Leon Drogy
United States
0
years old
Leon Drogy, who is highly focused on philanthropic work, is a well-known name in the catering industry.
Leon Drogy is a catering professional who has spent time working at a number of prestigious institutions, earning high praise for his work. Unlike other professionals who bounce from job to job, Drogy’s tenure at his various positions is long lasting. He prides himself on being very hands on in his work, regardless of how busy he may be at that particular time. He is committed to building strong client relationships, which is a trait that frequently earns him repeat business.
Leon explains that in his mind, catering is more than just an office job. He understands that he plays an integral part in a number of life milestones for his clients, which is why he takes his role very seriously. To him, every client he serves is family. Regardless of whether he is catering a wedding, a graduation party, or a Superbowl party, he is determined to make sure that event is as beautiful and flawless as his own family’s gatherings would be.
Due to his vast experiences in the field, he has learned about the subtle details that make a catering job successful. He knows the trends that are currently dominating the industry, and is able to weave these trends into his own work. When Drogy partners with a client, he works with them from start to finish, which is another unusual trait in the industry. This helps him to develop a close connection with a person, thus ensuring that every detail of the event turns out exactly how this individual had hoped it would.
Leon explains that in his mind, catering is more than just an office job. He understands that he plays an integral part in a number of life milestones for his clients, which is why he takes his role very seriously. To him, every client he serves is family. Regardless of whether he is catering a wedding, a graduation party, or a Superbowl party, he is determined to make sure that event is as beautiful and flawless as his own family’s gatherings would be.
Due to his vast experiences in the field, he has learned about the subtle details that make a catering job successful. He knows the trends that are currently dominating the industry, and is able to weave these trends into his own work. When Drogy partners with a client, he works with them from start to finish, which is another unusual trait in the industry. This helps him to develop a close connection with a person, thus ensuring that every detail of the event turns out exactly how this individual had hoped it would.
Drogy is a well-regarded catering professional, who essentially grew up in the catering business. He attended Dickinson College, where he studied history and economics. For two years—both when he was still enrolled and after he graduated from Dickinson—Leon Drogy spent time in Washington, D.C., where he saw a lot of the material he was learning in school brought to life.
During his time in Washington, D.C., Leon Drogy spent time working as a government relations professional at a non-profit group in the city. Though he put his best foot forward and gave his best effort every day at the office, ultimately Drogy decided this sort of position was not the right fit for him. Though he was glad he had given this field a try, he realized that he missed the catering industry. It was at that point that he decided it was time to rejoin the business he had become so familiar with as a child.
In order to immerse himself in the catering industry, he first began by coming on board at his parents’ catering facility. This is where he had first been introduced to the field, and it seemed like a natural re-entry point into the field. Once he got his feet wet at his parents’ business, he moved to a small catering outfit. From there, he continued his journey and found employment at Water’s Edge restaurant in Long Island City, which Leon Drogy considers to be his first “real” catering job. He was able to draw upon his previous experience in the field to find success in this fast-paced position.
Though he loved his time at Water’s Edge, an opportunity eventually presented itself and Drogy couldn’t say no. When his boss from Water’s Edge went to Tavern on the Green, he offered to take Drogy with him. He gladly agreed, and ended up spending the next decade of his career at this esteemed restaurant. After 10 years at Tavern on the Green, Drogy ended up heading to Colonial Terrace.
No matter what restaurant he was working for over the course of his career, Leon Drogy has remained committed to customer service. He sees each client that he serves as family, and wants to deliver beautiful and delicious food that is often the highlight of that celebration. Despite his hectic schedule, Drogy works with each client from start to finish, meaning that he gathers the initial information about the event, makes the plans and preparations, and then delivers the food that day. This is an important step in ensuring that there is consistency and quality for each job he takes on.
When a business continually passes clients from one person to the next within a restaurant, it can be hard to properly execute their wishes, and the client may feel as if they have no real connection to that place. Drogy has always aimed to differentiate himself and his restaurants from this style of operation, instead making each client feel that their needs are being attended to, regardless of the size of their party or the budget associated with it.
Throughout his career, he has received a number of accolades. He won the Chairman’s award, the Humanitarian of the Year award, and is a Support Connection (as named by a Yorktown-based cancer organization). He has also been named Manager of the Year at The Mansion at Colonial Terrace. In addition to this, he serves as a member of the Yorktown Chamber of Commerce; is on the Board of Directors for Friends of Jaclyn, a pediatric brain tumor foundation; and is a part of the Alliance for Safe Kids. Leon Drogy places a high value in getting actively involved in the community, and aims to give back and participate in volunteer efforts, despite his busy schedule.
During his time in Washington, D.C., Leon Drogy spent time working as a government relations professional at a non-profit group in the city. Though he put his best foot forward and gave his best effort every day at the office, ultimately Drogy decided this sort of position was not the right fit for him. Though he was glad he had given this field a try, he realized that he missed the catering industry. It was at that point that he decided it was time to rejoin the business he had become so familiar with as a child.
