Rob Arango
Rob a graduate of Emerson College with a BS in Print Journalism first started working with Food Arts Magazine in 1987. He was associate editor and the first story he reported on was an interview with the famed French Chef, Daniel Bouloud of Le Cirque. The topic was how to make the perfect “Pot-au-Fu”. Soon after that interview, Chef Bouloud started to work in the kitchens of the 4 star restaurant Le Bernadine where he was responsible for making 1250 canapés per night.
Rob began his career in catering as Account Executive for New York Parties in 1991. Later he worked for the Macklowe Hotel, the first urban conference center as Director of Catering. He moved onto Swiss hotel in 1995 to launch the reopening of their hotel on Park Avenue.
In 2001 he became Director of Sales for the largest privately held catering company in New York City—Great Performances. In 2007 he left Great Performances to accept a position at the legendary Plaza Hotel that was planning its grand re-opening in early 2008. Rob is the Director of Client Development at The Plaza, and manages all the leading blue chip non-profit galas.
Jack Kiggins
On any given night at the legendary Plaza Hotel Jack will serve a former Secretary of State, New York’s favorite Mayor, leading New York fortune 500 CEO’s, fashion icons and distinguished philanthropists who spend their lifetime supporting blue chip non-profits. In the midst of the intense Gala season in New York, Jack will execute 3,000 covers a week; meanwhile managing high level attention to detail for prominent high society weddings on the weekends. On Sundays if he is home he will cook with his wife, who is also a Chef, and for their three children. Jack says that his kids do not like fast-food, and therefore, he continues to prepare 4 star meals at home. No rest for the weary is his motto.
Jack started his extraordinary and comprehensive culinary career over 30 years ago. He creates his dishes with a clear understanding of how people enjoy food. Jack explains, “the building blocks to spectacular food presentation is to create simple but artfully prepared seasonal food with a touch of delicate and sometimes intense flavors of local herbs to finish off each plate”. Advice he learned from masters before him and continues to be true today.
He studied at the famed Culinary Institute of America and upon graduating Jack started working major culinary giants such as Restaurant Associates, Bridgewater’s, Waters Edge Restaurant and the legendary Tavern on the Green. It was at the Tavern on the Green where Jack’s role was Chef de Cuisine.
Jack has never forgotten great advice from years ago—‘listen to each guest’s desire and not your own wishes”. This has led the way for a wonderful rapport between his vision and the guest who waits in the dining room for their entrée.
Emily Reifel
Emily Reifel was raised in Tacoma, Washington and upon completing a Bachelor of Arts in Dance & Communications at The University of Washington, was invited to study at The Alvin Ailey American Dance Theater’s Summer Intensive in New York City. Her love for dance and the big apple kept her in Manhattan longer than the original 3 month study. She received an internship opportunity with the Marketing Department of Alvin Ailey American Dance Theater and worked in Guest Services at the acclaimed Waldorf Astoria Hotel. Hospitality became of new passion for Emily as she moved on to different roles within the hotel. She was then asked to participate in assisting with a Waldorf Wedding where her interest for events began. Soon there after, she accepted a position as the Social Catering Assistant and learned what it took to produce weddings of 25 guests to over 1,200 guests. In December of 2007, Emily accepted a position as the Social Sales Coordinator with CPS Events in the legendary and newly restored Plaza Hotel. In December of 2009, Emily was promoted to Social Sales Manager which is the role she currently holds. Emily is responsible for selling and producing Weddings, Birthday Celebrations, Anniversary Parties and Bar/Bat Mitzvahs.
Emily continues to dance when she has the time. She also serves on the Strategic Planning Committee for the American Ballet Theater’s Junior Council where her knowledge of dance along with event planning has enabled her to host multiple fundraisers for the esteemed ballet company.
Steve Rice
Steve started his career in hospitality at the Mark Hopkins Inter-Continental and Hotel Nikko after graduating from the University of Nevada Las Vegas Hotel and Restaurant Program. Over the next six years he worked his way through both hotels Food & Departments, holding key management positions at each property.
In 1989 Steve’s career moved him east to Washington DC where he worked as the Food Beverage & Catering Director for the St. Regis Washington & Four Seasons Hotel. In 1996 he moved to Short Hills New Jersey holding the same position at the Hilton at Short Hills before moving to Waldorf Astoria as Director of Catering from 1998-2002. Steve rejoined Four Seasons Hotels as Director of Catering at the Pierre Hotel from 2003-2006. In 2006 he worked as Executive Director of Catering at the Hotel Bel Air in Los Angeles before moving back to Manhattan to reopen the Plaza Hotel. He works there as the Vice President of Sales for CPS Events at the Plaza.
He is Membership Director for the National Association of Catering Executives in New York.
Steve has a passion for fitness and has run both the New York City and San Diego Marathons.
He works on several volunteer committees at Morning Star New York (Every Nations Church).
Wallis Turner
Wallis is looking forward to building new relationships and offering gracious hospitality to all who come to the Plaza. She believes that catering and special events should be easily detailed and focuses on guiding clients through this process with ease while creating an unforgettable experience.
Wallis was most recently at the Trump SoHo Hotel where she held positions in Catering Sales and Food & Beverage in this luxury hotel located in lower Manhattan. For most of her career, she worked for the Cipriani family in their historic Catering venues located throughout New York City. Wallis coordinated high-society events at Cipriani 42nd Street, catered to the most beautiful weddings at Cipriani 23rd Street, and enjoyed her time at Cipriani Wall Street where she found inspiration in the rebirth (after 9/11) of the neighborhood and the charity events that are raising funds and spreading hope throughout the world.
Wallis grew up in Red Wing, Minnesota and completed her undergraduate and Master's degree in Criminal Justice at St. Mary's University of MN. When not working, Wallis spends her free time with family and friends, enjoying great food and wine.
Michael Warren
Michael began his career in 1982 as a Management Trainee for the Sheraton Corporation. He held various catering positions at the Sheraton New York hotel, including Assistant Catering Sales Manager, Catering Sales Manager and Senior Catering Sales Manager. In 1998, after 16 years at the hotel, Michael left to become Director of Catering at Pier Sixty and The Lighthouse—The newest and most contemporary venue to hit New York in many years. Then, in 2007 after a 400 million dollar restoration, Michael was named Director of Catering at CPS Events at the legendary Plaza hotel.
Michael graduated New York City Community College 1980 with an Associates Degree in Hotel Management and Florida International University School of Hospitality Management with a BS in 1982.
He is the Membership Chairman of the NY Chapter of the National Association of Catering Executives, an active member of Temple Kol Am and is a parent volunteer with his son’s Boy Scout Troop.
Michael has three sons and when not working he relishes time being spent with his family.
Jeroen Werdmölder
Born and raised in The Netherlands Jeroen created a passion for hospitality early in his life and started working restaurant and hotel jobs at the age of 14. Ever since that time, he has worked through many various positions in The Netherlands, USA and Belgium. After he finished his bachelor’s in Hospitality Management he moved to New York City where he started at The Waldorf=Astoria just before the tragic events of 9/11. He worked in Antwerp, Belgium to get some sales experience but quickly found his way back to New York City.
Throughout the last eight years, Jeroen has held various positions at The Waldorf=Astoria Hotel, that included both front of the house and back of the house experience, giving him insight to all facets of banquet operations. Jeroen has been at The Plaza since its grand re-opening in 2008 and remains just as passionate about hospitality and banquets as he was when he first began working in the industry.
Click here to read about our 2011 summer interns!