NOTE FROM THE PUBLISHERS
Women have long been a driving force in the restaurant, foodservice, and hospitality industries. Yet their contributions have not always been fully recognized or celebrated.
It is crucial to embrace the impact that women have had, and continue to have, in our industry for a number of reasons.
First and foremost, women make up a significant portion of the workforce in the restaurant food service industry.
According to the U.S. Bureau of Labor Statistics, women account for nearly half of all employees in the industry.
This means that women play a vital role in the day-to-day operations of restaurants, from cooking and serving food to managing staff and running the business.
Despite facing challenges such as discrimination and unequal pay, women bring a unique perspective and innovative ideas to the industry.
It is crucial for us to address these issues and create a more inclusive and equitable workplace to ensure the continued success of women in the industry.
Women in foodservice are making significant impacts in various aspects, from kitchen operations to menu development and management.
Like last year’s group, what struck us as we complied our Top Women 2024 is how they are influencing the industry in a wide diversity of areas including restaurant design, equipment sales, and food distribution.
The progress made by women in the industry through their leadership and success is more evident than ever before. By sharing their inspiring stories, we can all be reminded that with hard work and determination, any goal is achievable.
Women in the foodservice industry are leading the way in innovation and driving positive change in the industry in every segment.
Our goal in recognizing these unique talents with our “annual” list is to focus on the importance of women in the restaurant and foodservice industry, their contributions, and the challenges they face and have overcome.
The current landscape has enabled women to follow paths in the industry that weren’t available in the past. Women bring a different perspective to the industry.
Doors have opened to create a path that can quickly lead to equity and management participation and success for women in the industry.
Embracing the impact of women in the restaurant food service industry is important for promoting gender equality and diversity in the workplace.
By recognizing and celebrating the achievements of women in our industry, we can inspire future generations of women to pursue careers in restaurants and food service and break down barriers that may have previously held them back.
These women have found the recipe for success!
Leslie Klashman
Fred Klashman
Publishers, Total Food Service
This year’s edition of 25 Top Women In Foodservice & Hospitality is presented by Atosa USA
Madelyn Alfano
CEO and Owner, Maria’s Italian Kitchen
Madelyn Alfano is the CEO and owner of Maria’s Italian Kitchen, a successful restaurant group based in Los Angeles, CA. With over 380 employees, Madelyn has led the company through significant growth and transformation, expanding from a single location grocery/deli to an 8-location multimillion dollar business.
She has been instrumental in spearheading acquisitions, fostering organic growth, and building a strong brand presence in the casual dining, catering, and central commissary sectors. In addition to her role at Maria’s Italian Kitchen, Madelyn is a respected leader in the restaurant industry.
She served as Chair of the Statewide California Restaurant Association in 2020, advocating for policies to support restaurant owners and employees during the challenges of the COVID-19 pandemic.
She is also actively involved in YPO, where she co-chairs the Food and Beverage Network, and has previously chaired the NAWBOLA foundation, representing women-owned businesses in Los Angeles County.
Alyssa Auerbach
Vice President of Member Services, Strata GPO
Inspired by the future and fueled by curiosity and coffee, Alyssa is a transformative leader, mentor, and innovator. She outrivals in disruption, driving change by embracing the unknown.
Alyssa led the rebranding of Excell & Nissco, ushering in a new era of growth as Strata Group Purchasing Organization. Alyssa co-founded a Young Industry Leaders program, aimed to create a future that encourages the generations of tomorrow to join the dynamic FE&S industry.
Alyssa is also at the forefront of the non-profit organization Cooking Up Better Lives, which aims to provide foodservice products to community-based entities in need.
Alyssa encourages others to reach their highest potential, empowering all to make a difference and conquer the world.
Christine Barone
President, Dutch Bros Coffee
Christine Barone, the President of Dutch Bros Coffee, is a seasoned leader in the foodservice industry with over a decade of experience. At Dutch Bros, she is responsible for leading operations as the brand works towards its ambitious goal of opening 4,000 shops in the next 10 to 15 years.
Before joining Dutch Bros, Barone served as the CEO of True Food Kitchen, a rapidly growing hospitality brand with 42 restaurants across the United States. Prior to that, she held the position of Senior Vice President of Food and Licensed Stores at Starbucks, where she oversaw the company’s food offerings.
Barone also spent 10 years as a management consultant at Bain & Company, focusing on retail, consumer, and technology business strategy, marketing, organization, and operations.
Barone’s impressive career began in investment banking before she pursued her education at Harvard University, where she earned a BA in Applied Mathematics and an MBA.
