Friends of the Rosamond Gifford Zoo announced two new hires to its Catering at the Zoo team:
Daniel Hudson is the new executive chef. He grew up in California and moved to Central New York as a teen. He started his restaurant career as a dishwasher at Johnnie’s Pier 31 in Canastota. He worked at Phoebe’s Restaurant while pursuing his bachelor’s degree in hospitality administration/management at Syracuse University.
In his junior year at SU, he got the chance to spend a year and a half working with the late chef Brian Shore at the Arad Evans Inn in Fayetteville. After graduating from SU, he was hired as sous chef at the Sherwood Inn in Skaneateles where he spent 10 years.
Hudson went on to become the Sherwood’s executive chef in 2011 and director of food and beverage in 2016. In 2019, he moved to the Marriott Syracuse Downtown as restaurant chef until the Covid-19 closures hit.
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Stephanie Brooks, an events expert formerly with Maine-based Compass Rose Events, is the new catering sales manager.
She has several years of large-scale events experience and will be responsible for leading an awareness campaign spotlighting the zoo as a desirable event venue, booking events and ensuring they are executed as envisioned.
Brooks earned a bachelor’s degree in hospitality and tourism management from the University of Massachusetts Amherst in 2007. She also worked as assistant banquet manager at Doubletree by Hilton. She started her career in event operations before transitioning to sales in 2013.
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May 25, 2021 at 07:59PM
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Company news: Daniel Hudson and Stephanie Brooks added to Catering at the Zoo team - syracuse.com
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