NOTE FROM THE PUBLISHERS
Women’s Success in Foodservice: The Factors Driving Change
For decades, women have been a driving force in the restaurant, foodservice, and hospitality industries. Yet, only in recent years has their impact been fully recognized and celebrated. Today, women are not just participants but industry leaders, driving innovation, influencing business strategy, and shaping the future of foodservice.
Historically, many women in the industry were limited to front-of-house roles, but a shift toward inclusion has led to greater representation in executive and ownership positions. More women now hold leadership roles in restaurant operations, corporate foodservice, equipment distribution, and culinary innovation. Organizations and mentorship programs aimed at advancing women’s careers have played a crucial role.
Industry organizations like the James Beard Foundation’s Women’s Leadership Program, the Women’s Foodservice Forum, and initiatives by major brands have created mentorship opportunities that empower women. These programs provide the guidance and support needed to navigate career advancements and break long-standing barriers.
Women are reshaping the foodservice landscape through sustainability initiatives, creative menu development, and cutting-edge restaurant design. Female chefs and entrepreneurs have played a pivotal role in redefining food trends, improving customer experiences, and leading business expansions in ways that were once male-dominated.
While challenges such as wage gaps and discrimination persist, the industry has made strides in fostering more inclusive work environments. Many businesses are implementing policies that promote work-life balance, pay equity, and anti-discrimination efforts, making the industry more welcoming for women at all career levels.
As we compiled our 25 Top Women in Foodservice for 2025, we discovered a diverse and inspiring group of leaders making significant contributions across all facets of the industry. This year’s honorees include women excelling in culinary excellence, leading kitchens, and developing groundbreaking menus that define industry trends. Others have made their mark in operations and management, turning restaurant concepts into thriving businesses. In food distribution and equipment sales, women have driven innovation in supply chain management, logistics, and product development. Additionally, leaders in restaurant design and technology are revolutionizing dining experiences through advanced design concepts and tech integration. What stood out most was how these women have leveraged their expertise to drive change, implementing initiatives focused on sustainability, diversity hiring, and employee well-being—setting new standards for the industry.
By celebrating the accomplishments of these women, we aim to inspire the next generation of female leaders in foodservice. The industry has come a long way, but continued progress depends on ongoing support, mentorship, and recognition of the invaluable role women play. With barriers breaking and opportunities expanding, women’s contributions will only continue to grow, shaping a more innovative, equitable, and successful future for foodservice.
Leslie Klashman
Fred Klashman
Publishers, Total Food Service
This year’s edition of 25 Top Women In Foodservice & Hospitality is presented by Atosa USA
Amanda Fugazy
Director, Labor & Employment Law Group, Ellenoff, Grossman & Schole
Amanda M. Fugazy leads the Labor & Employment Law Group at Ellenoff, Grossman & Schole LLP, where she also co-heads the firm’s Hospitality Practice Group. Amanda represents businesses (both for-profit and not-for-profit) and executives in litigation, arbitration and mediation. She also provides counseling and preventative education regarding wage-hour compliance, discrimination, harassment, labor relations, leave laws, internal investigations, contracts, manuals, and severance agreements. She is one of the most experienced wage and hour law practitioners in New York. Amanda has litigated dozens of federal and state court cases involving claims under the Fair Labor Standards Act and the New York Labor Law. She also serves as a mediator and has successfully resolved many cases privately and by appointment through the Federal Courts for the Southern and Eastern Districts of New York.
Amy Mills
Owner, 17th Street Barbecue
Amy Mills was raised on smoke, sauce, and Magic Dust®. Owner of the legendary 17th Street Barbecue, she’s the industry’s go-to girl for all things barbecue. Considered an authority on barbecue and the business that surrounds it, Amy runs OnCue Consulting, offering seminars focused on culinary and business techniques. She’s a featured judge on barbecue shows like Food Network’s BBQ Brawl, Fire Masters, CHOPPED, Best in Smoke, and Beat Bobby Flay. She is the co-author of two books, written with her late father, “The Legend” Mike Mills. Peace, Love, and Barbecue, considered a classic in the genre and nominated for a James Beard Foundation Award, and Praise The Lard. Amy was named a Landmarks Illinois Influencer for her work in restoring the building that houses Faye, a coffee shop/café and The Factory at 17th Street, where she bottles their award-winning sauces and spice blends and offers co-packing services.
