Speakers 2027
The education opportunities at Cater+Event feature presentations from more than 100 industry luminaries who have been there, done that, and are armed with content that’s trendy, thought-provoking, and always influential.
Kayla Maniery, Director of Catering, Parkhurst Dining at the University of New England
Kayla Maniery is the Director of Catering for Parkhurst Dining at the University of New England, overseeing catering operations across UNE's Biddeford and Portland campuses. She holds a B.A. in Culinary Arts from the New England Culinary Institute, and her hospitality career spans culinary operations, catering, multi-unit foodservice, event execution, and management. Kayla is a FARECheck Instructor/Trainer and a Red Sneakers for Oakley Ambassador and has become a strong advocate for advancing food-allergy safety, education, and inclusive dining within higher education and catering. At the University of New England, Kayla has helped develop and implement comprehensive allergen-safety practices incorporating employee education and training, standardized operating procedures, cross-contact prevention, allergen-aware menu development, guest communication, and emergency preparedness. That work has expanded beyond the kitchen and dining room into broader campus awareness and emergency response. UNE has installed epinephrine MedLockers in key campus dining locations, providing access to emergency epinephrine in the event of a suspected anaphylactic reaction and adding another layer to the university's approach to allergen safety and preparedness. Inclusivity in dining is a particular passion for Kayla. She believes allergen safety is about more than preventing a reaction; it is about creating a dining experience where every guest feels considered from the beginning rather than accommodated as an afterthought. Her work focuses on taking that philosophy to the next level by embedding allergen awareness and inclusive practices throughout the entire dining operation. From menu development and purchasing to culinary production, catering, front-of-house service, training, communication, and emergency preparedness. For Kayla, the goal is not simply to provide a safe option. It is to create choice, variety, quality, and confidence for guests with food allergies and dietary restrictions while delivering the same level of hospitality offered to every other guest.