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Just Say Yes!

We have a few precious premium dates available in 2025! Due to a shorter planning window for certain dates, we are offering a thoughtfully inclusive wedding package (with curated DJ, Photographer and Florist services) to help make your dream day as easy as saying “I Do!”

Interested in a 2025 wedding? Contact us below to learn more!

Contact Us

Meet the Team

“I believe hospitality is about more than just service—it’s about creating moments of connection that people remember long after they leave.” This philosophy has guided every step of my journey, which began at the age of 14 in a charming restaurant by Lake George, New York which later became the location for the establishment I opened with my mother in 2003. That venture marked the beginning of an exciting and diverse career in hospitality.

Over the years, I expanded our family business into an array of ventures, each one reflecting my love for creative and memorable experiences. From a lively Mexican food truck and a gourmet grilled cheese truck to a mobile horse trailer bar and a full-service catering company, I’ve had the privilege of bringing hospitality to prestigious events and settings, including ORDA in Lake Placid, the Audi FIS Slalom/Giant Slalom at Killington, and Rensselaer Polytechnic Institute. After the pandemic, I sought new challenges and was fortunate to work alongside a respected leader in the catering industry, further honing my skills and broadening my expertise.

In December 2024, I joined the Aviva Hospitality Group as General Manager of River Stone Manor. I’m thrilled to be part of the exciting renovations and expansion of this beautiful property, where I lead a passionate team dedicated to delivering gracious service and exceptional cuisine. I’m driven by a desire to create an atmosphere where every guest feels welcomed and valued, and I strive to infuse that spirit of connectivity into every detail, whether it’s a wedding celebration or a corporate event.

When I’m not at River Stone Manor, you can find me at home in Queensbury with my husband, Jerrod, our two boys, Colin and Brody, and our dog, Eri. I cherish time spent with family and friends, especially while entertaining by the peaceful shores of Glen Lake. These moments inspire me to continue creating spaces where people can come together, celebrate, and make memories.

“Events are this really special, magical thing that can create bonds between people, brands, and community.” – Mark Kilens. This quote perfectly captures my passion for event planning. Watching connections and memories form through events is something I find truly inspiring, and it’s what drew me into this industry.

My journey into event planning began with internships at Normanside Country Club and Marriott during high school. During college, I discovered my love for events while working at a local Public Relations firm, Relentless Awareness, where I managed both company and client events. After graduating, I transitioned into full-time wedding coordination at Birch Hill Catering, where I fell in love with the fast-paced world of weddings and events. Since then, I’ve enjoyed guiding clients through every stage of their planning journey, helping to turn their visions into unforgettable realities.

In January 2023, I joined River Stone Manor as a Sales and Events Specialist. Here, I continue to nurture my love for creating memorable experiences, collaborating with couples and clients to ensure each event is as special as they imagined. With a focus on creativity and meticulous planning, I’m dedicated to making each event at River Stone Manor one-of-a-kind.

When I’m not at River Stone, you’ll likely find me outdoors, enjoying hiking, skiing, or swimming around the Capital Region. I also love spending time with my family, friends, and my Bernedoodle, Mosa.

“You learn a lot about someone when you share a meal together.” This quote from Anthony Bourdain captures the essence of what I believe food can do—it brings people closer and tells a story that words alone cannot. This guiding principle drives my passion for the culinary arts and fuels my commitment to creating meaningful dining experiences. 

I began my culinary journey at Schenectady County Community College, where I honed my skills and immersed myself in the world of culinary arts. My career has spanned a wide range of roles in the industry, from fine dining to off-premise catering. I’ve had the privilege of working as an Executive Sous Chef at Prime at Saratoga National, where I led menu planning, inventory, and special event preparation. Prior to that, I worked as a Chef and Sous Chef at The Cuckoo’s Nest in Albany and Heirloom Fire in Richmond, focusing on innovative local sourcing and culinary presentation.  

In my current role at River Stone Manor, I bring this experience and a creative, guest-centered approach to every event. I believe in the importance of attention to detail and creating dishes that reflect both tradition and innovation. One of my favorite personal touches is being able to make everything fresh in house, including our bread for service, —a small way to infuse every meal with care and craftsmanship. 

When I’m not at River Stone, I enjoy discovering new culinary experiences throughout the Capital Region and New England. Additionally, I have a passion for exploring nature whenever I can, and I have found fulfillment in volunteering with the Schenectady City Mission.

My culinary career didn’t begin at a young age like many of my colleagues; I entered the kitchen at nearly 30 after pursuing a career in Mechanical Engineering. I often think of the quote by Walt Disney – “We keep moving forward, opening new doors, and doing new things, because we’re curious, and curiosity keeps leading us down new paths.” – which reflects my professional journey. It was curiosity and a deep passion for food that led me to open a new door and pursue a different path in the culinary industry.

After deciding to enter the food and beverage industry, I earned an Associate’s degrees in Culinary Arts and Hotel/Restaurant Management from SUNY Schenectady County Community College, followed by a Bachelor’s degree in Hotel and Resort Management from SUNY Delhi. Along the way, I gained diverse experience, from working at Walt Disney World where I was personally selected to help open a new vegan concept called Terra, to working with fine dining establishments like Prime at Saratoga National and The Century House. Each role not only honed my culinary skills but also helped me master the art of catering to large-scale events with creativity and precision .

In 2024, I embraced an exciting opportunity as the Sous Chef at River Stone Manor. This role allows me to apply my technical background alongside my culinary expertise, ensuring that every event runs smoothly and with meticulous attention to detail. Whether I’m creating new dishes or helping manage kitchen teams, my goal is to bring both innovation and a strong sense of leadership to everything I do.

Outside the kitchen, I stay grounded by giving back to my community, including over ten years of service with the Albany Equinox cooking Thanksgiving meals for those in difficult circumstances. I believe that food is a powerful way to connect with others, and I look forward to exploring new culinary paths and making meaningful connections through every dish I create.