/Café Manger. Prior experiences include: Sargo's in Saratoga, and Café Ponte and Ponte's Tuscan Grill - named one of Florida Trend Magazine's Top 20 Restaurants. Additionally, Tim earned a Leadership Scholarship at the Culinary Institute of America. Tim is a fitness buff and 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 was an instrumental part of developing our Most Healthy program. A self-proclaimed explorer, Tim has experienced the farm-to-table movement first hand with extended gourmet 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.
Andria Cupolo
Assistant Manager
- AndriaC@mazzonehospitality.com
  Andria Cupolo, Assistant Manager for the GLOBALCAFE at GLOBALFOUNDRIES, joined Mazzone Hospitality in December 2010 as a cashier/pastry chef for The Foundry and was promoted to Front of the House Manager and eventually Assistant Manager for GLOBAL Cafe. Prior to that, Andria worked as a Gallery Host at the Hyatt hotel and as pastry chef for Panzas restaurant on Saratoga Lake. Andria graduated from Johnson and Wales University in Rhode Island receiving her degree in baking and pastry arts and also has an Associate's Degree from Hudson Valley Community College in Business Administration. Andria brings an infectious cheerful attitude to customer service and enjoys executing the numerous catered and special events held at her account. When not at the Café, Andria enjoys the outdoors, warm weather, and baking at home for family and friends.
David Chaiken
Sous Chef
- DavidC@mazzonehospitality.com
  David Chaiken, Sous Chef for the GLOBALCAFE, joined Mazzone Hospitality in 2014 and was most recently culinary line cook at PRIME at the Plaza. Born in Brooklyn, David was fascinated at an early age with his, Louisiana born, mothers southern cooking and traditional Jewish dishes she cooked for his father. Exposed to worldwide cuisines while growing up in the melting pot of New York, led David to start working in restaurants at the age of 14. David graduated from the Culinary Institute of America and worked in the fast-paced New York restaurant industry for over twenty five years. While not in the kitchen, David is a two-time US National Champion and World Champion Ultimate Frisbee player and archery enthusiast.
Lloyd Weavang
Sous Chef
- LloydW@mazzonehospitality.com
  Lloyd Wevang, Sous Chef for PRIME at Globalcafe, joined the Mazzone Hospitality team in 2015. LLoyd initially got his culinary start following his professional chef mother around the kitchen throughout his childhood. After high school, Lloyd embarked on his culinary education by training in fine establishments throughout the country including the Union League Club of Chicago, The Drake Hotel in Chicago, Walt Disney World, Butler University, and most recently in the senior living division for Morrison/Compass Group. Lloyd's vast hands on training and education throughout various kitchens makes him a great fit at the GLOBALCAFE where our chefs offer a blend of worldly cuisines. When Lloyd is not working, you will find him fishing and spending time with his wife, Carla, and daughter Rachael.
Joe Wakefield
Chef de Cuisine
- JoeW@mazzonehospitality.com
  Joe Wakefield, Chef de Cuisine at GLOBALCAFE, joined Mazzone Hospitality in 2012 as an opening team member. A native Saratogian, Joe was named the "2010 Outstanding Lodging Employee of the Year" by the NYS Tourism and Hospitality Bureau. Bitten by the culinary and hospitality bug, Joe worked as the sous chef at The Factory Eatery in Ballston Spa, and as the catering chef for the Hilton Garden Inn in Saratoga Springs. When Joe is not at work, he enjoys spending time with his family and kids, and creating new dishes for his family and cafe guests to enjoy.
Yasuo Saso
Chef de Cuisine
- Yasuo Saso, Chef de Cuisine or Saso, as he is known, was an apprentice chef in Tokyo for 12 years where he received a Japanese qualified chef license. When Saso came to Albany, he began his career in the kitchen of Hiro's Japanese Restaurant, after which he owned Saso's Japanese Noodle House, a landmark sushi restaurant in Albany, NY where he developed a loyal following of customers and fans. In an effort to enjoy family life, Saso sold his restaurant and accepted a position at Siena College. In April of 2009, he joined the PRIME Business Dining family, as Chef de Cuisine at the GLOBALCAFE. Saso enjoys the freedom he has to create Pacific Rim specialties and rolls the best sushi around. Outside of work, Saso is a skilled painter and food artist.
DJ Young
Chef de Cuisine
- DJYoung@mazzonehospitality.com
  David Young, Chef de Cuisine for the GLOBALCAFE, has worked for Mazzone Hospitality since 2012 opening the GLOBALCAFE as line cook and working his way up to his recent promotion. Many years of travel introduced him to an array of fine cuisines and culinary training. He started behind the bar and worked his way over to the kitchen quickly, striking his interest in the creativity and inspiration of being on a line with other chefs. When not in the kitchen, he enjoys spending time at his camp on Sacandaga Lake setting sail and relaxing with his family.

