Natalie Sullivan
Sr. Human Resources Business Partner, Lehigh Valley Restaurant Group/Red Robin

Briefly describe your job and responsibilities.
• Responsible for all Human Resource functions affecting Team Members including:
employee relations, unemployment compensation, workers’ compensation, leaves of absence, benefits administration, work opportunity tax credits and safety (for Team Members and Guests), COVID administration.
• Oversee management recruitment and training.

What does a "typical" day at work look like for you?
Each day is a little bit different. I may be speaking with Managers in Training about their experience, attend meetings with my team to talk about our current and future projects, working on my own projects to help make LVRG a great place to work, interfacing with operators and maintaining my email. Different times during the year offer different challenges; Open Enrollment happens at the end of the year; I gather information and announce our Team Member and Manager of the Year at the end of the year. I always have some type of engagement project or compliance project that I'm working on.

What was your first job?
My first job was a host at Texas Roadhouse.

When did you know this industry was right for you?
I always enjoyed working in restaurants and making connections with guests. Once I wanted to be out of day-to-day operations, I always knew I wanted to support the industry in some way.

Briefly describe your career path and how you got to where you are today.
I attended Penn State University and obtained a Bachelor's degree in Hotel, Restaurant and Institutional Management. I started my management career at Red Lobster upon graduation. After a little over three years at Red Lobster, I found a job posting for a Manager of Talent Acquisition at Red Robin. I felt like this position could be a great start to supporting the industry, by finding Restaurant Managers (which, I knew this job well), and working in an office environment. I later chose to pursue more formal HR education, obtaining two certifications and an MBA with a concentration in HR.

What is your favorite part of your job?
My favorite part is making people happy. I enjoy working on any project that will help people feel more fulfilled at work (example: creating a Kash for Kids program that awards an extra paycheck to anyone starting a paternity leave) or that will bring more fun into work (example: being the administrator of a monthly Team Member/Manager of the Month contest).

What is the most challenging part of your job?
Currently, the changing environment with COVID, how the regulations change without notice and the possibility of the ETS by OSHA. In HR, we always need to be prepared with a plan for compliance regardless of if regulations actually pass.

What advice would you give to students interested in your profession?
Within the HR profession, I could work supporting various industries. I have always worked in the hospitality industry since it's my favorite. Organizations that value hospitality and taking care of their Team Members make going to work every day a lot more enjoyable. We have a drive to want to make other people's day and it's nice to be a part of that. Working within this industry or supporting this industry comes in many forms.

What achievement are you most proud of?
I am most proud of continuing my education in HR so I can be a subject matter expert in my field. I have the hands-on experience of the job within a restaurant and now I am always trying to gain more knowledge of HR.

What do you like to do outside of work?
I like to spend time with my husband and son, making memories as a family. I enjoy going to the gym and never say no to a shopping trip!

What is your favorite food to make or eat?
If I had to choose, I'd say Italian is probably one of my favorites. I love anything with pasta, chicken and vegetables or stir fries with rice, chicken and veggies.
​
What's at the top of your bucket list?
Visit Fiji, the Maldives or Bora Bora.​

Briefly describe your job and responsibilities.
As one of two founders, my job is to empower our team members so that they can do their best work, and derive great satisfaction from the process. This means that my chief responsibilities are to analyze results and monitor the allocation of resources towards achieving optimal performance.

What does a "typical" day at work look like for you?
The activities that make up my 'typical' day have evolved dramatically over my 26 years at Victory, yet the principles that guide my activities have remained consistent. As you might expect my days were entirely 'hands on' with brewhouse shifts, sales calls, delivery duties, etc. through the first decade of Victory. Over time, our growth required both founders to move to much more executive roles, while building out very capable teams to execute the duties that were once ours.

