Your Vision...Mazzone Quality...No Compromises...

Whether it is a simple grab and go sandwich or a fully catered gala you will find that our dedication to quality food and gracious service is the foundation of all we do.

"We live by this statement everyday and strive to delivery this promise!"

Mazzone Hospitality was founded in 1981 and although the company had humble beginnings, Angelo's keen eye for innovation and passion for hospitality became the foundation for a culinary empire that is known for unsurpassed events, quality catering and exceptional fine dining.

Mazzone Hospitality is more than the Capital Regions finest caterer, we are committed to being your complete event planner and assisting you every step of the way to ensure your event is flawless and well executed.  

Click to download the Mazzone Hospitality Albany Capital Center Catering Menu

 Another excellent benefit of working within the Capital Complex is the fact that your event can utilize Mazzone Hospitality Services at the Albany Capital Center (exclusive), the Empire State Plaza Convention Center (exclusive), and the Egg Performing Arts Center (preferred).  Allowing your event to have a seamless Food and Beverage experience! 

 

Have Questions? 

Contact our expert team to learn more about what Mazzone Hospitality can do for your next meeeting! 

 

 JENNIFER GROGAN

 Event Planner
 Mazzone Hospitality at the Albany Capital Center                                www.mazzonehospitality.com                                        E:mail: jenniferg@mazzonehospitality.com  

 Jen Grogan has worked in food and beverage industry for 20 years, since she was 15 years old. She started as a waitress in a 50s-retro diner in her hometown and in 20 years has worked her way up to an Off-Premise Event Planner at Mazzone Hospitality. After earning her Bachelor’s degree from the William F. Harrah College of Hotel Administration with concentration in meeting and event management. Through UNLV, she was awarded a mentorship at Caesars Palace under the senior catering executive and then moved on to Wynn Las Vegas as the first ever paid intern in the Food and Beverage department. She moved on to be a corporate trainer for large restaurant chain and quickly was opening new restaurants for them in other states.

 Upon returning home from Las Vegas at the end of 2008, she started working for Mazzone Hospitality at the Hall of Springs as the banquet manager for the next two years. During this time, she was also overseeing the training program and returned from maternity leave in 2011 to be the corporate trainer for all Mazzone banquet facilities. In 2014 applied for and was offered the off-premise event planner position, which has grown to a $1.7 million-dollar food and beverage business. She is excited to see what downtown Albany has in store for her!