The Foundry at GLOBALFOUNDRIES

Jason Goldsmith
Executive Chef Manager
- JasonG@mazzonehospitality.com
  Jason Goldsmith, Executive Chef Manager of The Foundry at GLOBALFOUNDRIES, joined Mazzone Hospitality in 2010 to open this unique private dining environment which feeds 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.
Garrett Penistan
Executive Chef
- Garrett@mazzonehospitality.com
  Garrett Penistan, Executive Chef of The Foundry at GLOBALFOUNDRIES, joined Mazzone Hospitality in 2014. Garrett is a native of Schenectady, NY and a 1991 graduate of the Culinary Institute of America. With over 30 years of industry experience and leadership, Garrett's extensive past experience and travel history includes the Friend's Lake Inn Chestertown, NY, South Seas Plantation, Captiva Island, FL, the Snowbird Ski and Summer Resort, Salt Lake City, UT and most recently One Caroline Bistro, Saratoga Springs. Bringing creativity to one of our biggest accounts comes easy to this Chef, always thinking outside "the tent" and offering his guests top of the line specialties. An avid golfer and fisherman, Garrett lives in Saratoga Springs with his wife Molly and their two dogs Ruby and Boone.
Marie Iuliucci
Front of House Supervisor
- MarieI@mazzonehospitality.com
  Marie Iuliucci, Front of House Supervisor for The Foundry at GLOBALFOUNDRIES, joined Mazzone Hospitality in September 2014. Growing up in Saratoga Springs has given her the opportunity to work in several area restaurants including The Sagamore. Throughout her experience she has performed as prep cook to assistant manager while working in the food and beverage industry. Marie is a graduate of SUNY Adirondack with an AAS in Hospitality and Tourism Management. Marie truly enjoys working with guests and providing an enjoyable experience for each and every one. When not at the tent, Marie enjoys the company of her family and being outdoors.

Prime at Golub Headquarters

Eric Bowles
Executive Chef
- EricB@mazzonehospitality.com
  Eric Bowles, Executive Chef for the Golub Cafe, joined Mazzone Hospitality in 2011. Most recently, Executive Chef for our Food Truck operation at GLOBALFOUNDRIES. An award-winning chef, Eric began his culinary career in the deli department of Price Chopper Supermarkets where he worked while completing his Associates degree in Culinary Arts from Schenectady County Community College. Upon graduation, Eric spent a year cooking for Olive Garden and Ground Round restaurants before joining the Desmond Hotel, where he worked his way through the kitchen from Pantry a la carte Cook up to Banquet Chef. While at the Desmond, Eric won back-to-back Iron Chef Competitions for the March of Dimes and completed a Seafood Degree from the CIA Continuing Education Program. In 2011, Eric joined prime at Saratoga National as a Banquet Cook and then moved over to PRIME Business Dining at The Foundry. Five months later, Eric slid into the Chef de Cuisine position at Golub Headquarters where he was promoted to Executive Chef/Caf&eaccute; Manager in 2014. The adventure of "food service chaos" keeps him thriving at work, but tending bar, playing a little golf or competing in small billiards tournaments keeps him entertained at home.

