Cecily’s introduction to the hospitality industry came as a recent college graduate when she helped plan Delta Gamma’s national conference. Like putting together the pieces of the puzzle, it was a challenge and ultimately rewarding when the conference ran smoothly and was successful.

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From there, she worked for Sheraton Hotels in Sales and Marketing for 10 years. She left Sheraton when she and Judy decided to open a restaurant. Catering followed soon after.

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Judy’s passion was always for the food side while Cecily enjoyed the planning and organizing it takes to make each event a success. You may spend a year planning, problem solving and organizing, but the reward is to see the joy from a bride or hear a room full of guests who are happy with their dinner. The logistics are in the background, but make the difference in the satisfaction of the client.

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Cecily currently is also President of the St. Louis Chapter of Les Dames d’Escoffier International. Her work here has included fundraising to provide scholarships to women in the culinary field. Also, the chapter has worked in several areas to provide education to children regarding food, where it comes from and how to include it on their table successful.