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Our Team
ErnieNelsonGeneral Manager
nelson-ernie@aramark.com(978) 749-4391New to the Academy, Ernie brings over 20 years of hospitality experience to his role as General Manager. He spent the past four years leading operations at the Inn and Conference Center on the University of Massachusetts Lowell campus. With a strong background in collegiate hospitality, Ernie focuses on team building and fostering a guest‑focused dining culture.AmyHoffenbergAssistant General Manager
ahoffenberg@andover.edu(978) 749-4398Amy brings over two decades of hospitality experience to her role as Assistant General Manager. For the past seven years, she has led the catering operations across the Phillips Academy campus and broader community in her role as Catering Director. Her leadership style emphasizes engagement by listening closely, adapting thoughtfully, and delivering experiences that truly resonate with those she serves. When she’s not working, Amy enjoys trying new restaurants, traveling, and spending time with her dog, Lola.David Rossetto Executive Chef
rossetto-david@aramark.com (978) 749-4394Chef David Rossetto grew up in Dijon, France, where his passion for cuisine first took root and where he completed his formal culinary training. He later moved to the United States with his wife, bringing with him the traditions, techniques, and unmistakable flavors of classic French cooking. Over the years, Chef David honed his craft alongside Michelin‑starred chefs in luxury hotels, fine‑dining restaurants, and private clubs, deepening both his expertise and his culinary vision. Together, he and his wife opened Cassis, a beloved French bistro in Andover, MA, which they proudly operated for nine years. Today, they reside in Haverhill, MA, with their two children. When he’s not in the kitchen, Chef David enjoys playing tennis, traveling, and activities that continue to inspire his creativity and broaden his perspectives. For the past twelve years, Chef David has served as the Executive Chef at Phillips, where his French culinary background is not only evident but also adored by faculty, staff, and most importantly, students. He leads his culinary team with dedication and pride, coaching them to excel in every aspect of dining and catering. Chef David speaks often of how proud he is of his team and the exceptional work they deliver each day, embodying his belief that great food is the result of passion, precision, and the collective effort of a committed team.