Prime at the Plaza

Jamie Parkes
General Manager
- JamieP@mazzonehospitality.com
  Jamie Parkes, General Manager for PRIME at the Plaza, is the newest member of the Mazzone Hospitality family joining the team fall of 2015. Although born in Upstate New York, Jamie grew up in New Jersey where he started his hospitality career with Marriott Hotels in both New Jersey and New York City. Jamie is not new to the Empire State Plaza, he worked there as the Director of Sales and Catering for several years after he and his wife, Jeannine, moved to the Capital District in 1998. In 2003, they headed south to Orlando, Florida where he landed a Catering Sales Manager role with the Gaylord Palms Resort and Convention Center. Jamie then spent some time as an Executive Sales Manager for the resort, before he and his family headed back to Upstate New York. Jamie took time off from the hospitality industry to pursue his passion of music and spend time with his three daughters, Jianna, Jillian and Jenavieve but is now excited to be back in the action joining one of the busiest accounts in the PRIME Business Dining brand.
Matt Joyce
Executive Chef
- MattJ@mazzonehospitality.com
  Matt Joyce, Executive Chef for PRIME at the Plaza, joined the Prime Business Dining team in 2014 and was recently promoted from Sous Chef in early 2015. He began his career in Hospitality at the Beverwyck (Northeast Health-Sodexho) while attending the University at Albany. He quickly found a passion for the craft and the hard work rewarding. After pursuing his culinary degree from Schenectady County Community College in 2002, Matt has held chef positions at Scrimshaw at the Desmond, Normanside Country Club, and Hidden Café. Having experience in all facets of the food service industry: health care, hotel, private club, and independently owned, Matt has developed a strong guest service objective "treat everyone like they are your mother". When not in the kitchen, Matt is especially grateful to have 8 nieces and nephews who provide constant entertainment and are always up for a game of kickball. When not with his family, Matt is shadowed by his canine companion, Ted!
Michaela Schermerhorn
Sous Chef
- MichaelaS@mazzonehospitality.com
  Michaela Schermerhorn, Sous Chef at PRIME at the Plaza joined the Mazzone Hospitality team in 2014. Michaela started her culinary career by receiving her certificate of completion from Questar, a vocational school. Eager to continue her education, she moved on to complete two internships at Disney, and obtained her associates degree in Culinary Arts from Schenectady County Community College with an additional focus in hotel/restaurant management. Michaela honed her skills working at Chez Mike's in East Greenbush, and Yono's/DP's in Albany and is now a great addition to the PRIME Business Dining team. When she's not working, you'll find Michaela cooking at home, playing/watching/doing anything sports related, and spending time with her family and friends.
Vanessa Vaccaro McMahon
Catering Manager
- VanessaV@mazzonehospitality.com
  Vanessa Vaccaro McMahon, Catering Manager for PRIME at the Plaza, joined Mazzone Hospitality in March of 2014. Vanessa knew early working as a Restaurant and Bar Supervisor that Special Events were her passion. After graduating from Syracuse University with a Bachelors in Restaurant and Food Management, Vanessa worked for 10 years at the University at Albany in sales and was eventually promoted to Director of Catering with Compass Group. Most recently, she worked with Interstate Hotels as Group Rooms Sales Manager. A natural people person at heart, she loves meeting and working with new groups. Vanessa coordinates new and current catering events for all facets of PRIME at the Plaza. In her personal time, while her first love is her family and friends, she enjoys; reading, baking and a secret indulgence of Reality TV now and then!

