FOOD PATRONUS | Pizza. I can always eat pizza.

ROOTS | Born and raised in Austin, Texas. Grew up turning over rocks looking for fossils and crawdads in a creek behind my house that I could walk all the way to Lake Austin. Been kind of the routine of my life ever since.

SMARTS | Two degrees in Business from UT. Had I known I was gonna go back, I would've studied Architecture or Anthropology in undergrad. Favorite class? When I was in MBA program, my favorite professor also taught in Plan II. That was my favorite class, made an A.

BODY OF WORK | Let's see...I was once: a paper boy, camp counselor, pizza guy, car detailer, bus driver, substitute school teacher, grape picker, English teacher, bartender, waiter, bike racer, TA, and planted question-asker on the Montel Williams Show.

More, really? Ok, founded: A tee-shirt design company, an Artificial Intelligence company, a sports management company, Austin City Limits Music Festival, and Mellow Johnny's Bike Shop.

HOSPITALITY PHILOSOPHY | I believe in Servant Leadership. The person making a sale, cooking for, or taking care of a customer is the heart of the business. Everything else is an elaborate delivery and support system to those simple acts. If you care about creating connections and relationships, you are in the hospitality business.

FOOD PATRONUS | Fresh baked bread (and butter...)

ORIGIN STORY | Born in Fort Campbell, KY (on the Army Base) and raised in Fort Worth, TX. I fell in love with hospitality the first time I was finally deemed old enough to go with the adults to some of the iconic spots in New Orleans on our family trips there. The theater and ambiance of places like Commander's Palace and Pascal's Manale were mesmerizing to me then and remain so today.

EDUCATION | I view education as a collection of experiences, and I am lucky that my collection has been pulled from some amazing stops along the way. From the many wonderful years spent in Charlottesville, VA (for both undergrad and graduate school at UVA), to a seven-year whirlwind career in the NFL where the literal School of Hard Knocks provided me with both amazing highs (finding the girl of my dreams, winning a Super Bowl, and fulfilling lifetime dreams/goals) and soul-searching lows (11 surgeries and the realization that my body was falling apart at the age of 28). But of all the experiences that have been a part of my education, none have shaped or taught me more than being a parent. Nothing keeps you grounded more, or gives you a better perspective on life's ups and downs. It is simply the best!

FOOD PATRONUS | Octopus. I like mine boiled, served cold with fresh Italian parsley, a good extra virgin olive oil, plenty of fresh garlic, and a touch of lemon. If I caught it myself, I like it even better.

EARLY YEARS | I was born and raised in Catania, on the east coast of Sicily, at the foot of Europe's tallest active volcano, Mt Etna. By the time I was an early teenager, I was fishing, freediving for sea urchin, helping my grandfather make wine, tomato passata, and learning about grafting, farming, and fruit trees on his quarter-acre farm outside our busy city. Food is community where I was raised. Epic weekend meals brought our families together, each and every week. I'm in love with breaking bread with others, which is why I decided to go into hospitality.

SMARTY PANTS | I wanted to be an international man of mystery, so I attended the School of Foreign Service at Georgetown University where I got a Bachelor of Science Degree. My major was Science, Technology, and International Affairs. One of my professors once got pulled out of class and flown to the Pentagon via helicopter, quickly. Two other professors of mine used to take rides in the little busses at Iranian nuclear facilities and we'd watch them on TV when they were gone. My freshman dorm room was 30 feet away from Bill Clinton's freshman dorm room. Nancy Pelosi gave my graduation speech.

FOOD PATRONUS | Texas BBQ

EARLY DAYS | Born in Pasadena, Texas. 7th generation Texan whose family traces back to the founding of the republic.

Fell in love with hospitality in college when I realized that I could have a great career by ensuring other people had a great day. Who could ask for anything better?

EDUCATION | Went through UNT's hospitality program, but I feel like my real undergraduate work was completed with Four Seasons in Dallas and Maui.

BACKGROUND CHECK | I was about to begin my first job at a luxury hotel in Dallas and the guy who was supposed to be my new boss kept saying "We want to be like the Four Seasons" over and over and over, so I left that meeting, drove straight to the Four Seasons Resort at Club to a job with the company they wanted to be like.

