HATTIE'S RESTAURANTS - Key Persons
Elizabeth spent her summers working as a server at Siro's Restaurant in Saratoga Springs, NY, where she met her husband, Chef Jasper. She moved on to manage Hattie's Restaurant for a year, until moving to Seattle, Washington. While living in the Pacific Northwest, she became the assistant Manager and Catering Coordinator at Ponti Seafood and Grill, Axis Restaurant, and El Gaucho.
Elizabeth returned to Saratoga Springs with Jasper, and since 2001, they've operated Hattie's Restaurant together. During their tenure, Hattie's Restaurant became a fan favorite in the community, allowing them to open additional locations in Wilton and at the Saratoga Race Course.
In 2004, Hattie's Restaurant quickly became a platform for Elizabeth's philanthropy. When Saratoga Performing Arts Center's past administration announced they would cancel the New York City Ballet's residency, Elizabeth organized an event and raised $18,000 out of Hattie's Restaurant in a single night for the ballet. Realizing what a fundraising success that party was, she then created Hattie's Annual Mardi Gras, which had raised $1 million for non-profits in Saratoga Springs to date.
As a part of the Business for Good team, Elizabeth serves as Director of Hospitality, and oversees the operation of all Hattie's Restaurants locations, Bread Basket Cake Shop, Bread Basket Bakery, and future eateries within the BFG portfolio.
As a Chef, Jasper is eager to learn, grow, and explore new ideas. He earned a Bachelor of Arts degree from Whitman College in 1991 and an Associate of Occupational Studies degree from the Culinary Institute of America in 1993.
Upon graduation, Jasper moved to Manhattan where he worked for four years under New York City's premier chefs, first with Charlie Palmer at Aureole, then with Alfred Portale at Gotham Bar and Grill, and finally as part of the opening team for Gramercy Tavern with Tom Colicchio and Danny Meyer. In 1997 Jasper returned to the Northwest where he was the Chef of several of Seattle's finest houses, including Axis, Ponti Seafood Grill, and Restaurant Zoe.
In 2001, Jasper and his wife, Elizabeth, returned to Saratoga Springs and began operating Hattie's Restaurant. In 2006, Hattie's Restaurant received national television exposure when Chef Jasper beat Bobby Flay in a chicken frying contest on the Food Network show "Throwdown with Bobby Flay." The colorful segment, filmed on location at Hattie's Restaurants and the Saratoga Race Course, continues to be popular and aired regularly. He published Hattie's Restaurants Cookbook in 2016 and is a regular contributor to WAMC's Food Friday.
Chef Jasper is a proud member of the Business for Good family. In addition to his work at Hattie's Restaurants, he utilizes uses his 30 years of experience to mentor and oversee the operation of Bread Basket Bakery, Bread Basket Cake Shop, and future eateries within the BFG portfolio.
Llona began her work in restaurants during her high school and college years at Charlton Tavern, Hall of Springs, and Saratoga Race Course. She then worked as a server at Sperry's in Saratoga Springs from 1993-1999. After graduating from college, she took a break from the restaurant business and began working for State Farm as a claims adjuster, and then teaching in Lansingburgh until 2006.
Llona reconnected with her love of working in restaurants in 2007 at Hattie's Restaurants in Saratoga Springs. She started as a service bartender and worked her way up to a server with management duties throughout. Llona has handled catering since 2011 and has been serving as the General Manager of Hattie's Restaurant since 2021.
Executive Chef Mark D. Graham was born and raised in Boston, Massachusetts and has been cooking for 39 years. He started his culinary development in the greater Boston area and the Berkshire Mountains of Lenox, MA. Graham sought to refine his craft and moved to Northern California in 1995. There, he worked for industry giants like Chef Bradley Ogden at Lark Creek Café, Chef Gary Danko at Viognier and Chef Wolfgang Puck at Spago.
Returning to the East Coast in 2000, Graham applied his passion and skill in Saratoga Springs, New York, where he worked at The Wine Bar, The Lodge and Chez Sophie, and in Albany at Mezzanotte Ristorante and Taste.
In 2019 to 2021, Graham was the Chef de Cuisine for Salt and Char in Saratoga Springs, NY.
Since 2015 Chef Graham launched MDG Cuisine & Catering, which offers restaurant and kitchen consulting, menu and management support, private resident dinner catering, and charitable fundraising packages.
Currently, Graham has joined the talented team of Business for Good (BFG) as the Executive Chef for Hattie's Restaurants in Albany. BFG seeks to give back to move forward and is rooted in the core principle of "for good, not gain," and focuses on building better businesses, stronger communities, and a more equitable world.
Thomas has been working at restaurants since he was fifteen years old. He started off at Scotty's Restaurant, then onto Ruby Tuesdays in Wilton, Five Guys, Chipotle, and as manager of Auntie Annie's.
In 2012, Thomas began his journey working at Hattie's Restaurants and gained experience in every possible position at the Wilton location. He worked his way up to becoming General Manager, committed to making Hattie's Restaurants a positive work environment for every employee, regardless of position. To him, having people excited to show up for work is the top priority in facilitating a thriving business dynamic.