2024 40 Women to Watch

Abby Cary’s career showcases the infinite paths available to women in hospitality. The now Corporate Director of Operations for Edwards Entertainment, a company that owns and operates three indoor family entertainment centers across Eastern Iowa, Abby started at age 14 as a host with the company. She moved through the management track, even thru mergers and ownership changes. Abby exudes hospitality and is committed to providing exceptional experiences for her staff and guests alike. “Everyday is a new day to delight the people around you whether it’s your team or your guests,” says Abby. “That is my favorite part of my position.”

Like many in hospitality, Abbey Maas entered the industry to “pay bills” but ultimately found a fulfilling career.  Stuffed Olive’s lead bartender and assistant manager welcomes the opportunity to encourage young talent. “All industries need more women,” says Abbey. “But the hospitality industry has always been at the forefront of diversity and inclusivity, making it welcome for all genders, cultures and backgrounds to find a chance to succeed.”  Abbey has been instrumental in building The Stuffed Olive’s brand. She credits this in part to a commitment to continual self-education. Says Abbey, “The more you know, the better you can adapt.”

Alesia Lewis’ nominator says that as Managing Partner for LongHorn Steakhouse she has literally “increased every metric of success.” She has also mentored and encouraged other women, promoting two up and coming stars into management.  Alesia says that hospitality is a fulfilling career that fills her desire to help others and provide exceptional service. “Hospitality can teach you a lot about yourself and how to set boundaries without sacrificing service,” says Alesia. Her advice for tough situations, “Don’t panic, count to 3 before responding, and learn from every experience and interaction regardless of whether it’s positive or negative.”

At only 21 years old, Amelia Keller is already a trailblazer in the hospitality industry. Keller is the Events & Catering Coordinator for Barrett’s Quality Eats, one of the Iowa City area’s hottest new restaurants. She credits her early success in part to being raised in the restaurant industry, which she says, “instilled the value of community building through food and service.”  Amelia is also a full-time student in the University of Iowa’s prestigious writing program. Those in orbit marvel at her ability to balance her demanding career with her academic pursuits, her nominator noting, “Amelia’s success-driven mindset and relentless pursuit of excellence have raised the bar for Iowa hospitality.”

Andrea McGinness and her husband opened a WineStyles in 2006 and purchased the entire franchise in 2012. They rebranded to include wine and craft beer service on tap, as well as gourmet foods and small plates. Today WineStyles is known as a “wine shop by day,” and “wine bar by night.”  Andrea holds multiple titles including COO of the Parent Franchise, as well as co-owner of a BeerStyles Taproom & Gastropub and WineStyles locations. She has always been drawn to the industry. Says Andrea,“We are in the people business! Treat your co-workers, employees and guests with respect and your career will be a lot more enjoyable.”

Annie Baldwin is a principal of one of the state’s largest independently owned and operated restaurant groups with a diverse portfolio of nearly two dozen bars, restaurants and nightclubs including Des Moines favorites Anna Dolce, Wellman’s, The Breakfast Club, 1908 Draught House and others of course Annie’s Irish Pub. Annie is true owner/operator, often found working the floor at Wellman’s Rooftop. She is described by many as a mentor and teacher who always has time to invest in her team as is evidenced by the many people she has helped mentor into ownership situations.

Arletta McCoy, founder and owner of Lady Jerk Soul Food and Catering credits her grandmother Matty Bell McCoy as her inspiration. “She taught me to cook with love,” says Arletta. “I knew cooking soul food was going to be my passion at a very young age.”  Arletta worked in assisted living facilities across the Midwest before starting her award-winning business.  She encourages women entrepreneurs stay the course—even when the going gets tough. Says Arletta, “If cooking is your passion, stick with it, never give up, give it your all and cook your food with love. Make your dreams come true because you are strong enough to do it!”

 

Brenda Ochiltree is an eighth generation owner of The Wilton Candy Kitchen which was founded in 1909. In her nearly 20 years as co-owner Brenda helped her employees prioritize customer service. “Our mantra is good, better, best, never let it rest, till your good is better and your better is best. That is something that we teach all of our employees,” smiles Brenda. Prior to the Candy Kitchen, the couple owned a Funeral Home where customer service meant helping grieving families.  Her philosophy is unwavering.  “Be sincere. Treat people as you would want to be treated and do it with a smile.”

