passion for the culinary arts began at an early age while growing up in Naples, Italy. Enjoying every part of the process, from harvest to presentation, she decided to pursue a path in the trade.
While in college, Molly worked in many 5 star kitchens throughout Atlanta. After graduating from the University of Georgia, she continued her career in the restaurant field for many years.
When it was time for a change, she branched out and became a commercial flight attendant, working for airlines such as American Trans Air and Capital/Mainland. Working in this field for a few years, Molly was offered at position at the Seagram’s corporation to be their head flight attendant. There was always belief that fine food could not be served on an aircraft. Molly found the reason was more that vendors supplying corporate aircraft had set the bar fairly low. This led to her preparing her own meals for her passengers. Working in such a confined space, keeping things refrigerated, and just storage in general - it was a challenge at first. When she was not flying, as well as the word getting out about her techniques in the sky, Molly started fulfilling catering orders at home for fellow flight attendants. This was the beginning of Executive Cuisine.
In 1995, a growing client list enabled Molly to leave Seagram’s and operate Executive Cuisine full time. As orders increased for in flight as well as event catering, more staff was hired. Molly has grown Executive Cuisine into a great success over the years. This has enabled her to return to her flight attendant roots. Being part of that community again allows Executive Cuisine to evolve with the industries latest demands.