INTERNATIONAL WOMEN'S DAY
Celebrating Women in Leadership
LINDSEY HOBBS, DIRECTOR OF FOOD & BEVERAGE - METROLAGOONS
Q: How long have you been with Three Oaks?
A: I’ve been with Three Oaks for 3 ½ years.
Q: Please describe your role/position with Three Oaks.
A: As the Director of Food and Beverage at MetroLagoons, I oversee menu development, training, and costing. The best part is I get to taste new food and drinks!
Q: Tell me a little about your background before joining Three Oaks.
A: I started in the F&B world when I was 16. My first position was a dishwasher at Don Pablos. I honestly fell in love with this industry right away. It felt like a family. I have worked every position in FOH (front of house) and BOH (back of house) and I put myself through college while working my way up in the industry. My career really took off when I moved from Cleveland, Ohio to Florida. Honestly, the best decision I ever made was to move to Florida.
Q: What is your favorite menu item at a Three Oaks concept?
A: I tend to eat at Steelbach the most. I love any fresh fish dish they have on their menu.
Q: Who has been the strongest female influence in your life?
A: My great grandmother raised me until I was 14, so I would have to say she was my biggest influence. Now, I try to surround myself with strong, influential females so we all can grow from each other. Right now my three close girlfriends Alana, Lisa, and Michelle inspire me to always be the best version of myself and never give up.
Q: What is your favorite thing about working for Three Oaks?
A: My leadership team! They constantly make me feel important and are constantly coaching me to get better.
Q: What advice would you give to other strong female leaders in the hospitality industry?
A: Work hard, stay humble and be kind! Always take constructive criticism as that and nothing else. If someone takes the time to critique you, they are only helping you grow.
KYLE MATOS, CHIEF MARKETING OFFICER - THREE OAKS HOSPITALITY
Q: How long have you been with Three Oaks?
A: I have been with Three Oaks since November 2020.
Q: Tell me a little about your background before joining Three Oaks.
A: Before joining Three Oaks Hospitality, I spent 15 years working in ad agencies in Tampa. I was most recently the Group Account Director at PPK running the Florida Lottery business. Prior to that I spent 5 years at FKQ working on Dollar Rent A Car, Thrifty Car Rental and Transitions Optical.
Q: Please describe your role/position with Three Oaks.
A: I’m the Chief Marketing Officer for Three Oaks. Over the last year and a half, I’ve built our Rockstar marketing team. We have a team of 12 women who support the multiple companies under the Three Oaks umbrella.
Q: What is your favorite menu item at a Three Oaks concept?
A: Ah, that’s hard! I love the Tots and Tentacles at Stones Throw, Ahi Tuna Nachos at M. Bird, and the Brussel Sprouts at Steelbach. The drinks at all our concepts are killer. Everyone should try the Espresso Cocktail at Ciro’s.
Q: Who has been the strongest female/women influence in your life?
A: Hands down my grandmothers (both sides) and my mom. I come from a line long of strong, hardworking women (just ask the men in my family). Without them, I wouldn’t be where I am today. I only hope to pass that on to my daughter, nieces, and the women who I work with every day.
Q: What is your favorite thing about working for Three Oaks?
A: Without a doubt - the team! Over the last year, we’ve relaunched our brand and have done some really great work. I’m excited to be a part of our new concepts coming to Hyde Park and Harbour Island.
Q: What advice would you give to other strong female leaders in the hospitality industry?
A: Don’t take your seat at the table for granted. You’ve been given the opportunity to be the voice of your team/department, use it!
Chef Elissa Nazon, Executive Chef - M.Bird
Q: How long have you been with Three Oaks?
A: I’ve been with Three Oaks since May 2021.
Q: Please describe your role/position with Three Oaks.
A: As the executive Chef at M.Bird, my role consists of creating dishes for the menus, training the staff on the menu, and ensuring that they are following the specs to execute a delicious and appealing dish. All while making sure company guidelines are followed and the team stays motivated.
Q: Tell me a little about your background before joining Three Oaks.
A: Few people know, but I'm from Haiti. I started in business administration but didn't feel passionate about what I was doing. I fell in love with cooking, and went to the Art Institute of Tampa, where I obtained a bachelor's degree in Culinary Management. Right after graduation, I started working at the Hard Rock Casino of Tampa as a prep cook, and then I was promoted to lead. After three years, I was given the opportunity to open the Legacy Hotel at IMG Academy where I was a sous chef for three years. After that, I was presented with the opportunity to join Three Oaks Hospitality. I didn't know much about the company but decided to take a leap of faith, and I’m happy I did.
