Vigil has been recognized as one of the state’s leading hospitality directors, as well as an advocate for numerous charities across the local community, including the Jingle Ball, an annual fundraiser held every December at Marbles Kids Museum to benefit the Salvation Army and Toys for Tots. In addition to her community involvement, Vigil oversees the operations of all Rocky Top Hospitality restaurants, including restaurant expansion, contractual agreements with clients and concept creation, as well as the entire catering department which now has four separate divisions – 1705 Prime, an off-site premise catering, N.C. Museum of Natural Science and the University of North Carolina at Chapel Hill’s Blue Zone at Kenan Stadium.
“To be recognized as one of Triangle Business Journal’s 2012 Women in Business recipients is truly an honor,” said Vigil. “The Triangle community is one of the best places to live and work, and I am so thankful for the opportunity to lend a hand in expanding our local restaurant footprint and at the same time support local causes that are near and dear to the employees of Rocky Top Hospitality.”
“Maite is a true depiction of outstanding leadership and service,” said Ogan. “Our ability to meet the demands of operating six unique restaurant concepts, the success of Rocky Top Hospitality and our brand recognition across the state of North Carolina is directly linked to Maite and her unwavering commitment to our company and this community.”
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ABOUT ROCKY TOP HOSPITALITY
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information, visit http://www.rockytophospitality.com.
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