Cipriani
Craig Beckerle is an experienced event operations professional with a robust background in catering and banquet services. Currently serving as the Executive Director of Event Operations at Cipriani USA since March 2020, Craig has previously held key positions such as the Associate Director of Catering and Director of Operations at Cipriani South Street, and the Executive Director of Banquet Service at Ziegfeld Ballroom & Gotham Hall. With a career that includes roles such as Director of Banquet Services at Pier Sixty, Catering Director at The Garden City Hotel, and several management positions at The Waldorf=Astoria Hotel, Craig has developed extensive expertise in high-profile event management. Craig holds a degree from The Culinary Institute of America, where the educational journey spanned from 1996 to 2000.
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Cipriani
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In 1931 a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others as you would want to be served yourself. His vision of simple luxury came to touch the souls of people all over the world. At Harry's Bar in Venice, all clients are treated like royalty. Simple elements such as true service and devotion have elevated Harry's to legendary status. In fact, in 2001, the Italian Ministry for Cultural Affairs declared Harry's Bar in Venice a national landmark, a unique honor bestowed not for the establishments's décor or furniture, but for its witness to the events of a century in Venice. The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It is intangible but palpable. It can't be patented, but even after eighty- two years it hasn't been duplicated by others. Four generations of Cipriani have grown a single restaurant, into a world renowned hospitality brand still recognized for its distinguished venues and service all over the world.