Today we’d like to introduce you to Danielle Coluccio
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
When people learn that I spent my childhood moving around the U. S. and Carribean for my dad’s hotel job, they are often surprised that hospitality wasn’t on my vision board growing up. Like many others I fell into it and then fell in love with it.
Originally going to college on a fine arts scholarship, I ended up with a degree in art history and anthropology (the liberal-arts-to-hospitality-pipeline jokes are not lost on me). I dreamed of working in museums, pursuing a PhD, writing a book-anything academic or creative. I have always pursued those interests; however, a girl still has to pay the bills. So, I got a “safety net skill” and started waiting tables at The Osprey in Orlando, Florida. What started as a way to pay for school quickly evolved into something more fulfilling and challenging than I imagined.
Under the tutelage of my friend and mentor Meghan Conkel I found that food and beverage was not only something I excelled in, but it was also a hell of a lot of fun! I found my confidence as a server and quickly progressed to lead trainer. When I started having ideas for culinarily-minded cocktails, I transitioned into bartending and, eventually, bar leadership. The creativity and connection I found behind the bar and in the wine cellar was proof that I was on the right path. After 7 years and 2 openings with my Osprey family, I decided to start pursuing hospitality leadership on a larger scale. On a whim I applied to a new hotel brand in Savannah, a city I had never visited, in hopes of growing personally and professionally.
I joined Hotel Bardo at Saint Bibiana in 2023 as part of their opening team and it has been non-stop ever since. I consider myself lucky to lead and be a part of a team that strives for guest connections and unparalleled hospitality. It is an incredible opportunity and experience to grow within the Savannah community and to care for every guest that walks through our doors.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I would say that I struggled, like many others, to find something I was passionate about doing every day while not feeling stagnant. I have been a retail worker and a concierge, a stilt-walker and a library assistant, but I had the most fun serving, bartending, and sharing those interests with others. Early on I had this personal hang-up about not using my degree- did I just spend 4 years of my life pursuing something I will never use, no matter how hard I try? But as I have grown in my career, I have realized that what I valued in my studies are the same things I value in hospitality: creativity, curiosity, and caring for others.
Can you tell our readers more about what you do and what you think sets you apart from others?
If you come to Saint Bibiana, you will find me just about everywhere, whether it is teaching a vermouth class at our cooking school, gushing about an incredible bottle of Nebbiolo that you just HAVE to try, or supporting my servers and bartenders on a busy Friday night. The day-in-day-out of service always brings about new challenges and new accomplishments, but I am most proud of the team we have built.
In hospitality, you have the unique privilege of stewarding the most special moments of stranger’s lives, and that is a privilege we take seriously. Every day I watch my team care for their guests in such a tailored and special way, and it reminds me why we tell these stories through great food and drink. It is that genuine care that I think really sets us apart in the greater landscape of hotels and restaurants.
Are there any important lessons you’ve learned that you can share with us?
It probably sounds contrived but trust the process and put yourself out there. Be open to the possibility that your passions and path may not come in the package you expected or on the timeline you hoped for, and that is okay! If you are as lucky as I have been, you will be surrounded by people that challenge you, celebrate you, and push you to be a better version of yourself.
