Clarissa Emily, Sabrina Eden, Jennifer Smathers,and Jennifer Colson
There’s a moment in every service, somewhere between the second turn and the short lull before the final push, when you look around and realize who is actually holding the room together. This industry has always demanded resilience, intuition, and a kind of emotional fluency that isn’t written into any training manual. And while the spotlight has historically tilted in a certain direction, the reality, especially now, is that women are not just participating in hospitality; they are shaping it.
Nowhere is that more apparent than right here on our Plateau in the women who are building businesses that are thoughtful, operationally sharp, rooted in relationships and community. This is a snapshot of that evolution: women with different perspectives, but a shared understanding of what it takes to build something meaningful in an industry centered on caring for people.
For a long time, hospitality leadership followed a familiar script: hierarchy-driven, fueled by intensity over sustainability, and too often riddled with allegations of abuse and misconduct. What is emerging in its place is something more sustainable: leadership that values culture alongside execution and recognizes that the guest experience begins with the team. In a post-COVID world, that shift isn’t optional…it’s necessary, and owners like Leigh Hartman of Calders Cafe are the perfect ones to lead the way.
“For me, hospitality is the practice of sharing the gifts we have been given. At Calders, those gifts include the beauty and character of the plateau, the individual talents of the people who work alongside us, and the opportunity to make someone’s day a little better… I have learned that strength and empathy are not competing qualities. Together, they allow us to build businesses where people feel genuinely welcomed, employees know their contributions matter, and the community is stronger because we are part of it,” said Leigh.
Ownership, whether it is a restaurant, wine shop, bakery, or boutique food concept, carries a different kind of weight. When Oksana stepped onto a national stage as a Food Network competitor, viewers saw what those of us who know her work have long understood: talent may earn you the opportunity, but character is what people remember. Under pressure, she carried herself with grace and quiet power, grounded in who she was and what she had built.
There is something meaningful about watching a woman represent not only her craft, but herself, with that kind of composure. “I believe women bring something profoundly important to business: the instinct to build beyond themselves. We understand that what we create is never only what we sell… It lives in the details no one applauds, in the people we protect, in the standards we refuse to lower, and in the thousand quiet decisions we make when no one is watching.” Oksana Shchelgachova, Owner and Baker, Edelweiss Pastry Boutique
Legacy, after all, is not only what you leave behind. It is also the example you set while you are building it.
Food has always been more than sustenance; it is memory made tangible. Women have long understood this emotional language of food, and how feeding someone can communicate comfort, celebration, belonging, and care without a word being spoken.
“Food has a remarkable way of bringing us back to a moment – a grandmother’s kitchen, a birthday, a wedding, or simply a Saturday morning with someone you love. If something I bake can make someone smile because it reminds them of a person or place they cherish, then I’ve accomplished far more than making dessert…” Jennifer Colson, Owner and Baker, The Baked Bunny.
Hospitality has always been about connection, but what’s evolving is how that connection shows up beyond the walls of a business. Women in this industry are often at the center of community-building, collaborating and creating spaces that feel inclusive and intentional. Not just places to eat or shop, but places to belong.
“It takes a village, and ours is remarkable. My family was touchingly old school and believed in the deep power of a handshake and word of mouth… I am so fortunate to have witnessed how they ran businesses with such a strong work ethic. They taught me when things are difficult to simply do the next right thing. This naturally builds loyalty that lasts.” Erin Douglass, Founder, Grey Fox Grocery.
That philosophy, do the next right thing, captures something fundamental about hospitality. Community is rarely built through one grand gesture. It is built through hundreds of small choices and whether people know they can count on your word.
In hospitality, relationships are everything. The women featured here demonstrate a style of leadership rooted not only in structure and execution, but in cultivating trust and creating environments where people feel seen, valued, and invested in a shared mission.
Few people understand the long game of relationship-building better than local sommelier and sales representative Jennifer Smathers.
“I have loved watching all of the women in town grow over the years to become what we all are today. As busy as our lives get we can all look back where we all began our careers. I think it’s amazing how much we all have grown and still rally around each other’s successes.” Jennifer Smathers, Sommelier, Tryon Distributing
This kind of loyalty can’t be manufactured. It’s built over time, through consistency, authenticity, and care.
