1. What inspired you to join HSMAI, and how has being a member shaped your professional journey in hospitality?
When I opened the Manhattan sales office for L’Ermitage Hotel Group, I was encouraged by industry friends to join the Greater New York chapter of HSMAI. I immediately saw the value in connecting with the organization. It became a platform for exchanging ideas and engaging with colleagues, building relationships with peers, and a touchstone for emerging trends. Gaining insights helped propel my work forward.
Being honored as the first Professional of the Year by the Greater New York chapter remains a cherished highlight of my career. This recognition and my HSMAI affiliation helped evolve the industry’s understanding of my specialization and company, ITM, and ultimately led to my being named to the “Top 25 Most Extraordinary Minds in Sales & Marketing” for HSMAI.

2. What trends or shifts are you currently seeing in the hospitality industry that you think HSMAI members should be paying attention to?
One major shift is the growing focus on optimizing cash flow, not just chasing and increasing top-line revenue. With OTA discounting still affecting rate and value perception, the optimal approach and “evergreen trend” will always be integrated marketing through multiple channels and platforms--to reach targeted consumers and niche markets at the right time. We must remember that our audiences are not monolithic and these fundamentals are essential to the sales & marketing toolkit. The best marketing isn’t about spending more, it’s about spending smarter.

3. Can you share a story about what led you to choose a career in this industry—and tell us one fun or unexpected fact about yourself?
After working in Hollywood, I took a leap into hospitality with L’Ermitage Hotel Group, where I filled rooms with film executives and discovered the dynamic world of luxury hospitality. In its essence, the hotel business was--and is—entertainment, so it was a natural fit. From there, I moved on to global sales with The Leading Hotels of the World, and eventually I founded my own company, Innovative Travel Marketing (ITM). As an entrepreneur, I started out serving independent and lifestyle hotels, and I was fortunate to meet Ian Schrager just as he was entering the industry. Ever since, my company has helped launch each of his brands—and we continue to this day.
Fun fact: I was the Director’s assistant of the cult classic movie XANADU.

4. What is one piece of advice you would give to someone just starting out in the travel or hospitality world?
Stay curious and stay gracious.
Ask questions, listen intently, and seek out mentors who challenge your thinking.
And never underestimate the power of a handwritten thank-you note.

5. What keeps you passionate about the work you do?
I love problem-solving creatively, but even more, I love doing it with my team. I think of our work like a great kitchen, and I’m the executive chef with an amazing, talented and loyal staff. For each client, we build a bespoke recipe of media strategies and promotions using ingredients tailored to their brand DNA.
What still energizes me is when we turn a modest or even nonexistent cash budget into a full marketing feast, leveraging barter and media partnerships to generate visibility, bookings and brand impact. But beyond the business wins, I’m deeply proud of the ITM Hospitality Fund, which has contributed no-cost hotel stays to hundreds of financially needy families of patients traveling to New York for life-saving medical care. That’s purpose-driven marketing in its most human form.

6. If you could swap jobs with anyone in the industry for a day, who would it be and why?
Not just a day--I’d want a week in the shoes of a hotel company’s head of finance. One of the most persistent internal challenges I see in our industry is the disconnect between finance and marketing and how they operate in silos. I’d bridge that divide and restructure the mindset by blending these two functions. When finance and marketing work in tandem, the result isn’t compromise, but acceleration.