Susie Baumann
CEO, Bali Hai
Susie Baumann of Bali Hai in San Diego is a true pioneer in the restaurant industry, with 50 years of experience under her belt.
Located on Shelter Island, her restaurant offers a chic Polynesian paradise for diners to enjoy. Originally opened in 1954 by her father, Susie took over the business in 1970 and has since been a driving force in the San Diego dining scene.
Not content with just running her restaurant, Susie has also been actively involved with the California Restaurant Association at both the state and local levels.
Her dedication to the industry has helped shape the policies and practices that govern restaurants in California, as well as in the San Diego area.
With her passion for food and hospitality, Susie Baumann has left a lasting impact on the restaurant industry in San Diego.
Her commitment to excellence and innovation has made Bali Hai a beloved destination for locals and tourists alike.
Melissa Ben-Ishay
Founder and CEO, Baked by Melissa
Melissa Ben-Ishay is the founder and CEO of Baked by Melissa, a New York City-based brand known for its signature bite-size cupcakes and treats.
With a passion for baking and a belief that people should be able to enjoy a variety of flavors without guilt, she turned her love for baking into a successful business. In 2017, Melissa released her first cookbook, Cakes by Melissa, showcasing her creative and delicious recipes.
Baked by Melissa is a female-founded company that prioritizes empowering women to achieve success, both within the company and in their personal lives.
Through partnerships with organizations like Girls Inc., Every Mother Counts, and Dress for Success, the company works to make a positive impact in communities and support women everywhere.
Melissa’s journey from being fired from her job to creating a thriving business serves as an inspiration to others to pursue their passions and turn their dreams into reality.
Chrissie Bennett
Executive Chef, Winged Foot Golf Club
Chrissie Bennett is the Executive Chef at Winged Foot Golf Club. In 2012, where she started as a chef garde manger and worked her way up to the Interim Executive Chef position.
Hailing from the Bronx, NY, with roots in Freetown Clarendon, Jamaica, Chrissie is the first female to take on the prestigious role of Executive Chef at Winged Foot Golf Club.
With a passion for both traditional Club classics and modern culinary innovation, Chef Chrissie brings a fresh perspective to Winged Foot Golf Club’s dining experience.
Alice Cheng
Founder and CEO, Culinary Agents
Alice Cheng, the founder and CEO of Culinary Agents, has a strong background in technology and business.
With 13 years of experience at IBM, she learned how to apply technology to solve business problems effectively. Cheng has taken on leadership roles and mentored individuals across various industries, giving back as an advisor for food-related organizations including Food X.
She also serves as a fellow with the Culinary Institute of America, further showcasing her dedication to the culinary world.
Chang’s expertise in technology and business, combined with her passion for mentorship and giving back, make her a valuable asset to the culinary community.
Her leadership and commitment to helping others succeed set her apart as a respected figure in the industry.
Kelly Costanza
Chief People Officer, CAVA Group, Inc.
Kelly Costanza is a seasoned professional in the field of human resources, currently serving as the Chief People Officer at CAVA Group, Inc.
With a wealth of experience spanning various reputable companies, Kelly brings a unique perspective and expertise to her role. Having previously held senior leadership positions at Ollie’s Bargain Outlet Holdings, rue21, EDMC, and American Eagle Outfitters, Kelly has a proven track record of driving strategic initiatives and fostering a positive work culture.
Her background in talent management and human resources has equipped her with the skills needed to effectively lead CAVA’s people operations.
The University of Pittsburgh graduate, is responsible for overseeing CAVA’s human resources functions, including recruitment, training, and employee relations.
Her leadership style is characterized by a strong focus on employee development and engagement, ensuring that the company’s most valuable asset – its people – are supported and empowered to succeed.
Nina Curtis
President, Curtis Enterprises
Nina Curtis, a former competitive bodybuilder turned vegan chef, culinary wellness consultant, lecturer, and activist for a plant-based lifestyle, found her passion for plant-based cooking after realizing her body no longer wanted animal protein.
Her journey led her to earn various certifications and train in prestigious culinary institutions, ultimately landing her as the director and executive chef with Adventist Health.
Nina’s mission is to provide delicious, whole-food, plant-based, and sustainable dishes to support the health and well-being of others.
When asked about advice for young women in the food and beverage industry, Nina emphasizes the importance of aligning positions with future goals.
She hopes to be remembered as a woman who helped others achieve their dreams and shares her love for figs and tacos as her favorite foods.
