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School of Hotel, Culinary Arts
and Tourism Alumni
George Goldhoff '83
George Goldhoff has led thousands of employees at famous establishments including the Rainbow Room in New York City, the Bellagio – MGM Resorts International in Las Vegas, Nevada, and now at the largest casino operator in Alberta, Canada. His work as the General Manager of the Rainbow Room earned the famed private club in Rockefeller Center a three-star rating by The New York Times in the mid-1990s. While he was the Executive Director of Food and Beverage at the Bellagio from 1998 to 2001, the Bellagio achieved the first AAA Five Diamond award for a casino-hotel. And following the devastation of Hurricane Katrina, George coordinated the food and beverage redesign and reconstruction of the $700M resort restoration while Vice President of Food and Beverage at the Beau Rivage - MGM Resorts International in Biloxi, Mississippi.
George is now the President and CEO of Pure Canadian Gaming, which has casinos throughout Canada and generates $100M in revenue. After graduating from SCCC with an A.A.S. in Hotel Technology, he earned his B.S. in Hotel, Restaurant and Travel Administration from the University of Massachusetts, followed by an M.B.A. in Finance and Management from Columbia University. George grew up in Ballston Lake and Schenectady played a big role in his life during his formative years, with his father working at GE for 28 years, his mother acting at Proctors and the family belonging to the First Dutch Reformed Church in the Stockade as well as the YMCA.
Angelo M. Mazzone '74
Angelo M. Mazzone ’74, Hotel Technology, CEO and President of Mazzone Management Group, Ltd., demonstrated tremendous vision, energy, and entrepreneurship since entering the food service industry while still in college. After graduating from SCCC, he transferred to the University of New Haven in Connecticut, earning his Bachelor’s degree in Hotel Administration in 1976. Returning to the Capital Region, Angelo became the youngest person to ever hold the position of Director of Food Services at Union College.
In 1981, Angelo purchased Peggy’s Restaurant in downtown Schenectady, which was the beginning of what is now Mansion Catering. Under his management, Peggy’s quadrupled its revenue in less than six years. In addition, Angelo created Papa Cicco’s Pizza and Pasta Emporium, named for his grandfather. Other ventures included the opening, in 1983, of The Manhattan Exchange restaurant, also in Schenectady, and consulting on the opening of the OTB Teletheaters in Schenectady, Amsterdam, and Albany.
Angelo then took on a new challenge to own and operate a first-class catering company with the ability to grow and expand to all areas of the Capital Region. After an extensive search across three counties, the Glen Sanders Mansion was chosen to be the site of what is now the premier catering and restaurant facility in the Capital Region. In 1996, Angelo contracted with The Hall of Springs in Saratoga Springs as the exclusive caterer. Mansion Catering also provides an elegant upscale a la carte menu for the Saratoga Performing Arts Center Patron’s Club. This was followed by Angelo opening 677 Prime, a fine-dining steakhouse in Albany and then Aperitivo Bistro in downtown Schenectady, featuring modern American fusion cuisine.
Emily L. Miller '10
Emily Miller is the Social Sales Coordinator at Key Hall at Proctors, a banquet facility run by Mazzone Hospitality in downtown Schenectady where she specializes in wedding sales. In addition, she handles event marketing for the company, including social media sites such as Facebook, Pinterest, Twitter, and Vine. Emily also sits on the SCCC Foundation Board where she is a member of the Special Events Committee, Board Development Committee, Strategic Planning Subcommittee, and Scholarship Subcommittee.
While at SCCC, Emily served as the President of Phi Theta Kappa Honor Society, President of the Student Activities Board, Vice President of the Student Volunteer Organization, Senior Senator, Student Trustee, and Commencement Speaker. She was also the recipient of a SUNY Chancellor's Award for Student Excellence in 2010. After graduating from SCCC with a degree in Tourism and Hospitality Management, Emily went on to earn her Bachelors of Business Administration in the same field from SUNY Delhi.
Make a Reservation at the
Casola Dining Room
Call Heath Jock, our reservation specialist, at (518) 381-1391. Reservations are taken for ALL meals beginning at 10:00 a.m. exactly two weeks in advance of the desired date that you would like to dine with us.
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