Our leadership team brings together exceptional talent, vision, and experience from across the hospitality industry. From creating unforgettable guest experiences to overseeing world-class culinary and beverage programs, our executives are dedicated to excellence in every detail.

Together, our Executive Director of Client Relations, Executive Director of Beverage Operations, and Executive Chef & Director of Food Service Operations lead with passion, creativity, and an unwavering commitment to quality-ensuring that every client interaction and every dish reflects the highest standards of service and innovation.

Trisha Barone is a dynamic and results-driven executive leader with more than two decades of experience in nonprofit management, higher education administration, and strategic operations. Known for leading with authenticity, consistency, and enthusiasm, she is a face of reliability, creativity, and community connection - turning every interaction into an opportunity to strengthen relationships and inspire collaboration.

As Executive Director of Client Relations, Trisha brings her exceptional communication, leadership, and operational expertise to every partnership she develops. She excels in fostering trust, aligning teams toward shared goals, and delivering innovative solutions that balance organizational vision with measurable outcomes. Her leadership style combines strategic foresight with genuine engagement, driving both performance and connection.

Previously, as Executive Director of Anita's Stevens Swan Humane Society, Trisha revitalized the organization's fundraising, programming, and community outreach. Under her leadership, the shelter achieved its most successful Telethon in its 19-year history, raising more than $116,000. She also launched the Paws & Pages reading program and created a Whisker Wednesdays Podcast, both of which strengthened community relationships and elevated public awareness. Her leadership modernized operations, expanded partnerships, and enhanced the organization's overall impact.

During her distinguished 18-year tenure at Utica University, she held several executive roles including Director of Operations, Assistant Vice President for Presidential Affairs, and Assistant Vice President for Advancement and Constituent Relations. There, she led major initiatives in institutional growth, event management, fundraising, and strategic planning, and played a key role in planning or overseeing 800+ university events.

Trisha holds a B.S. in Public Relations from Utica College of Syracuse University and an A.A.S. in Business Administration/Management from Herkimer County Community College, along with a Certificate in High-Performance Leadership from Cornell University. She is also an alumna of Leadership Mohawk Valley.

A dedicated community advocate, Trisha serves on the Board of Directors for Empowered Pathways and contributes to numerous nonprofit fundraisers and benefit committees. Guided by her core values of quality, consistency, creativity, and accountability, she continues to lead with purpose - building bridges between organizations, clients, and communities, and transforming vision into meaningful impact.

Thomas Clifford is a seasoned beverage professional, chef, and strategic consultant with over 15 years of hands-on experience across craft brewing, culinary development, and beverage education. His journey began behind the line at the Crazy Clam in Sylvan Beach and expanded into catering excellence while working at the Teugega Country Club. From there, Thomas helped build and manage kitchens at forward-thinking concepts like the Greenhouse Café and Kikko's Wine & Coffee Bar-laying the foundation for his holistic approach to food and drink.

Over the years, Thomas has become a trusted consultant for some of New York State's along with Vermont's top craft breweries, contributing to their launch and expansion strategies, product development, and market rollouts. He's also shaped cocktail menus for high-profile bars across the state, blending culinary craft with regional sourcing, experimental techniques and storytelling.

His beverage career has included roles at Southern Tier Brewing Company, Ommegang Brewery, and ONCO Fermentation, where he grew from sales and marketing into executive leadership. At Good Nature Brewing, Thomas served as General Manager, overseeing the revitalization of brand identity and beverage programming, and leading key projects like the Class of 1965 Arena beer garden at Colgate University.

Thomas is a Certified Cicerone®, BarSmarts Certified, holds WSET wine training, and has earned multiple spirit and beer certifications. He's served as a beer judge for the New York State Governor's Cup for four consecutive years (Table captain last year). His academic contributions include guest lectures and programming collaborations with SUNY Morrisville, Colgate University, and Cornell University - where he supported sustainability research initiatives on sorghum and maple sap/syrup integration.

Thomas combines brand development, sustainable sourcing, exceptional craftsmanship, and hands-on education to deliver outstanding beverage experiences in hospitality locations, making him an essential asset to our team!

Executive Chef Gregg Marsh is an accomplished culinary professional and hospitality leader who brings more than a decade"S" of experience in high-end resorts, private clubs, and event operations. Gregg leads with a "hospitality first" mindset - where teamwork, creativity, consistency, and accountability form the foundation of every guest experience.

Gregg currently oversees all aspects of culinary direction, from menu innovation and event execution to staff development and service excellence. His leadership emphasizes collaboration and respect in the kitchen, fostering an environment where culinary teams thrive and guests enjoy thoughtfully crafted, memorable dining experiences.

Gregg's extensive career includes executive roles with Tailwater Lodge & Resort (Woodbine Hospitality), Cavalry Club, and Portico by Fabio Viviani at del Lago Resort & Casino. Across these venues, he successfully elevated quality and consistency standards, led large and diverse teams, and implemented cost-effective, high-impact operational improvements.
At del Lago Resort & Casino, Gregg managed more than 30 employees across culinary and service divisions, developing interdepartmental strategies that enhanced efficiency and guest satisfaction. During the pandemic, he played a critical role in reestablishing safe, compliant operations, training teams in new regulations, and reopening food and beverage outlets with excellence.

Earlier in his career, Gregg served as Executive Chef at Citronelle in Syracuse, Chef de Cuisine at the 5-star, 5-diamond Sea Island Resort, and Executive Sous Chef at The Westin Jekyll Island. Each role sharpened his expertise in leadership, menu development, and high-level event execution - always with a focus on maintaining exceptional quality and guest care.
An entrepreneur at heart, Gregg also founded Burnin' Love Sauces, an all-natural, gluten-free line of gourmet sauces distributed in both local and national markets. This experience deepened his understanding of business management, branding, and product development.

A Certified Chef de Cuisine and active member of the American Culinary Federation, Gregg is pursuing his Hospitality Management AAS degree at Onondaga Community College, with additional coursework from Florida Atlantic University and the Oregon Coast Culinary Institute.
Gregg's leadership philosophy centers on bringing people together - in the kitchen, at the table, and within the community. Through Feast & Festivities he continues to champion a culture where quality, creativity, and hospitality unite to deliver truly exceptional culinary experiences.