Navigating Leadership with Union Square Hospitality Group

We hope you can join us for a fun night with the ladies of the Union Square Hospitality Group on Monday, March 9. A few key members of the team will be sharing with us their thoughts on the value of leadership — read on to learn more about the solid team at USHG.

Ashley Campbell

Ashley Campbell, Chief Financial Officer

With a long-standing passion for the hospitality industry and a breadth of experience helping restaurants with all accounting, tax and finance needs, Ashley exemplifies the range of qualities that make USHG employees so valuable. Ashley began her career at USHG as a controller, quickly progressing through the position at several USHG businesses, ultimately becoming Assistant Corporate Controller, and then Corporate Controller. In 2014, Ashley was promoted to the position of Chief Financial Officer, where she oversees all finance and accounting operations across USHG’s family of businesses.

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Maureen Cushing, Director of IT

Maureen applies over 15 years of information technology experience to her position as USHG’s Director of IT. With her exposure to a range of industries, including fashion, retail, and food, Maureen brings a depth of experience in scaling technology solutions for growth at organizations large and small. At USHG, Maureen applies her knowledge of operations and tech to create tools and efficiencies for our teams.

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Camilla Marcus, Director of New Business

Before becoming USHG’s Director of Business Development, Camilla worked in real estate investment with a focus on retail and hospitality, and earned her joint JD/MBA from NYU. She draws on her experience interfacing with a wide swath of the hospitality industry, and enjoys sharing insights on project management, hospitality finance and design, and small business development.

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Kari Matthews, Director of Operations and Managing Partner at Blue Smoke

As the Director of Operations and Managing Partner of Blue Smoke Enterprises, Kari oversees operations for Blue Smoke 27TH Street, Blue Smoke Battery Park City, Blue Smoke on the Road, and Jazz Standard. Over the course of 11 years at Blue Smoke, Kari has occupied almost every position at the front of the house, working her way up from a lunch Maitre d’, to Manager, Assistant General Manager, and General Manager. With her unique breadth of experience, Kari is well attuned to the needs of all sectors of the restaurant, equipped with a comprehensive view of how precisely to ensure Blue Smoke’s continuing success.

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Suzanne Cupps, Sous Chef at Gramercy Tavern

Drawn to cooking because of the precision and creativity required, Suzanne began her culinary career at Gramercy Tavern as an extern in 2005. During her externship, Suzanne learned a deep respect for Chef Mike Anthony’s careful sourcing and New American approach to cooking, which further cemented her passion for the industry. Suzanne went on to hone her skills at Anita Lo’s restaurant Annisa for almost 5 years and in 2011, returned to Gramercy Tavern as a line cook. Today, Suzanne is the Tavern Sous Chef, where she is responsible for expediting lunch and dinner in the front room, along with creating dishes for the menu and directly supervising the Tavern cooks.


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