Allegra Grant

• Lead daily culinary operations, managing multi-revenue streams while maintaining Southern hospitality standards.
• Reduced food and non-perishable costs by 15% through strategic vendor negotiations and culinary team training.
• Directed event logistics and menu development for high-end private and corporate events, maintaining a 95% client satisfaction rate.
• Fostered positive team culture through open communication, weekly production meetings, and clear performance benchmarks.

• Produce and manage culinary events, weddings, and brand activations for major food partners with a sustainability-focused approach.
• Develop creative content and recipes aligned with national food trends, increasing brand engagement.
• Lead community cooking classes promoting seasonal, local ingredients and waste-reduction strategies.

• Managed corporate catering events from contract to completion, generating 50% growth in bookings within a small window of time.
• Designed updated banquet menus integrating cost-efficiency and market trends.
• Created detailed Banquet Event Orders using Salesforce, ensuring clear communication across departments.

• Served as lead contact and managed logistics for 65+ vendors and sponsors across multiple event zones including VIP, Demonstration Stage, and Philanthropy Area.
• Created and implemented the Chow Chow Vendor Manual and event run-of-show; coordinated with city departments, waste management, and public safety.
• Delivered a comprehensive post-event report with recommendations for operational improvement.
• Led volunteer coordination efforts, assigning roles and overseeing daily operations to support hospitality and logistics teams.
• Recognized for creating a welcoming, collaborative environment that embodied the spirit of hospitality while prioritizing zero-waste event practices.

• Maintained detailed digital event records and documentation using Google Drive and GSuite to ensure accuracy and transparency across multiple events and teams.
• Built and nurtured relationships with 60+ small family farms, pairing each with nationally acclaimed chefs to highlight sustainable sourcing and strengthen local food networks.
• Recruited and managed event volunteers, providing mentorship opportunities that led to internships and employment with top-tier restaurants nationwide.
• Coordinated on-site butchery activations to raise funds for Piggy Bank, including vendor relations, logistical execution, and auction preparation for guests and sponsors.
• Managed full-cycle event operations for pop-up culinary experiences averaging 450+ guests — including menu planning, beverage batching, and on-site logistics.
• Oversaw vendor procurement and sustainable materials purchasing, ensuring biodegradable plate ware, cutlery, and beverage containers were used at all events.
• Identified and presented agriculturally focused companies for potential sponsorships and partnerships supporting future growth and sustainability initiatives.
• Educated attendees about heritage breed preservation, food waste reduction, and the importance of supporting small farms in building a more resilient food system.
• Recognized for maintaining composure under pressure, demonstrating collaborative problem-solving, and providing quick, respectful solutions to on-site challenges.
• Provided culinary and operational support to participating chefs, ensuring event quality, safety, and guest satisfaction.

Sustainability & Literature Concentrations