What has been consistent through this entire experience is that there is no 'normal' day. Yes, there are the priority tasks I must execute each day, but the needs of our business and our team are constantly shifting. If you think of my role as a steward of our business, you'll understand that I must always be alert and responsive to indications that we may need to focus more attention and resources in a new direction. Every day I must maintain a sincere interest in learning what we are doing right and accepting what we could do better and maintain the willingness to adapt our organization around those opportunities.

What was your first job?
As a brewery and taproom owner. Seriously.

Though my first brewing job was at a Baltimore brewpub, I was the one and only full-time brewer. I marveled at the energy and skills of my colleagues in the front of the house as well as the kitchen. I learned valuable lessons from them.

Perhaps the most important thing they taught me shaped our business model at Victory Brewing Company. As German-trained brewers, Ron and I initially planned to just produce beer for distribution, and not operate as a brewpub or taproom. We learned that wholesale channels were too underdeveloped for the beers we envisioned as we worked through our business plan. We made a bold pivot to include a 144-seat taproom in our operation with a from scratch menu built around wood-fired pizza. We were placing a huge amount of faith (and risk) into the hands of a hospitality team that we'd have to build and empower for success. We had confidence in this plan because we had witnessed, firsthand, how a well-resourced and motivated hospitality team can develop loyal customers to champion a new brand. Essentially, 90% of our thin marketing budget was redirected to our facility and our team so that the brand experience we could deliver to first time guests would win them over. It worked.

It amazes me to think that Victory Brewing, now with our partners of Southern Tier Brewing Co., Sixpoint Brewery, Bold Rock Ciders and Southern Tier Distilling Co., sits in the #6 position for all US craft breweries, and that all of this success was initiated by a passionate hospitality team back in 1996 in Downingtown, PA.

When did you know this industry was right for you?
Before we swung our doors open in February 1996 I sensed that the energy of the hospitality team we were forming was a vital resource that I'd be honored to guide, support and foster.

Briefly describe your career path and how you got to where you are today.
My first job was baling hay at a local farm at 14 years of age.

With a Bachelor of Fine Arts degree from Temple University's Tyler School of Art, I landed a job as a graphic designer and moved up upward to an art director position concentrating in packaging design. All during those 5 years I was brewing beer at home, based on a passion my father had instilled in me when he first tapped me as his apprentice for his initial brews in 1979.

In July of 1990 I took over my buddy Ron's job as brewer at Baltimore Brewing Company as he departed to study brewing in Germany. Baltimore Brewing was started by a German trained Dutch brewmaster from the Grolsch Brewery family, so I had a wealth of knowledge and experience afforded to me in that job. In 1993 I completed a study course at the Doemens Institute in Munich region. Ron and I began writing our business plan in January 1994 and, amazingly, opened Victory Brewing in Downingtown in February of 1996.

What is your favorite part of your job?
My favorite part of my work is being involved in the guest experience. We write innovative beer recipes with the aim of giving a customer a new, memorable experience. We plan and program our hospitality to deliver both comfort and some excitement to our guests. What I never grow tired of is witnessing our guest's reaction and response. It is what we all work for, to delight them.

What is the most challenging part of your job?
Victory has many departments with unique capabilities and needs. It is always a challenge in developing annual budgets and plans to assure that all departments are resourced properly.

What advice would you give to students interested in your profession?
What is my profession?
Am I brewer? Am I a creative hospitality host? Or am I simply an entrepreneur?
My advice lies in this conundrum. Consume all knowledge of the things that you are passionate about. Be well versed and capable at a number of things. Life's opportunities are seldom linear, and setbacks happen randomly. You must always be prepared to adapt and step up with a solution when things take a wrong turn. Problem solving is a lifelong process and your ability to do so in real time will be rewarded in your career.

