Marti Ajello, the General Manager of the Garrison, has worked for over 25 years in the hospitality industry. She holds a degree from SUNY -Delhi’s School of Hotel and Restaurant Management. Marti joined the Garrison in 2004 with an extensive corporate background that includes positions in training, sales, operations and “problem solving” for Holiday Inn, Preferred Hotel’s and the Doral Properties at Arrowwood. Marti was also the Assistant General Manager at the boutique hotel Morgan’s in NYC and the Director of Operations of the Tarrytown Executive Conference Center. Marti is currently a member of the Metropolitan Club Managers Association and the Club Management Association of America.

While studying for her communications degree at Long Island University, Ann Marie joined a group in opening a nightclub in Long Island and then a restaurant in downtown Manhattan. After moving to the Hudson Valley she was the Catering Manager at Eclisse Restaurant in Westchester where she worked for several years. Ann Marie took a hiatus from the restaurant business to start a family, but continued using her skills to organize school fundraising events. She re-entered the industry managing Valley restaurant at The Garrison for several years before joining the banquet team.

A Hudson Valley native, Bridget started working at The Garrison in 2011 as a bridal assistant and quickly moved into captain position. Inspired by her work at The Garrison, she decided to go back to school and graduated from The New York Institute of Art & Design with a degree in Wedding & Event Planning in 2014. She has obtained more than 14 years of experience in the restaurant and hospitality industry and continues to enjoy every second working in this field.

Born and raised in the Hudson Valley, Seth Knapp graduated from Paul Smith College before setting out to discover all the culinary aspects the world has to offer. Seth’s career started in Alaska where he worked his way from line cook to Sous Chef. After a quick stop in Thailand, he refined his culinary techniques as a Banquet Chef at the JW Marriott in Detroit before becoming the Executive Sous Chef at Hotel Bellwether in Washington, where he established a sustainable seafood program with local fishermen.Thereafter, Seth moved to Tucson and began working at the Loews Hotel banquet department under a French Master Chef and an American Master Chef. After spending so much time away from home, Seth returned to Beacon and has been with The Garrison ever since. For the last 12 years, Seth has brought his love for sustainability and supporting the local community to his work as The Garrison’s Banquet Chef. As the Executive Chef, he is honored to be part of each client’s special day by providing them with a culinary experience like no other.