Meet the 2026 WIH Mentors

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Participants must be registered for the Women in Hospitality Conference. 

Elizabeth Age | LinkedIn
VP, Head of Account Management @ Square

Elizabeth is VP of Global Account Management at Square, a business technology platform serving over 4 million business owners — including hundreds of thousands of restaurants. With 12 years at Square, she has built and scaled customer-facing teams across Customer Success, Global Expansion, and Account Management, and brings broad go-to-market experience spanning both tech and the nonprofit sector. Her connection to the industry runs deeper than her work: the daughter of food entrepreneurs, Elizabeth grew up in her family’s health food store and bakery in upstate New York, giving her an early and lasting appreciation for what it takes to run an independent food business.

Areas of Expertise: Leadership, Fintech, Internal mobility, Intrapreneurship, Technology

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Alexis Blair
Alicart Restaurant Group | Carmine’s NYC & Virgil’s BBQ, President

Alexis Blair is President of Alicart Restaurant Group, where she leads the strategic vision, operations, and growth of a portfolio of iconic hospitality brands including Carmine’s, Virgil’s Real BBQ, The Mermaid Oyster Bar, and Bar Mexicana.

Alexis has worked her way up through the restaurant industry, holding a broad range of operational, finance, and strategy roles across her career. This hands‑on, cross‑functional experience informs her people‑first, results‑driven leadership style and gives her a deep appreciation for every level of the business—from the front line to the balance sheet.

In recognition of her impact and leadership, Alexis was named a 2025 Crain’s New York Business 40 Under 40 honoree. She also serves as a member of the Toast Customer Advisory Board, advising on technology innovation and the future of restaurant operations alongside industry peers.

A passionate hospitality leader and experience curator, Alexis is deeply committed to developing strong teams, cultivating inclusive leadership, and building businesses that thrive through culture, empathy, and excellence. She is also a proud mother to two sons, Hudson and Theo, who continually inspire her to lead with resilience, balance, and purpose—both at work and at home.

Areas of Expertise: Leadership, Restaurant Operations, Finance, Marketing, Leveraging AI in restaurants

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Tezra Bryant | LinkedIn
The Restaurant MC, Consultant/Coach

Tezra Bryant is a New York City-based, award-winning master consultant who trains restaurateurs to operate at an exceptional level of excellence seldom found in New York City’s competitive 25,000 restaurants.

With over 30 years of experience and a multitude of successful clients, Tezra has become the must-have master consultant who intricately understands every detail of FOH operations, from choosing your space, equipment, and POS systems, hiring, training, management, and several additional factors often missed, even by experienced restaurant owners.

Areas of Expertise: Leadership, Restaurant Operations, Training

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Kathy Cacciola | LinkedIn
Google, Global Sustainability Lead, Food Program

As a global sustainability executive with more than 17 years of diverse experience, Kathy excels at aligning key environmental and social issues important to employees, consumers, clients, shareholders and NGOs (non-governmental organizations) with material business risks and opportunities to deliver improved operational performance and brand value.

Kathy leads cross-functional teams on strategic and emerging issues while designing and driving implementation of company-wide programs across diverse business units and international geographies. Conversant in a wide-range of sustainability topics, she is experienced at creating long-term vision linked to scalable actions, and developing strategies, policies, and practices.

Her skills include navigating large complex organizations to drive change, influencing buy-in from executive leadership and boards of directors, communicating with investors, engaging diverse stakeholders across NGOs to industry, leading activist dialogue and mitigating reputational risks.

Kathy is a multi-cultural change agent balancing pragmatism with perseverance. Her values are embedded in respect for others, intellectual curiosity, and sense of purpose.

Areas of Expertise: Integrating sustainability into operational expectations, Navigating difficult conversations with colleagues, Negotiating compensations, do’s and don’ts, Tips on how to quickly get to a deep conversation

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Giorgia Caporuscio
Italian Pizzaiola and Owner of Don Antonio

Giorgia Caporuscio is an Italian pizzaiola and the owner of Don Antonio, a renowned Neapolitan pizzeria in New York City. Born and raised in Terracina, she grew up surrounded by food culture but discovered her true passion for pizza later in life, dedicating herself fully to the craft and its traditions.

After moving to the United States, Giorgia trained under some of the most respected names in Neapolitan pizza, refining her technique and developing a deep understanding of dough, fermentation, and balance. At Don Antonio, she leads with a commitment to authenticity, using high-quality ingredients and traditional methods, including a wood-fired oven that reaches over 850°F.

Giorgia has become one of the most recognized female pizza makers in the world, earning accolades such as Pizza Maker of the Year 2024 in the USA and multiple international rankings. She is also one of the founders of Women in Pizza, a non-profit organization dedicated to empowering and connecting women in the pizza industry.

