Sarah O’Rourke Sarah O’Rourke
Serving since 2022
About Sarah O’Rourke
Sarah O'Rourke started with the Columbia Tower Club in 2021! With a knack for making others happy and creating memorable moments, Sarah's had a heart for service and hospitality since her first restaurant job at age 16. It was icon Danny Meyer who helped Sarah set standards for excellence early on. His book Setting the Table has been a great source of inspiration, and one of her career highlights was being invited to stage with several Danny Meyer restaurants (both front- and back-of-the-house) in New York City, including Gramercy Tavern, Maialino, The Modern, Untitled as well as with Union Square events, his expansive catering leg. Sarah later spent time at The Napa Valley Reserve, working with some of the most brilliant Chefs and renowned wineries and winemakers in the world. From Chef Thomas Keller to Chef Daniel Boulud to Chef Shin Takagi and the great houses of Domaine de la Romanee-Conti, Châteaux Margaux, Screaming Eagle and Colgin.
Private Events Director
Serving since 2017
Taylor Frizzell joined the Columbia Tower Club in 2016 as the Private Events Coordinator and in 2017, became a Private Event Director. She has a passion for the detail that goes into event planning and enjoys working with members and clients to bring their events and meetings to life. Taylor has developed relationships with vendors in the industry and will go the extra mile to make your event special.A Washington native, Taylor grew up in the Pacific Northwest and earned her Communications degree from Washington State University. She enjoys getting to meet and work with new and interesting people every day. In her spare time, Taylor enjoys spending time with family on the golf course and traveling with friends!
Serving since 2018
From Michelin-starred restaurants in Europe to a celebrated farm-to-table Italian restaurant in Napa Valley, California, Trieste born Chef Riccardo Bilotta honors his Italian roots and passion for lending a creative flair to American/ Mediterranean cuisine by joining our Club as Executive Chef. At the age of 15, Riccardo was sought out by a restaurant owner who admired his work ethic and way around the kitchen while working as a dishwasher. He suggested Riccardo go to culinary school and shortly after, Riccardo enrolled in the Centro Turistico Alberghiero I.A.L in Lignano Sabbiadoro, Italy, where he got his diploma in the culinary arts.Riccardo then began his culinary trajectory over ten years ago, taking him through some of the best-known establishments in Europe and America, including two Michelin starred Il Pellicano in Porto Ercole, Italy, Three Michelin starred El Cellar de Can Roca in Girona, Spain (nominated number one best restaurant for 3 years) La Broche in Madrid and most...