Ana Karen Richter

I attribute my success to consistency and perspective. I started in this industry at 15, and working my way through both the kitchen and the front of the house gave me a deep respect for every role in a restaurant. Being a Mexican immigrant also shaped how I approach my work. I always felt like I had a big responsibility to show up prepared, work hard, and make the most of every opportunity. Over time, that translated into strong leadership skills, because I understand what it takes at every level. That combination of humility and willingness to keep learning is what I credit the most.

The best advice I've received is to stay curious and never feel like you're above any task. The moment you stop being willing to jump in and learn is the moment you stop growing. That mindset stays with me, whether it's supporting my team during service or continuing to build my knowledge in food, beverage, or operations. I think growth in this industry comes from being present and open, and not just from titles.

I would tell them to take up space and trust their voice. Hospitality can really be a male-dominated industry in leadership, and it's easy to second-guess yourself early on. But your perspective is valuable. At the same time, be willing to put in the work. Learn every position you can, ask questions, and stay consistent. I think confidence comes from competence, and that takes time and effort. Also, find mentors and environments that support your growth, because where you work really, really matters.

I believe the biggest challenge is the perception of our industry. Roles like servers or cooks are often seen as temporary jobs, or something you do while you're in school, rather than a long-term professional career. The reality is very different. This is a demanding field that requires skill, discipline, and ongoing education. Many servers hold certifications and develop deep knowledge in food and wine, and cooks often pursue formal training and build years of experience. There's a level of professionalism and expertise that isn't always recognized. At the same time, I think the opportunity is how much more intentional guests are becoming. They're not just looking for a meal, they're looking for a meaningful experience. That pushes us to be more thoughtful and detailed in what we do.

Integrity, accountability, and respect are the values that guide me the most in my work. That means holding myself and my team accountable to high standards, while also creating a supportive and respectful environment. In my personal life, it's about staying grounded and remembering where I came from. I really value hard work and consistency. I think those are the things that have shaped my life and continue to guide how I show up every day for my team.