 

Brittany Todd, owner of Mill Street Mocha, is passionate about changing service industry stereotypes. Says Brittany, “It IS acceptable to “flip burgers”, “make fancy coffee” and “scoop ice cream” as a career stepping stone, AND as a career path. Don’t settle if it’s not what you want for yourself, but don’t see it as failure if you enjoy what you were doing every day.”  For more than a decade, Brittany was a professional photographer, but realized she loved the people and the stories behind the photograph more—today her coffee shop is as renowned for the relationships they build as the drinks they serve.

 

Brynn Vander Beek is a critical part of both Montage and Le Petit teams. Both are located in historic downtown Cedar Falls and are known for their upscale culinary approaches, casual vibes and locally sourced ingredients.  These independently-owned eateries provide unique experiences and according to her nominator, Brynn is one of their best kept secrets.  “Brynn works tirelessly to ensure both businesses run smoothly and that we are well connected within the community. She was a leader in getting a restaurant week for Cedar Falls and is constantly helping local organizations that need food donations or volunteer help.”

Cat Wood says the “sky’s the limit” for women in hospitality.  The Area Chief Operating Energista, for Heart of America’s Hyper Energy Bars, Cat has worked her way through the ranks of the multistate hospitality group. Moving from a server to bartender then FOH Executive, she now has a multilocation leadership role.  This is not Cat’s first recognition from the IRA, having been named the state’s top bartender in 1997 and a finalist in the 2012 State Mixology Competition.  She encourages her team to start each day with “positivity and passion.” Says Cat, “Be the energy in your own career.  Challenge yourself to be the culture leader.”

30 years ago, Cathy Bishop, a Colorado-based bank examiner with an entrepreneurial spirit, returned to her hometown of Sergeant Bluff and recognizing the need for great BBQ, opened a restaurant. In 2009, Aggies evolved to an event venue offering catering for life’s celebrations. Her smoker, dubbed, “The Beast” works nonstop, smoking racks loaded with locally sourced pork, beef, and chicken, accompanied by made-from-scratch dishes.  Her success has earned accolades including the SBA Iowa 2024 Small Business Person of the Year. In her “free time” Cathy serves on the boards of the Siouxland Chamber and the Sergeant Bluff Community Foundation.

Chelsea worked in her mother’s bakery before joining the Catttlemen’s Steakhouse team as a server. Customer service came naturally to her and soon customers were consistently requesting her tables.  She was quickly promoted to shift manager, trainer, and then moved to the bar side of the business where she spent 16 months working with Iowa’s 2024 Top Mixologist Ellie Rastetter  developing one of the finest craft cocktail and bourbon menus in the state.  In January Chelsea was promoted to restaurant manager—where she focuses on the business, as well as customer experience. Nominated by her team, Chelsea is defined by many as the very “essence of hospitality.”

For more than 20 years Clara Chaplin has worked with restaurants on their commercial kitchen equipment and supply needs.  A Director at Bolton & Hay, she hadn’t intended to build a multi decades career in the hospitality industry, but the relationships she formed with vendor partners kept her interested and engaged.  She encourages women not to limit themselves.  Says Clara, “There are many avenues to take within the industry.  Find where you fit!” She thinks hospitality taps much of what women do best–mentoring, leading and helping others– – whether its problem solving or creating amazing meals, atmosphere and experiences.

Connie Schlichting has more than 25 years of hospitality experience and is currently the Food & Beverage Director for Kinseth Hospitality, overseeing their portfolio of full-service hotel properties, including Hilton, Marriott, and IHG Brands, in Eastern Iowa and Western Illinois. She works closely with her General Managers, Director of Sales, and Food & Beverage Managers to ensure financial success for Kinseth, Investors, and managing partners. Her passion is taking an immersive hands-on approach and teaching by example all while sharing her vast knowledge with her properties. She has received many accolades including both General Manager and Food & Beverage manager of the year awards for three different hotels and brands.

