Meet Our Team.

Conference staffing provided by Summit F&B:

Especially in the hospitality business, strong relationships are critical for success. Summit works tirelessly to build genuine and lasting relationships with everyone we meet. Our approach is to forge a true collaboration with - and become a living extension of - our clients. Developing the level of trust to achieve that takes time, dedication and total honesty. We wouldn’t have it any other way.

Our people are our greatest asset. We say it often and for good reason. So we invest in our people through training and development. We develop our business based on intellectual capital and shared knowledge. And we strive to foster our culture based on a passion for risk-taking and continuous innovation. Because it’s only through the grit, commitment, and smart work of our people that we achieve our Clients’ goals, generate long-term value and contribute to the broader public good. 

We are F&B people. Passionate about the industry. Passionate about networking. Passionate about success. One day a conversation resulted in us asking each other...why isn't there a conference made for the lodging chef?? There seems to be a conference for everyone else...and the lodging chef wields huge budgets, decision making ability and unique differences to chefs in all other segments. So Mise was born. And now a bit more about "we"...

Jaclyn Glatzer, Manager,

Director of Marketing and Logistics

Organizing a complicated and multi-faceted, immersive program for a high-powered group of chefs from all over the country? For Jaclyn, this is not just a good idea and a fun challenge, it’s a dream come true as the consummate hostess. She started honing her craft as personal assistant to Mr. Bob Costas at the Sydney Olympics in 2000, and then in foodservice marketing for the past 20 years with Summit Group and her personal consultancy JKG Food Services. Most recently she jumped out of her comfort zone and helms the brand Aussie Select as CEO, bringing to market the first lamb charcuterie items for consumers and foodservice. If you’re ever in doubt about where you’re supposed to be or what you should be doing, just ask Jaclyn. It’s probably on a spreadsheet somewhere, and you DON’T want to get caught straying outside the lines.

When not keeping herself and everyone around her entertained and running smoothly, Jaclyn is an avid cruiser (35+ cruises to date) and country music fan. If you need help getting on or staying on her “good” list, tequila or rum drinks on the sweeter side are a good bet. With luck and persuasion, you might get invited to one of her legendary birthday parties for son Sam or daughter Sydney. Jaclyn has a B.S in Communication from Cornell University.

Thomas Horner, Manager,

Executive Chef

Thomas Horner started cooking at 5-years-old when his grandma gave him a frying pan. She wanted him to start cooking the eggs he routinely collected in the rural western Pennsylvania area where he grew up. Today, he is still collecting eggs at his farm on the Olympic Peninsula as he continues to raise chickens, gardens and livestock.

Horner’s childhood fascination with cooking led him to study at the International Culinary Academy in Pittsburgh. After graduating, he began his career with one of the world’s largest full-service hotel brands in New Orleans, and has climbed the corporate culinary ladder with stops in Orlando, Vail, Seattle, as well as the California desert. Along the way, he’s collected the Golden Scepter Award from the Southern California Restaurant Writers Association, and has twice been guest chef at the James Beard Foundation in New York.  His interest in cultivating sustainable local fare as both a farmer and a chef, has guided him all along the way.

 After 25 years as a hotel chef,  Horner has taken on the challenge with his Mise partners to continue creating the pathways to help hotel chefs build their network and personal brand.  Currently he and his family are building the first food forest culinary retreat with off-grid lodging using sustainable and permaculture techniques on the Olympic Peninsula Culinary Loop,  a developing culinary Mecca two hours NW of Seattle.

Sharie Bassett, Event Operations Manager

Sharie has been working with the Mise team since the inaugural conference in 2017. Working with the Mise sponsors and chefs is both fun and inspiring given the intense creative detail and collaboration that happens throughout the year.  Prior to working with Mise, Sharie spent time with the Olympics and the Super Bowl.

When not working on Mise, Sharie is the proud mom of two energetic boys, ages 13 and 18.  Sharie volunteers with their schools and sports teams. Sharie has a supportive and loving husband of 27 years and loves to travel and explore new places. Originally from New England, Sharie has a Bachelors Degree from Bryant University and MBA from Northeastern in Boston. She’s been in Atlanta for 29 years, loves the South with the warmer weather, friendly people, and close proximity to all of the entertainment and activities Atlanta has to offer.

Tony Pereyra: Beverage Program Consultant, Mix Right Creative

Mixing and shaking up cocktails for well over a decade, Tony Pereyra has developed his expertise in every facet of the bar and beverage industry delivering innovations in mixology, developing structured bar programs, establishing strategic partnerships, and creating positive training experiences. Today his passion for flavor, recipe development, sourcing the best ingredients for his drinks, along with training and education for national accounts keeps Tony busy throughout the year. From developing recipes for beverage programs both national and international, to competing in national cocktail competitions, Tony continues to make his mark in the bar and beverage industry.

Alexei Rudolf, Manager, Treasurer, Director of Operations

Alexei is often called “Chief Storyteller” by clients of his marketing and PR consultancy, Foodservice Connections, LLC. He loves the challenge of weaving together a story from the threads of chefs, trend researchers, farmers, ranchers and recipes scribbled on the backs of cocktail napkins. From editorial projects to training videos, advertising to social media, public relations to public speaking engagements, websites or webinars, he’s often the man behind the scenes crafting the narrative. Though not a chef, Alexei is proud to speak the language, and wise enough to know he lacks the necessary chops, tats and stamina to work in a kitchen. Turns out there are other things you can do with your Bachelors degree in Religious Studies from The Colorado College.

Alexei was a panel moderator at the 2008 National Restaurant Association show, a featured speaker at Beef Australia 2015 and served two three-year terms on the executive board of IFEC, the International Foodservice Editorial Council. His tenure included a year as president, vice president, and treasurer, and he was awarded the organization's highest honor, the "Betty" award, in 2015. He’s a proud supporter of Vide Verde Nature Education, a non-profit nature education program for urban youth in the bay area.