It’s only fitting for a hospitality professional to envision their dream job as a role that makes other people’s dreams come true. Drawing on her marketing background and lifetime of spreading joy, Laura Mazzola’s self-described dream job became a reality when she joined the marketing team of the Table 301 Restaurant Group.
Inspired by Will Guidara’s Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect, Carl Sobocinski, founder of Table 301, named Mazzola a “dreamweaver,” a role described in the book about facilitating meaningful guest experiences. As a dreamweaver, Mazzola not only enhances guest experiences through unexpected and lasting gestures but also boosts the morale of the restaurant’s groups 400-plus employees.
“I have known Carl for just shy of 30 years as a friend, and just recently began working for him over the last year and a half,” Mazzola says. “I have always known Carl’s heart for others. The fact that Carl created a position to make sure that the employees and guests he values so much get to experience the culture and true ‘Law of Value’ he lives by speaks volumes.”
Sobocinski has championed the Law of Value from the book The Go-Giver in weekly staff meetings for years. The idea is to give more in value than you take in payment, and he encourages his team to celebrate the ways they do that every night of service. Mazzola’s role is the embodiment of that company ethos.
Ahead of a busy holiday season, Mazzola shares more about her position and how her attention to detail on a large scale can translate to home entertaining, with guest experiences in mind.
Q&A with Laura Mazzola
What from your background, either work or personal life, prepared you for this role?
I definitely believe I came into this world a cheerleader. Each job I have had from a very young age built on skills and experience that have prepared me for this dream job. The best part about this job is I absolutely love a good surprise.
What are some examples of experiences you’ve been able to create that are proof of concept?
One of the most special guest experiences we were able to help with was a family who loved Soby’s and had eaten with us in December of 2022, but tragically, just a few days later they lost their son in an accident. They requested a reservation to host one of their son’s bosses and friends. Our team jumped into action creating an experience to honor their son and their memories.
And most recently, we had the pleasure of coming up with an amazing anniversary surprise for one of our employees who has been with Carl and the team for 19 years. [My partner in creating joy, Lindsey McClesky] and I were able to do a little investigative work (which is definitely part of the job) and . . . were able to secure his favorite restaurant with his girls and wife, have some surprises at the table when they arrived, and his all-time favorite dessert was delivered with special touches from Tarciana, Soby’s pastry chef.
How does it feel to see the results of your efforts?
It is really hard to put into words the magnitude of being able to not only change someone’s day but to also impact their life in such a special way. In our world today with social media, it is almost impossible to surprise someone anymore. We work hard to make sure the surprises are meaningful and personal.
Going into a major holiday season, what advice would you give home entertainers looking to create memorable moments for guests?
I think the key to entertaining is to make sure that you do not try to be anyone other than yourself. Stay true to your personal style. I love using anything out of my yard. I love to personalize place settings, and I even love for my guests to get in on the personalization—from fun craft paper table coverings that guests can color to rocks straight out of the river in my backyard with paint pens that they can personalize. I also never, ever decorate tables or even my home the same each holiday.
Can you give some specific examples from the restaurant experience that could translate to a holiday gathering at home?
With the addition of Chef Nico at Table 301, I have had the opportunity to watch up close and personal as he plates his exquisite dishes for his Loft dinners. And although I am far away from being a chef, I did watch him in awe and realized there are certain ways you can plate your food and add simple design with garnishes and sauces to the plates that has me so excited about this holiday season. One of my favorite additions to the plate that makes them feel instantly elevated is using your sauce as a design by plating your main dish/protein/pasta in the center of the plate and then using the sauce to design around it. There’s no right or wrong way to do it—just try different variations—but each one looks like a masterpiece.
Entertaining can feel intimidating for many, so what are some tips for achieving maximum impact without the fear of high stress or extreme planning?
I want to enjoy my guests, bottom line. That simply means I make a plan ahead of time, create a menu that doesn’t have me running ragged, and make sure all the special touches have been completed. Always pre-plan your table layout. Do your seating chart in advance and have place cards set ahead of time. And definitely be sure to map out the actual day.
If you are stressed, your guests will feel it. So my biggest advice is to serve joy around your table and home first, so your guests remember how they felt first instead of exactly what they ate.
