Our Leadership Team
Jill Vande Woude
Chief Executive Officer, Partner
Jill joined YFYT in May 2022 as our Events Coordinator, quickly stepped in to fill the General Manager role, and now serves as our CEO. She was born and raised in Indianapolis, Indiana where Hoosier Hospitality (and the love for dairy, corn, and basketball) runs deep. From her first job in high school at a local coffee shop that proudly hated Starbucks, she found her love for connecting local community through good food, drinks and music. She prided herself in remembering customers’ orders and the names of their children. That job lit a spark!
After leaving Indiana to pursue college in Prescott, Arizona, Jill worked at a famous local diner and a historic hotel’s café while studying dance therapy. She fell in love with the landscape and eclectic people of the area, but she wasn’t sure her studies were taking her in the right direction.
She packed up her VW Westfalia and headed to Missoula, Montana where she spent a very cold winter in a tepee biking to and from a local coffee, tea, and herb shop, serving up coffee (always helping keeping their cups half full) and homemade granola to regulars who filled her in on all the local news and gossip.
She still didn’t know what she wanted to do with her life, but knew it had to be spent working with people and making their lives better in some small way. She did a total 180 and moved to the NYC area and finished her Bachelors Degree in Psychology at The New School during the recession of 2008. She stayed in the area after school, working in bars and restaurants to stay afloat. One summer, she took on a marketing and events job for a wine bar, and the rest is history.
Jill realized she could do what she loved…connect with people and help them smile while utilizing her creativity and organizational skills. She threw those wild thoughts of a “regular 9-5 job” out the window and found herself in the hustle and bustle of event life. She assisted a couple event planners in NYC, namely Marcie Ruddell with the Viennese Opera Ball - what a feat - before deciding to branch out on her own.
Jill began planning weddings in the NYC area, including an Indian-America wedding at the historical Loews Theater and a Jewish wedding at the beach. Cultural events fed her soul. She loved being an integral part of peoples’ important day.
After the birth of her first daughter, Jill and her family decided to uproot and name Charlotte home. She quickly got involved with the local neighborhood and helped create a community garden with the help of a city grant. After staying home with her three kids and letting the mayhem settle, she got back into the events industry by planning and coordinating local weddings at the Mint Museum Randolph, local breweries, The Levine Museum, 300 East, and Rumbling Bald Resort. She assisted the Events Manager at the Levine Museum and worked as an event manager and account administrator for another local caterer.
A passion for the local community, forging authentic relationships, and supporting others is always at the forefront of Jill’s work, which is why she immediately gelled with the YFYT team. She and Chef Sam worked tirelessly to open Restaurant Constance in January, 2023 and you can currently find Jill’s hand behind the scenes (and sometimes at the forefront) in each of our divisions - Events, Community Supported Meals, Personal Chef Services, Retail, and Restaurant Constance.
Maggie Hernandez
Director of Events - Your Farms Your Table & Restaurant Constance
Originally from Virginia Beach, Maggie came to Charlotte in 2012. Her background in restaurants inspired her to explore the world of event catering. She landed at Queen City Catering (now QC Catering), starting as a Server and Bartender, and worked her way up to Event Lead and Supervisor over her 8 year tenure. Her role had a special focus on Weddings and Corporate Events, including overseeing the bars for sponsor tents at the annual Queen’s Cup Steeplechase.
During the pandemic, Maggie became a Dining Manager for Southminster Retirement Community and later, the Catering & Events Manager. During her tenure at Southminster, Maggie fostered deep relationships with the residents to bring forth unforgettable experiences and service. While serving a community of 500 residents daily was a challenging and rewarding experience, Maggie is looking forward to bringing her 20+ years of experience with her as she shifts her focus back to private events with the YFYT team.
Thomas Bordsen
Chef de Cuisine - Catering by Beau Monde
Chef Tommy is a rarity, having been born and raised in Charlotte. He went through the East Meck culinary program and then graduated from Johnson & Wales culinary arts program.
He knew he wanted to be a chef at around 11 years old when he found himself re-creating Chinese takeout meals when his parents wouldn’t buy it. Growing up, whoever cooked dinner at his house didn’t have to clean up, so he was involved in dinner prep EVERY night!
Previously, Tommy worked as sous chef at Lumiere French Kitchen in Myers Park where he learned a lot about modern French fare. He believes it taught him to really cook with finesse and to make food that is aesthetically pleasing as well as flavorful. There, he was able to refine classic techniques which translate in other cuisines and styles of cooking.
He loves working with YFYT, as it is a perfect intersection of the best local ingredients, changing menus, great workplace environment and an amazing, dedicated team.
Outside of the kitchen, Tommy spends all of his time with his two children Violet and Johnny. He loves being a dad with the occasional yard work sprinkled in.
Executive Pastry Chef - Your Farms Your Table, Restaurant Constance & Catering by Beau Monde
Initially transplanted to Charlotte from Virginia to attend Johnson and Wales in 2013, Ann Marie obtained multiple degrees surrounding the hospitality and restaurant industries.
While in school, she was part of the opening team at Heirloom Restaurant and developed the pastry program over the course of almost five years. During her time there, she was the 2017 NCRLA Pastry Chef of the Year, competed on two different Food Network competitions, was featured in an episode of local Charlotte web series Order/Fire, and was a cast member on BravoTV's Welcome to Waverly.
