With a career spanning back to high school, Chef Trickilo’s love for cooking has taken him across the country. Since his days studying at the Culinary Institute of America, he has perfected his farm-to-table technique, and uses only fresh, seasonal ingredients to formulate his farm-to-table menus.
Chef de Cuisine
Inspired by a childhood spent helping in his family’s kitchen, Jose decided to attend culinary school in his native country, the Dominican Republic. Ever since joining Landmark as a Memorymaker in 1996, he has not only opened quite a few of our venues, but has helped give our menus a global perspective.
Ever since Danielle got her start booking weddings in 1995, she’s been driven by a passion for perfection. Her favorite part of her job is providing her clients with lasting memories while adding exciting twists to the classic elements of their events.
With a grandmother who opened one of NY’s first Mexican restaurants, Mara was born into the industry. Since she began at Liberty House in 2003, she has worked her way up from Host to Office Manager. Not only does her role allow her the opportunity to meet new people and put her organizational skills to good use, but also provides a sense of excitement since no two days are ever the same.
A passion for celebration and attention to detail led Alexandria to a career in event styling. She aims to bring every client’s vision to life and make their experience at Liberty House unforgettable.
Since her start in event planning almost a decade ago, Christina Hope has helped style over a thousand events. Her attention to detail, strong client relationships, and outstanding customer service ensure every event is flawless.
After leaving the world of IT in 2004 to pursue something a little more creative, Vivian made the transition into event planning. She considers her guests an extension of her Liberty House family and feels privileged to help them create their lifelong memories.
Fares is a restaurant manager that has grown in the industry from the bottom up. His passion for hospitality brought him from serving to tending bar, being a maître d' for small events to assistant manager, and finally to a restaurant manager. Fares started with Landmark Hospitality in 2009 while he was attending college, where he now holds a bachelor’s degree in Chemical Engineering from New Jersey Institute of Technology. Hospitality was embedded in Fares through his mother who would either cook for her church or host small parties at her house. His love for the industry then grew while working at the Stone House by experiencing fine dining, presentation, and the art of the cocktail. The people that he came into contact with caused him to love managing because he would be very personal and know about their likes and dislikes.