When you create some of upstate New York’s most popular restaurants, when you become the exclusive caterer for the most iconic venues around, you learn a few things about the business.
A team led by renowned restaurateur and caterer Angelo Mazzone will oversee your wedding, corporate event fundraising gala or private party. Angelo’s team has been wowing guests with innovative, personalized event presentations for over 25 years.
As a seasoned member of the sales staff, Kevin has played a dynamic role since joining our company in 1991. Early in his Mazzone career he learned the all-important operations side of the business as Banquet Manager at Glen Sanders Mansion. In 1996 he relocated to our Hall of Springs venue, planning a multitude of corporate and social events in the Saratoga and Adirondack regions. Most recently, Kevin’s focus is in new business development, mentoring other Mazzone staff, and event planning for Mazzone “Signature Level” events. His vast knowledge and discerning taste makes his clients feel at ease and confident that their event will be an experience like none other.
Bio Coming Soon!
Cassie attended Cornell University as a chemistry major and eventually transferred into The School of Hotel Administration because of her lifelong interest in food and cooking. She was able to take classes on wine, restaurants, and special events all while earning a business degree. Upon graduation, Cassie began working at Butler’s Pantry in St. Louis where she served as the Vice President of Sales and Catering. She describes catering as the perfect way to “marry” her love of food with her obsession of organizing chaos. When Cassie is not busy working in catering she loves to take her dog, Milo, Collie/Australian Sheppard mix, on hikes. Cassie joined the Mazzone Hospitality team in 2013 as an Event Planner for Mazzone Catering.
In 1988, after an extensive search across three counties, Angelo purchased Glen Sanders Mansion in Scotia. He added 12,000 square feet to the original house, including a restaurant and two ballrooms. With a desire to better serve the business community, a 22-room Inn was added in 1995. This completed the property as one of the most unique in the area. Starting in 1996, Mansion Catering became the exclusive caterer at the Hall of Springs banquet facility located on the grounds of the Saratoga Performing Arts Center. With a busy year-round event calendar, the Hall of Springs also offers a seasonal restaurant during the classical performance series at the theater. In Spring 2005, Angelo's 677 Prime opened in downtown Albany's theater district becoming the leading restaurant in the Capital District. This upscale steakhouse and wine bar has a popular Wine Society, as well as showcases some of the area's leading artists. 2007 was a busy year for Angelo and Mazzone Hospitality. As part of another redevelopment of Downtown Schenectady, Angelo returned to his original Peggy's location for the creation of a first class bistro and wine bar, Aperitivo Bistro. In June of 2007 Angelo took over the food service at Saratoga National Golf Club, and opened Prime at Saratoga National - an upscale steakhouse based on the style of Angelo's 677 Prime; and broke ground on a large Grand Ballroom on the second floor of the Golf Club which opened in May 2008. The catering arm continued to grow with the inclusion of the Fasig-Tipton "Man o' War" dining offerings. This includes serving lunch and bar fare during the horse sales in Saratoga Springs, as well as social events utilizing the grand space. Almost 20 years to the day of opening Glen Sanders Mansion, Angelo and his team not only completed a one million dollar makeover to the ballroom and hotel lobby, but also completely renovated the restaurant to become Angelo's Tavolo, featuring modern Italian cuisine that is like no other restaurant in the area. Also in 2009, Angelo created another division with PRIME Business Dining which includes cafeteria-style dining at GLOBALFOUNDRIES in Malta, the Golub Corporation headquarters, SI Group, Empire State Plaza and more. In February 2011, Mazzone Hospitality signed a contract with Proctors to become the exclusive caterer at their new venture Key Hall at Proctors - a refurbished bank right next door to Proctors. Continuing to grow in 2011, Angelo's Prime Bar & Grill opened along with becoming the exclusive caterer inside the Hilton Garden Inn in Clifton Park. 2012-2013 were growing years for our Mazzone Catering division as Mazzone Hospitality became the exclusive caterer at 90 State Street in Albany, and by adding the MH Express division serving our corporate clients with drop-off catering. In 2013 Angelo opened the Tala Bistro in Latham. Mazzone Hospitality, nurtured by Angelo Mazzone, has proven it can make dreams come true, not only for our thousands of guests, but for Angelo and his staff as well. Together they provide the area with unsurpassed events, quality catering, exceptional fine dining restaurants and a company founded on the philosophy of customer service.
Danielle Robinson, Event Manager for Mazzone Hospitality, joined the company in April 2009 as a prep cook and became Garde Manager Chef for a year and a half, then went up to Saratoga National as a server and then Captain and moved on to Banquet Manager for two years and is now at Mazzone Catering. Danielle graduated from Schenectady County Community College with a degree in Hotel Restaurant Management and Culinary Arts. Danielle enjoys managing events because she loves “seeing the smiles on the guest’s faces as they enjoy the event and then having people talking about the event for years to come. Not only is it a great party for the guests but it is ‘a bonding moment’ for all the staff working the event, the harder the event, the closer of a team you become.”
Matthew Delos, Executive Chef of Mazzone Catering, joined the company in 2009 as the Chef d’ Cuisine of the Glen Sanders Mansion. Matt has longstanding local roots, beginning his culinary arts education at Schenectady County Community College, before going on to the prestigious Culinary Institute of America. Matt brings with him, extensive experience at fine dining institutions across the United States, and received many notable achievements, including being awarded “Top Six Best Inn Dining” and appearing as guest chef at the James Beard Foundation for the “Great Country Inn Chefs.” Although Matt dazzles the eye and the palate with his unique combinations and presentations of food, he has great respect for the “basic foods that we all grew up on.” He believes the utmost important aspect of culinary art is, “to obtain the ultimate flavor from the food through various innovative combinations, using only the highest quality ingredients.”