In 2023, she was invited by the Biden administration to handle a gala dinner at the White House for 400 VIP guests in honor of Indian Prime Minister Narendra Modi.
Known for his strict vegetarian diet, Chef Curtis was tasked with creating a menu that not only showcased the best of American cuisine but also incorporated Indian elements and flavors.
Diane Henderiks
RD, Chef and Nutritionist
One of America’s most versatile, experienced and educated, culinary professionals, Diane Henderiks is on a mission to teach new levels of cooking and eating well – simplified and fun.
With credentials as a Registered Dietitian, caterer, corporate chef, and Les Dames d’Escoffier International member, she provides a wealth of knowledge to help the home cook take ordinary ingredients to new culinary heights.
Diane is a go-to expert for the media and has been featured in Shape Magazine and The New York Times. She is creator and host of Fresh to Frozen and Back streaming on Roku & Amazon Firetv.
The owner of Diane Catering, she and her team create turnkey, unforgettable experiences for clients.
With a heart for nonprofits such as Autism Speaks, Boomer Esiason Foundation and Jon Bon Jovi’s nonprofit Community Restaurant, JBJ Soul Kitchen, Diane loves giving back.
Sandra Jaquez
Owner, Il Sole, and President, NYS Latino Restaurant, Bar & Lounge Association
Sandra Jaquez made the bold decision in 2003 to leave her job on Wall Street to pursue her passion for food and open a restaurant in her native neighborhood of Inwood, NY.
In a neighborhood largely dominated by Dominican cuisine, Sandra chose to introduce Italian cuisine. By bringing a new and diverse culinary experience to the neighborhood, she is helping to enrich the cultural tapestry of Inwood and provide residents with a taste of something different.
She also serves as president of the NYS Latino Restaurant, Bar & Lounge Association. The non-profit organization founded for the purpose of helping Hispanic and minority businesses succeed in commerce and industry, particularly, that of the food and beverage industry.
NYSRBLA is one of the largest business organizations of its kind with over 350 restaurant members to date, ranging from individual Latino businessmen/women to gourmet larger restaurants, to Tri-State lounges and bars.
Rachel Keith
Vice President, Key Accounts, Welbilt
Rachel has spent her 25 years in foodservice on the equipment side of our industry. She has worked for manufacturing conglomerates such as ITW, Ali Group and Welbilt.
After spending years in operations, more than half her career has been in sales. Rachel is Vice President of Key Accounts supporting the channels which include foodservice consultants, dealers, distributors, manufacturer representatives, and the end-customer.
In 1999 when Rachel joined the industry by happenstance, she was unaware of its size and quickly learned, “Our industry is not only restaurants, but schools, healthcare, hotels, corporate cafeterias, airports, military bases, sporting venues, and the list goes on!” She encourages the next generation to consider a career in this amazing industry!
Claudia Lezcano
Chief Executive Officer, Fuku
Claudia Lezcano is the Chief Executive Officer of Fuku. The fast casual restaurant chain specializes in fried chicken sandwiches.
With over 25 years of marketing experience for major brands such as Church’s Texas Chicken, Burger King, and various sports teams, Lezcano brings a wealth of knowledge and expertise to her new role.
She brings a strong understanding of the QSR and restaurant industry to the David Chang enterprise as well as a focus on operational excellence and delivering exceptional customer experiences.
Her unique blend of marketing and operations experience makes her well-suited to lead Fuku towards continued success and expansion.
Maria Loi
Founder and Principal, Loi Brand
Maria Loi is an internationally respected authority on wellness and the Mediterranean diet, a celebrated chef, a successful businesswoman, and a steadfast supporter of philanthropic causes around the world.
Her mission in life is simple: subscribing to THE LOI motto – Tasty, Healthy, Easy – Live On It – Chef Loi wants to change the world one healthy bite at a time.
She is the founder of Loi Food Products, the namesake of Loi Estiatorio in Manhattan, and the author of over 36 cookbooks. Loi is the host of international Telly Award winning series, The Life of Loi on PBS, and just won Best Chef in a Series from the 15th annual Taste Awards.
The series aims to build an inspirational and educational movement around the Mediterranean diet and lifestyle – from ancient to modern, food to culture and everything in between.
Season two of The Life of Loi premieres April 27, 2024.
Marcy Mathews
Senior VP of Business Development, Delfield
Marcy Mathews, with over 20 years in the foodservice industry, is a versatile leader at Delfield, celebrated for her innovative strategies in fostering a positive organizational culture and her reputation as a proficient problem solver.
