Mary Giuliani is a Party Hostess with Purpose

March 11, 2021  |  by Cody Gohl   |  

A self-described author, entrepreneur, and lover of tiny hot dogs, Mary Giuliani has been lighting up the culinary world in NYC for the past 15 years. As the founder and CEO of Mary Giuliani Catering & Events, she throws lavish parties for the celebrity set, infusing her events with a cocktail blend of delicious food, quirky décor, and out of this world charm. You may have seen her on "The Rachael Ray Show" or even read her book The Cocktail Party: Eat, Drink, Play, Recover, but what you may not know about this foodie entrepreneur is that she's a passionate supporter of using food for good. 

In fact, she's not only been  instrumental in bringing much-needed awareness to our COVID-19 emergency relief efforts here at Food Bank, but she's done a tremendous amount of work to raise money for the communities that need us most. That's why we're honored to feature her in our "Food in Action" series and to welcome her as the newest member of our culinary council.

For more on the hostess with the mostest, check out our interview with Giuliani below! 

How did you get started working in food?

In 2000, I accepted a job at a catering company located in the East Village as a part time gig (while struggling to be an actress) and it took me all of one month to realize that I had indeed just stepped into my dream.  I ditched the stage for the party and two years later opened my own business.  Hey, if you can’t join ‘em, serve ‘em. 

How did you get involved with Food Bank For New York City?

Besides attending what is known is NYC as THE BEST Gala every year, I was deeply drawn to the simplicity of the mission, and that is, to serve the food insecure with quality, dignity, and grace. 

You've been an amazing advocate for us throughout the pandemic. What has motivated you?

What good is any success if you can’t help or give back. The two have always worked hand in hand for me.  While tearfully trying to figure out how I was going to keep my business alive (post pandemic), I ultimately prioritized that I needed to help those most in need first.  It was through this strength I acquired while lending a helping hand that allowed me to set a clear strategy for how I was going to keep my business alive, now with renewed intent and purpose. 

What is your favorite meal memory?

Cooking with my mother on Saturday for Sunday dinner.  She routinely made the meatballs for the Sunday sauce on Saturday and taught me to “always leave two meatballs outside the sauce for someone you love.”  

And just for fun - if your bodega named a sandwich after you, what would it be called and what would it be made of?

THE OY MARY: Katz’s Pastrami on Rye with Mustard and a side of Mozzarella Cheese Fries (for good luck).

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