Danielle Cobley, General Manager/Guesthouse Tavern & Oyster, says hospitality “makes me more happy than any other type of industry or job I’ve ever worked in. Everyday is something different. It’s simultaneously challenging and uplifting.” Danielle’s positivity infectious. Her nominator sharing that her positive attitude inspires others, writing,  “You can’t help but feel this winning culture every time you step into Guesthouse Tavern + Oyster.” Danielle has charted a career that included many of the area’s most popular restaurants and see possibilities for other women as well. “We are strong and determined – this is a great industry to get things done, see change and create smiles.”

Jade Luter Owner/Daisy’s Garage in Cedar Rapids and Marion, Cruz’s Cafe and another establishment on the way, hospitality is more than just business—it’s a way of life!  A single mom of four, she grew up in the industry working for her family – starting at age 14 busing tables, then moved to host, bartender, assistant manager, general manager and now multilocation owner. A serial entrepreneur, Jade is always on the hunt for new ways to innovate and explore opportunities in the ever-evolving world of hospitality. An encourager and optimists, Jade notes, “Never sell yourself short, you can accomplish anything as a woman in this industry!”

Jade Heine and her husband were home brewers when COVID descended.  It was a catalyst for the couple to reevaluate what they wanted out of life and they set out open a brewery in their hometown. This pursuit turned into a shared passion for hospitality.  Today Jade also serves as the taproom and kitchen manager for their Bremer Brewing Company. “Hospitality, specifically the brewing industry, is a great industry for women,” says Jade. “The craft beer industry is becoming more diverse and many women are making our mark along the way.”  This true for Heines as well as their brews and location have received multiple accolades.

Jennifer Santoro has delighted patrons from Iowa to England in food trucks and fine dining restaurants.  Now the chef at the Northside Diner in Washington, she helped reimagine an iconic location in the rural community into something people travel for miles to experience. She spent her childhood living above a classic British pub run by her parents, but immigrated to the US and built a culinary career of her own. Jennifer thinks the hospitality industry is a great place for women to build a career. “We can become great role models of dedication, patience, tolerance, positive attitudes and responsibility. We can build and become part of something great.”

As Barleys manager and event coordinator, Jessica Stein appreciates playing a part in patrons’ significant life events.  Says Jessica, “From engagement parties and weddings to baby showers and retirement celebrations, I love that our customers trust us to make their events special.”  Jessica, whose prior career was in social work, values the flexibility of the industry, which allows her to prioritize family first. “Hospitality makes it possible for me to effectively balance my home life and career,” says Jessica. “With the range in roles and varying schedules, I’ve been able to find a work arrangements that accommodate my personal responsibilities while still allowing me to pursue my professional goals.”

Five years ago, single mom at the time Jonnann Benedict left a nursing career to help open a sushi restaurant. The now managing partner and GM of Destination Grille says it was one of the best decisions she’s ever made. Says Jonnann, “I’m regularly asked why I would leave nursing to open a restaurant—as though I downgraded my career. In reality, it’s just as rewarding and way more fun!”  Jonnann’s multiple nominators laud her leadership and interpersonal skills. One noting, “She cares about the people, the food and the guest experience. She works hard and smart and is truly an inspiration and mentor.”

Karley Heidemann, GM for George’s Local, was called “a force to be reckoned with” and the “backbone of the establishment” by the employee who nominated her.  She advanced from server to general manager within a year at the popular Cedar Valley establishment. Karley started in the industry at 16 and worked in the front and back of the house. She laughs when she shares that her mother always claimed she could hold a conversation with a brick wall. “It’s that love of good conversation that helped me find a home in hospitality,” says Karley.  She says the industry is an “amazing land of misfits” because there’s a place for everyone.

Kasi Tenborg Carroll, Director of Food & Beverage at the Kirkwood Hotel, the state’s largest full-service teaching hotel, recalls playing restaurant with her grandfather as a young girl.  Perhaps that is what sparked the interest for Kasi who has held nearly every title in the industry including GM, Restaurant & Beverage Manager, Sous Chef, Bar Manager, Bartender, Server, Line Cook, and dishwasher. For Kasi, none of it has ever felt like work. “It has always been an act I have enjoyed, even on the hard days, sometimes more on the hard days,” says Kasi. “I love the sense of pride that comes from serving people and creating experiences for guests.”