Anita Jaisinghani
James Beard Award Nominated Chef and Co-Owner, Pondicheri
Anita Jaisinghani, the chef and co-owner of Pondicheri, was born and raised in India and developed a love for food early in life. Transitioning from a career as a microbiologist, she began with a home-based catering business and selling chutneys through Whole Foods. Anita’s culinary journey led her to establish Pondicheri, where she brings innovative Indian cuisine to a broader audience. With all of her kaleidoscopic menus, Anita builds upon the complexities of Indian cuisine, taking the magic of spices and the goodness of fresh, local ingredients, which earned her a James Beard Award nomination and acclaim in the culinary world. To further expand her daily offerings, Jaisinghani opened The Bake Lab in 2014, a bakery and cafe located directly above the restaurant that also serves breakfast and lunch.
Betsy Mercado
Chief People Officer, Flynn Restaurant Group
Betsy Mercado oversees “human capital” for the largest restaurant franchisee in the United States. She joined the company in 2011. She has been instrumental in leading the organization’s people strategy, focusing on attracting, developing, and retaining top talent. Betsy oversees the Human Resources support center team, which includes functions such as Benefits, Compliance, HR Technology, Talent Acquisition, Diversity and Inclusion, and Learning and Development. Prior to her tenure at Flynn, she was the Vice President of Human Resources for The Palm Restaurants for nine years. Betsy holds a B.A. in Psychology from Towson University and an M.S. in Human Resource Management from Johns Hopkins University.
Bobbie Lloyd
CEO and Chief Baking Officer, The Magnolia Bakery
Since 2006, Bobbie Lloyd expanded the iconic bakery brand from its original location in New York City’s West Village to locations worldwide. As the company’s C.E.O., Bobbie is keen to identify new channels that will enhance the Magnolia Bakery experience in person and online. As Chief Baking Officer, Bobbie brings the homemade essence of Magnolia Bakery to customers through the creation of new products and the perfection of old classic American dessert favorites. In 2020, Bobbie released, The Magnolia Bakery Handbook: A Complete Guide for the Home Baker. She attended Boston’s famed Modern Gourmet Cooking School, and became a founding member and co-owner of American Accent, in Brookline, MA. She was a private chef for Mr. and Mrs. Calvin Klein. She was part of the Union Square Café management team, where she held both operations and management roles with Prix Fixe, The Screening Room, and Tribeca Grill, and was co-owner of Au Café.
Bricia Lopez
James Beard Award Winning Chef and Co-Owner, Guelaguetza
Bricia Lopez is the co-owner of Guelaguetza, a renowned Oaxacan restaurant in Los Angeles that has become a cultural and culinary institution. Alongside her siblings, she has carried on her family’s legacy, maintaining the restaurant’s reputation as a landmark for authentic Oaxacan cuisine. Through her leadership, Guelaguetza has received numerous accolades, including the prestigious James Beard Award for America’s Classics. Bricia is a passionate advocate for Oaxacan food and culture, frequently sharing her knowledge through public speaking engagements, media appearances, and her cookbook, Oaxaca: Home Cooking from the Heart of Mexico. Beyond the restaurant, she has expanded her influence into the beverage industry with her brand, I Love Micheladas. Her expertise and entrepreneurial spirit have positioned her as a leading voice in the culinary world, helping to elevate Mexican cuisine on a national scale. Bricia’s work continues to celebrate and preserve Oaxacan traditions while making them accessible to a broader audience.
Candi Dailey
CEO, Potomac Hospitality Group
Candi Dailey has innovated the hospitality space through her company’s unique blend of culinary excellence, elevated experiences, and cultural celebration. With over 20 years’ experience in the industry, she is known as a food, experience and hospitality entrepreneur. She creates impact through food, culture and events. She is also a Goldman Sachs 10KSB alumni and founding member of The BOW Collective™, an organization and sisterhood of the Nation’s top 1% of small business owners. She is the owner of Potomac Hospitality Group (PHG) a full-service catering company serving the metro DC area, Maryland and Virginia, based in Mitchellville, MD. She curates The Secret Supper Experience: Fried Chick’n & Champagne, an upscale culinary experience celebrating food, connection, and luxury at a hidden location. She manages the DMV’s newest farm and event venue, Marcellus Farms Estate; and powers a successful southern soul food restaurant concept, Ruby’s Southern Comfort Kitchen.