Leaving Four Seasons for the lifestyle boutique world was the absolute best decision I have made in my career. I am still able to deliver world-class service and experiences, but get to do it in settings and manners that are true to the destination. It's equally liberating and rewarding.

FOOD PATRONUS | Brisket

street cred | I started in the biz at 13 as a dishwasher at Shades Cafe on Lake Travis and have been working in hospitality ever since. I've worked almost every role in a restaurant from server to service director at Craftsteak NY, bartender to beverage director at Craftsteak NY/Colicchio & Sons. Working in fine dining in NYC was one of the most interesting learning experiences in my career. It was like getting a Master's Degree in hospitality.

education | B.A. in Theatre, UT Austin and WSET Level Three Certification with Distinction

superpowers | Empathy, BBQ, finding the silver lining in things

hospitality philosophy | Treat everyone the way that you would like to be treated. Invest your time, energy, and attention into those around you and you will receive the same.

psst...Not to brag or anything but Justin also won 1st place Grand Championship at the Barbeque Cooking Contest in Memphis, TN with his competitive BBQ team Ribdiculous Bar-B-Krewe

FOOD PATRONUS | Biscuits and gravy

ROOTS | Born and raised in Longview, Texas, and a quick study in dance and theatre. Entertaining others has always come naturally.

SMARTS | Studied Sociology at UT Tyler and fell in love with the science behind human behaviors and how we interact with one another.

BODY OF WORK | Retail baby from '98 to '05 in various management capacities, where I learned how to hustle. In '05, a customer successfully convinced me that I needed to work in the hotel industry and I've never looked back.

In 2015, I left the big box hospitality brands for this badass company. I get to spend my day leading an amazing team and creating memorable experiences for our clients and guests in beautiful + unique spaces.

HOSPITALITY PHILOSOPHY | Hospitality is a feeling—not a checkmark in a box. Listen with intention first, and then make the magic happen.

FAVE THING ABOUT NW | Hanging out with smart and passionate people who have fun and work really hard. Also, really solid snacks.

SUPER POWER | Speed-reading, empathy, and party tricks.

FOOD PATRONUS | Jalapeño chips—I cannot resist them or stop once I start.

EARLY DAYS | Born and raised in Austin, Texas, and attended Westlake High School. I played competitive fast-pitch softball until I graduated.

I've been pursuing a career in hotels since career day in my senior year of high school. I also have an uncle who is in the business who used to tell me the most amazing stories, which also encouraged my interest in the industry. I worked at the Driskill the summer before starting college which totally validated my decision to pursue a career in hotels.

EDUCATION | Attended Texas Tech University in Lubbock because of their Hospitality Management degree plan, plus it was 6 hours away from home and provided a very traditional college experience. My favorite class was Hospitality Ethics because our professor based all of his lectures and tests on famous actors.

BACKGROUND CHECK | I was recruited by Hyatt Hotels out of College and began a six-month Management Trainee Course with a focus in Operations and Food & Beverage, and was fortunate to spend weeks in all departments of the 1,128-room hotel. We once did a plate up for a 1,200-person dinner, and a baggage hold for Mary Kay that took up an entire ballroom—that was a lot of leopard print luggage. The program was dissolved shortly after 9/11, and I was fortunate to return to Austin shortly after and resume my hotel career.

FOOD PATRONUS | Hangover noodles. It’s basically aglio olio made by someone who loves you when you can’t make it for yourself.

EARLY DAYS | I grew like corn in the fields of Midlothian, TX until 3rd grade when my mom took a stress-free vacation to Las Vegas, giving my older sisters and I our first taste of freedom. I loved it because I had just won a new TV for placing second in the Texas State Spelling Bee. I had lost to Lauren Barry on the word “restaurant” but what did it matter now that I had the VHS of “The Karate Kid” and rights to the TV that I had won by losing?

While in Vegas, my mom hit a royal flush at the Tropicana. The family hit the road 48 hours later taking whatever clothes fit in our bags, and the TV. Mom never hit another royal but I can definitely spell “restaurant” now.

