With a wealth of hospitality knowledge, a love of New England, a passion for culinary excellence, and a dedication to the finest inn experience, the Inn at Hastings Park’s team is dedicated to welcoming you and enhancing your visit with us in every way.
Although owning Inn at Hastings Park is Trisha’s first official foray into hospitality, her life experience has perfectly prepared her for this profession. She’s one part business entrepreneur with an M.B.A. from Harvard Business School and one part chef having earned her Diplôme de Cuisine and Diplôme de Pâtisserie at Le Cordon Bleu Culinary School in London. However, it’s Trisha’s lifestyle and values that have prepared her above and beyond all else. Trisha grew up in Puerto Rico and spent much of her childhood with her multi-generational family enjoying great food and sharing stories. From Puerto Rico, Trisha’s family moved to Lexington, and years later, when it was time for Trisha and her husband, Mike, to decide where they would raise their three children, the decision was easy. Trisha and Mike love Lexington for its sense of civic engagement, its reverence for its rich history, and its eclectic mixture of cultures, religions, and people. With the Inn at Hastings Park, Trisha can share her love of Lexington and her passion for good food and gracious hospitality with travelers from around the world.
With more than 12 years of food and beverage experience, Katia Del Rio brings her love for the hospitality industry and inspiration from global travels as the General Manager for the Inn at Hastings Park. Katia’s adventures started in Spain where she obtained her Bachelor’s Degree in Hospitality and Management from Les Roches Marbella and her Masters in Management Hospitality from Cornell University. She then began her career in Mexico City, starting as a hostess at the Presidente InterContinental and working her way up in the establishment to become the Assistant Food and Beverage Director. Katia landed back in the States to oversee food and beverage operations at the InterContinental Boston. Katia’s passion for management developed when she joined the team at the Fairmont Copley Plaza as the Assistant General Manager of Oak Long Bar + Kitchen. With a successful track record of guest satisfaction, driving revenue, and controlling operating costs and expenses, Katia found herself working for the Taj Boston where she was part of its renovations and transition to The Newbury Boston. In addition to her work at the Inn, Katia has chaired the Events and Education Committee for Les Dames d’Escoffier Boston Chapter since 2020. Outside of hospitality, Katia enjoys traveling, cooking, and spending time with her husband, Laris, and kids, Arya and Dino.
Shiobanne Karampekios combines creativity and attention to detail as the Inn at Hastings Park’s Director of Sales and Marketing. Her goal is to create memorable and unique experiences for guests. Shiobanne’s love for gastronomy started in San Juan, Puerto Rico, where she was part of creating new dining experiences on the Island. Partnering with celebrity chef Laurent Tourondel and restaurateur Scott Cronin, Shiobanne helped establish BLT Steak San Juan. Shiobanne also opened the first hotel speakeasy bar in Puerto Rico, After Dark Bar, for the Ritz-Carlton Hotel Company. Shiobanne’s passion for the restaurant industry brought her to Boston where she was the Director of Restaurants for the Ritz-Carlton, Boston. She further expanded her hospitality expertise as the Senior Food Service Director at the Beaver Country Day School, where she not only brought cuisines from around the globe to the lunch tables but also built connections with students through online cooking-from-home videos during at-home learning and incorporating cooking into the in-classroom curriculum. When not at the Inn, Shiobanne enjoys being a member of Les Dames d’Escoffier, Chaine des Rotisseurs, and Court of Master Sommeliers. Of all her roles, Shiobanne’s proudest is being mom to daughters Zoe and Penelope, and dogs Harper and Manolis, and partner to her husband, Niko.
Nancy Liberman brings more than 35 years of hospitality experience and passion as the Inn’s Director of Rooms. From the front desk to housekeeping and laundry departments, Nancy leads 18 team members to ensure all Inn guests have a memorable and relaxing stay. A lifelong resident of Lexington, Nancy began her career in hospitality while working as a dining room greeter at a local-area hotel in high school. This inspired her to earn her Bachelor’s Degree in Hotel, Restaurant, and Travel Administration from the University of Massachusetts Amherst and University of Wisconsin-Madison. Prior to her role at the Inn at Hastings Park, Nancy spent nearly 25 years as part of the Starwood hotel family, most notably at The Westin’s Boston Copley, Waltham, and Chicago locations. Beginning as a Front Desk Manager, Nancy grew to eventually supervise more than 500 employees as well as oversee the rooms division during three different major renovation changes, earning her several Manager of the Year awards from Starwood. Outside of the Inn, Nancy enjoys spending time with her husband, Bob, son Matthew, daughter Brianna, and yellow lab Cody.
As the Executive Chef of Town Meeting Bistro, Alissa Tsukakoshi is excited to create dishes that reflect the ambiance of the Inn at Hastings Park – historically inspired, yet modern and comforting. Alissa grew up in a family that loves to eat and cook. Seeing cooking more as a fun hobby, Alissa originally didn’t have intentions of working in a professional kitchen and instead went on to earn a Bachelor’s Degree in English from the University of Michigan and a Masters in Creative Writing from Boston University. It was her time working as a counselor at a behavioral treatment center for adolescent girls that inspired her to make a career switch. Each night a staff member would cook dinner for the entire dorm with a few of the students. In these moments Alissa witnessed the joy that cooking brought to the students, which made her want to cook for others even more. Alissa began her culinary journey at Solea Restaurant & Tapas Bar in Waltham before cutting her teeth in high-end dining in the Boston area at Lumière and L’Espalier. After spending nearly five years in Boston kitchens, Alissa found her way to Nantucket where she worked at American Seasons under Neil Ferguson. Over the next four years on the island, she gained additional experience as a sous chef, pastry cook, and with pasta before coming back ashore to Boston to work as a sushi chef and fish butcher. Joining the Inn as a sous chef, Alissa’s passion for the craft and her innate hospitality quickly proved she was ready to become the executive chef of the Inn’s Town Meeting Bistro. As a leader in the kitchen, Alissa is not afraid to get creative and “reckless,” but also knows how to show restraint to produce dishes that come together coherently and elegantly.