Hi, I’m Mary Grace, and this is the little corner of the web where I share my reflections on exceptional hospitality. I spend my days as the corporate chef at Village Tavern, where I develop recipes, create menus, and get to travel extensively, helping to create a special dining experience around the country. 

Along the way, I’ve enjoyed a variety of places. I created this blog as a celebration of the good I’ve encountered. It's a place where I can reflect on the excellent service, attention to detail, and moments of unexpected thoughtfulness that I’ve encountered. 

These are the lessons in hospitality I’ve learned and continue to learn. I want to put them out there in the world—share them, so that others might benefit from what I’ve learned along the way.

My Story

Most of my adult life has been a series of lessons in service, good food, and hospitality. I grew up in Manila, the Philippines. I studied Hotel & Restaurant Administration at the University of the Philippines. After graduation, I continued my studies at the Culinary Institute of America (CIA) in New York. 

I continued developing as a culinary professional at Masa’s Restaurant in San Francisco and then worked at a series of hotels, including the Hotel Sainte Claire in San Jose and the Atlanta’s Four Seasons. I also had the opportunity to polish my skills at a number of New York restaurants, including Restaurant Daniel, Aquavit, Le Cirque 2000, Aureole, Payard Patisserie and Bistro, Café des Artistes, and Le Bernadin. 

Since 2002, I’ve worked as the corporate executive chef for the Village Tavern. Throughout my career, I’ve taken every opportunity I can to continue my studies. I’ve enjoyed a number of fellowships, including the Culinary Institute of America and Hormel's Culinary Enrichment and Innovation Program (CEIP) and, most recently, the James Beard Foundation’s Jean-Louis Palladin Professional Work/Study Grant. 

More than anything, I love to learn. Thanks for joining me on this journey. And if you have any comments, questions, or suggestions for experiences in outstanding hospitality, feel free to contact me.