FYTOSI

About Kristi wadlerLinkedin-in

Growing up in New York was definitely beneficial to me because I was able to see the industry thrive in diverse ways. It has opened my eyes to the ways that companies cater to their clientele. This caught my eye early on in life.

From an early age, I was always in the kitchen with my grandmother cooking something different every day. I realized my love for food and being able to put a smile on someone’s face. In high school, I was able to expand upon this love by working at an assisted living home where I would cook for the residence and then interact with them. It was when I was able to see the smiles on their faces that I knew I was in the right industry. As I finish my internship with the Midcoast Hospitality Group in Maine, I feel I have gained valuable experiences in event planning, hosting, serving and front desk operations. Overall, I have learned that flexibility is key, and that putting in a little extra effort to make a customer happy is the most rewarding feeling.

As I am about to finish my junior year at the Culinary Institute of America and getting my degree in hospitality management, I am looking ahead to the future. Although I am uncertain of what part of the industry I will end up in, I know that I will be happy and grateful for whatever I decide. I look forward to expanding my knowledge of the hospitality industry and seeing what more it has to offer.

About Andrew BialoskyLinkedin-in

I’m Andrew Bialosky, a dedicated individual from New York City. Currently, I’m pursuing a degree in Hospitality Management at the Culinary Institute of America. My journey into this field started back in my early restaurant experiences, igniting a passion within me for the industry.

With a penchant for genuine guest connections, I thrive on creating a welcoming atmosphere. My vision lies at the crossroads of sustainability and hospitality, as I aspire to provide top-tier service while minimizing environmental impact.

My academic journey includes courses like Food & Beverage Management, Marketing and Promoting Food, Financial Accounting, and Product Identification, enriching my perspective. Presently a management intern at Wequassett Resort & Golf, I oversee the operations of the prestigious fine dining restaurant, 28 Atlantic. Here, I adeptly orchestrate guest relations and nurture a positive work environment.

Being an esteemed member of the Eta Sigma Delta Honor Society, my commitment to excellence is evident. My recent Management Internship at Wequassett Resort & Golf earned me the coveted “The Power of One” Award. My dedication to enhancing guest experiences and driving sustainable practices illustrates my embodiment of hospitality’s spirit.

About Anthony WilsonLinkedin-in

Howdy! I am Anthony Wilson and I’m about to begin my second year at the Culinary Institute of America pursuing a Bachelor of Science in Hospitality Management degree.

Before I knew my heart and hands would belong to the world of hospitality, I have always been driven to care for others. What was supposed to be a short summer job at a country club quickly became an obsession as I dove head-first into what I now know is my life’s calling. The immense satisfaction found in creating unforgettable food, drinks and experiences has brought me to the Culinary Institute of America to hone my craft and to broaden my horizons.

My mother and late grandmother instilled a love for gardening in me from a young age, and I see our industry as a garden as well. We have the beautiful privilege of creating spaces and communities that highlight the beauty of life wherever we open our doors, and like any garden that takes immense attention and commitment. However, alongside all the work that we put in, we create fertile opportunities for our teams and guests to bloom, to drink in all the experiences and opportunities we’ve created for them. Instead of wielding a spade and pruning shears in my garden, I wield joy, compassion, and understanding in the gardens I’ve been allowed the privilege to care for.

With my gardener’s mentality towards my work, my passion in hospitality lies in cultivating our guests’ experiences with us through meticulous attention to detail and working with open hearts, as well as applying that same level of compassion and willingness to develop staff.

This competition has been an absolute joy to be a part of, and in meeting my fellow contestants in Amsterdam, I have never before felt my heart so aflame with passion for the things yet to come in our field. The opportunity to compete at an international level and to be exposed to so many incredible people has been amazing as I haven’t yet had the opportunity to see much beyond my home in New York and the U.S..

Feel free to connect with me on LinkedIn with the link above, especially if you share a passion for compassionate and interpersonal service!