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.
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.
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.
Amy Schwartz attended the University at Albany as a history major and graduated in 2013 with a Masters in Information Sciences. She joined Mazzone Hospitality during the summer of 2013 and started as a banquet server in Mazzone Catering. In two short years, Amy’ passion for off-premise events grew as she moved into the role of bridal attendant and banquet captain. In 2015, Amy joined the off-premise team as a Sales Assistant and promoted to Event Planner in the fall of 2016. She attributes her attention to detail and service experience to understanding and creating a personalized event for her clients, no matter the venue.
Amanda graduated from the College of Charleston earning a Bachelor's degree in both Business Administration and Hospitality and Tourism. While double majoring, Amanda did an internship which led to a job at the Carolina Yacht Club. She then went on to be an Event Captain at the Francis Marion Hotel in South Carolina. She also attended the Culinary Institute of Charleston working towards a Baking and Pastry degree until becoming a Restaurant Manager with Maverick Southern Kitchens. Amanda joined the Mazzone Hospitality Team in April of 2012. She worked her way up to Banquet Manager at the Glen Sanders Mansion In October of 2012 before taking some time off to have her son Charlie. Upon her return she was the Director of Event’s Training and then a Banquet Manager at the Saratoga National Golf Course. She then become a Restaurant and Sales Manager at Aperitivo Bistro before moving on to her current position in Off Premise Catering Sales. Outside of work, Amanda is involved in her community as a member of the Junior League of Schenectady and Saratoga Counties, and the Sponsor a Scholar Program. When she is not working or volunteering, she is going on adventures or baking with her Son, Charlie and Husband Sean.
Alex attended Hudson Valley for Business Administration before transferring to SUNY Plattsburgh to pursue her passion for the Hospitality industry. She earned a B.S. in Hotel, Restaurant and Tourism Management. Alex joined Mazzone Hospitality as a Banquet Server for the Off-Premise Catering Team in June 2015 while still in college. Upon her graduation, she worked for Driscoll Foods for two years as a Marketing Coordinator/ Inside Sales Rep before returning to Mazzone Hospitality in 2018. She is currently an Associate Event Planner for the Off-Premise Sales Team.