Claudine Pépin
Co-Founder and President, Jacques Pépin Foundation
Claudine Pépin is the only child of Jacques Pépin, and co-founder and president of the Jacques Pépin Foundation. Claudine has worked with her father since 1995 starting with PBS’s “Jacques Pepin’s Kitchen: Cooking with Claudine,” “Jacques Pepin’s Kitchen: Encore With Claudine,” and “Jacques Pépin Celebrates.” All three series won James Beard Awards. She also spent a great deal of time in the wine industry, working for Kendall-Jackson wineries, serving as the Brand Ambassador NYC for Moet & Chandon and Dom Perignon Champagne, and teaching food and wine pairing at the French Culinary Institute and the Sommelier Society. In 2002, Claudine was named “Woman of the Year” by the Academie Culinaire de France – Filiale des Etas Unis and is a proud member of Les Dames d’Escoffier’s New England chapter. Let’s Cook French is her book of thirty favorite, simple, classic French recipes in both English and French, illustrated by her father and daughter Shorey.
Dana Zukofsky
CPA, MBA, Managing Director of Restaurant, Franchise & Hospitality, Aprio Advisory Group, LLC
With over 25 years of experience, Dana Zukofsky has collaborated with prominent names in the food, franchise, and hospitality sectors, serving as an advisor, accountant, CFO, and director of finance. Dana specializes in restaurant consulting, focusing on policy development and revenue-generating growth strategies. Her expertise includes restaurant accounting, tax services, and outsourced financial solutions such as cost segregation studies, nexus studies, franchise royalty audits, and transaction advisory. Under her leadership, Aprio’s practice has achieved double-digit revenue growth and expanded its market presence. In December 2024, Dana was honored for the third consecutive year by Crain’s New York Business as a Notable Leader in Accounting, Consulting & Law, recognizing her innovation and leadership in the industry. Beyond her professional commitments, Dana actively supports City Harvest, a New York City-based food rescue organization, and serves on the boards of Giving Kitchen and the Brooklyn Curling Club.
Deborah Matteliano
Global Head, Restaurants and Food Tech, Amazon Web Services
As the Global Head for Restaurant Technology at Amazon Web Services (AWS), Deborah Matteliano is a key player in the intersection of foodservice and technology. She specializes in advising third-party delivery companies, restaurant technology providers, and virtual dining concepts on how to implement cloud-based solutions that drive digital transformation. By leveraging AWS’s vast capabilities, Deborah helps food businesses optimize operations, enhance customer experiences, and streamline logistics. With a background in both hospitality and technology at Uber Eats, she brings deep expertise in integrating innovative solutions tailored to the evolving demands of the industry. Deborah frequently collaborates with top restaurateurs, food tech startups, and enterprise brands to explore advancements in artificial intelligence, data analytics, and automation. Her thought leadership and strategic insights have made her a trusted advisor in the industry, shaping the future of restaurant technology. Through her work, she continues to drive efficiency and innovation across the global foodservice landscape.
Elizabeth Murray
Chief Operating Officer, The Marlow Collective
Elizabeth Murray is a key figure in The Marlow Collective, a group of Brooklyn-based establishments known for their commitment to sustainable practices and community engagement. Her work encompasses various facets of the hospitality industry, contributing to the success and ethos of the collective. Elizabeth is also a co-founder of Women in Hospitality United, a non-profit organization dedicated to reimagining the hospitality industry. She sits on the Board of Directors of the NYC Hospitality Alliance, the NYC Small Business Services Hospitality Council, the Emma’s Torch Culinary Council, and the Urban Justice Center’s Street Vendor Project Advisory Board. She is a NY certified community mediator and lives in Brooklyn, New York.
Emily Williams Knight, Ed.D.
