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.
Connor is the newest associate on the JGL team. While completing his Bachelor’s Degree at Marist College, Connor worked for Rats Restaurant at Grounds for Sculpture and interned for two summers with JGL where he worked on various client projects. Following graduation, Connor completed the Restaurant Associates Manager in Training (MIT) program and served as Café Manager for Google in NYC. Connor joined the JGL team full time in August of 2019.
Favorite Foods: Grilled Salmon, Poke, Key Lime Pie
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