What achievement are you most proud of?
In 2018 Victory Brewing was honored with the Clayton M. Hoff Award by the Brandywine Valley Association (BVA). This award was established in 1987 to honor the memory of Clayton Hoff, first executive vice president of BVA and the man generally acknowledged to be the founder of the small watershed movement in America. The award is presented to a person, public or private organization, or company active in the Brandywine or Red Clay Valleys and recognizes long term contributions to the conservation of the valleys’ resources, which have been a model for others to follow and have helped to promote conservation in the Brandywine and Red Clay watersheds.

It was a great honor because it was a team win. The stewardship efforts we were recognized for may have been initially put forward by Ron and I, but were entirely embraced and actualized by our dedicated team. In bestowing the award we were cited for reducing our carbon footprint and conserving natural resources through the recycling and repurposing of existing buildings, the installation of energy conservation equipment, a recycling and waste minimization program, and the application of solar power on top, of the charitable Headwaters Grant we established to fund watershed stewardship initiatives locally and countless stream cleanings and tree plantings we participated in.

What do you like to do outside of work?
I'm drawn to the outdoors. Cycling and hiking are how I can afford the delicious beer calories I enjoy consuming and are activities that open channels of free, creative thinking in my mind.

Therefore, I'm also an avid gardener enjoying the industrious hours spent tending to trees, plants, and surroundings. For me there is fulfillment in working with Mother Nature to beautify my surroundings and learn what control she will, and will not, permit me.

What is your favorite food to make or eat?
My wife is an outstanding cook and as an engineer she can rapidly perfect almost any dish we encounter while dining out. I tend to be more of a 'high risk, high reward' cook, so our daughters wisely trust me less than they trust her. What I am the undisputed master of at my home is the Big Green Egg smoker and I've yet to fail at beef brisket and pastrami.
​
What's at the top of your bucket list?
Mine is a deep bucket of future travel destinations. That said, hiking the Dolomites in Italy is on our schedule for September, as well as first visits to Florence and Venice. I am thinking that the white wines, cured meats and alpine cheeses of the Dolomites might be a glimpse of my version of heaven. Fingers crossed!​

Jennifer Delaye
CEO, The JDK Group

Briefly describe your job and responsibilities.
In charge of overall vision and direction of the company. Oversee the financials. Work on new initiatives and projects for the growth of the company.

What does a "typical" day at work look like for you?
Currently I am working on a new program installation for the company, so my day is filled with working on the program, training the team members on the program. I also work with the culinary team on strategy and programing. So, a typical day has me working on the program and working with key members of the team to push the projects forward.

What was your first job?
I was a waitress at Bob's Big Boy when I was 16.

When did you know this industry was right for you?
I didn't figure that out until after my first catering job. It provided a creative outlet and an adrenaline rush. After this first catering job, I never looked back.

Briefly describe your career path and how you got to where you are today.
I was never “supposed” to be in the hospitality industry. I graduated from college with a bacteriology degree. My goal was to go work for the CDC. The summer before I graduated, my family opened the food stands on Harrisburg’s City Island (Riverside Village Park) and I came home to work it with my brother and sister. It turned out to be a huge undertaking and a very large operation. It was not going to be a one summer gig. When I graduated, I came home to continue to run the business (with my brother and sister). We added a restaurant in Harrisburg, and soon after started catering out of the restaurant.

What is your favorite part of your job?
My most favorite part of the job is relationships formed with the team I work with. Every person has a passion and brings something special to the team and I love working with them and getting to know them.

What is the most challenging part of your job?
The most challenging part at the current moment is maintaining a healthy environment given the circumstances surrounding COVID.

What advice would you give to students interested in your profession?
Whether it is in this profession or not, my best advice is to find what it is you are passionate about—something that excites you to get up every morning—and find a job doing just that. When you find your passion, you will never "work" another day. Find a purpose for doing what you do; one that impacts the lives of others and learn from others in the process. That is the best way to build a strong community and a strong sense of self.

What achievement are you most proud of?
I am most proud of the unique, highly talented and passionate team that is the heart of JDK. Without them, the company would not be what it is today.

What do you like to do outside of work?
I love to do hot yoga, take my dog for walks, and I love to be on the water!