Q: What is your favorite dish to cook?
A: I don't really have a favorite dish to cook. Every day I crave something different. When I go grocery shopping, it's never the same list.
Q: Who has been the strongest female influence in your life?
A: The strongest woman in my life would be my mom. She is a workaholic and raised my sister and I on her own. She graduated from Georgetown University and was able to accomplish a lot in her life.
Q: What is your favorite thing about working for Three Oaks?
A: What I love about working for Three Oaks is that there are a lot of growth opportunities.
Q: What advice would you give to other strong female leaders in the hospitality industry?
A: I would say to other women in the industry, it's not an easy career. You have to work twice as hard as a man to make it to the top. Never give up, and always support other women trying to make it.
LEAH POTTER, MANAGING PARTNER - CIRO’S
Q: How long have you been with Three Oaks?
A: I have been with Three Oaks for 9 months.
Q: Please describe your role/position with Three Oaks.
A: As the Managing Partner for Ciro's Speakeasy and Supper Club, I lead the management team at Ciro's and manage daily operations.
Q: Tell me a little about your background before joining Three Oaks.
A: I have 16 years in total in the hospitality industry. I went to school for criminal justice and was offered a management position at the restaurant where I was serving at the time. I enjoyed it so much, I have been in restaurant management for 11 years. I have worked for a variety of concepts from fast-casual to full service, and Greek to Modern American.
Q: What is your favorite menu item at a Three Oaks concept?
A: My favorite menu item is the Sea Scallops with Risotto here at Ciro's.
Q: Who has been the strongest female/women influence in your life?
A: My Aunt is a huge influence on me. She went back to school in her 40s to follow her dream to be a nurse. My professional female influence is Erika Healy, my previous Area Director. She embodied the type of leader I wanted to be.
Q: What is your favorite thing about working for Three Oaks?
A: My favorite thing about working for Three Oaks is the growth opportunities available and the skills I am able to learn working with an amazing group of people who care about putting their best efforts forward as much as I do.
Q: What advice would you give to other strong female leaders in the hospitality industry?
A: I would tell other women coming up in the industry to find a mentor, lead by example, and follow their passion.
Jessica Lum, Bar Manager - M.Bird
Q. How long have you been with Three Oaks?
A. This is my second time with the company actually! I spent two years with Ciro’s a few years back, now I’m at M.Bird and I’ve been here for just about a year.
Q. Please describe your role/position with Three Oaks.
A. I’m currently the bar manager at our rooftop bar - M.Bird.
Q. Tell me a little about your background before joining Three Oaks.
A. Before coming to Three Oaks I spent a few years traveling through Hawaii and Australia, bartending and serving tables. My first week after moving back to Florida I started working at Ciro’s. I took a brief break from Tampa and managed a beautiful bar in St. Petersburg before coming back to join the Three Oaks team last year.
Q. What is your favorite dish at a Three Oaks concept?
A. My favorite dish I’ve had so far with Three Oaks is our Hummus and Baba Ganoush plate at M.Bird. It’s light and refreshing which works perfectly for our warm sunny rooftop.
Q. Who has been the strongest female influence in your life?
A. I’d say my strongest female influence has been my older sister, Kayla. She’s taught me to push myself, to expect more from myself, work harder, and be more kind to everyone around me.
Q. What is your favorite thing about working for Three Oaks?
A. My favorite part of working with this company is having the feeling that the people around you care for you. Working in hospitality isn’t always the easiest job, but it makes everything so much better knowing the people you spend your time with day in and day out have your back.
Q. What advice would you give to other strong female leaders in the hospitality industry?
A. My best advice would be to be sure of yourself and know your worth. Women bring so much to the table in every field and it's good to be proud of that!
Sandy DeBenedtto, Chef de Tournant for our concepts at Armature Works
Q. How long have you been with Three Oaks?
A. I've been with Three Oaks Hospitality for 7 years. In that time I've held a variety of leadership roles.
Q. What is your favorite thing about working for Three Oaks?
A. There is never a dull moment! I love the diversity of our concepts and being able to work at different locations with different team members. I am constantly learning something new and developing new skills every day. It's rare to work for a company that encourages creativity and provides a culinary culture of comradery.
Q: What is your favorite dish to cook?
A. My favorite thing to cook is fresh pizza and homemade pasta! I love working with fresh dough. These are some of the most challenging recipes but also the most rewarding.