From the time she was a child, Kathleen Vondrak was affectionally known in her household as “Julie the Cruise Director.” Planning events was second nature for the now General Manager of Food & Beverage for OVG Hospitality, where she supports events with thousands of attendees at the Sioux City Convention Center. A college athlete, Kathleen knew she would love a job that ties together sports and entertainment.  Advises Kathleen, “Be a sponge and try new ideas. Learn the ins and outs of the operation whether it has a direct correlation to your job or not. The knowledge will be the foundation of your success.”

Kathryn Wiklund, Beverage Director for one of Des Moines’ hottest restaurants, says it takes passion and compassion to keep a hospitality business thriving. She adds that most of her industry mentors were single mothers who consistently demonstrated both in the workplace. She appreciates the opportunities afforded women in the industry and the opportunity she has to lift people up through their offerings. Says Kathryn,  “This world is full of uncertainty, so if I can prove to them that when they come in they are promised one thing, and that is to forget the world and enjoy the moment they are in.”

Kelly Crosby’s nominator says she “has been making people’s dream come true for her entire career.” As Gateway Market’s Catering Director, she has helped countless guests plan and execute events. Kelly loves how hospitality intertwines with every other industry and appreciates being exposed to so many different industries as a result. “There is also nothing quite like being involved in some of the most important moments of people’s lives,” says Kelly.  When she needs a reminder of why she spends countless hours on all the details, she opens a file of hundreds of hand-written notes from appreciative guests, events or organizations that she’s worked with.

Kim Carlson Bonnet has worked every restaurant role in her 30 year career.  She continually seeks ways to enhance guest experience in her award winning fine dining establishment, and describes herself as “dedicated.”  “I get to do my job. I want to do my job. There isn’t a mentality that I “HAVE” to do a job. I am dedicated to Rubaiyat, my community, staff, and family. I am fulfilled by being a person people look to for support–as a constant, as someone who will always be there. I am present every day. I want my guests to know how much I appreciate them. I give a lot of hugs.”

As the Hospitality Manager for a 194 room Casino Hotel, Madeline Trumm also manages the organization’s housekeeping, food and beverage outlets, and sales and events teams. She joined the popular entertainment company after completing a degree in business administration at UNI and quickly realized hospitality, not marketing, was her passion.  She recently oversaw a refresh of the entire hotel including new menus in the existing restaurant and the opening of an arcade party room for families.  Madeline was a 2023 recipient of the Caesars Founders Award and was also selected for their emerging leaders program.  Says Madeline of her career potential, “The hospitality industry has countless opportunities and avenues for professional growth.”

Nisa Salmen says Hospitality is “a true calling” and those who answer are in a unique position to add value to the lives of others. Says Nisa, “They have the magic to create something very special.” Nisa has done exactly that.  The single mother serves as an inspiration to many.  Her nominator calls her Hardline Coffee the “cultural hub of downtown Sioux City.” Nisa is as renown for her volunteer activities as she is for her hospitality as she works with nearly every festival and community event. Says Nisa, “My career in hospitality has blessed me with the opportunity to create an inclusive gathering space and engage with my community in an impactful way.”

Noreen Otto likes to talk about the “shine theory”: the concept that when we celebrate the women around us, it helps us shine. As Executive Director of the Iowa Brewers Guild, she represents a group that also recognizes the importance of celebrating the success of those around you. Says Noreen, “The motto of the Iowa Brewers Guild is “Drink Beer. Make Friends.” and that positive message is about community and celebration.” Noreen has been at the center of moving hospitality legislation in the Iowa Statehouse including recent festival language that allows Iowa breweries to  sell at local festivals, “bringing local flavor to local events.”

 

Rachel Holt started serving for a local caterer to supplement her family’s income when they lived on the West Coast. She quickly realized the skills she used at home to plan menus, bake and manage finances, could translate to business. When they moved back to Iowa, she opened a coffee shop and later turned it into a restaurant. As a self-taught restaurateur, caterer, and baker, she believes there are many paths women can take in the hospitality industry. Says Rachel, “While education at any level can help with beginning a job in hospitality, it is the combination of learned skills and hands-on experience that can establish a lifelong and successful career in this industry.”

