but also a way to connect with people and improve my language skills. That human element—taking care of others—became the foundation of my career. What drew me further into the industry was the realization that hospitality is one of the few professions where dedication and consistency can truly create upward mobility. While formal education is valuable, this is still a field where hands-on experience and mentorship carry significant weight. It remains one of the few careers where someone can start with very little and build a meaningful path through effort and discipline. After about a year and a half, I transitioned to New York City and joined the New York Palace Hotel, working on the opening of a French pastry concept under Chef Michel Richard. From there, I continued to grow within luxury hospitality at properties such as Loews Regency and the Four Seasons Hotel. These environments were instrumental in shaping my standards, particularly in service, attention to detail, and operational discipline. During that time, I made a conscious effort to understand all aspects of Food & Beverage—from purchasing and procurement to restaurant service, banquets, and room service leadership. The Four Seasons, in particular, was a defining experience, given its rigorous standards and expectations. I later transitioned into the private club sector, first joining the Cosmopolitan Club, where I developed as a dining operations leader and was introduced to a more relationship-driven approach to service. From there, I joined the Yale Club as Director of Food & Beverage Operations, working with a strong team during a period of reinvention for the Club and further establishing my role within senior leadership.
The University Club represents a defining chapter in my career. It is a historic and prestigious institution, and for me, it has become a place where I can continue to grow and contribute long-term. I am fortunate to be surrounded by a strong leadership team and a dedicated staff, and my focus remains on delivering the highest level of service across all food and beverage operations. Looking back, this was not a planned path, but it has been a meaningful one. Hospitality remains a profession where commitment, discipline, and a genuine passion for service can create opportunity—and that is something I continue to value every day. After a brief period outside the city to focus on my family, I returned to New York and joined the University Club as Assistant Director of Food & Beverage. I was later promoted to Director of Food & Beverage, a role I have held for the past two years.
Written with passion,
Giancarlo Spadaro Director of Food and Beverage
Hospitality News / LI Edition / August 2026 / Page 11
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