One of the most understated skills in hospitality is the ability to live in two worlds at once: the precision of operations and the presence required for true hospitality.
Because behind every polished dining room is a series of decisions and hard work the guest will never see. This balance is what turns a good restaurant into a memorable one.
“…The highs are equal to the lows. I’ve never stopped learning or listening, even when it’s hard to adapt or hear. It’s a very rewarding industry, you just have to surround yourself with the right people. I still have to remind myself regularly… it’s going to be ok, it will all work out. Work hard and chin up or the crown slips!” Laura Huerta, Owner, Lakeside Restaurant.
One of the most compelling shifts happening right now is how women in hospitality are defining success for themselves. It’s no longer one-size-fits-all. For some, it’s expansion. For others, it’s refinement. For many, it’s finding a way to make the business support a life, not consume it.
“Success, to me, is having the freedom to control my own time. It’s about building a life where I can be present for my family, pursue my passions, and make a positive impact while still enjoying the journey. I honestly don’t believe perfect balance exists. There are seasons when business demands more and seasons when family comes first. I’ve learned that taking time for self-care helps me show up as a better leader, mother, and person. You can’t pour from an empty cup.” Kristina Donikian, Owner, The Stubborn Bull & The Stubborn Buddha
And in an industry known for burnout, that perspective might be one of the most important changes of all.
There is power in seeing women in powerful positions; at the head of the table, making decisions, negotiating deals, building companies, and wearing the proverbial power suit without apology. Representation matters because it gives other women permission to imagine themselves there, too. But leadership is about more than occupying the seat; it is about reaching back and bringing other women alongside you.
I wouldn’t be where I am today without my business partner, Kristina, a woman who saw something in me and wanted to open a restaurant together. Her willingness to believe in my abilities, share opportunity, and create something together changed the trajectory of my life.
That is the kind of leadership I believe will shape the future of hospitality: women not simply succeeding individually, but opening doors, creating seats, and making sure the women coming behind them don’t have to fight as hard to be invited into the room.
The women across our Plateau featured here are not simply talking about a different way of leading. They are practicing it every day. Quietly. Powerfully. Intentionally. And the industry is better for it.
Other Incredible Women Leading the Way in Hospitality Across the Plateau
Abby Powell, Manager & Sommelier; La Poste
Amber Cahill, Owner; Western Carolina Brew & Wine
Ana-Paula Arean, Head Sommelier; Old Edwards Inn
Andrea Schmitt, Owner; Moondance
Delfina Morales, Owner and Sonia Morales, Manager; Chili Loco
Elizabeth Dotson, Owner; Village Pantry
Erica Nicole, Owner; The Fix
Gina Paoletti, Director of Operations; Ristorante Paoletti
Ivanet Avila, Owner; Highlands Bistro
Kay Craig, Owner; The Ugly Dog Pub and The High Dive
Kimmy Vos, Executive Chef; Highlands Tavern
Kitty Schultz, Owner; Dusty’s Rhodes Superette
Kristin Jorgensen, Owner; La Poste
Kristyn Smith and Angie Lundy, Owners; Rosewood Market
Krysti Henderson, Owner; Chocolate Heaven Co.
Maggie Matthews, Owner; The Dilly Deli
Markie McCollough, Executive Chef; Oak Steakhouse
Nicolle Fogarty, Owner; Slopeside Tavern
Pamela Canary, Owner; Highlands Pizza Place
Rachel Lewicki, Owner; The Secret Garden
Ramsey Ashburn, Owner; The Ugly Dog Pub, Cashiers
Robin Crawford, Owner; Cashiers Farmers Market
Sophie Delaney, Owner; One Wicker Cheese Co.
Stephanie Miskew, Sommelier and Owner; Highlands Wine Shoppe and Buck’s Coffee Cafe
Suzanne Young, Owner; The Kitchen CarryAway and Catering
Tanya Saporito, Owner; Zookeeper Bistro
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