What is your favorite food to make or eat?
I love to cook any food. Cooking is a way to bring the family together. Each of my kids takes an item and we cook the meals together. It is a great time to bond, laugh and work through life's issues.

As far as eating, I will eat anything once! If I had my choice, I would eat fish every day. 
​
What's at the top of your bucket list?
Sailing around the Galapagos!​

Janet Falotico
Executive Director​, Visit Lawrence County

Briefly describe your job and responsibilities.
The Executive Director is the key management leader of Visit Lawrence County and is responsible for overseeing the administration, programs and strategic plan of the organization. Other key duties include marketing and community outreach. The position reports directly to the Board of Directors.

What does a "typical" day at work look like for you?
That typically depends on the season. Toward the last quarter of the year, I am looking forward to the next year and producing our visitors guide for print and distribution. Mix in a budget plan, and a few advertising venues plus an annual meeting. The first quarter of the year is meant for distribution of that guide and planning for marketing throughout the year. The rest of the year is implementing those actions. The one constant in my day is finding all the good that exists in Lawrence County, PA and sharing it with as many people as I possibly can reach.

What was your first job?
I joined Visit Lawrence County in 1998 as an administrative assistant and I found that if you stay someone long enough and enjoy your work, you will climb the ranks. In 2016 I became the executive director. 

When did you know this industry was right for you?
I knew from the get-go at my interview that this was where I belonged. It felt so good and so right that I took the job before it was offered to me. My intuition surely paid off 24+ years later.

Briefly describe your career path and how you got to where you are today.
My career came by chance— I had a friend whose sister was looking for a specific employee to work side by side with her and grow the business. I asked what the qualities were and exclaimed "that's me!" I went to the interview and took the job at a very low pay scale. Money is not always the only factor in considering a position. I saw great potential and growth and I have never regretted a day in joining this agency.

What is your favorite part of your job?
My favorite part of my job is sharing the good news. Our mission is to share the beauty and livability of our community/county. We highlight all the great things to see and do!

What is the most challenging part of your job?
Most challenging would be staying in touch with our community leaders and the upkeep of each community. It is just as important to have the community feet on streets as it is to have the visitors’ heads in beds. 

What advice would you give to students interested in your profession?
Every day is a challenge and allows growth for each person. You can dream and put in goals to get there. It is amazing what you can do if you plan and put into action steps to get there. It isn't always an easy task, but it is worthwhile for sure. Someone said if you love what you do, you will never work a day in your life. I believe this.

What achievement are you most proud of?
I am actually very proud of what I do so there may be several but to choose a couple I would say working with the Pittsburgh Film Office in finding a location for the Season Opener of West Wing was a highlight. Secondly, I was instrumental in getting the designation of a national recreation trail for "Stavich Bicycle Trail".

What do you like to do outside of work?
I love LIFE! Whether using the downtime as downtime or singing/dancing or doing theater.

What is your favorite food to make or eat?
My go to was always Prime Rib and while I enjoy cooking that a couple times a year, roasted vegetables or anything from scratch; chicken and dumplin's, biscuits, corn bread, sweet tea! Did I mention I grew up in the south? Yes, I am a Georgia girl by birth. 
​
What's at the top of your bucket list?
Going to Europe with my daughter. I will fulfill a major part of this going to England this summer of 2022 for a couple of weeks. I may still try and make a trip to Italy and Switzerland in a few years.​

Cynthia Smith
In-House Counsel, Hoss's Steak & Sea House/Marzoni's Brick Oven & Brewing
Vice Chair, PRLA Board of Directors

Tom Neely
CEO, ​Thomas E Strauss, Inc.

