Founder + CEO
For over 12 years, Marissa has planned and managed some of the nation's most exclusive private and public events. From visiting chef dinners to wine tastings, lectures to concerts, museum tours to food and wine festivals, her experience and attention to detail have left thousands of guests with unique and unforgettable experiences.
Marissa's experience includes collaborating closely with the food and wine industry's top talent. As a result, Plate + Decanter was selected to produce the Newport Mansions Wine & Food Festival presented by FOOD & WINE Magazine in historic Newport, RI the past four years.
Marissa has also worked with the country's most storied food and wine institutions. On behalf of The James Beard Foundation, she has served as the VIP Dinner Manager, Assistant Culinary Producer and Culinary Volunteer Manager for the Book, Broadcast & Journalism Awards and the Awards Gala & Reception for the past six years. She served as the Chef/Purveyor Coordinator for Wine & Spirits' Magazine's "Top of the List" Tasting for two years.
She also keeps her finger on the culinary pulse of New York City. Marissa has managed the Food Network New York City Wine & Food Festival's first-ever food + tech conference "FOODi" at Bloomberg's headquarters, "Sommelier Showdown" and the "Interactive Vino Dinner" at Del Posto; numerous wine dinners and hands-on cooking classes at the International Culinary Center; and chef management for SWEET.
Prior to her freelance work, Marissa designed "once-in-a-lifetime" events for American Express' By Invitation® program for Platinum Card and Centurion members as an employee of Karlitz & Company. In this role, she managed partnerships with the country's premier food and wine festivals, crafting a VIP overlay in addition to exclusive private events for Card members.
Prior to her work with American Express she managed private events for the Yale Club of New York City. Select events included: Dinner with Jacques Pépin, Alain Sailhac, and André Soltner; lectures with Frank McCourt and David McCullough; and a pickle-making workshop with Rick Field of Rick's Picks.
Charity work has included raising thousands of dollars for the Yale Sustainable Food Project at the "Chefs for a Cause" Benefit and serving as a Young Leadership Council member of the Cancer Support Community and Council Member of The Yale Club of New York City.
Marissa is a graduate of Yale University with a B.A. in the History of Art and holds an Advanced Level Certificate from the Wine & Spirits Education Trust (WSET). Plate + Decanter is a NYS-certified Woman-Owned Business Enterprise (WBE).