Rae Guillermo’s passion for great food and drinks started when her father declared the first cup of coffee she made “masarap” (delicious)! That started a lifelong global pursuit to study food and drinks. After college, she managed a university food service. Explains Rae, “The highlight of my job was to standardize all bakery recipes for use in food service and catering menus.” Later she helped write a benefit cookbook in support of cancer research. She traveled the globe developing breakfast food products until she reunited with a college friend. The two created Dessert Mixologist, a plant-based line of desserts. Says Rae, “Finding creative solutions every day is guaranteed in this industry!”

As GM and COO for a 100+ year old member owned golf and country club, Rheanne Kinney says the best thing about hospitality is that “we truly make the world a better place.” Says Rheanne, “We may not be saving lives, but we are certainly improving them. People always have, and always will, need hospitality.” Rheanne started as an accountant and says she learned the business “from the balance sheet.” This helped her better communicate the “why” to her teams and owners alike. She encourages women not to be afraid to step outside of their comfort zones and “open those doors themselves.”

Sara Winkleman, co-founder of S&B Farms Distillery in Bancroft, Iowa, has helped transform corn grown on her Kossuth County farm into award-winning spirits. Inspired by a friend’s moonshine project, Sara’s entrepreneurial spirit was ignited during a visit to a Georgia distillery. She and her husband Brian launched their brand in 2018, and often name their bourbons after family members and their dog. Their hands-on approach often includes having friends serve as tasters in the development of their flavored spirits. “It’s a lot of trial and error,” says Sara.  “It’s got to be, ‘Wow, this is amazing.’ So until we hit that ‘amazing,’ I don’t stop.”

With more than 20 years as the Bar Manager at the Des Lux Hotel, located in historic building in the heart of Des Moines, Sherry Ziegler Waner understands the importance of hospitality and quality.  Known for one of the state’s best martini menus, Sherry is quick to make recommendations or customize a cocktail based on a few well-asked questions. Her nominator notes, “She always greets you with a warm smile, and always provides a memorable experience.  Sherry has been an encourager and uplifted women in the Des Moines hospitality industry for decades.”

At age 8, Chef Tessa Crookshanks knew she would be a chef. Even then she had a passion for the techniques behind the culinary arts. Today, the award-winning chef is known for her refined palate, deep understanding of flavor profiles, and commitment to local sourcing. Wrote her nominator, “Whether she is putting a modern twist on a classic dish or experimenting with bold flavor combinations, Chef Tessa’s creations never fail to impress and inspire.” Chef Tessa also takes seriously her role as a leader and teacher. Says Tessa, “The inclusive, diverse, and vibrant culture of the hospitality industry holds pace for anyone who is willing to show commitment to their team and the guests they serve.”

In addition to being a highly accomplished chef, Thi Truong is a passionate advocate for minority and refugee women entrepreneurs. She stands ready to help anyone take their cooking talents and turn them into a business. Says Chef Thi, “Come see me. Thinking about opening a restaurant, food truck, street stand…come see me. If you don’t speak English but want to open something, come see me. Don’t let anything get in the way. If I can do it, you can, too.”  Chef Thi can certainly draw from her own success in providing advice.  Her innovative dishes have made Vibes Kitchen & Bar one of the metro’s most popular restaurants.

After a successful healthcare career, Tonya Grimm decided to pursue her dream of opening a restaurant.  She started working at the Sundown Bar & Grill and within a year, was able to purchase the longstanding local establishment. She immediately put her special touches in place –keeping favorite dishes but also expanding the menu and drawing in new clientele while still keeping the regulars coming in. Live music and her weekend specials offer an array of Iowa favorites. Wrote her nominator, “Tonya’s can-do attitude and openness to trying new things, really made people take notice making this a must visit eastern Iowa eatery.”

Yasmin Morales’ passion is to provide opportunity to people with the dream of starting their own foodservice operation. The Lemonade Stand is a For-Profit Mission-Based Restaurant focusing on people development for the Quad Cities hospitality market.  Every employee is technically an “Entrepreneurial Intern” and is  given an opportunity to specialize on their particular goals while simultaneously learning the entire operation. This “complete transparency” approach allows the Interns to know where the business is succeeding and where it needs more attention. Coined “Turn Key Operator Interns” the employees are expected to learn kitchen, service, ordering and inventory, scheduling as well as office operations. Yasmin personally coaches each intern through 90 day contracts.