Her work has been featured by major media outlets and institutions, including Harvard University, where she has spoken about her journey and philosophy, “Pizza is My Yoga.” Through her work, Giorgia continues to represent and evolve the art of Neapolitan pizza on a global stage.

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Jeanne Cretella | LinkedIn
By Landmark, President

Jeanne Cretella is President of Landmark Hospitality, which owns Liberty House Restaurant, Stone House at Stirling Ridge, The Valiant Yacht, and Crave Caterers, began her business partnership with her husband, Frank, in 1981 in New York City. By the year 1999, they sold their restaurant company which owned prestigious high-volume, fine dining restaurants and catering facilities such as The Boathouse in Central Park, American Park at the Battery, and Lundy Bros. in Sheepshead Bay, Brooklyn.

In 2000, the Cretellas found their new “business home” in Jersey City. It was at this time that Jeanne and Frank felt it beneficial to divide their responsibilities. Jeanne’s focus was now on the hospitality end of their business, while Frank began to concentrate Landmark Developers.

Jeanne has always believed in committing herself to the communities in which she conducts business. At Liberty House, the “Help Us Give” Program (H.U.G.) was established from the restaurant’s inception as a formal corporate giving program dedicated to helping those within the community. Through H.U.G., Jeanne and staff have hosted ongoing community events while aiding local organizations on an ongoing basis.

The efforts of H.U.G. have been recognized by American Express and the National Restaurant Association, and Liberty House has been awarded the “Good Neighbor Award” for the State of New Jersey as well as the Governors Diamond Award on Tourism.

Jeanne is currently on the Board of the Sandra and Glen Cunningham Foundation, the Hudson Community College Foundation Board, a Member of Senator Cunningham’s Women’s Advisory Group, an active member in the Regional Day School for Autistic Children in Jersey City. She was also honored at the New Jersey Restaurant Association Gala with the 2011 Gold Plate Award.

Areas of Expertise: Marketing, Restaurant Operations, Finance, Leadership

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Melissa Fleischut | LinkedIn
New York State Restaurant Association, President and CEO

Melissa Autilio Fleischut is the President and CEO of the New York State Restaurant Association (NYSRA), the leading hospitality association representing thousands of restaurants across New York State. She has held the top leadership role at NYSRA since September 2013, after joining the organization in 1998, following four years with the National Restaurant Association’s government affairs department.

With more than 25 years of service to NYSRA, Fleischut has been instrumental in transforming the association through strategic rebranding and restructuring, positioning it for continued growth and effective advocacy on behalf of New York’s restaurant industry. She is recognized as a foremost advocate for the hospitality sector and serves on the State Workforce Investment Board. She represents the industry as a liaison with the National Restaurant Association and serves on the Board of the Council of State Restaurant Associations.

Areas of Expertise: leadership, restaurant compliance, pubic speaking, working with a board of directors, lobbying

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Amanda Fugazy | LinkedIn
Ellenoff Grossman & Schole LLP, Partner

Amanda is head of the firm’s Labor & Employment Practice Group. Amanda represents clients primarily in the fields of labor and employment law, including litigation, counseling and preventative education with regard to employment discrimination, harassment, labor relations, employment contracts, severance agreements, arbitration, mediation, wage-hour compliance and labor and employment aspects of corporate and real estate sales. Amanda also has extensive experience in developing and delivering custom tailored management and employee-training seminars on a variety of employment related topics.

Areas of Expertise: Marketing, Management, Legal, Operations, Finance, Leadership etc.

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Heather Kogan | LinkedIn
The Sam Tell Companies, Chief Commercial Officer

Heather Kogan is Chief Commercial Officer of the Sam Tell Companies, a leading foodservice distribution and supply business based in New York City. With over two decades in the industry—including nine years at Sam Tell—she brings deep expertise in driving commercial growth and building high-performing teams.

She is known for identifying and developing high-potential talent, fostering strong relationships, and her unwavering commitment to being the best possible partner to both employees and clients. At 40, Heather returned to school to earn her MBA from NYU Stern, reinforcing her belief in continuous growth and staying relevant in an evolving business landscape.

She welcomes candid conversations about what it truly takes to succeed in senior leadership roles, including navigating ego, maintaining perspective, and making a meaningful impact.

Areas of Expertise: leadership, talent development, the breadth of opps outside of restaurant operations for foodservice professionals

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Lisa Landsman | LinkedIn
Google, Head of Industry Engagement & SMB Success

Lisa is the Head of Industry Engagement and SMB success at Google. Her team is focused on empowering businesses with the knowledge and tools needed to maximize their presence across Google platforms and drive business growth.

