Danielle is a graduate of Johnson and Wales University in Providence, Rhode Island, with a degree in Hospitality Management.
Upon graduating, Danielle began her career with Marriott Hotels and Resorts at The Newark Airport Marriott and The Saddle Brook Marriott, where she held the positions of Catering Services Supervisor and then Banquet Manager. Overseeing events ranging in size from 25 to 500 allowed Danielle to learn and understand the Operations portion of the events and wedding industry, which gave her the knowledge needed to further her career.
Danielle joined The Ryland Inn in 2012 prior to the completion of our Grand Ballroom, which offers our couples a rustic wedding but with “Refined Country Elegance”.
After graduating from the Culinary Institute of America in ’96, Christopher Albrecht honed his craft at the acclaimed Gramercy Tavern for 6 years with James Beard Award Winning Chef Tom Colicchio. From there he opened Colicchio’s Craft before moving on to Craftsteak New York. Chef Albrecht completed a 12 year run with “Top Chef`` Colicchio and in the following years continued to operate award-winning restaurants including Eno Terra, Canal Farm, and Park and Orchard. As a professional chef, Albrecht has brought together a community of chefs, farmers, and diners for decades. From continuing education classes at the Princeton Adult School, to a TED talk, and countless Farm to Table Dinners throughout the state, Chef Albrecht is committed to engaging the immediate community of Hunterdon County and the greater central Jersey area in the ongoing discussion of the Future of Food.
A native of Virginia, Chef Daniel attended the Culinary Institute of America graduating in 2008. He began his culinary career at the Famed 2 Michelin starred Inn at Little Washington In Washington, Virginia. From there he went on to work at the Greenbrier in West Virginia and The Little Nell in Aspen, Colorado where he participated in the Aspen Food and Wine festival. Daniel then spent the next four years in Princeton with the Fenwick Hospitality group operating Agricola and coordinating the launch of the Dinky Bar and Cargot. Daniel has since joined the Landmark Hospitality Team at the Ryland Inn where he brings with him his knowledge and expertise of whole animal butchering and charcuterie. His excitement for learning new techniques and finding the best food Hunterdon County has to offer is what drives him every day.
Starting in high school, my first job was a bus boy here at the Stone House, eventually promoted to a server, and then bartender. After, I became the assistant brewmaster at Harvest Moon, in New Brunswick, NJ. While working towards my Culinary Management degree at the Institute of Culinary Education, I returned back to Stone House and have been with the company ever since. After becoming a Certified Sommelier through the Sommelier Society of America, I became the Sommelier here at the Ryland Inn.
From as early as she can remember Lara has always felt affected by food, travel and culture. She pursued these interests at James Madison University. From the moment she entered the dynamic industry of hospitality, she felt passion in serving others and creating an unmatched experience. Over the years, Lara has worked in nationally acclaimed restaurants as well as boutique hotels, planning special events. Lara is both thrilled and humbled to be working at the Ryland Inn alongside such an extraordinary group of industry talent. Having grown up in the area and possessing an equestrian background, she also feels quite at home on the historic grounds.
I have always been passionate for providing exceptional customer service. I majored in Hotel & Restaurant Management at the University of Massachusetts, Amherst. I started my career by interning at Walt Disney World. I have over 16 years of management experience from working at numerous properties throughout Marriott, Starwood and the Four Seasons. My true love and passion for weddings began at The Ritz-Carlton where I held the role as a Senior Manager of Special Events. I take great pride in building relationships with my brides and being with them on their special day.
Lauren's dynamic creativity, which stems from a childhood spent tinkering in her father's woodshop, has been sharpened and honed by a Bachelor's of Fine Art from SUNY Purchase and Master's Degree in Industrial Design from Pratt Institute. All of which, including her twenty years' experience in the restaurant/hospitality industry, inform and contribute to a broad set of skills that are ideal for planning and styling truly extraordinary events. Because truly unique and meaningful events are made individually, never manufactured in bulk, Lauren looks forward to creating your one-of-a-kind affair inspired by your personal style and with unparalleled attention to detail.