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Maya Geschwind

Operations Manager

Maya’s interest in hospitality initially began with her passion for cooking. Beginning as a stage at Suzanne Goin’s restaurant, Lucques, Maya subsequently discovered that her interests extended more broadly, including many different aspects of hospitality and service.

Since Lucques, she has been exposed to front of house operations through work as a hostess and server, managed vendor relations and accounting through her work at Mise En Place Inc., and become fully immersed in corporate hospitality operations and marketing while working with Kolaski and Feit at sbe subsidiary Disruptive Restaurant Group. While attending Yale University as a full-time student, Maya conceptualized and established her own Pop-Up restaurant called Sugar&Salt (, and worked full time as a line-chef at Rustica Sourdough Bakery in Melbourne, Australia while studying abroad in the spring of 2017. Maya holds a BA in History of Art from Yale University in New Haven, Connecticut.