Lexi, our Sales Manager/Event Coordinator, graduated from California State University, Sacramento with a Bachelor’s degree in Public Relations. She has a passion for all types of events and has worked in special events for eight years and also worked in the food service industry. With event experience from The Walt Disney Company and Red Bull, she will make sure everything is organized, detailed, and perfect on your big day, with an iced coffee in hand. When she isn’t busy planning an event, she is either in Disneyland, watching HGTV, or spending too much money at Target.
Lauren, our Sales Manager/Event Coordinator graduated from Chico State with a Bachelor’s degree in Psychology. She brings more than 9 years of experience to Vizcaya with a background working in special event catering, hospitality, and the food service industry. With each event that she coordinates, she aims to keep the best interest of the couple at heart and to ensure that their visions become a reality on the big day. When she’s not coordinating an event, you can find Lauren getting her work out on at your local Orangetheory Fitness, stressing about who the Bachelor is going to give his final rose to, or attending a Giants game. GO GIANTS! [/one_half_first]
Nick, our Regional Manager has an extensive background in the restaurant and hospitality industry with over Ten years experience. Nick originally started working for the Vizcaya as early as 2001. Nick slowly pursued his career in the restaurant industry. Nick has worked for The Chanterelle restaurant and Spataro restaurant. Nick pursued the hospitality industry when a position became available and has loved the hospitality industry ever since. During his free time Nick enjoys going to the gym, spending time with family and friends and at the ocean.
Chef Jim graduated from San Francisco City College, Hotel and Restaurant Department in 1978, then moved on to work in several restaurants and started working at Vizcaya in 1987. He was one of the first chefs in Sacramento to do farm to table dining, wine maker dinners and seasonal menu changes. He enjoys camping in the outdoors where he can experience great food done in a modest way. He also enjoys drinking wine and meeting new friends and spending time with family. He is passionate about shopping at farmers markets to see what’s available for the coming menus.
Brian, our Sous Chef began his culinary career as a prep cook for our company at the Sterling Hotel and Chanterelle Restaurant in 1991. Never having attended culinary school, his thirst for culinary knowledge and hand on experience has taught him the ins and outs of the foodie world. After branching out and earning executive chef positions in some of the finer kitchens in the Sacramento are he returned to our company in 1998 to work at Vizcaya and eventually took the helm of Vizcaya for a few years before teaming up with his mentor, friend and longtime colleague, Chef Jim Turknett. Together they have proven to be a formidable collaborative culinary team with diverse backgrounds and a drive for excellence.