My favorite thing to eat? Properly cooked pizza, yes properly cooked.
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In 1988, after an extensive search across three counties, Angelo purchased Glen Sanders Mansion.
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Angelo Mazzone began the journey of Mazzone Hospitality in 1988, with the purchase of The Glen Sanders Mansion in Scotia, NY. After this property became an icon as the most unique venue in the area; Angelo grew his exclusive catering division into The Hall of Springs in Saratoga Springs, NY. Not long afterward, Angelo’s 677 Prime opened in downtown Albany, and Angelo returned to his original Peggy’s location to open a bistro and wine bar in downtown Schenectady; Aperitivo Bistro. In 2007, Prime restaurant at Saratoga National Golf Club opened, and The Glen Sanders Mansion received a one million dollar makeover which included Angelo’s Tavolo Restaurant, featuring modern Italian cuisine. In 2009, the Prime Business Dining division was created; which has grown to fourteen different corporate cafes. Continuing to grow in 2011, Mazzone Hospitality added Key Hall at Proctors venue space in Schenectady, and Angelo’s Prime Bar & Grill inside The Hilton Garden Inn, Clifton Park to the family. 2012 through 2013, 90 State Events in downtown Albany and Tala Bistro in Latham became a part of the Events and Restaurant divisions. In 2015 and 2016, Angelo continued to expand with Cornerstone at the Plaza at The Empire State Plaza, and opened Fish at 30 Lake, Angelo’s first downtown Saratoga restaurant. Mazzone Hospitality, nurtured by Angelo Mazzone, has proven it can make dreams come true, not only for our thousands of guests, but for Angelo and his staff as well. Together we provide the area with unsurpassed events, quality catering, exceptional fine dining restaurants and a company founded on the philosophy of customer service.
Q: What have you done and where have you been?
A : I started working in the kitchen at 18, a few years later I found myself enrolling in the CIA (Culinary Institute of America). Shortly after I graduated I moved to Hawaii where I really started to grow and advance in my career as a chef. In Maui I began at The Ritz Carlton Kapalua as an entry level cook, within 2 years I moved through the ranks and was promoted to Hotel Saucier. Eighteen months later I was promoted to Club Chef. From there I left the Ritz and started at Pineapple Grill Kapalua as a Sous Chef. Next I moved on to Chef de Cuisine at the Sheraton Resort on Kaanapali Beach. After Eight years in Maui I moved back to New York to be closer to my family.
Q: When you’re not in the kitchen …
A: I love playing with my kids whenever possible, they are what drives me to excel. I love to cook for my friends and family. I have a love and passion for food and togetherness. Watching family and friends come together by simply cooking a thoughtful and flavorful meal is what makes me smile. I enjoy the Adirondacks, relaxing on the shore of a mountain lake is just as tranquil as the beach.
Q: Favorite thing to eat?
A: Properly cooked pizza, yes properly cooked.
Q: Favorite thing to cook?
A: Everything, but if I were to choose just one it would be home made pasta, sauce, and bread. Everything from scratch just like my grandfather taught us.
Full Name: Leah Mandl
But people call me: close friends & family call me Lee Lee
Position/Title: Restaurant Manager
My Mazzone property: Fish at 30 Lake
I’m originally from: Clifton Park
My endless supply of food would be: banana gelato & egg sandwiches (not together)
My food nemesis is: Brussels sprouts & any type of pâté
I’ve been with the company (length of time): 5 years
If money were no object, I’d travel to: Greece
I’d love to party with: Amy Schumer