Talia began working in restaurants as a way to support herself while in Grad School. But once she began working on Wall Street, she quickly missed the controlled chaos and the magic of restaurants.

She returned to restaurants, this time as a dining room manager at Union Square Café, followed by running the events team at Lincoln; subsequently she was tapped as the General Manager at Tia Pol and Maysville; Maysville’s success allowed Talia to move to New Orleans to open the company’s outpost there, running both operations in subsequent years.

Recently, Talia joined the faculty at the Institute for Culinary Education, bringing her operations expertise to the Culinary Management program. Previously, Talia graduated with an MS from Columbia University’s Graduate School of Journalism and a BA from McGill University in Montreal.  These days, Talia works and lives in NYC with her husband and two young sons.