Briefly describe your job and responsibilities.
Entrusted to lead this family owned group of iconic brands seated in the heart of Amish Country in the greater Lancaster, PA area. The company was born in 1929 when Anna Miller began to serve meals to weary truckers stopping at her husband’s service station on PA Rt 30. From there it has grown into what is known today as Millers Smorgasbord Restaurant, a fabulous feast of fresh made local delights. We also proudly operate Millers Bakery (shipping nationally through the gold belly platform), Locally Made Food Shop which features our bakery items as well as numerous private labeled and local food products, Millers Quilt Shop featuring beautiful handcrafted quilts from local crafters, Amish View Inn and Suites a wonderful high-end select service hotel with a fabulous full country breakfast, Smokehouse BBQ and Brews with some of the best smoked brisket in Lancaster County and additional retail shops supporting our restaurants.

What does a "typical" day at work look like for you?
It is important to me to touch each of the businesses in our portfolio daily so I try to do that at least once during the day at a time that might make sense for them and certainly if they are in need of any assistance in the operation.

What was your first job?
As busser at the Copper Kettle Restaurant, which was part of the old Hershey Lodge (before their renaissance).​

When did you know this industry was right for you?
From an early age, I lived in a household where we did a significant amount of entertaining, primarily surrounding my father’s colleagues. It was not unusual, at least once a year to have over 200 people in our home. As a 1 of 5 children...we were the staff. :-)

Briefly describe your career path and how you got to where you are today.
After obtaining my degree from Penn State's School of Hospitality Management, I set sail into the Hotel industry as a Housekeeping Manager with Interstate Hotels. After moving and changing roles throughout every department of a hotel and a few years at the Corporate Office, I started working with family-owned companies in various roles leading me on a path to my current role.

What is your favorite part of your job?
I love the creativity of people. As a self-proclaimed "spaghetti thrower," I think the greatest failure is not to evolve and try new things and the best ideas almost always come from the team.

What is the most challenging part of your job?
In this day and age – staffing. This parlays into the advice I would give young people.

What advice would you give to students interested in your profession?
To be engaged and try EVERYTHING. The most wonderful thing about the hospitality industry is there is a place for nearly every skill set and interest. And those that engage, now more than ever, have a fantastic opportunity to gain great success. 

What achievement are you most proud of?
Developing people. I take great personal satisfaction in seeing people that I have worked with flourish and succeed in their own careers.

What do you like to do outside of work?
I am a woodworking hobbyist....there is nothing better at the end of a stressful time than to run a board through a saw and create something unique.

What is your favorite food to make or eat?
While I know I should probably not eat as much as I do, there is absolutely nothing better to me than a juicy steak perfectly cooked on the grill.
​
What's at the top of your bucket list?
Probably tied but to travel to Ireland and Austria, both countries fascinate me a great deal.​

Briefly describe your job and responsibilities.
I prep and cook food to order for customers.

What does a "typical" day at work look like for you?
I come in at 10:30 am and prep before the lunch rush. After lunch, I make sure everything is ready for the dinner rush. Around 6 pm I start cleaning for when we close at 7 pm.

What was your first job?
My first job was when I was 16, at McDonald's. I was a cashier.

When did you know this industry was right for you?
I had worked at lot of kitchen jobs, but it wasn't until I worked at a high end catering company that I realized it was what I want to do for the rest of my life.

Briefly describe your career path and how you got to where you are today.
I started working in fast food and short order cook jobs. When I moved to Pennsylvania, I got a job at a high-end catering company and fell in love with cooking beautiful food. From there I want to culinary school and joined the ACF. After I graduated, I worked for a job that let me cook great food but also gave me benefits. That is what lead me to the job I have now.

What is your favorite part of your job?
I love interacting with the residents that live in my building. Many of them a very happy to see me every day.

What is the most challenging part of your job?
The most challenging part is during dinner rush. We get a lot of pre-orders and trying to fill those orders and make the food for the walks can be hard at times.

What advice would you give to students interested in your profession?
Work in different kitchens—fast-paced restaurants, catering jobs, food trucks, health care kitchens, etc. There is no cookie cutter job in the culinary arts. Find what fits you and your needs.

