Archives: Teams

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Tracy joined JGL in 1997 and assumed ownership of the company in 2009. Early in her career she worked for a number of restaurants in a variety of front and back of house positions. She then completed the Charlie Brown’s management training program and worked as a unit manager. Moving to the publishing world, Tracy honed her business acumen in a series of positions, eventually being named General Manager of several national publications. She earned an MBA in finance from Stern School of Business at NYU in 1993. Her love of the hospitality industry brought her to JGL in 1997 where she initially assumed responsibility for financial modeling and projections.

Brooke Botwinick has over thirteen years of experience in the food, beverage and event industry. She began her career planning fundraising events for NYC Public Advocate Betsy Gotbaum. She then took her development and cultivation expertise and love for the arts to the New-York Historical Society where she eventually became the Director of Special Events. During her tenure, the New-York Historical Society underwent an ambitious multi-million dollar renovation where Brooke became an integral member of the re-opening committee. Following the re-opening, Brooke decided to broaden her understanding of the industry by accepting a position with Restaurant Associates.

David McCallum has almost twenty years of experience in the food and beverage arena with core strengths in culinary development and operations. David served as Executive Chef for several Los Angeles area restaurants before joining Jackson Catering as a Chef where he was responsible for catering the SAG Awards and creating pop up restaurants at the Sundance Film Festival. He then moved on to serve as Operations Manager for Aramark at the Los Angeles Convention Center. Following his love of the arts, his next two stints were as General Manager for food service management companies at major cultural institutions; first for Patina Restaurant Group at LACMA and most recently for Bon Appetit Management Company at The Getty Center and Getty Villa. David brings a depth of understanding with regards to the incredible potential and unique challenges of food services within a cultural institution.

Colleen Geyer joined the JGL team in early 2019. She has over a dozen years of experience in the food and beverage industry, with nearly half of that time focused in arts management. Colleen started as a back of house employee and eventually moved to the front of house while studying as a theatre major in college. After moving back to her hometown of Pittsburgh, Colleen acquired her first management role with big Burrito Restaurant Group- to whom she attributes much of her knowledge and experience.

Robert Platner has served in senior management roles across the hospitality spectrum in his 25 plus years in the industry. A classically trained chef, Robert led several kitchens, including his own restaurant, before migrating to the front of the house and general management. Robert jumped at the opportunity to lead the launch of Premier Yachts‘ Odyssey Cruises in the Boston market. During his tenure, the operation exceeded expectations and goals in food quality, guest satisfaction, safety, sales and operations. Robert moved on to managed services when he accepted the role of Food Service Director for Restaurant Associates at the Museum of Fine Arts in Boston. Responsible for a large culinary, service and management team, Robert succeeded in elevating the level of food and beverage service in three restaurants and premier in-house catering of large high profile events.