With over 28 years of experience in the digital space and over 21 years at Google, Lisa has led a variety of initiatives and teams — from early stage efforts, to Ads and Partnerships, across restaurant, retail, and CPG verticals. She has a deep understanding of the challenges and opportunities facing these industries, and she is passionate about using technology and tools to solve real-world problems.

Outside of the office, Lisa is an avid traveler and foodie, and she loves spending time with her husband, two sons and her french bulldog named Pearl.

Areas of Expertise: Leadership, career growth, tech

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Taniedra McFadden | LinkedIn
Sylvia’s Restaurant, Exeutive Chief of Staff

As Executive Chief of Staff with Sylvia Woods, Inc. and Sylvia’s Restaurant, Taniedra McFadden exemplifies the companies’ passion for hospitality, commitment to quality, and dedication to
excellence. The broad business knowledge that Taniedra brings to every project provides the foundation for innovative solutions for projects in diverse industries. Taniedra’s experience
includes 10 years in finance and litigation as well as 10 years in restaurant operations and
foodservice consulting.

Taniedra’s career experience began at Berdon LLP, where over 10 years, she progressed from
administrative assistant to event coordinator to senior financial analyst. She later used those tools
to assist a range of clients through consulting projects providing business organization services,
marketing services, human resources assistance, implementation of workflows, contract
negotiations, and creation of procedures and business manuals. Taniedra has been able to use that
experience to successfully oversee day-to-day operations of numerous Sylvia Woods, Inc.
corporate entities as well as Sylvia’s Restaurant and effectively deliver a consistent and authentic
customer experience.

Taniedra holds a Bachelor of Science Degree in Business Administration from Providence College
and has studied Law at Suffolk University Law School and Public Administration at Walden
University. Taniedra resides in Jamaica Estates, NY and is currently a Board Member of the New
York State Restaurant Association and serves as Secretary on the Board of Directors of Sylvia
Woods, Inc

Areas of Expertise: Restaurant Operations, Leadership, Marketing, Work/Life Balance

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Kate Purnomo | LinkedIn
Director of Catering, University at Albany

Areas of Expertise: Management, Leadership, Culture, Different paths within the hospitality space

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Roshara Sanders | LinkedIn
The Culinary Institute of America, Assistant Professor

Roshara “Chef Ro” Sanders is an assistant professor of Culinary Arts at the Culinary Institute of America, an acclaimed chef, a decorated U.S. Army veteran, and a passionate hospitality leader. A CIA alum and 2015 winner of Food Network’s Chopped: Military Veterans Edition, she has worked in top kitchens, serves as Chef Ambassador at Red Rooster Harlem, and is the founder of Archive Hospitality Collective, a culinary group focused on advancing equity-driven hospitality. A leading advocate for diversity, mental health, and cultural storytelling through food, she developed CIA’s Cuisines and Cultures of Africa and Its Diaspora curriculum and is opening a boutique hotel in Bridgeport, CT.

Areas of Expertise: Restaurant, Education, Leadership

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Amanda Signorelli | LinkedIn
Golden Steer, Co-CEO

Amanda Signorelli is the Co-CEO of Golden Steer, a hospitality and food brand anchored by the oldest steakhouse on the Las Vegas Strip. Since 1958, the original Golden Steer has welcomed legends like Elvis Presley, Marilyn Monroe, and Frank Sinatra. Today, Golden Steer operates three lines of business: the flagship Las Vegas steakhouse, an e-commerce division shipping product across the US, and the recently opened Golden Steer New York. The company hosts over 130,000 guests annually at the Las Vegas location and has gone viral on TikTok with more than 200 million impressions. Before joining the Golden Steer, Amanda was CEO of the VC-backed startup Techweek and started her career at McKinsey & Company.

Areas of Expertise: Marketing, Leadership, Social Media, AI

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Courtney Willis | LinkedIn
Restaurant Associates, VP of Culture & Experience

Courtney Willis is a transformational leader in hospitality with more than 25 years of experience creating inclusive, people-centered cultures. She’s a proud graduate of Clark Atlanta University and Cornell University’s School of Hotel Administration.

Courtney began her career in risk management but found her true calling in food and hospitality at Restaurant Associates, part of Compass Group USA. She made history as R/A’s first Vice President in the space of Inclusion, Belonging, and Culture—using food as a powerful force for connection and community.

Courtney channels her passion for building community into her professional life, serving on the board of Hot Bread Kitchen , whose mission is to create economic opportunity through culinary job skills training, food entrepreneurship, and a strong ecosystem of support for individuals who face barriers to meaningful careers. She also serves on the C-CAP DC Advisory Council. C-CAP is a national workforce development non-profit dedicated to training and supporting the next generation of food & hospitality leaders.

Areas of Expertise: F&B Operations, Inclusion & Community Engagement, Employee Engagement/Experience, Leadership