What achievement are you most proud of?
I am most proud of graduating from culinary school.

What do you like to do outside of work?
I am very involved with my local ACF. 

What is your favorite food to make or eat?
I love Asian food. It is my comfort food. 
​
What's at the top of your bucket list?
I want to own my own food truck.​

Rob Billet
Owner, ShreddRRz LLC, Food Truck & Restaurant

Briefly describe your job and responsibilities.
Daily operations of carry out restaurant and food truck including food prep and customer services. All product ordering and overseeing a small staff including one manager and a few part time employees.

What does a "typical" day at work look like for you?
Arriving at the restaurant and doing inventory. Prepping for the day and opening the restaurant to serve guests. If the food truck is going out that day, we also have to establish the food needs for the truck and prepare them as well. At the end of the day, completing daily paperwork and any miscellaneous items that need to be taken care of.

What was your first job?
Hourly employee at McDonalds.

When did you know this industry was right for you?
When I was promoted from an hourly employee to an assistant manager at McDonalds, I figured I would be in this business at some capacity.

Briefly describe your career path and how you got to where you are today.
I started as an hourly employee at McDonalds. I eventually became a general manager and attended Hamburger University in Oakbrook, Illinois. I spent ten years with McDonalds and was looking for more opportunity. After searching and many interviews I ended up being hired as an assistant manager trainee at Hoss's Steak & Sea House. Hoss's was expanding rapidly at that time, and I was promoted to the general manager position at the Hoss's on East Market Street in York. Based on my abilities to manage a profitable restaurant, I was used in several different struggling locations to turn things around. I also opened several new locations. I was eventually promoted to a district manager position and oversaw as many as 12 different locations. During my tenure as a DM, I was also heavily involved in creating new promotional products. Eventually this led to my being positioned as director of menu development. This involved creating new menu items, salad bar products and various other food ideas. During this time, the food truck craze really started to happen. Along with a friend of mine, we developed and operated a food truck concept (ShreddRRz) on the side mostly for fun and to develop and create some different products. We only operated about once a week with the intent of someday possibly doing it full time.

Fast forward to 2020 and COVID struck. Due to financial concerns some cuts had to be made and with no new restaurants or a need for product development, my job was eliminated. Having the food truck in my back pocket, I made the decision to pursue opening a carry out restaurant and still operating the food truck as well. 

What is your favorite part of your job?
The ability to create foods that make people happy when they eat them. I find great joy through making people happy with food.

What is the most challenging part of your job?
Regulations and government bureaucracy.

What advice would you give to students interested in your profession?
Learn as much as you can from as many people as you can. Follow your dreams and pursue them. They may not lead exactly where you expect but stick with your intuition. Eventually you will end up where you are supposed to be. Most importantly, do what you love and enjoy the journey.

What acheivement are you most proud of?
Opening the ShreddRRz location.

What do you like to do outside of work?
Actually I love cooking for friends and family. I am a huge Disney fan and love to go to Disney World. We enjoy traveling and especially visiting our grandchildren in Colorado. We also like traveling to the beach, scuba diving when we can and hiking as well.

What is your favorite food to make or eat?
This varies often. Most recently I bought an outdoor pizza oven and currently I am experimenting with dough and various pizzas. 
​
What's at the top of your bucket list?
Happiness in whatever I am doing at the current time.

Shanna Shultz
Dietitian & Cooking School Manager, ​The GIANT Company

Briefly describe your job and responsibilities.
Due to COVID, our nutrition and culinary nutrition lessons have now transitioned into the virtual world. My current responsibilities primarily consist of planning, promoting, prepping, and running online classes for customers. Classes revolve around disease states and coinciding nutrition recommendations, easy snacks for kids, and quick family dinner ideas. 

What does a "typical" day at work look like for you?
Typically my days revolve around our online classes - whether that be planning the presentation, shopping for ingredients, managing attendees, or actually running the class. 