After leaving fine dining pastry in 2019, she moved to savory at Southminster to learn as much as possible from some of the best chefs in Charlotte. She spent the pandemic climbing the ladders there, ending as General Manager of all dining on campus.
Finding her way into YFYT has been a journey to connect back with food and help change kitchen culture. Ann Marie believes that the kitchen is where she belongs, and getting back into pastry was all meant to happen.
Ann Marie Stefaney
Sous Chef - Your Farms Your Table - Community Supported Meals
Chef Eric Crays considers himself a “Culinary Artist, Serving Experiences, Not Just Plates”.
From the stage to the kitchen, he has always been drawn to the art of creation and the creative process. As a songwriter and improvisational musician, Eric has spent countless hours exploring the depths of the human soul, crafting stories that resonate. He channels that same passion into the culinary arts.
Hailing from the heart of North Mississippi, Chef Crays has spent over two decades honing his craft and captivating palates across the nation. He learned to love the art of cooking from his mother, who instilled in him a deep appreciation for Southern cuisine and fresh, local ingredients.
From the vibrant food scene of Memphis to the diverse culinary offerings of the Gulf Coast, Eric has gained invaluable experience and refined his palate. His commitment to sourcing fresh, local ingredients has become a hallmark of his culinary philosophy. Whether it's a classic Southern dish or a modern interpretation of a regional favorite, Eric’s creations are always a celebration of flavor and tradition.
Currently based in Charlotte, North Carolina, Chef Crays specializes in curating unforgettable dining experiences for private events and in-home experiences. More than just serving plates, he serves experiences, each dish a story told through the lens of his culinary artistry. As a dedicated member of the Piedmont Culinary Guild, he champions sustainable food practices and inspires others to embrace the bounty of the local harvest.
Eric Crays
General Manager & Assistant Beverage Director - Restaurant Constance
Riley is a dedicated and passionate individual who has made a significant impact at Your Farms Your Table since joining in February 2022. Starting as a delivery driver, she quickly rose through the ranks to become the delivery manager before taking on the challenge of training the host and server assistant team when the company pivoted to opening Restaurant Constance.
Originally from Dallas, Texas, Riley hails from a large family of six siblings, being the only girl. Outside of work, she enjoys spending time with her two beloved dogs, Nugget the Chihuahua, and Georgie the Great Dane. Riley has been sober since August 2018, demonstrating her commitment to personal growth and self-improvement. She loves the challenge of navigating our beverage program while working closely with our Beverage Director, Edward Kuehnle.
One of Riley's greatest joys at the restaurant is connecting with guests and going above and beyond to ensure they have a magical dining experience. Known for her excellent hospitality, she leads the front-of-house team with a mix of sarcasm and unique flair, including her signature purple hair. Riley's dedication to providing exceptional service and creating memorable moments for customers sets her apart as a valued member of the Your Farms Your Table Family.
Riley Ross
Nick Morlacci
Executive Sous Chef - Restaurant Constance
Chef Nick Morlacci is considered a unicorn around these parts, being born and raised in Charlotte, NC. He grew up in an Italian family - think food lovers - and has watched the Charlotte restaurant landscape change and grow.
Nick has been working in Charlotte restaurants for over a decade and brings with him a wealth of experience from those restaurants and his own kitchen alike, where you might find him making porchetta sandwiches or preparing for the Feast of Seven Fishes during the holidays.
Nick loves people and that is apparent! He spends time getting to know his teammates and what they do in their free time, and is always up for a little fun. He genuinely cares about our team and each of the guests who walk through the door.
That eclectic mix of songs you hearing playing on the kitchen radio?! That might be Chef Nick’s doing…from Radiohead and Frank Sinatra to R&B…he has it all!
If you are in the restaurant dining with us, you will most likely see Nick posted up by the stove finishing and plating your meals!
Anna Nardslico
Junior Sous Chef - Restaurant Constance
Anna Nardslico was born and raised in Rome, New York, a small town known for its snowy winters and rich Italian heritage. Inspired by her family’s traditions, Anna developed a passion for cooking at a young age, often helping in the kitchen and learning new recipes.
In 2019, Anna began studying Physical Education at SUNY Brockport, where she also played field hockey. While excelling in sports and academics, she discovered her true passion was culinary arts. She transferred to the International Culinary Institute of Myrtle Beach (ICI) to pursue her dream of becoming a chef.
At ICI, Anna participated in two international study-abroad programs. In Paris, she studied classical French cuisine at the École Ritz Escoffier. Here she refined her skills and fell in love with artisanal baking during a visit to the iconic Poilâne bakery. In Italy, she trained under Chef Lorenzo Polegri, mastering traditional pasta-making and farm-to-table cooking techniques. Anna also worked at the Masters golf tournament in 2023 and 2024, preparing dishes for distinguished guests in the Founders Room.
This experience confirmed her passion for creating food that brings people together. When not cooking, Anna enjoys water skiing in the summer and snow skiing in the winter—activities. Now based in Charlotte, North Carolina, she started as a line cook at Constance, continuing to refine her craft and share her love of food.