President and CEO, Texas Restaurant Association
Since May 2019, Dr. Emily Williams Knight has led the Texas Restaurant Association (TRA) and its Foundation, representing 58,000 restaurants that employ 1.5 million Texans and generate $106 billion in annual sales. With over 20 years of global experience driving innovation and transformation across industries, she has brought visionary leadership to the TRA. Emily has achieved historic legislative success, securing key policy wins to support restaurant owners, employees, and entrepreneurs. The Connecticut native is a passionate advocate for the hospitality industry, she has played a critical role in helping restaurants navigate challenges such as the COVID-19 pandemic, labor shortages, and supply chain disruptions. Beyond policy work, she focuses on workforce development, education, and technology-driven solutions to ensure the industry’s long-term sustainability. As a nationally recognized speaker and thought leader, Emily continues to push for growth and resilience in Texas’s restaurant sector and beyond, shaping the future of dining and hospitality.
Maria Albertorio
Managing Partner, Commercial Kitchen Stop and Brilliant Supply
Maria Albertorio has 17 years of experience in the hospitality industry, with ownership in Brilliant Supply and Commercial Kitchen Stop. Brilliant Supply provides chemical and dishwasher products to the local hospitality sector, while Commercial Kitchen Stop specializes in custom kitchen design and equipment. Before entering hospitality, Maria worked in construction as a Training Manager and Client Relations Specialist. She holds a Master’s Degree in Science from Nova Southeastern University. With experience in both corporate settings, like MAPEI Corporation, and small businesses, Maria favors the small company environment. She has a passion for travel and enjoys exploring new destinations with her son. Maria has implemented systems like EOS, Culture Index, and Fishbowl automation in her companies. She is an active member of several industry organizations, including Pride Centric Resources, FRLA, National Restaurant Association, American Culinary Federation, and Vistage Florida.
Mary Attea
Executive Chef, The Musket Room and Raf’s
Mary Attea is the Executive Chef of The Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood. She also leads the culinary vision at its sister restaurant, Raf’s. Since taking the helm in 2020, she has redefined The Musket Room’s identity with a sophisticated and globally inspired tasting menu that showcases seasonal ingredients and innovative techniques. At Raf’s, she has introduced an elegant blend of French and Italian influences, creating a refined yet approachable dining experience. A two-time James Beard Award finalist, Mary is recognized for her artistic approach to food and her ability to craft memorable dishes that celebrate both tradition and modernity. Her leadership extends beyond the kitchen, mentoring the next generation of chefs and fostering a culture of creativity and inclusivity in hospitality. With a commitment to excellence and continuous evolution, Mary remains one of the most influential chefs in New York City’s dynamic dining scene.
Maya-Camille Broussard
James Beard Award Nominated Chef and Owner, Justice of the Pies
Maya-Camille Broussard is the owner of Justice of the Pies, a Chicago-based bakery dedicated to creating delicious, artfully crafted sweet and savory pies, quiches, and tarts. Celebrating its 10th anniversary, the bakery is more than just a business—it’s a mission-driven enterprise focused on social impact. Maya-Camille, who was inspired by her late father’s love for baking, founded Justice of the Pies as a way to honor his legacy while advocating for underserved communities. The bakery regularly partners with local organizations to provide culinary education, mentorship, and job training opportunities. Maya-Camille’s dedication to her craft and community has earned her a James Beard Award nomination and recognition as a standout personality on Netflix’s Bake Squad. Through her work, she continues to uplift others while redefining what it means to blend culinary excellence with social responsibility, making her an influential figure in both the food and nonprofit sectors.
Medegine Guillaume
President, Guillaume Hospitality Group
Medegine Guillaume is a Culinary Institute of America trained chef who sharpened her chef skills at Nougatine by Jean-George, and her management skills as the Manager of Catering Operations, Columbia University Dining, where she was responsible for the front of house duties including the day of execution of catered events, the guest manager for the client and event attendees, oversees event staff, and as a liaison to the culinary team. She now uses all of those skills with Guillaume Hospitality Group, where her dishes include nods to her Haitian roots. She traveled to New Orleans to participate in the Taste of NFL during Super Bowl LIX alongside Chef Ron Duprat, a charity event with GENYOUTH committed to End Student Hunger. She’s an active part of numerous James Beard Foundation events and was part of the 2023-2024 Legacy Network cohort which has been instrumental for providing mentorship and brand partnerships with companies including Heinz and Hav and Mar restaurant.