What was your first job?
My first job in the nutrition industry was as a clinical dietitian in a hospital. 

When did you know this industry was right for you?
After spending time in the clinical field, I realized that I was ready for a space that would allow me to be creative with my passion for both nutrition and food, which is why I decided to transition to a retail dietitian at GIANT.

Briefly describe your career path and how you got to where you are today.
I have a Bachelor of Science from Virginia Tech in Human Nutrition, Foods, and Exercise. Following graduation, I completed a dietetic internship through Penn State. The four-year degree as well as internship are both required in order to sit for the Registered Dietitian exam which is needed to practice as a dietitian. 

What is your favorite part of your job?
I get to do a lot of media appearances relating to my job, sharing food and nutrition tips with families across the viewing area which I find to be very fun. The most rewarding part of my job though is seeing both kids and adults enjoying food, having an appreciation for what they are creating, and having a good time while eating healthy. 

What is the most challenging part of your job?
There are a ton of diet trends out there - it's hard to sway people into good, realistic eating rather than falling into the hyped-up fads. 

What advice would you give to students interested in your profession?
It's a bit of a long educational journey, but appreciate that journey. Remember what you learn in the classroom setting so you can effectively apply it to real life scenarios. 

What do you like to do outside of work?
I have a 5-year-old daughter who is my whole world! My free time is spent doing fun things with her. :) 

What is your favorite food to make or eat?
My all-time favorite food is macaroni and cheese - but I love any food adventure! 
​
What's at the top of your bucket list?
So nerdy, but I want to see Mount Rushmore!

Briefly describe your job and responsibilities.
The job encompasses making sure the 120+ staff have what they need to create a fantastic guest experience.

What does a "typical" day at work look like for you?
For me, the fun on a typical day is helping others on the team think through the most pressing challenge. The other fun is brainstorming with any member of the team who wants to help make improvements. Lastly - planning the next three projects.

What was your first job in the hospitality industry?
First job in hospitality was at age 14 - yard work at the Fireside Café. My sister Sharon was a server and she "volunteered" me. Cut the grass and pick up garbage. Pay was bad but the food was good.

When did you know this industry was right for you?
Every day when I wake up? This is a great profession to be in for those who like working with friendly outgoing people. 

Briefly describe your career path and how you got to where you are today.
Started a catered canoe company called "Trip's Down the Delaware" while going to college. In 1980 I became my Fraternity's House Steward - the job was to make sure Chef Angelo Ortiz had everything he needed to get a standing ovation from the Brothers after dinner was served.

I became a banker after college, for 9 years 364 days. Left banking to start Barley Creek Brewing Company. Raised Private Equity. Arranged Bank Loans. Secured Industrial Development Authority Low interest financing. Bought a building (essentially at a Sheriff sale). Built Northeast Pennsylvania's first Brewpub since prohibition. Added a Distillery, Tasting Room, Catering and Event Planning and more to follow!

What is your favorite part of your job?
The people in this industry. Really good, hard working, salt of the earth people who make this industry rewarding.

What is the most challenging part of your job?
Figuring out the best way to help members of the team succeed, even the ones who may not know what that feels like.

What advice would you give to students interested in your profession?
Learn something about your industry every day. Get to know your co-workers. Bring ideas back from your travels. Have fun - even if the task at hand is not one would normally consider fun. 

What achievement are you most proud of?
My ability to convince Eileen Mckeegan to marry me! Then there's the three talented kids...Kelly, Jay & Kyler.

What do you like to do outside of work?
Play Hard - Ski - Golf - Travel and borrow ideas from really great independent operators.

What is your favorite food to make or eat?
Fan of BBQ - have enjoyed reading about "the right heat" - "the right seasonings / sauce" - But the real fun with food is the company you share it with. 
​
What's at the top of your bucket list?
Helping others figure out how to succeed in this industry.​