Brittany Rastelli has been climbing the ladder in Philadelphia since her days at Saint Joseph’s Unveristy where she graduated with a Degree in Marketing. Immediately after graduation she joined Stephen Starr’s Empire, working at Pod. She then opened the Pier at Caesars as a member of the Special Events Team and now spends her days as a Special Events Coordinator for the Philadelphia Restaurants.
Along with the sales team, she plans mostly corporate events, works closely with the Philadelphia convention Center. A large portion of her day is also spent planning social events, such as rehearsal dinners, bridal showers and even sweet 16’s. Her love of Starr Restaurants was a passion even before she worked for the company, so everyday she enjoys the wide variety and many options she can offer to her guests.
She lives in Philadelphia with her husband Ray and Pomeranian “Murray”. She enjoys dining in the city with her husband and being at the Jersey shore in the summer with their family.
While she is an excellent cook, she is dedicated to selecting healthy choices when preparing food, she took that interest and dedicated it to MANNA where she volunteers to prepare meals for those in need. She is always available for a good cause and among her charitable activities, she has participated in Dress for Success by donating shoes to women beginning or starting over in the career world, participated in a Phillies Game with a child from Variety Philly, and takes part in the annual Mutt Strutt held at FDR park. The Mutt Strut proceeds go to PAWS, the Philadelphia Animal Welfare Society. She has a soft spot in heart for all animals and hopes that someday all animals will be placed in a loving home.
PH: It sounds like you have at least a small passion for culinary arts, although you majored in marketing, is that what drew you to Starr Restaurants?
BR: My parents started taking me to restaurants as a little girl. I loved trying new items! I was the 6 year old who was offended if I was offered a children’s menu since my favorite options were, shrimp cocktail, fried calamari and rack of lamb (Brittany laughs). I have been working in the food industry since I was 12. It started at a beach hut that sold hot dogs to a family owned Italian restaurant, to a fine dining restaurant that is no longer there in Cape May called the Water’s Edge where I continued to work throughout the summers in college. As an 18 year old, it was tough to choose a major and at the time Food Marketing was too specific for me, what if I hated it, so I opted to go more open minded with Marketing and develop the ability to learn all aspects. When it came time to look for a career, the Starr Restaurants were fascinating to me so I applied. I applied 5 times before someone got back to me. I was very persistent.
PH: Starr is such a prominent name in Philadelphia, what’s it like to work for the Stephen Starr empire?
BR: I’m proud to be a part of the Starr Team. I wake up every morning happy to go to work. The special events department that I work in sells 18 different Philadelphia restaurants and we are cross trained in detail to sell all of them. I feel challenged every day which pushes me to succeed, there is never a dull moment here!
PH: What is your favorite Stephen Starr restaurant and/or dish and why?
BR: This is such a hard question to answer, in the special events department we look at the restaurants as our children and each of their personalities are so different just like a child but in the end you love them for what or who they are. But, if I absolutely had to pick one, I would say Pod. I love Pod with a big group, a girls dinner, a family get togehter, a casual quick meal at the sushi bar or a date night with my husband. It just always seems to be the right fit for any occasion. Plus, I worked there as a manager when I graduated college. It was the first place that gave me a shot in the real world. I won’t forget what I learned there.
My favorite dish out of all of the restaurants (and again, impossible to pick one), would have to be the Edamame Raviolis at Buddakan. I could eat them everyday forever and never get sick of them. The edamame filling is rich and creamy and sauternes broth is so full of flavor.
PH: With your love of animals and restaurant experience, what would you name as some of Philly’s best pet friendly restaurants or eateries?
BR: I live in Northern Liberties, so my husband and I walk to the Piazza and have date nights with Murray(our Pomeranian). All of the restaurants there are so accommodating, as soon as we get our water, Murray get’s his water bowl. He usually get a fried egg at Darlings Diner or half of a hot dog at PYT. The entire neighborhood is so dog friendly!
PH: Where do you see yourself in 5 years?
BR: In five years, I would like to see myself with Ray as parents of 2 children and still working in the event industry with Starr. I don’t think not working would ever be an option for me. It isn’t in my blood to sit home.
PH: If anyone is interested in planning an event at one of the the Starr restaurants, how can they reach you?
BR: They can visit the main Starr Website at www.starr-restaurant.com and see the events section, they can directly call the restaurants or me at 267.886.1401 and my work email is brittany.rastelli@starr-restaurant.com
PH: What is your favorite thing about working and living in Philadelphia?
BR: I have so many favorites! I supposed the variety of options is my favorite thing. The variety of the restaurants that I sell and introducing them to guests that visit us from all over the world. I love being a few blocks away from my friends to grab a quick workout class or brunch in one of our neighborhoods. I love walking out of my condo and being able to stroll around with Ray and let the city guide us on what to do, where to go or where to eat.
Founded in 1995 by Stephen Starr, STARR Restaurants is one of the fastest growing multi-concept restaurant companies in the country. Star Restaurants include Buddakan, Alma de Cuba, El Vez, Morimoto, Barclay Prime and many more. Dining at a Starr Restaurant becomes entertainment for all the senses.
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