Nicole Ackerina
CEO, Fulton Fish Market Cooperative
Nicole Ackerina joined the Fulton Fish Market Cooperative as the market’s first CEO in June 2023. Nicole has nearly two decades of progressive professional experience in program development and implementation, legal services and contract management, in expedited and high-profile project delivery, and in organizational operations. She has specialized in large-scale infrastructure and transportation projects, asset management, emergency management, and in leading large teams for NYCEDC, AECOM, and Hornblower. Nicole is a native Brooklynite and foodie who is passionate about providing NYC with a reliable and healthy food supply, sustainable waste streams, optimizing our waterfronts, circular economy, education and experimental learning, philanthropy, and the power and importance of community. Nicole is the Board Chair of the Cosanti Foundation, a Board Member of Rocking the Boat, and is currently a participant in the 2025 Wharton Executive Global C-Suite cohort.
Patti Chesney
Associate Vice President of Merchandising, TAKKT Foodservices
Patti Chesney has worked in the foodservice industry for over 35 years. She has led teams focused on analyzing and specifying equipment and supplies, new product development, global sourcing, managing supplier relationships, and assortment/category management. Patti currently serves on the Board of Directors for International Foodservice Equipment Distributors and has been actively involved in other organizations, including twelve years on the Board of Directors for Allied Buying Group, where she held the position of President from 2017 to 2019. She has considerable experience in Asian sourcing, having opened and managed the activities of Hubert’s Hong Kong office, including developing formalized operating procedures for cost negotiations, shipment consolidations, and quality control. Most recently, she has assisted with implementing and operationalizing the integration of two prominent brands, Hubert and Central Restaurant Products, into TAKKT Foodservices. Patti has expressed that she is very appreciative to have spent her career contributing to an industry dedicated to serving people, enhancing food experiences, and promoting a healthy and sustainable culture.
Raquel Villatoro
COO, Carolina Cooks Foodservice Equipment & Supplies
Raquel Villatoro was born in El Salvador and is grateful to her parents for bringing her to the U.S. at 18, overcoming language barriers and challenges. Her background in Business Administration has given her a strategic and innovative approach to the foodservice industry. Passionate about learning and building relationships with customers and manufactures, Raquel grew into a leadership role, managing Carolina Cooks Restaurant Equipment’s main location in Charlotte, NC, and opening and managing a second location in Asheville, NC. She appreciates the opportunity given by owner Dalton Espaillat and is grateful for her dedicated team, whose hard work and commitment have been instrumental in the company’s growth. She also serves her community as a Ministry Coordinator at her church. Her goal is to continue empowering her team and inspiring the next generation to explore the food equipment industry.
Sarah Bulmer
Director of OS&E & Tabletop Sales, Singer Equipment Company
As Director of OS&E & Tabletop Sales, Sarah Bulmer manages the strategic sales and procurement efforts in tabletop and smallwares in collaboration with Singer Equipment Company’s Purchasing Team. Singer is the leading dealer in the country for best-in-class kitchen and tabletop design. Bulmer believes in an elevated guest experience and values the art of delighting and surprising Singer’s customers along every step of the design process. This approach has brought Singer to the front lines as a thought leader in the global tabletop market, utilizing a consultative selling model and product expertise that are both impossible to duplicate and unmatched in our industry. Sarah’s growing team of Tabletop and OS&E Specialists is what makes Singer the preferred dealer in the United States in these categories. You can expect more to come from Sarah and Singer in 2025 and beyond.
