Tara Marcellus has always felt at home in restaurants. What began as a high school job quickly evolved into a lifelong pursuit of hospitality—rooted in her belief that food is central to life, and that sharing it is one of the most meaningful ways to build community. Tara was part of the opening team at Denver’s Fruition and went on to spend 18 years working alongside Chef Alex Seidel at both Fruition and Mercantile Dining & Provision. For the past 8+ years, she’s led restaurant teams with a thoughtful, floor-focused approach to leadership—quietly setting the tone for service while staying deeply connected to the guest experience. Her front-of-house philosophy is grounded in subtlety and presence. She believes in the power of small gestures—the things that go unnoticed but shape how a guest feels. Under the mentorship of Paul Attardi, she refined a style of service that’s warm, and rooted in trust—both among the team and with guests. Tara leads from the floor, often working a station herself to foster connection, collaboration, and adaptability across the team. For her, it’s not just about managing a room—it’s about creating an atmosphere where people feel cared for and connected.