Event professionals are eager to understand the future of working in venues for gatherings of all sizes. Join us for an exploratory panel discussion about the impacts COVID-19 is having on venue managers, how event producers and production managers might partner with venues in the future and considerations for all event teams as we prepare to host in-person events again.
Judy Brillhart CSEP PBC, Director, Catering and Event Management, Sheraton Commander Hotel - A graduate of Boston University, Judy has worked in the food and beverage and hotel industry for over 25 years. After helping open Wolfgang Puck’s restaurant Lupo in the Mandalay Bay she moved back to Boston where her career at the Sheraton Commander Hotel began. Over the past 20 years she has served in several roles at the Commander including assistant front office manager and catering manager.
David Lombardo is the General Manager of Lombardo's, his family’s fourth generation owned and operated on-site catering venue. With 52,000 sq ft of venue space, Lombardo's can host up to 4 events at a time. David has been in the hospitality industry for over 16 years and his focus has been in operations and sales. He is a past president of ILEA Boston and currently sits on the board of the South Shore Chamber of Commerce, University of Vermont Boston Alumni Association, Event Pros Take Action and The Search Foundation. David also is a member of the American Cancer Society National Gala Task Force, where he trains partners and volunteers on best practices for executing fundraising galas.
Sara Grauf CSEP, Senior Vice President, Event Strategy & Services, Giants Enterprises; ILEA International Immediate Past President - Sara Grauf oversees event strategy and services for the Giant’s organization. She played an integral role in the production of the organization’s three World Series celebrations and managed the first-ever commercial spectator program for the America’s Cup.