Our Team
We’re hospitality professionals, which means the experience of working with us matters as much to us as the work itself. We hold ourselves to the same standard of care, attentiveness, and follow-through that we’d expect from any great hospitality business.
Elizabeth Tilton
Founder + CEO
New Orleans, LA
Elizabeth’s hospitality career started with several years of back of house experience in New Orleans and eventually moved to NYC to join Momofuku. On the branding team, Elizabeth managed the public relations and marketing for Momofuku’s New York restaurants, market research for Momofuku’s expansion in the US, and major partnerships with companies such as The World Bank, Sweetgreen, Patagonia, Lucky Peach + MAD in Copenhagen.
Prior to launching Oyster Sunday in 2019, Elizabeth was part of the original leadership team and the Head of Brand at W&P, a vertically-integrated design and manufacturing company developing culinary products. She managed a department to strategize and execute the launch of 300 + products including products in partnerships with Williams-Sonoma, West Elm, Lucas Films + Food52. She lives in New Orleans with her husband and son.
Jessica Abell
Managing Partner + COO
Brooklyn, NY
Jessica approaches everything she does with a passion for hospitality and taking care of others, a deep understanding of restaurant operations, and a growth mindset. At OS, she leads client relationships, strategy, and business development.
She knows what it actually takes to run a hospitality business — shaped by seven years at Danny Meyer's Union Square Hospitality Group, where she worked across operations, project management, and business development before joining OS in 2020. Earlier in her career she worked at Siegel + Gale and Simon & Schuster, before attending the Institute of Culinary Education, which ultimately led her to Danny Meyer.
She lives in Brooklyn with her husband, three children, and dog.
Sophie Amodeo
Head of People + Operations
Los Angeles, CA
Sophie is a people-focused operations leader with over a decade of experience supporting thoughtful, high-performing teams in the restaurant and hospitality world. Her passion for restaurants and the people who make them thrive began at her family’s neighborhood diner in Michigan. Before joining Oyster Sunday in 2022, she worked with award-winning businesses, including Blue Hill at Stone Barns, where she led hospitality consulting projects, and Prune Restaurant, on its management team. She firmly believes that a strong people strategy is the backbone of a good business strategy and is passionate about partnering with operators to help build businesses that reflect their values, vision, and growth goals. She holds a degree in Human Development and Social Relations and lives in Los Angeles, CA, with her husband and son.
Jalees Khalid
Head of Finance + Analytics
New Orleans, LA
Jalees helps businesses translate their data into strategy by turning financial models into decision-making tools for clients in hospitality, retail, and CPG. Prior to joining Oyster Sunday, Jalees was the Director of Marketing + Sales at InnoGenomics Technologies, a start-up molecular biology R&D company based in New Orleans. He also co-founded Ansanm, a boutique consulting company that was sold in 2022. Jalees began his career in consulting as an associate at Caerus Management, where he managed client engagements, provided market research, developed revenue forecasts, and conducted data analysis to support businesses in hospitality, healthcare, biotech, and education.
Claire Sprouse
HR + Operations Strategist
Brooklyn, NY
Claire brings over two decades of experience in hospitality, spanning leadership roles in operations, people strategy, and sustainability. She opened Hunky Dory in Brooklyn and Buddy in San Francisco - two award-winning venues rooted in equity, climate-conscious practices, and care for both guests and teams. Claire’s background as an operator informs her work today in HR consulting, where she supports hospitality businesses in building healthy, values-driven workplace cultures.
Her leadership has been recognized by Tales of the Cocktail’s “Sustainable Spirit Award” (2015) and “Golden Spirit Educator Award” (2016), Southern Foodways Alliance’s “Future of the South” Fellowship (2020), and Drinks International’s “Bar World 100 Most Influential Figures” (2019, 2020, 2021). She has also led the curriculum for a sustainability and wellness track at the Chaplin School of Hospitality at Florida International University.
Noah Kopito
Financial Strategist
Oakland, CA
Noah is a hospitality operator turned financial strategist with a decade in restaurant kitchens and operations. He began cooking in Santa Cruz, joined the opening team at San Francisco's Mister Jiu's, and spent seven years at Mamahuhu, a four-location Bay Area restaurant group, where he served as Culinary Director, Director of Operations, and, most recently, Controller. Today, Noah works with operators on the overlap between restaurant operations and finance—building the reporting and systems that help owners understand what's actually happening in their businesses. He lives in Oakland, where he is an avid backpacker, trail runner, and Cuban salsa dancer.
Mariel Olivo
Designer
New York, NY
Mariel is a Creative Director and designer with an eye for people-first branding. For 10+ years, she has helped lifestyle hospitality brands get down to the nitty-gritty of why they do what they do, helping them tell their story in a creative & compelling way. Before opening up her own brand strategy & design shop, Mariel led the creative department at DFRG — overseeing 70+ locations for their brands: Barcelona Wine Bar, bartaco, Del Frisco’s Double Eagle, and Del Frisco’s Grille.
Alison Van de Berghe
Public Relations + Marketing
Brooklyn, NY + Mexico City
Alison began her career working in San Francisco in sustainability marketing at Ogilvy & Mather and later in food and wine at Wagstaff Marketing. She then followed her passion for both and moved to Chile in 2019 to run the marketing and tourism operation of a sustainable vineyard outside of Santiago. Since beginning her career in hospitality, Alison has handled marketing and public relations for chefs from Michelin-starred restaurants on both coasts, luxury hotel brands, European and South American-focused wine importers, award-winning sommeliers and wine educators, and helped open restaurant concepts in San Francisco, New Orleans, Washington, D.C., and Hawaii. Alison has lived and worked in New York City, Washington, D.C., Paris, San Francisco, Chile, and Mexico City, where she opened her own restaurant and wine bar. With a deeply rooted belief in the power of hospitality, Alison enjoys working with female and minority-owned businesses and supporting advocacy in the industry.
Our Values
The values that guide how we work – and what we look for in the clients we partner with.
01 Insatiable Curiosity
02 Endless Creativity
03 Boundless Optimism
04 Steady Empathy
05 Balanced Confidence
06 Excellence