Shawna Snyder
Vice President of National Accounts, Avanti Restaurant Solutions
Shawna Snyder is a renowned leader in the foodservice equipment industry. For over 20 years, Avanti has been delivering innovative, customized solutions to meet the unique needs of national account clients, providing what is known as the “Avanti Experience.” With more than 30 years of experience in the hospitality industry, she has held a variety of leadership and operational roles across several prominent brands. Her extensive expertise, combined with a customer-first philosophy, allows her to lead with a focus on driving strategies that are reshaping the traditional perception of equipment dealerships and creating lasting impact for her clients. Among Shawna’s most notable accomplishments are multiple Vendor of the Year awards earned by the brands supported by her team. A passionate advocate for leadership development, she fosters a culture of innovation, collaboration, and excellence within her team, setting new industry standards and empowering the next generation of leaders. Shawna’s unique blend of experience and dedication to advancing Avanti’s vision positions her as a forward-thinking leader, committed to shaping a bright future for both her company and the broader hospitality sector.
Talia Berman
Partner, Friend of Chef
Talia Berman is a Partner at Friend of Chef, a New York City-based consulting firm that connects top landlords with some of the most innovative hospitality operators in the industry. With a keen understanding of real estate, restaurant development, and hospitality trends, she plays a pivotal role in helping chefs and restaurateurs find strategic locations that align with their brand visions. Friend of Chef, in Manhattan, has established itself as a key player in shaping the city’s dynamic dining landscape. She began her career after graduating from McGill University as the legendary Gael Greene’s assistant. Talia’s work extends beyond matchmaking— she collaborates closely with operators to optimize business strategies, streamline operations, and navigate the complexities of the restaurant industry. She is highly engaged in the food world, regularly attending industry events and sharing insights through social media. Passionate about fostering unique culinary experiences, Talia continues to influence the evolving hospitality scene in New York and beyond.
Tracy Kim
CEO, DIG
Tracy Kim is the CEO of DIG, a fast-casual restaurant group known for its vegetable-forward, locally sourced menu and commitment to sustainability. Since joining the company in 2021, she has expanded DIG’s reach beyond urban centers and into suburban communities, adapting to the evolving dining landscape. With a background in consumer goods and technology, including leadership roles at General Mills and Shutterstock, Tracy brings a unique perspective to the foodservice industry. She is passionate about operational excellence, supply chain innovation, and people-first leadership. Under her guidance, DIG has focused on ethical sourcing, reducing food waste, and creating accessible, high-quality dining experiences. Tracy’s forward-thinking approach has positioned the brand for long-term success, solidifying its reputation as a leader in modern, mission-driven dining. She continues to push boundaries in hospitality, ensuring that DIG remains at the forefront of the industry’s push for sustainability and innovation.
Treva Weaver
COO, N. Wasserstrom
As COO for N. Wasserstrom, a 120+ year, privately held treasure, Treva is able to leverage her diverse experience in marketing, client service, operations, and finance. In addition to her professional experience – She has deep ties to the foodservice industry, beginning at a young age working for McDonald’s and most recently she and her husband opened 3 Zoup! franchises. Through happenstance, Treva connected with Wasserstrom and says “she is home”. She was thrilled to channel her love for this industry when asked to lead the Restaurant Advisory Group for Ohio, developing guidelines for reopening. She has also represented the industry on Capitol Hill, speaking directly with congress to support important industry legislation. In her current role at N. Wasserstrom, one of Treva’s passions has been strengthening the workplace culture and together they are executing the plan to serve our industry for the next 100 years!
Wendy Powell
Chief Growth Officer, Infuse Hospitality
Wendy Powell is the Chief Growth Officer at Infuse Hospitality, where she leads business development, operations, and strategic expansion efforts for one of North America’s premier foodservice providers. With an extensive background in corporate dining, hospitality management, and brand development, Wendy has a track record of driving growth and innovation. Before joining Infuse, she served as President of a corporate catering company, where she spearheaded a transformative journey that established the brand as a leader in New York City’s dining space. The Roger Williams University graduate held posts at Restaurant Associates and the Patina Group. At Infuse Hospitality, Wendy focuses on expanding the company’s footprint, identifying emerging market opportunities, and enhancing service offerings to meet the evolving needs of clients. Her leadership style is centered on collaboration, innovation, and delivering exceptional guest experiences. A respected industry expert, Wendy continues to shape the future of hospitality, ensuring that Infuse remains a key player in the competitive foodservice and catering landscape.
Photo Credits (if not courtesy of the nominee or their business): Mary Attea photo by Gentl & Hyers; Medegine Guillaume photo by David Manrique.