EDUCATION | Attended college in Utah and realized what I really wanted to learn about was people - how they live and love in different places. So I moved a lot and used the hospitality industry as my mode of transportation. I lived in Zion National Park, Salt Lake City, Honolulu, Chattanooga, Lookout Mountain, and finally landed in Austin, Texas, and have been here for the last 16 years (minus a two-year stint where I quit my job and traveled the world). My education was, and still is, learning from the humbling truth of the different types of people walking this planet together, the challenges and opportunities that creates, and the steps that must be taken to make it all mean something.

FOOD PATRONUS | Daquiri; it's my favorite drink. So simple to make but difficult to master. I think that describes my approach to just about everything.

EARLY DAYS | Born and raised in Houston, Texas. I fell in love with hospitality when I developed training for a restaurant and trained every employee that walked through the door for almost 5 years. Making connections, and creating a sense of a belonging is hard to teach but magical when you can.

EDUCATION | Moved to Austin to study Film at University of Texas. It was a passion and what I pursued while Hospitality paid the bills. Favorite thing I learned was to unlearn everything I had learned. To critically analyze everything, break it apart, and put it back together in new and interesting ways. Around 32 I shifted to Hospitality and more importantly Leadership Development full-time.

BACKGROUND CHECK | Started in Leadership full-time at MML and it was eye-opening. My favorite job was opening 2nd Bar + Kitchen in the Domain when I had my first opportunity to be a GM. I was deeply out of my league but had the opportunity to take chances, innovate, and try ideas I had always dreamed of. I built a fantastic team, and leadership team, and that was when I believed I could do this at a much higher level.

FOOD PATRONUS | Ramen

EARLY DAYS | I grew up in Upstate New York: Clifton Park. I fell in love with cooking as a kid making pizzas and cookies with my mom and papi. I remember asking for knives and blenders as Christmas presents in elementary school. At age 10, I was saying I wanted to open up my own restaurant.

EDUCATION | I went to Niagara University for Hospitality Management and Spanish. I knew I liked leading and teaching people, so while working in food service throughout college, I was a TA and an RA. My favorite experience was studying and working abroad in Peru, where I was able to prep cook and work front of house at the JW Marriott Cusco and Lima.

BACKGROUND CHECK | I started working at Dunkin’ Donuts when I was 15 - I am a Dunkin fan for life. One of my favorite jobs to this day is being the manager of a frozen yogurt shop in my hometown at 17 - who can be mad at Fro-Yo?!

I worked for Hyatt Hotels out of college. I fell in love with historic and boutique hotels. I then started working as a General Manager of restaurants in Austin, which eventually brought me to New Waterloo in 2023! I am grateful that I get to be a helpful resource to our amazing properties as a task force GM and have my hands in multiple properties.

FOOD PATRONUS | It’s ice cream for me. Super sweet, and can turn any rough day around.

EARLY DAYS | Born in Quito, Ecuador, and raised in the suburbs of Boston. Fried plantains and yucca were my comfort foods growing up. My first job in hospitality was working at one of the most notable pastry shops in the North End: Modern Pastry. Do yourself a favor and try their cannoli the next time you’re in town.

In high school, I knew I wanted to work in marketing after I interned at a performing arts venue in Boston. I saw how marketing can support businesses in having a positive impact on the community.

EDUCATION | I studied marketing and communications at Emerson College. In 2013, I first visited Austin on my spring break. I fell in love with the live music scene, good energy, and breakfast tacos. Since then, Austin has had a very special place in my heart.

I had the chance to study abroad at Berklee College of Music. I studied music business, took private voice lessons, traveled around Spain, and ate a lot of tapas. My study abroad experience was fueled by café con leche and tortillas.

BACKGROUND CHECK | I worked at Berklee College of Music for six years, starting as a Marketing Assistant and leaving as a Marketing Manager. In 2020, I started doing freelance marketing consulting for independent musicians with a few of the artists I met while at Berklee.

