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My journey at Keswick has been nothing short of transformative. I began as a culinary intern at the Club Grill, where my passion for hospitality first found its roots. This early experience inspired me to grow within the organization, leading me to transition into the Food & Beverage department, where I proudly served as head server across multiple outlets. My dedication and growth were recognized when I was promoted to F&B Supervisor and honored as Employee of the Quarter for the F&B department in 2022 through the Keswick Keys recognition program. With a desire to challenge myself further and expand my understanding of hospitality operations, I took a leap into the Accounting and Finance department as an Accounting Assistant. In 2023, I was again humbled to be named Employee of the Quarter, this time for the Administration department, and later promoted to Accounts Payable Manager. Most recently, I was deeply honored to be recognized as the 2024 Employee of the Year at Keswick Hall. These milestones are more than titles to me, they represent the unwavering support, mentorship, and belief that Keswick has consistently offered its team members. I am profoundly grateful for the training I’ve received from seasoned hospitality professionals who have helped shape my skills and character across multiple functions. What makes Keswick truly special is its deep-rooted commitment to its people; it is a place that nurtures talent, values hard work, and ensures that every employee is seen, supported, and given the opportunity to thrive. I am incredibly proud to be part of this exceptional organization, and I look forward, with excitement and gratitude, to continuing my journey at Keswick.

Over the past three years at Keswick Hall, I’ve had the incredible opportunity to grow both personally and professionally. Starting as a Front Desk Agent, I quickly found myself inspired by the dynamic environment and the passionate team around me. With their support and the challenges that came my way, I was promoted to Front Desk Supervisor and eventually stepped into my current role as Rooms Manager. Working alongside such energetic and tenacious colleagues has made every step of this journey rewarding. Their drive and positivity make it easy to embrace challenges and strive for excellence every day.

My time at Keswick started about 3 1/2 years ago. When I came in as a garde manger cook. On that station we would make salads and the cold and raw food. This is where I got to refine and hone in my knife skills and plate presentation as most of my dishes were the first to go out to guests starting their meal. It was important for my plates to always look super sharp and clean for a great presentation. About a year later, the Chef team realized I had more in me and they moved me to the grill station which was a big jump as it is one of the busiest in the kitchen preparing all of the proteins and some sides on the menu. This is where I learned the importance of time management, organization, and gained my voice in the kitchen. I had to give accurate times to the rest of the cooks so all of our food came to the Expo station at the same time. That way it was all hot and fresh for the guests. After some time there, The chefs began to move me around to different stations and I showed my ability to handle change and became confident and comfortable on every station in the kitchen. During this time I was able to gain leadership experience as I was given the opportunity to assist in training new and existing employees on these stations and help guide them and direct them on how we do thing’s at Marigold. After sometime, I was called up to become the Jr. Sous chef which was a great step up and came with a lot more responsibility aside from just the cooking aspect of the kitchen. Such as scheduling, recipe development ,and pushing the team to become better everyday. This goes to show that no matter how old you are you can accomplish anything you put your mind to and work hard for. Keswick is one special place to work because it’s like an oasis out in the country side. With it being so close to a bunch of local farms and wineries, we get fresh and local produce all of the time as well as have local wines on the menus. One the of things I like the most is the ability to keep things local and fresh. We wouldn’t be here without the support of our local communities. There are so many great opportunities here on property that can push you to become the best version of yourself with hard work, dedication, 

and determination. With that you can accomplish anything.