As Corporate Food & Beverage Support Manager for Boerne-based Phoenix Hospitality Group, Rachael“ develops and executes Food & Beverage Concepts” meaning she has to be “Chef of all Trades.” What made her choose F&B? “I knew at a young age I didn’t want to be stuck at a desk; I like to create and always loved food. I earned a Bachelor’s in Culinary Arts & Dietary Nutrition, then a Master’s in Global Business Leadership from Johnson & Wales University, while receiving accreditations from global chef academies in Singapore and Thailand–all before I was 22. I knew it was the beginning of something very exciting. I’ve held positions from line cook to executive chef, from private clubs to luxury hotels. Now—with PHG—every day brings new hurdles, new menus, new tastes and new trends.