• Q&A: Sonja Adams, director of catering, Wolfgang Puck Catering at Boston's Museum of Science

     
    POSTED August 20, 2019
     

    Photo by Ryuji Suzuki of BEAUPIX

    Photo by Ryuji Suzuki of BEAUPIX

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Sonja Adams was recently hired as the director of catering for Wolfgang Puck Catering at Boston's Museum of Science.

1. What are you looking forward to the most in your new role? 

I’m incredibly excited to rejoin Compass Group as a part of the Wolfgang Puck Catering team and to be doing it at such a unique venue makes it even better! I’m looking forward to collaborating with the Museum’s events team to showcase the marriage between science and culinary arts; there are countless opportunities to have the architecture and exhibits reflected in our menus and action stations and as the sister of a scientist, it gives me some talking points at holidays.

2. How do you think past experiences have prepared you for this role? 

My former roles have definitely combined to prepare me for the Director of Catering Sales position. I’ve been the client, the on-site operations manager, and, for a short time, a catering chef. Working in those various roles enables me now to have knowledge of what will and won’t work in certain situations and also be able to come up with solutions when needed on the fly. It also helps in understanding how best to communicate with different departments so that everyone is on the same page going into an event.

3. How did you get into the industry? 

After going through a layoff, I decided that I wanted to make a career change. I’d always wanted to go to culinary school, so I enrolled in a local culinary arts program and got a job as a prep cook/chef with a catering company that Jose Andres was just starting (talk about being in the right place at the right time!). I eventually moved on to a culinary position with Compass Group and moved to a front-of-house position with them soon thereafter. Ten years, three jobs, and two cities later, here I am!

4. What do you enjoy most about the industry? 

I love being a part of the team that makes a client’s vision come to life. Whether it be a company’s summer outing with carnival games and food, or an intimate wedding, it’s an honor and privilege to help their dreams become their realities. Not many jobs get to have tangible proof of the work they’ve put in on a project, but with this job, I get that almost every day. And…it’s never boring. How lucky am I?

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Abe Liao was recently named the general manager of Kimpton Hotel Palomar Washington D.C.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Heather Allison was recently named the complex director of sales and marketing of New York Marriott Marquis + Sheraton New York Times Square.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Ryan McQuillan was recently hired as the chef of Lancaster Marriott Hotel.

1. What are you looking forward to the most in your role?