Danielle Shapiro
Tell us about your work at Yale as a Managing Director of Yale Catering, and what bought you to Yale?
After 12 years of working in Catering in New York City, I had the opportunity to move to Qatar for a dream of mine to open a new hotel. It was an amazing experience where I worked with a team of expats from all around the world to launch one of the most luxurious properties and food concepts in the Middle East. In New York, we do things a very specific way and everything I had known was tossed out the window when I arrived in Doha. As Director, I had to make a plan and lead. I went back to the basics. I reflected on everything I had learned during my hospitality education and career to put systems into place. It was extremely rewarding to make that kind of impact to an organization and I knew when I returned to the United States, running a Catering operation in NYC was no longer enough for me. I wanted to join an organization where they were doing something greater. Yale Hospitality offers a phenomenal dining experience for students and we are striving to accomplish something even greater next year with Yale Catering. I just joined the team in January and so far I have just been observing, meeting people all over campus and listening to what the needs are. Soon we’ll be putting together new offerings which you will see rolled out in September. Between now and then I will be working with the best of the best to put together a catering program that will exceed your expectations, strengthen our community, drive innovation and won’t break your budgets. Training and development of our staff is also a critical priority and personally one of my favorite parts of the day!
What inspired you to get involved with FLY?
As a professional event planner, my donated time always seems to be easily received. Being new on campus, I wanted to get involved in everything but had to manage my time. FLY was of particular interest to me because I am looking to being part of the long-term vision of Yale Catering and Yale University. When I met with the team at Yale Hospitality during my interview, I knew I would spend the rest of my career here and now its up to me to invest and shape my future.
What is the best advice you’ve gotten as a young professional?
That it all works out in the end. Move forward and don’t look back. I spent way too many of my early years in events sweating every small detail. It’s the big picture that counts. There will always be shortcomings but as long as we’re on an upward momentum, we’re learning, growing and getting better, that energy is best put into the future than stressing over the past.
If you have a mentor or a person whom you look up to, what was it about them that caused you to admire them?
Growing up my father owned restaurants. His office sat above the dining room and I used to sit there and watch him for hours working the floor. He wanted nothing more for me than to not be in the hospitality business. He first hand showed me the long hours, the stressful situations, the extra pounds around our waist. He will be the first to tell you how disappointed he was when I went right into the business at 14 and did not look back. He thinks he failed me, but in reality, he showed me the greatest work ethic of all, passion and dedication.