Chef Michaela has had a passion for food since her earliest memories of watching her Grandmother cook for every occasion for her family. She is a graduate of Schenectady County Community College and has been with Mazzone Hospitality since 2014 and has been integral to opening up PRIME Dining’s new flagship café, Tempel Lane Café. Michaela strives to produce dishes that are not only creative and delicious but showcase local produce and seasonality. She has been awarded by Compass for participating in the Women In Culinary Competition. Her young daughter, Aleigha, is her inspiration and driving force behind taking the culinary world by storm. When she isn’t cooking, she loves spending time with family enjoying sports or the outdoors.
Chef Kayla did not go to Culinary School, but she did go to college for Marine Biology and later got into cooking. She learned from various amazing Chefs throughout the industry and loves the way her cooking makes people feel. Her favorite place to eat is George’s Wine Bar in Disney Springs Florida. Kayla’s favorite thing to make for people is Braised Short Ribs with Mashed Potatoes and Charcuterie Boards. Outside of the kitchen she loves spending time with her husband and beautiful grand daughter, and loves hanging out watching football and going to the beach.
Shawn returned to the Mazzone Hospitality family in May of 2013. Before Mazzone, Shawn worked as a Food Service Supervisor for Sodexo. Previously Shawn honed his culinary skills as the Chef of Victory Café in Albany. Shawn is a Culinary Arts graduate from Schenectady County Community College. Shawn now oversees all daily food production for the our PRIME at IOPS locations.including daily specials and seasonal events. After a particularly busy kitchen shift, Shawn takes pride in a quiet dining room where patrons are more thrilled to be savoring the food than talking with their friends. Additionally, he is thrilled to answer culinary questions and share his food knowledge. When not in the kitchen, Shawn enjoys spending time with his family.
Eric Tisaj is a graduate from The Culinary Institute of America with a Bachelor's degree in Hotel and Restaurant Management. He has learned from his grandparents and mother about cooking and the basic essentials of being a hard worker. His grandfather has instilled in him an extensive work ethic since he was a teenager. Eric has worked at Jacks Oyster House where he started off as a dishwasher and worked his way up to Executive Sous Chef. He has worked at South Beach Miami's hot spot, four star four diamond restaurant, Wish in 2005. Eric worked with Certified Master Chef, Dale Miller, at his restaurant in Albany, and helped him in the reopening of Sperry's Restaurant in Saratoga in 2010. Through working under Dale Miller, Eric developed an eye for detail and learned how to create and develop beautiful flavorful dishes. Eric has had the opportunity to work with and compete among the areas top chefs. He has received the 2010 peoples choice award at at the annual Cornucopia held by living resources. He has won two gold medals in an ACF sanctioned event in 2010 and 2011. After Sperry's Eric moved on to help in the opening of Diamond Mills Hotel and Tavern in Saugerties, NY as Executive Sous Chef. From there Eric began working for Mazzone Hospitality as Banquet/Sous Chef at Angelos Prime Bar & Grill in April of 2012. He has proven to be a true leader and hard working young Chef. Through all of his hard work, dedication, and education, Eric has had the opportunity to lead his team as the Executive Chef of Tala American Bistro in Latham, NY, Chef d Cuisine at Prime at Saratoga National, Chef at Suny Albany, and State Quad.
Before joining the Mazzone Hospitality Team, Christine co-owned and operated Samwich Deli & Cafe. That ownership spirit has taught her fast in the culinary world.
Before Samwich, Christine worked her way up from dishwasher at Dunhams Bay Resort in Lake George to later go on to be The Edison Club and The Fort Orange Club Banquet Chef.
Outside of the kitchen she enjoys traveling, finding new restaurants, breweries, playing softball and spending time with family and friends.
Working with friends in Long Island kitchens, Jon knew he wanted to continue to build his culinary skills. Jon earned an associates degree in Culinary Arts from SUNY Delhi. He continued on to Suffolk County Community College to complete a Culinary Arts Certificate. Right out of school, Jon went to work at Associates Gourmet Meat Market in Medford NY where he learned butchering and aging of a wide variety of proteins over four years from chefs with fine dining experience. Working his way up to Sous Chef, Jon had a wealth of knowledge and headed north from his home in Long Island. Upon arrival in the Capital Region, Jon began work at Ellis Hospital organizing their Meals on Wheels program. He continued on to be a line cook at the Avila Retirement Community. When the Avila Culinary program switched to Mazzone Catering, Jon continued as Chef De Cuisine for Mazzone. With several years of experience under his belt he became executive chef of Beltrone Dining and aspires to continue cooking great food for Mazzone Hospitality throughout the Capital District and has recently moved into the Prime Business Dining team on the Regernon Campus.
Hispanic and Mexican Cuisines are some of Jon’s favorite to cook. Street Tacos and Elotes, roasting his own chilies and doing it up right. Jon is a big sports fan following the New York Yankees, New York Rangers, New York Knicks and …the Philadelphia Eagles. Outside of work Jon enjoys brewing his own beer.
