Management

Dana Montanari

Dana Montanari

Catering Event Sales Manager

I was born in Hartford, Connecticut and raised in a neighboring suburb. From an early age and by way of my Italian roots, I developed a passion for food. At age sixteen I stepped foot into my first commercial kitchen as a busser for Ruth’s Chris Steakhouse – this part-time job opened the door to the profession that I have grown to love. I worked in a number of food service and banquet settings during and after college, including Ocean Edge Resort and Golf Club on Cape Cod, City Steam Brewery and Max’s Catering at The Bushnell.

The range of professional experiences I had in my early adulthood helped develop the foundational skills that brought me to Riverhouse Hospitality, where I have worked since 2008. I started with the company as the Wedding and Social Events Coordinator at Society Room, before I became the Wedding Sales Manager. Over the course of almost six years at Society Room, I had the privilege of coordinating several hundred weddings, while working alongside some of the finest professionals in the industry—both colleagues and associated vendors alike.

In early 2014, I accepted the Catering Event Sales Manager position for Riverhouse Catering. This position has allowed me to combine my enthusiasm for design, my eye for photography, and my love for food and drink—I could not ask for a more perfect job! I am proud to say that I have truly worked my way up from providing bread and water service at a steakhouse to selling and coordinating hundreds of weddings and private events!


Marcy Calderoni

Personnel and Administration Manager

Marcy Calderoni began her career working part-time in a kitchen peeling bags of carrots and potatoes. Shortly after she was hired, the Executive Chef noticed that she had strong cooking skills and the ability to produce. She began working full time cooking weekdays and picking up shifts working as a catering server and captain on the weekends. Marcy has always felt that preparing and serving delicious food is more fun than work.

In 2008, Marcy left catering to work for Compass Group, a large food service provider. She worked as a Front of the House Dining Manager at Wesleyan University before being promoted to Director of Operations at Hampshire College. She gained experience opening a new account, negotiating a union contract, as well as recruiting, hiring and training professional chefs and front of the house staff. She was recognized for her ability to build relationships between the staff and various student body groups. She was passionate about supporting local farmers and artisans by purchasing fruits, vegetables, dairy, and eggs that were grown or produced locally. At Hampshire College she supported sustainability efforts by continually educating staff on reducing waste and facilitating composting of nearly all of the post-consumer waste.

In the fall of 2014, Marcy accepted the position of Personnel and Administrative Manager at Riverhouse Catering. She’s thrilled to be back where she started, working in the catering field. Marcy has been working hard to refine and build the team of off-premise Captains, Servers, Bartenders and Utility workers. She leads by example, staying positive and tackling obstacles with confidence. Marcy continues to embrace the words of Confucius “Find a job you love and you will never work a day in your life.”