Courtesy Mazzone Hospitality
Hospitality and catering giant Mazzone Hospitality is undergoing a change in leadership, the company announced.
Officials said the strategic move comes as part of the company’s commitment to strengthening its position and delivering exceptional experiences to clients and guests. The team comprises three key executives who bring extensive expertise, innovation, and passion to their respective roles.
Tim Vennard takes the helm of the company as vice president. He began his tenure with the company in 2009 when he was hired as chef manager at the PRIME Dining client, Price Chopper. Throughout the years, his dedication and innovative approach to business has earned him several promotions, the company said. Most recently, he held the position of vice president of PRIME Dining since 2015.
Under Vennard’s leadership, the division has experienced growth, boasting a portfolio of 11 of the region’s largest employers. PRIME Dining grew to represent more than 50 percent of the company’s overall revenue.
“I am truly honored and excited to take on the responsibility of leading the Mazzone Hospitality team. Carrying on the legacy that has been built over more than 40 years is an honor. I’m here because Angelo (Mazzone, company founder) took a chance on a young chef and mentored me every step of the way,” Vennard said. “I look forward to building upon Mazzone Hospitality’s strong foundation of providing great food, great service, and exceptional experiences for our clients and guests.”
Justine Ochal moves into the role of vice president of sales and client relations. She started as a busser at the age of 16. After pursuing her education, Ochal returned to the company and soon rose through the ranks to lead the Human Resources team.
“From the very beginning, Angelo taught me that hard work is what matters and that hospitality is simple—provide great food and great service, and the rest will follow,” she said. “When I started at 16, I immediately fell in love with this industry and found a passion that continues to fuel me. I’m proud to now be a leader of Mazzone Hospitality.”
Mark Delos fills the role of vice president of culinary. He began his career with Mazzone Hospitality in 1989 when he was hired as beverage manager at Glen Sanders Mansion. He has held various leadership positions over the years including being general manager at The Glen Sanders Mansion and the Hall of Springs. Mark’s unrivaled creativity and passion for food have earned him the reputation of a culinary visionary.
In his role, he will have the opportunity to train new chefs while continually striving to improve the company’s food offerings.
“I am proud to be leading the culinary team at Mazzone Hospitality,” Delos said. “Our team’s commitment to culinary excellence and unmatched service are the pillars upon which this company has been built and I’m excited to create dining experiences for our guests.”
In 2017, Mazzone sold Mazzone Hospitality to RA Associates and Compass Group.
Dean Martinus, president of Restaurant Associates’ Catering Division said, “I am honored to work with Tim, Justine, and Mark to lead Mazzone Hospitality into the next decade and beyond with the support of our collection of catering companies including, MAX Ultimate in Boston, CxRA in New York City, Occasions Caterers in Washington, D.C., and Wolfgang Puck Catering in Los Angeles”.
Mazzone Hospitality provides catering services at several of the Capital Region’s premier facilities including Glen Sanders Mansion in Schenectady, Albany Capital Center in Albany, and The Hall of Springs in Saratoga. The PRIME Dining division provides food and beverage services for employees of several of the area’s largest employers including Regeneron and GlobalFoundries. The company is headquartered at 743 Pierce Road in Clifton Park.
For more information, call 518-690-0293 or visit mazzonehospitality.com.