Mary Lussier
Catering Sales Manager
Mary has been involved in the food service and catering industry from the onset of her career. Born and raised in CT, she attended Johnson and Wales University in Providence, RI, and graduated with both Culinary Arts and Food Service Management degrees.
Mary built her career through the years as a Server, Event Captain, Production Manager and Senior Catering Sales Manager. The ability to utilize her well-rounded skillset to plan every detail of an event, paired with the opportunity to work with a variety of clients and venues, drives her passion for event planning. She joined the Riverhouse Catering team in 2019 as Director of Operations, after fourteen years of special event, corporate and higher education catering for two to two thousand guests and positions in both the front and back of the house. When the opportunity arose to transition to the Sales Department in 2021, she didn’t hesitate! She is excited to share her love of cuisine and event planning with all of Riverhouse’s new and existing clients, ensuring each event is a perfectly planned and memorable experience for guests and clients alike.
Kevin Hine
Executive Chef
Chef Kevin Hine began his culinary career 16 years ago when he started creating and developing recipes and meals for his Father – and once his passion was sparked, he’s never looked back!
As a University of Rhode Island Freshman, Kevin owned and operated a calzone shop on campus. After graduating, he continued his path of ownership with the purchase and rebranding of Tony’s Pizza in Manchester to 803 Pizzeria, which he operated for two years.
Constantly looking to expand his knowledge and further his skills, Kevin worked as a Sous Chef for the Artisanal Burger Company, a division of the DORO Restaurant Group.
When Covid uprooted the day-to-day restaurant business, Kevin transferred to A’vert Brasserie, where he acquired and developed techniques under the mentorship of Taylor Naples, who himself was a former pupil of Daniel Bouloud – considered by many to be the Grandfather of French Cuisine.
After a six month tour at A’vert, Kevin was tasked with operating a bakery that offered dozens of fresh croissants, breads and pastries baked from scratch every morning. When the Executive Chef position became available with Riverhouse Catering, Kevin transitioned to join his former coworker and friend, the Executive Chef of The Riverhouse At Goodspeed Station, Diana Busque, in providing all of Riverhouse Hospitality’s clients with the most exquisite cuisines for their special events and celebrations. Kevin’s looking forward to further growing and mastering his culinary repertoire throughout his future with Riverhouse!
Donna Michaud
Director of Operations
Donna comes to Riverhouse Catering after many years of working in the Food and Beverage Industry!
At the age of thirteen, Donna began her career working special events for the Shriners organization. From there, she worked her way through the ranks and held a variety of positions that provided her the opportunity to organize and execute events ranging from private house events to weddings, large social gatherings and fundraisers. She has worked for one of the largest off-site catering companies in Connecticut, as well as Four Diamond hotel properties, banquet facilities, private clubs and restaurants. Her client base includes a variety of national organizations and individuals – including the Special Olympics Connecticut, presidential candidates, international entertainment personalities, and more!
After joining Riverhouse Catering in September of 2021, Donna brings her vast operational knowledge and diverse skills to lead our Operations Team, ensuring the highest quality of service standards, event execution and client satisfaction – whether it be an intimate dinner for two or a gala for three thousand!