FOOD PATRONUS | Curry Ramen / Som Tam

EARLY DAYS | I grew up in Manchaca, Texas, running around outside barefoot searching for pretty bugs.

EDUCATION | I attended a few different small colleges across Texas, driven by a passion for volleyball that shaped much of my youth. I *eventually* graduated from Texas State with a degree in Communication Design, where the design program set the tone for my creative discipline.

BACKGROUND CHECK | I've had a variety of jobs—from landscaping to gallery assistant—though working in hospitality has been a constant. Through each internship, there's been a restaurant supporting me. Now, the two are united and I work from idea to execution to bring our collective vision to life with beauty and intention.

HOSPITALITY PHILOSOPHY | If you can, you must.

FOOD PATRONUS | A Richard's Rainwater with a squeeze of lime :)

EARLY DAYS | I was born in Dallas, TX, and got to Austin as soon as I could. I first fell in love with hospitality while helping with food, merchandise, and music at private concerts around the U.S.

EDUCATION | Graduated from the University of Texas. I loved learning about entrepreneurship, psychology, and management.

BACKGROUND CHECK | I started my career by selling merchandise at concerts and making playlists for different shows, parties, and businesses.

I started with New Waterloo in May of 2023 where I work with different brand-aligned partners and get them involved with all of the fun that we have going on here. I help curate the guest experience at each of our locations. From uniforms to custom playlists and custom scents.

WHY I LOVE NW | The amazing people and the awesome food.

HOSPITALITY PHILOSOPHY | Treat others the way you would like to be treated & small acts of love can go a LONG way for people.

SUPER POWER | Always being down for pickleball.

FOOD PATRONUS | A martini. I've never had a bad meal with a martini.

EARLY DAYS | I was born and raised in Austin, TX, and I don't think I am ever leaving. I love the food and live music here, this city has my whole heart! I grew up helping my dad with his breakfast taco food truck throughout my childhood, and always enjoyed seeing him get creative with recipes, and connecting with people through food.

EDUCATION | I studied Communications and Criminal Justice at St. Edward's University. I couldn't decide if I wanted to explore marketing or criminal law after graduation - I decided to relax, have fun, and do marketing. Law can wait for my 40s. My favorite thing I studied was intercultural communication, it emphasized the importance of knowing your audience and how to communicate with them.

BACKGROUND CHECK | My first job was at my dad's food truck turned restaurant, where I helped wherever and whenever he let me! I got through college working at Chick-fil-A (customer service 101), as a security guard for ACL/SXSW (I'm 5ft I don't think I was doing much, but the free shows were worth it, haha), beauty consultant, customer experience at Ballet Austin, and BOH at the Nutcracker (watching ballerinas never felt like work).

FOOD PATRONUS | Potatoes and butter

EARLY DAYS | Born in Dublin and raised in Austin—call both places home. Would be the one running barefoot on a cold Irish beach and roasting in the sun at Deep Eddy. Grew up attuned to my surroundings and understood the power of place to create a sense of belonging.

EDUCATION | Wanted to heal the world! Studied nutrition at UT but after graduation discovered the Montessori method of education and was swept off my feet. Spent four years creating classrooms of trust, exploration, and lots and lots of colored pencils.

BACKGROUND CHECK | Joined a year-long fellowship in human-centered design through Experience Institute to refine those placemaking skills. Landed an apprenticeship at the inimitable Bunkhouse Group and doggedly pursued an understanding of how to create environments deeply rooted in place.

Now, I play a part in bringing a vision to life, taking a design initiative from a plan through several spreadsheets, over a few hurdles to the finish line.

HOSPITALITY PHILOSOPHY | Take care of people.

FAVE THING ABOUT NW | A place to grow and the people I get to do it with.

FOOD PATRONUS | I will never turn down a glass of champagne but love a good cheeseburger!

EARLY DAYS | As a proud Colorado native, I have had the privilege of calling various parts of this beautiful state my home. I found a love for hospitality when I managed a spa during college. It provided me with an incredible insight into the power of enriching experiences and how they can positively impact someone's day.

