Having worked in the hospitality industry for over 10 years, Tiffany brings a wide range of experience to the Savor the Moment team. She graduated from the University of South Florida with a bachelor’s degree in Health Care Administration. Working in hospitality all her life, she quickly became involved in coordinating events ranging from grand sit-downs, corporate cocktails, and private gatherings and found a passion for planning these special events.
Tiffany is a people person and believes that developing strong relationships is the foundation of everything she does, both professionally and personally.
Jenny has worked in the hospitality industry for over 10 years and has at least 4 years of experience in planning and executing events. She brings a creative and artistic feel to our Savor the Moment team. While working, Jenny successfully graduated with a bachelor’s degree in Psychology from the University of South Florida. She brings years’ worth of knowledge from arranging small event gatherings all the way to planning an all-authentic wedding.
To Jenny, no detail is overlooked she is dedicated to making your event an event to remember.
Rick is a creative chef whose experience with cruise ships, fine dining, and Personal Chef Catering has given him a unique perspective that easily folds into today’s everchanging wishes and wants of today’s foodie for a better dining experience. Working resorts in Wisconsin and Florida with seasonal menu ideations has helped prepare him to compete and win ACF food competitions as well as being named Tampa Bay Chef of the Year as well as the George Pastor Lifetime Achievement Award.
In touch with today’s everchanging trends, nutrition, and foods and an active board member of the Tampa Bay ACF Chapter he keeps a small garden in Land O Lakes and does spit roasting of whole pigs in his spare time.
Originally from Puebla, Mexico, Manuel has always had a passion for cooking and creating dishes for people who enjoy exotic flavors and food combinations.
At the age of 17, he moved to New York City and learned different cuisines from various Hispanic countries.
Manuel enjoys being challenged and keeps on learning. Right now, his focus is on the fusion of Mexican cuisine with other Hispanic “sazones”.