PRIME at IOPS / Regeneron

Shawn Smith
Executive Chef
- ShawnS@mazzonehospitality.com
  Shawn Smith, Executive Chef for PRIME at IOPS - Regeneron, returned to the Mazzone Hospitality family in May of 2013. Previously Shawn worked for Sodexo and Victory Café. A Culinary Arts graduate from Schenectady County Community College, Shawn now oversees all daily food production for the café and catering for one of the areas fastest growing businesses. After a particularly busy kitchen shift, Shawn takes pride in a quiet dining room where patrons are more thrilled to be savoring the food than talking with their friends. Additionally, he enjoys answering culinary questions and sharing his food knowledge. When not in the kitchen, Shawn enjoys spending time with his family, even stepping up as head chef for his son's Boy Scout cookouts!
Karen Bauer
Chef/Manager
- KarenB@mazzonehospitality.com
  Karen Bauer, Chef/Manager at PRIME at IOPS, 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, was promoted to Chef Manager at the SI Group account. In 2013 she was promoted to Manager at PRIME at IOPS. Prior cooking experiences include: 12 years at the Villa Valenti Restaurant. Karen graduated with a Culinary Arts degree from Schenectady County Community. 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 on making people happy, and if she can bake them breads, pies and cookies even better!
Amber Miller
Sous Chef
- AmberM@mazzonehospitality.com
  Amber Miller, Sous Chef at PRIME at IOPS, joined Mazzone Hospitality as a line cook at PRIME at IOPS in 2015 and swiftly showed talent for the next level. After earning her associate's degree in Culinary Arts from the New England Culinary Institute in Montpelier, VT, Amber headed to Boston. Over the course of nine years, Amber worked her way through some of the Boston area's finest kitchens including a historic hotel in Salem, the Peabody/Essex Museum, and Boston's Harvard Club. When she's not working, Amber enjoys cooking at home for her boyfriend and taking to the great outdoors for a hike, long walk, or a bike ride.

SI Group

Rachel Bradley
Chef Manager - SI Group
- RachelB@mazzonehospitality.com
  Rachel Bradley, Chef Manager of SI Group. Joined Mazzone Hospitality in 2012. Her prior work experience includes working her way up the line at the Desmond Hotel. Holding an Associate's Degree from Schenectady County Community College and a Bachelors in Hospitality Management from SUNY Delhi, her training and passion shows through in her attention to detail in her current position. Bright and bubbly, Rachel oversees Café operations while keeping every guest experience personal. Her initial love of culinary started with her passion for baking at home; cakes, cookies, brownies, she makes it all! When not in the kitchen, Rachel enjoys being outdoors, taking hikes and spending time with friends and family.

PRIME at NYSUT

Jon Simmons
Executive Chef
- JonS@mazzonehospitality.com
  Jon Simmons, Executive Chef, PRIME at NYSUT joined Mazzone Hospitality in 2013. Offering over 16 years in the industry, Jon is a native to the Capital Region and has worked previously for the Mallozzi Group as Chef de Cuisine at the Italian American Center, Executive Chef at The Brown Derby and Executive Chef for Classe Catering. Jon is known to develop a strong connection with his guests, always knowing their order before they make it through the door. It is because of this consideration for guests that he has grown his café to a much larger scale! Welcoming a new baby boy, he and his wife enjoy spending time with family and visiting the cape!

PRIME at Excelsior College

Rachel Stewart
Front of House Manager
- RachelS@mazzonehospitality.com
  Rachel Stewart, Front of House Manager for PRIME at Excelsior College joined Mazzone Hospitality in 2011 as a member of the Golub Cafe team, and most recently as an integral member of the PRIME at IOPS team. Rachel honed her front of house skills while working at Starbucks, and used her vast knowledge to assist in the development of PRIME Business Dining's barista training programs. When she is not working, you can find Rachel spending time with her dogs, camping with her husband John (a fellow PRIME team member!), and hanging out with her friends and family. You will also catch Rachel sneaking off to theme parks and the beach!
Christina Zullo
Executive Chef
- ChristinaZ@mazzonehospitality.com
  Christina Zullo, Executive Chef at the PRIME at Excelsior College, joined Mazzone Hospitality in 2014. Her most recent position was with the Marrello Management Group and joins our team offering many years of experience on the line. Known to be cheerful and bubbly, she offers a friendly face to our guests and delicious creative specials daily. When not in the kitchen or lending a hand at another PBD account, Christina enjoys hosting parties, baking and hiking. When the weather is warm you can even catch her out for a ride on her motorcycle!

Our Sister Venues

Our Team