EDUCATION | I studied Psychology at Colorado State University in beautiful Fort Collins, CO. Though I gained valuable experience, being able to work alongside some incredible leaders who have become mentors to me has really helped shaped my expertise in the hospitality world.

BACKGROUND CHECK | I am someone who has always been drawn to the power of brands and places that have earned the unwavering support of people. My journey began in the realm of customer service, where I had the privilege of working with high-end retailers. During those early career years, I quickly recognized the value of providing exceptional experiences and building meaningful connections with customers. From the moment I set foot into my first hotel, I knew I had found my calling. As creatures who love to eat, drink, and explore the world, I revel in playing a role in this journey. Whether it's curating a personalized stay for a weary traveler, recommending the perfect culinary delight, or ensuring that every detail is attended to, I believe that every touchpoint in hospitality contributes to a memorable experience.

FOOD PATRONUS | Dessert of any kind (but specifically chocolate)

ROOTS | A Colorado native who fell in love with Austin

SMARTS | Studied Tourism & Hospitality in Colorado and am obsessed with hosting, planning, and helping with events of ALL kinds (Fun Fact: I gave the student address at my commencement ceremony)

BODY OF WORK | A wedding planner, a destination management operational wizard, a hotel sales professional, a corporate marketing event manager, and a Venue Manager. There are very few parts of an event I haven't touched and I love looking at events from every perspective to make them truly excellent!

I worked for New Waterloo from 2019 - 2021, took a short period away, and realized how much I missed a group that lived "Have Fun. Be Nice" to their core and found a way back as quickly as I could!

HOSPITALITY PHILOSOPHY | Every person deserves to be treated like the most important person in the world

FAVE THING ABOUT NW | Everyone holds themselves to such a high standard, is quick to lend a hand, and truly cares about the properties, the people, and the work! It's evident every single day and I've never seen that anywhere else

FOOD PATRONUS | Avocado — versatile, good at brunch, and goes well with everything.

EARLY DAYS | Born and raised in southern Wisconsin (Go Pack). Started my F+B journey serving alongside my sister at a small town cafe in my early teenage years. Switched to a different type of hospitality running a bike/skate/segway rental on the Milwaukee lakefront (big Butler vibes). The years I spent at the bike shop were when I really fell in love with hospitality: taking care of guests of all ages, from families to college kids and everyone in between, and having so much fun doing it. After closing time, I would head to my second job managing a tequila bar downtown.

EDUCATION | I started teaching myself the ins and outs of running small businesses early on and always seemed to lean hard towards the numbers side of things – to me, a spreadsheet on a Sunday is as good as a cold beer on a Friday. I graduated with my Finance degree from UW-Milwaukee before moving to Austin. I gained a lot of important information in the classroom, but always felt I learned better by throwing myself into the weeds.

BACKGROUND CHECK | I started off my Austin career slangin’ drinks on a hotel rooftop before my Finance degree was quickly uncovered and I suddenly had a desk job in Accounting. I was lucky enough to land a spot on a few opening teams in the four years I worked for White Lodging Services, where I learned hotel accounting from the ground up.

FOOD PATRONUS | Ice Cream

roots | Born in Mexico / raised in Austin. I fell in love with hospitality the moment I learned it involved food and talking to people.

the stats | All my jobs involved customer service, I'm good at making relationships, but getting good tips is one of my talents :) I started out slingin' sno cones at 16 and then hostessing at El Chile Group at 17. I served my way through college there - the service industry gave me enough funds to pay for college. I ended up staying with El Chile Group and helping in the office as an accountant until after graduation from Texas State.

fave thing about new waterloo | The VIBE! From the employees all the way to the partners. The culture is authentic, New Waterloo gives the family feeling! You can be YOU, no need of protocol, just BE NICE & HAVE FUN. We really live our motto.

hospitality philosophy | In hospitality we live to create experiences. We inspire, create and give pleasure from a tasty dish to an unforgettable moment.

FOOD PATRONUS | Some kind of a comfort food—whether it's someone's favorite ice cream, pasta, or tacos, I would be the thing that brings comfort to someone at a time when they need it. For me, it's a gourmet cheeseburger or chicken enchiladas.

