My earliest and most defining memories revolve around a dinner theater, not as a guest, but as a child weaving through tables, listening to the clink of glasses, bursts of laughter, and the excitement of a room transformed by music, lighting, and good food. 

I grew up backstage, watching actors rehearse in one corner while servers folded napkins in another, as my parents seamlessly coordinated talent, kitchen staff, and guest experiences. To others, it might have seemed chaotic. But to me, it was home.

When our family business was forced to close its doors due to financial hardship, I saw the heartbreak that often hides behind the curtain of hospitality. Thankfully that loss didn’t push me away from the industry, it ignited my purpose. 

I became determined to help others in the hospitality world not only survive, but thrive. That experience shaped my ultimate goal of becoming a restaurant consultant, working with small businesses across the globe to optimize their operations while preserving their unique identity.

The magic of my family's dinner theater shaped how I see the world. What captivated me most wasn’t just the drama onstage, but the orchestration behind it. The pacing of a meal, the warmth of service, every detail played a role in how people felt. 

That’s when I began to see hospitality not just as an industry, but as an art form and a science. Hospitality and Tourism Management isn’t just about service, it’s about creating experiences that bring people together, support local economies, and foster human connection. 

Restaurants, hotels, and travel experiences serve as gathering places where people celebrate, heal, and connect across cultures. Behind each reservation or event is a team of professionals working to make someone feel seen, welcome, and cared for. This field plays a vital role in emotional well-being, cultural exchange, and economic development, making it both a business and a form of care to others.

This curiosity and interest led me to San Diego State University’s L. Robert Payne School of Hospitality and Tourism Management, where I am now studying Hospitality and Tourism Management with an emphasis in Restaurant Operations. 

I was drawn to its reputation, hands-on curriculum, and emphasis on leadership. Courses in financial management, strategic decision-making, and service leadership have provided me with a strong foundation to navigate the complexities of the restaurant industry. Furthermore, I am currently taking a Restaurant Marketing class, where I am working directly with Regent’s Pizza, a restaurant in La Jolla, CA, to develop strategic marketing solutions for the catering and loyalty portion of the company. 

Under the guidance of Jeff Campbell, former CEO of Burger King and SVP of Pepsi-Cola, I am gaining real-world experience in restaurant branding, customer engagement, and sales optimization. 

Learning from such an accomplished industry leader has given me invaluable insights into the challenges and opportunities within the industry, further strengthening my ability to advise restaurant owners in the future. Experiences like this are surprisingly common in my program, and I am excited to learn more from them in my next few years.

Over the past year, I have taken significant steps toward achieving my overall goal, expanding both my education and industry experience. I recently attended the Women in Restaurant Leadership (WiRL) Conference in Nashville. This experience was transformative, as it allowed me to connect with over 200 inspiring industry professionals, gain valuable insights into leadership and operational strategies, and further understand the evolving landscape of hospitality. Hearing from successful women in the industry strengthened my confidence and reaffirmed my commitment to making a meaningful impact in the "people industry".

I also had the privilege of serving as a teacher's assistant for the Data-Driven Decisions and Introductory Excel course at San Diego State University, where I deepened my analytical skills and learned how to apply data to improve restaurant performance. This role not only enhanced my ability to interpret industry trends and financial reports but also allowed me to mentor other students, reinforcing my passion for knowledge-sharing and leadership. Understanding how to leverage data for operational efficiency is crucial in today’s market, and this experience has given me the tools to make informed, strategic decisions in my future career.

Additionally, this summer, I will be participating in an international bartending internship, where I will earn my American Bartenders Association License. This hands-on experience will provide me with an in-depth understanding of beverage operations, mixology techniques, and the role of bar service in the overall guest experience. By gaining expertise in this area, I will be better equipped to advise restaurant owners on optimizing bar operations, improving service efficiency, and enhancing profitability.

Outside the classroom, I’ve made it a priority to gain real-world experience across the hospitality spectrum. At Montage Laguna Beach, a Forbes 5-star ultra-luxury resort, I worked as a hostess, where I learned the power of personalization and detail. From anticipating guest needs to executing high-touch service, I saw what world-class hospitality looks like. In contrast, my role on the event crew of a local concert venue exposed me to fast-paced, high-volume service, where adaptability and teamwork were essential. Together, these experiences broadened my understanding of the different ways hospitality can succeed.

My interest in hospitality is also deeply tied to my love of travel and cultural connection. I’ve always been fascinated by the way food and hospitality are central to how people experience the world. Whether it’s a taverna in Greece or a small-town diner in America, restaurants tell stories. They connect people. They’re often the heart of a community. 

This is why my goal is not just to consult locally, but globally, supporting restaurants in delivering authentic, memorable, and financially sustainable experiences that reflect who they are and where they come from.

As I pursue this goal, I know that working globally will introduce me to a wide range of dining formats, including group travel, corporate events, and incentive-based experiences. These situations often rely on restaurants that can accommodate large parties while still delivering high-quality, culturally resonant meals. 

With my background in restaurant operations and eye for experiential design, I aim to help these businesses create scalable dining experiences that don’t lose their personal touch. I want to ensure that restaurants serving global travelers can offer something unforgettable, for one guest or one hundred.

Ultimately, I’m pursuing a future where I serve as a bridge between vision and execution. I want to help restaurant owners, especially those in family-run or culturally rooted businesses, strengthen their operations without losing their soul. 

I believe that with the right support, creativity, and tools, restaurants can thrive in ways that are both profitable and personal. With time, I hope to expand that impact globally, helping companies create journeys that feel as meaningful as they are memorable. 

With a small, family-run business in the hospitality industry, a steady income was not always guaranteed. While I am grateful my parents have been able to provide me with many meaningful life experiences, the funds that we have available will not cover the cost of my higher education. The truth is, without earning scholarships I may not be able to complete the 4-year Hospitality and Tourism Management program at SDSU. 

This scholarship would be more than just financial assistance. It would be an investment in a mission that started when I was a little girl watching her parents bring stories to life with food, light, and music. It would allow me to continue my education, broaden my global perspective, and help others build memories that matter. 

I truly believe that great hospitality, whether it’s in a small family bistro or a corporate dinner, has the power to transform lives, one table at a time.