The Choice

Daniella Senior is Chief Executive Officer for Colada Shop and owner of Serenata and Zumo, a dual foodservice concept featuring a cocktail bar showcasing ingredients sourced and inspired by the rich fabric of Latin American heritage. Colada Shop is a unique foodservice concept in Washington, D.C., focused on spreading the love of Cuban coffee and social traditions with good food, coffee, cocktails, and conversation. It currently has three locations and it has received much national acclaim. Ms. Senior is also founding partner of Bresca, a modern French bistro focused on seasonal ingredients and affordability.

Originally from the Dominican Republic, Ms. Senior is a graduate of the Culinary Institute of America and a certified sommelier. She is currently a Board member of Women Chefs and Restaurateurs and the Restaurant Association Metropolitan Washington, and she is a James Beard Women Leadership Program Fellow and mentor.

Elizabeth Tilton is founder and CEO of Oyster Sunday, a corporate office that establishes strategic partnerships to support independent restaurants and small food and beverage companies around the U.S. with branding, marketing, operations, HR, finance, accounting, and data management. Prior to founding Oyster Sunday, Ms. Tilton was Head of Brand for W&P Design, a vertically integrated product design and manufacturing startup. There, she oversaw the development and launch strategy for over 300 food and lifestyle products, including collaborations with LucasFilm, Williams-Sonoma, PUNCH, West Elm, Food52, and Edible Schoolyard NYC. Ms. Tilton’s first front-of-house opportunity was at David Chang’s restaurant group Momofuku, where she worked in public relations, branding, and major partnerships. She is a graduate of the University of Virginia and currently serves on the Board of Shacksbury Cider as well as the Advisory Board for Women in Hospitality United.

Lilly Jan is a lecturer of food and beverage at Cornell’s School of Hotel Administration. She brings nearly 15 years of experience in hospitality and foodservice, having worked in restaurants, catering and events, retail, and television production. Prior to joining Cornell, Dr. Jan was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts. She also served as a faculty member and academic advisor at Newbury College, creating and teaching a range of classes across culinary and hospitality management. Dr, Jan has also taught for Le Cordon Bleu and Boston University.

As a chef, product and recipe developer, and foodservice consultant, Dr. Jan has worked with a variety of food-based businesses, including a food truck, on-demand food delivery, food startup, and retail food stores. She specializes in operations management, focusing on ushering food business concepts to market.

A frequent speaker and media contact on food culture, cooking, and Chinese cuisine, Dr. Jan has been featured in print and radio outlets. She worked on TV production for America’s Test Kitchen and was a regular contributor for WGBH’s Boston Public Radio.

Dr. Jan is a two-time graduate of Boston University in Communications (B.Sc.) and Gastronomy (MLA). She earned her Ph.D. from Iowa State University in hospitality management with a focus on food allergy knowledge and training in ethnic restaurants. Dr. Jan’s research interests include workplace training and education in foodservice, career progression in foodservice, food safety and food allergy in restaurants, and culture and cuisine.