EARLY DAYS | I was born in Portsmouth, Virginia in a naval hospital, but never lived there. I was raised in Grand Rapids, Michigan, but high-tailed it to Austin's warmer climate as soon as I could when I was 21. I fell in love with hospitality when I was 16. I worked at a burger joint for the summer between my sophomore and junior year of high school. I really loved getting to know the customers, so I continued on the restaurant + bar path for 11 years. I landed my first hotel job when I moved to Austin in 1996 as a server in the hotel restaurant at The Sheraton. It was there that I fell in love with hotels. The thing I love most about hospitality is having the ability to create an experience for people, whether it's a hotel guest or a hotel employee. We have the ability to curate a person's experience. I think that's pretty special. When I became pregnant with my daughter I decided a job with more regular hours would be better suited for family life. That's when I started a career in HR at Bunkhouse 15 years ago. I have a genuine love of people and I get to use that every day in my job. I'm a lucky gal. Other than HR, my favorite job was being a Barista. I love coffee and how simple it is to make someone's day with just a cup of coffee.

FOOD PATRONUS | Chilaquiles. A little crunchy at first, but let the (awesome) sauce soak in and enjoy the complexity in every bite.

origin story | Born in Costa Rica, moved to Katy, TX at age 9. Worked at a small mom & pop bakery/dessert shop throughout high school and college which is where I fell in love with Hospitality. It was also during this time that I discovered Houston Restaurant Week and became OBSESSED with trying out as many restaurants as I could.

smarty pants stuff | Undergraduate degree in Psychology at the University of Houston. Master's degree in Organization Development from St. Edwards. Chose to study Organization Development after experiencing a large amount of changes within one organization that wasn't handled very well. Wanted to learn how I could play a part in helping a growing company handle change in a way that their employees would not feel a negative impact.

hospitality philosophy | The most valuable thing you can give someone is your time. Take the time to learn their name, their order, or how you can better help them and apply it in a way that shows them you care.

FOOD PATRONUS | Detroit-style pizza.

EARLY DAYS | Born and raised in southern Michigan.

EDUCATION | Attended Michigan State University where I studied Psychology and hosted a downtempo electronic radio show called “The Afterglow.” Returned a few years later for a Master’s in Management, Strategy + Leadership.

BACKGROUND CHECK | At 16, my parents made me get a job at my local pizzeria which turned into 10 years of working my way through every position in that restaurant, building a culture, opening a few locations, and learning the ins and outs of leadership and hospitality.

Visited Austin a few years back for ACL Festival, and fell in love with the energy of the city. After finishing up grad school, I sold most of my things and moved here without a job, knowing it would all work out. Found this cute little Italian spot in my neighborhood—Il Brutto—where I began as a Server. Learned a lot about wine, how nice people are in this city, and how to pronounce "Cacio e Pepe." I was promoted to Service Manager and then transitioned into Talent Acquisition at New Waterloo HQ. After 2 years (and lots of interviews later!), I grew into my new role as Regional HR Manager.

FOOD PATRONUS | A Margarita- salty, Mexican, and fun!

EARLY DAYS | Born and Raised in Mexico. I am blessed with a very supportive family that has helped me achieve, nurture and cultivate my personal + professional goals, even though that meant being away from them. Coming from a Hispanic background, we tend to be hospitable by nature, getting into the hospitality industry just felt natural but being able to help our most valuable asset, our employees, gave me a sense of achievement I never imagined I could have.

EDUCATION | Bachelor's degree in International Hotel Management in Mexico City from Universidad Anahuac Mexico Norte, in Alliance with Cordon Bleu. Over 6 years of experience in the Human Resources department in the Hospitality Industry.

BACKGROUND CHECK | In 2011 I was given the opportunity to do an internship within the Human Resources Department for a multi-national hospitality company in Austin, TX. When the internship ended, I went back to Mexico to finish my Bachelor's degree and 2 years later, I was offered a job as an HR Coordinator at said company. I worked there for 5 years until it was time to part ways to continue my professional growth with a different hospitality company where I met and worked with my Director of People today!