She has championed initiatives aimed at boosting morale, cultivating trust, and ensuring alignment across all levels of the company.
Marcy’s dedication extends to nurturing female talent, previously co-leading the Women’s Leadership Network at Welbilt.
She serves on the board of directors for Women Industry Leaders (WIL), advocating for a supportive environment for women in the foodservice equipment and supplies industry.
Marcy gracefully embraces her roles within her family, finding fulfillment in the harmonious balance she strikes between her professional achievements and her personal life.
Kelly Myers
Senior Director of Responsible Business and National Programs, Elior NA.
Kelly Myers is the Senior Director of Responsible Business and National Programs at Elior North America (ENA), where she is the voice and driving force for sustainability and marketing initiatives.
Starting as a college student intern, Kelly is continuing her now 25+ year career in the food service industry by shaping and leading ENA’s social and environmental strategies.
She has led the creation of their Social & Environmental Responsibility platform, Doing Good; she has worked to establish governance and set data-driven direction for both sustainability and organizational DE&I strategy; and she has crafted branding and marketing direction for multiple business lines and programs.
Kelly has been active in Women in Hospitality, Travel & Leisure member programming and has served as a board member for ENA on the Multicultural Foodservice and Hospitality Alliance.
She brings collaboration, forward movement, and her signature sense of humor to every interaction.
Deb Perelman
President, Smitten Kitchen
Deb Perelman is a talented chef, bestselling cookbook author, and the creative mind behind the popular food blog, Smitten Kitchen.
With her unique and humorous approach to cooking, Perelman has garnered a devoted following and has published two New York Times bestselling cookbooks, Smitten Kitchen and Smitten Kitchen Every Day.
Her engaging presentations and rigorously tested recipes have made her a sought-after speaker for events and conferences. Her latest book, Smitten Kitchen Keepers, features 100 tried-and-true recipes that are sure to be hits with home cooks of all skill levels.
From slow-roasted chicken on schmaltzy croutons to chocolate peanut butter cup cookies, Perelman’s recipes are both delicious and approachable.
In addition to her success as a cookbook author, Deb Perelman is also known for her warm and witty writing style, which shines through in her blog and public appearances.
Audiences are drawn to her relatable personality and passion for cooking, making her a favorite among food enthusiasts and home cooks alike.
Lorraine Salazar
Partner, Sal’s Mexican Restaurants
Lorraine Salazar and her brother Karl are third-generation partners of Sal’s Mexican Restaurants, a Valley tradition since 1942, founded by their father, Sal.
Lorraine gained hands-on experience in the business from a young age, working alongside her family in the kitchen. Despite her passion for the culinary arts, she initially pursued plans to attend law school.
However, her father’s illness and passing led her back to the family business, where she now plays a key role in its management. Lorraine’s dedication to Mexican cuisine has led her to travel Mexico learning from local chefs, expanding her skills and culinary knowledge.
She has trained with renowned chefs such as Rick Bayless, Diane Kennedy, and Patricia Quintana, incorporating their techniques into Sal’s menu offerings.
In recognition of their contributions to the restaurant industry, Lorraine and Karl have received numerous accolades, including the California Faces of Diversity award and the California Restaurant Association Restaurateur of the Year title.
Cara Schlarb
VP Vendor Programs & Marketing, PRIDE Centric Resources
Cara Schlarb had the opportunity to begin her career at a small, family-owned food service dealership in Colorado as a part-time warehouse employee.
She then spent the next 20 years learning the business while serving in a variety of roles. Cara was ultimately appointed General Manager of the business she helped grow into a $75M, multi-sales channel dealership.
That experience instilled valuable lessons in team culture, service, and dedication to business excellence.
Utilizing these values, she now serves as Vice President of Vendor Programs at PRIDE Centric Resources, striving to leverage her skills and industry knowledge to encourage others to meet their personal and professional goals.
Barbara Sibley
Owner/Chef, La Palapa
Born and raised in Mexico City, Barbara Sibley is an anthropologist, collecting traditional, rare, and ancient Mexican recipes, following the traditions of the Mayoras, the women leaders of Mexican kitchens.
Her extensive experience led her to open La Palapa Cocina Mexicana in NYC in 2000. As a truly authentic Mexican restaurant, La Palapa has been awarded the “Disctinctivo” by the Sabores Autenticos de Mexico Foundation.
In 2022 she was named Operator of the Year by the Industry Excellence Awards at the Food and Restaurant Expo and La Palapa was Gender Equity Restaurant of the Year by One Fair Wage and Robert F. Kennedy Human Rights.
