I started in restaurants and quickly moved into hotels. The event side of hotels was the most
appealing to me, coming from a theater background. We moved from New York City to Philadelphia
to open Hotel Atop the Bellevue with Cunard. I was drawn to special events as my primary love and
started working in non-traditional venues like museums, barns, gardens, etc.
My current work life is the best of all worlds. I can create one-of-a-kind galas, fundraisers and
weddings in almost any space. We pride ourselves on the philosophy of “You’re only as good as your
last event!” That energy makes certain we have more in the future.
I had the great fortune of doing a dinner with former U.S. President Bill Clinton in Philadelphia
during his ;irst year in of;ice (and was able to serve him myself!), but nothing could compare to the joy
and pride that I felt for my career when I was requested to repeat the performance three years later.
(I guess we were good enough.) Working with the Secret Service was unlike anything else in the hospitality business. At the ;irst event, they never ran the names of my coat check staff, and so I couldn’t
use them. I lost four servers to man the coat check! There is a great story about President Clinton and a
Diet Coke—feel free to ask me about it any time.
My hospitality family is remarkable. The type of people I get to work with all make me a better
person. This industry attracts a very special and gracious type of service-minded individual. I consider
“Service is my life” as my personal motto.
There is no better association than MPI (and I’ve been a part of them all) for our industry! The
balance is what I appreciate most. The education I’ve received has helped me enormously with all
aspects of owning a business and being a better citizen.
Nothing compares to email. (Yes, I was working before computers.) It is still the pinnacle of our
Our industry needs a stronger political voice. We are very valuable to all sectors of humanity, yet
we are nearly invisible to most people.
My wife, son and daughter keep me alive. I also have a love for golf, theater, music, politics and
food—and I’m a news junkie.
MPI PHILADELPHIA AREA CHAPTER
Daniel Love is co-owner
of Catering By Design and
2015-2016 president of the MPI
Philadelphia Area Chapter.
He has been an MPI member
Photo by Jeff Loy