Olivia Liv Cajuste
Liv Cajuste is an aspiring Project Manager and CAPM candidate with over 18 years of experience in the restaurant industry, specializing in fine dining and delivering exceptional guest experiences. Based in Atlanta, Georgia, she brings a unique blend of operational leadership and service excellence shaped by her early career in the Army and her progression through renowned hospitality brands, including Darden Restaurants, Morton’s Steakhouse, and Ruth’s Chris Steak House. Her career journey has led her to some of Atlanta’s most prestigious venues, including the Fox Theatre’s Marquee Club and The Garden Room, where she refined her expertise in high-end dining and elevated service standards.
Throughout her career, Liv has held a variety of leadership and coordination roles, including organizer, event coordinator, sales coordinator, and food and beverage coordinator. She has played a critical role in multi-location restaurant openings, team training, and operational execution, consistently demonstrating strength in cross-functional collaboration, timeline management, and process improvement. Currently serving at The Chastain, a Michelin Green Star restaurant in Buckhead known for its commitment to sustainability and locally sourced ingredients, she continues to uphold the highest standards of excellence while contributing to meaningful, experience-driven dining environments.
Liv’s passion for hospitality is deeply personal, rooted in her upbringing and inspired by the impact thoughtful service can have on others. She is driven by the desire to create memorable, meaningful experiences that make people feel valued and celebrated. As she actively works toward her project management certification through Coursera, she is transitioning into the field with a strong foundation in execution, communication, and leadership. Outside of her professional pursuits, Liv enjoys hiking with her dog, reflecting her appreciation for balance, discipline, and connection. She is committed to applying her experience, integrity, and results-driven mindset to deliver impactful outcomes in project coordination and management roles.
• Cosmetology License
• CAPM (in progress)
• Erie 1 BOCES - BA, Cosmetology, Barber/Styling, and Nail Instructor
• American Legion
• Community Service for Animal Shelters
• Veterans Support
What do you attribute your success to?
I attribute my success to loving what I do and being passionate about creating memorable experiences for people. For me, working in high-end restaurants is about making occasions magical and giving people not only what they're paying for, but a night and memories they can't get anywhere else. It's one thing for the kitchen to provide beautiful plating and food, but as a server, I create moments and relationships with not only everyday people but high influential people too. I grew up poor, and I remember how servers treated my mom like royalty and made her feel special when she took us out to nice restaurants as a treat. I remember how they made my mom feel, and I wanted to do the same thing - make people feel special, because they are. I'm passionate about the food, the concept, and the connections, and I just want people to not only remember me, but remember the time they went to that restaurant and how great it was because of the service and connection.
What advice would you give to young women entering your industry?
My advice to young women entering this industry is to truly know your craft, invest time in building your knowledge, and take pride in continuous learning. Develop resilience and a strong sense of self, as the fast-paced and high-pressure nature of the restaurant industry can be challenging. Stay grounded in your passion for hospitality and the experiences you create, and don’t allow negativity or setbacks to define your journey. Maintain professionalism, confidence, and integrity in every environment, and remember that your dedication and mindset will ultimately set you apart.
What are the biggest challenges or opportunities in your field right now?
One of the biggest challenges in my field is that the industry remains largely male-dominated, fast-paced, and often underappreciated, requiring women to consistently prove themselves beyond expectations to earn recognition and advancement. The work can be intense and, at times, thankless, which makes resilience, confidence, and professionalism essential for long-term success. At the same time, there are exciting opportunities emerging, particularly with the growing emphasis on sustainable and locally sourced fine dining, as seen in Michelin Green Star establishments. Additionally, developing strong organizational and project management skills opens doors for greater career mobility, allowing professionals to transition into leadership, operations, or project-based roles where their experience can create meaningful and lasting impact.
What values are most important to you in your work and personal life?
The values most important to me are quality, being hardworking, and being knowledgeable. It takes a lot to know the wines and know the foods, but if you're not hardworking and always striving to be better, then you're never gonna do better. Honesty is definitely important to me - I'm not just trying to sell you something because it's expensive. I'm being honest with how things should pair and creating the experience that you're not only paying for, but you want to see. People go to Michelin star restaurants because they want a certain experience, and I believe in delivering that with integrity and honesty.
Locations
The Chastain
Canton, GA 30114