who we are
Cake Loving · Structure Obsessed · Explorer
stacy rudin, founder
“There’s no sincerer love than the love of food.”
– George Bernard Shaw
A Miami native, Stacy is a lover of all things food and travel. Growing up, Stacy had dreams of becoming a pastry chef – always baking Oatmeal Toffee-Chocolate Chunk Cookies and endless varieties of frosted layer cakes – and went on to earn her undergraduate degree in business and psychology from Indiana University Bloomington.
While dining at Restaurant Tallent for a special occasion, Stacy overheard co-owner Krissy Tallent say: "I really need an extra hand in pastry." She tapped Krissy on the shoulder and asked for a job right there on the spot! She staged as a pastry apprentice under the guidance of James Beard- nominated Chef, David Tallent and Pastry Chef, Jason Shoulders. This was a truly invaluable experience, but also led Stacy to the realization that she preferred the style and operations of front-of-house management and service, and wanted to pursue a career in FOH management.
Stacy moved to New York in 2008 to be a part of the City's ever-changing restaurant world and hospitality industry. She worked as Hospitality Manager and Special Events Coordinator for Sidecar at P.J. Clarke's in Midtown Manhattan. Stacy has managed events for the New York City Wine and Food Festival since its inaugural year, and in 2011, worked as an Assistant Event Producer for the festival's Meatpacking Local portfolio of events while acting as Director of Operations & Marketing for her family's franchise of Ralph's Famous Italian Ices in Manhattan.
In 2012, Stacy was hired as Event Coordinator at Tom Colicchio's Riverpark Restaurant, ultimately becoming the Senior Coordinator for all full-service, off-site events catered by 'wichcraft. After nearly three years with Crafted Hospitality, Stacy headed uptown to Marcus Samuelsson's Harlem Restaurants, working as Director of Sales and Events for Red Rooster Harlem, Ginny's Supper Club, and Streetbird Rotisserie.
Stacy has always enjoyed creating systems and processes, and founded Plate & Glass in 2016 to help restaurants and food-focused venues streamline their events and sales departments.
Today, Stacy advises restaurant groups and hospitality-focused brands on best business practices, structure, and development through innovative thinking and operations experience, always with a smile and even a handful of laughs along the way.
Stacy has a passion for travel and has lived abroad in Australia, backpacked through Europe, and explored Southeast Asia. You can find her testing new recipes at home, globe-trotting, and searching far and wide for antique coupe glasses and cake plates, as well as the newest innovations in food and beverage.