Sibley co-authored the cookbook, Antojitos: Festive and Flavorful Mexican Small Plates, and is a featured contributor to many other bestselling cookbooks.
During the pandemic she served over 90,000 meals to hospital workers, nursing homes, and soup kitchens. Barbara is currently the President of Les Dames D’Escoffier New York Chapter.
Tanya Steel
Executive Director, Careers through Culinary Arts Program (C-CAP)
Tanya Steel is the Executive Director for Careers through Culinary Arts Program (C-CAP); the Award Director for the Julia Child Award; and the author of three acclaimed books.
She conceived of Canada’s Kid Food Nation, as well as the Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama, an annual event held at the White House for five years, where she gave four speeches.
She’s the former Executive Director of IACP; Editorial Director of Epicurious, Gourmet Live, and Gourmet.com; NYU Adjunct Professor; and an editor at Bon Appetit and Food & Wine. She wrote for The New York Times for four years.
Inducted into the Digital Hall of Fame, she has won Webbys, ASMEs, James Beards, and an Emmy. She has appeared on dozens of television shows, including the Today Show, The Early Show, Hell’s Kitchen, Master Chef.
She raises awareness for Frontotemporal Degeneration, which took her husband and is a founding member of Cure MAPT FTD.
Susanne Trotta
Sales Director, New England Region, Imperial Dade
Starting her career in manufacturing working for both Sweetheart Cup Company and then Johnson Wax, Susanne developed a strong foundation in the industry with the robust training programs these companies both offered.
Pursued by distribution, Susanne spent the next 10 years as Vice President of Sales with EBP Supply Solutions. Following EBP’s acquisition by Imperial Dade in 2021, Susanne became a Sales Manager for the Franklin, MA, branch location.
She is a Council Member of ISSA’s Hygieia Network allowing the opportunity to share her insights and experience expanding programs to benefit the next generation of women entering the industry.
In addition to the Council, Susanne is on the Recruitment Committee working to enhance the onboarding and engagement of new and existing members. She is a mentor to many young women in the industry.
Rachael Weaver
Chief Business Development Officer, SEFA, LLC
As the Chief Business Development Officer at SEFA LLC, Rachael leads the strategic direction and execution of new business opportunities for North America’s fastest-growing Foodservice Equipment and Supplies buying group.
With over 18 years of experience in the Foodservice E&S industry, she has found success by nurturing and growing long-term partnerships with suppliers, distributors, and customers globally.
Rachael is driven by the opportunity to deliver solutions and create value within the food service E&S market and, in doing so, prioritizes a culture of collaboration, innovation, and customer satisfaction.
Rachael believes part of her legacy is to foster the growth of rising women in the industry and, in furtherance of her passion, became a founding member of the Women Foodservice Equipment Group and Women in Leadership (WIL) Group.
Rachael strives to drive growth for SEFA LLC and its partners, meaningfully contribute to the advancement and sustainability of the Foodservice E&S industry, and ensure women are with her at the forefront of such growth and innovation.
Rossann Williams
Chief Operating Officer, Sweetgreen
Rossann Williams recently joined Sweetgreen as the Chief Operating Officer responsible for operations, real estate and development, and supply chain.
She most recently spent 18 years at Starbucks, where she was EVP and president of North America retail.
Williams brings a wealth of knowledge and expertise to her role overseeing Sweetgreen’s 1000 plus store portfolio.
During her time at Starbucks, Williams oversaw a market of approximately 16,000 stores and played a key role in driving sustainable growth and profitability for the company.
She is credited with improving same-store sales, successfully opening thousands of new stores, and navigating the company through the challenges of the pandemic.
Williams’ experience in senior operations roles across North America including stints with both Blockbuster Video and Toys“R”Us as well as her leadership roles at other Fortune 500 brands.
Barbara Younger
Director of Food and Beverage, Cure
Barbara Younger serves as the Director of Food & Beverage at Cure in New York City’s state-of-the-art healthcare innovation campus where leading life science, digital health, and tech-enabled companies from around the world come together to uncover cutting-edge solutions for those in need.
Cure provides laboratories, engineering and computing space, and other supportive services to help today’s thought-leaders build a better tomorrow.
She was the guiding force behind the opening of Cure’s NaCl Café that offers a tempting variety of readily available plant-forward dishes.
Credits: Deb Perelman photo by Christine Han; Diane Henderiks photo by Dorothy Kurzydlowski; Tanya Steel photo by Alan Cresto