In order to immerse himself in the catering industry, he first began by coming on board at his parents’ catering facility. This is where he had first been introduced to the field, and it seemed like a natural re-entry point into the field. Once he got his feet wet at his parents’ business, he moved to a small catering outfit. From there, he continued his journey and found employment at Water’s Edge restaurant in Long Island City, which Leon Drogy considers to be his first “real” catering job. He was able to draw upon his previous experience in the field to find success in this fast-paced position.
Though he loved his time at Water’s Edge, an opportunity eventually presented itself and Drogy couldn’t say no. When his boss from Water’s Edge went to Tavern on the Green, he offered to take Drogy with him. He gladly agreed, and ended up spending the next decade of his career at this esteemed restaurant. After 10 years at Tavern on the Green, Drogy ended up heading to Colonial Terrace.
No matter what restaurant he was working for over the course of his career, Leon Drogy has remained committed to customer service. He sees each client that he serves as family, and wants to deliver beautiful and delicious food that is often the highlight of that celebration. Despite his hectic schedule, Drogy works with each client from start to finish, meaning that he gathers the initial information about the event, makes the plans and preparations, and then delivers the food that day. This is an important step in ensuring that there is consistency and quality for each job he takes on.
When a business continually passes clients from one person to the next within a restaurant, it can be hard to properly execute their wishes, and the client may feel as if they have no real connection to that place. Drogy has always aimed to differentiate himself and his restaurants from this style of operation, instead making each client feel that their needs are being attended to, regardless of the size of their party or the budget associated with it.
Throughout his career, he has received a number of accolades. He won the Chairman’s award, the Humanitarian of the Year award, and is a Support Connection (as named by a Yorktown-based cancer organization). He has also been named Manager of the Year at The Mansion at Colonial Terrace. In addition to this, he serves as a member of the Yorktown Chamber of Commerce; is on the Board of Directors for Friends of Jaclyn, a pediatric brain tumor foundation; and is a part of the Alliance for Safe Kids. Leon Drogy places a high value in getting actively involved in the community, and aims to give back and participate in volunteer efforts, despite his busy schedule.
Though he has enjoyed much professional and personal success, Leon Drogy still continues to work hard and strive for excellence day in and day out. Regardless of how many times he has catered a particular event, he focuses on making each birthday party, anniversary celebration, or graduation a unique and joyous experience. He truly believes that food can become the highlight of a party and leave people talking for weeks on end. For this reason, he is committed to ensuring that each item featured on the menu that day will leave guests asking for more.
He has as much passion for the field as he did when he started, and is committed to continuing to use his skills to do a job he loves in the catering industry. He is always looking to build new client relationships, and wants to ensure that every single person he interacts with is completely satisfied and eager to work with Drogy again in the future.
Additionally, Drogy is excited about continuing to leave his mark on his community in a positive way. He cannot wait to continue to do more charity work in his area, thus using his own good fortune to better the lives of others. Leon Drogy also enjoys having the ability to help shape the economy in his area through his active participation in the chamber of commerce and other influential groups.
He has as much passion for the field as he did when he started, and is committed to continuing to use his skills to do a job he loves in the catering industry. He is always looking to build new client relationships, and wants to ensure that every single person he interacts with is completely satisfied and eager to work with Drogy again in the future.
Additionally, Drogy is excited about continuing to leave his mark on his community in a positive way. He cannot wait to continue to do more charity work in his area, thus using his own good fortune to better the lives of others. Leon Drogy also enjoys having the ability to help shape the economy in his area through his active participation in the chamber of commerce and other influential groups.
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Education
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Dickinson College , United States , Carlisle, Pennsylvania
Bachelor's of History and Economicswww.dickinson.edu/08/1983 - 05/1987
Career History
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Managing Director , United States , Cortlandt Manor, New York , Leon Drogy was promoted from Senior Catering Manager to Head of Food and Beverage Operations.
www.colonialterracecaterers.com12/2005 to 12/2099Director of Food and Beverage Operations/AGM , United States , New York City, New York
not defined12/1997 to 12/2005Private Dining Manager , United States , Long Island City, New York
www.watersedgenyc.com11/1994 to 01/1997Family & Friends-
No approved location -
No approved location -
United States, California, San Francisco -
Spain, Madrid -
United States, Wyoming, Green River -
United States, Florida, Miami -
United States, Utah, Tooele -
United States, South Dakota, Rapid City -
United States, Illinois, La Harpe
No neighbors Specified
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United States -
United States, Pennsylvania, Bangor
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United States, Pennsylvania, Philadelphia -
United States, Pennsylvania, Havertown -
United States, Connecticut, Hartford
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United States, Texas, Coppell
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United States, Connecticut, Old Greenwich
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United States, Minnesota, Minneapolis -
United States, New Hampshire, North Woodstock
Core Competencies
- Public Speaking
- Event Management
- Restaurants
- Customer Service
- Sales
- Banquets
- Catering
- Event Planning
- Negotiation
- Leadership
Greatest Attributes
No Greatest Attributes Specified
Business Achievements
No Business Achievements Specified
Worst Failures in Business
No Worst Failures in Business Specified
Political Party
No Political Party Specified
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