Capitale’s  executive team has nearly 100 combined years in the hospitality industry. Claudia Baricevic Case is Capitale’s President and Chief Operating Officer.  She signed on with Capitale in 2002 to develop the property from an abandoned bank to a 5-star hospitality venue, ten years later she orchestrated Capitale’s $1 million dollar restoration process, and today she continues to ensure Capitale presents a modernistic atmosphere while still maintaining its historic integrity. William Curran has returned as Director of Catering and additionally, David Segovia has been promoted to Director of Banquet Management and Farrah Ferenzo has been named Banquet Catering Manager. Executive Pastry Chef Diane Apostolacus delights with her in-house wedding cakes and Executive Chef Osvaldo Garrido continues to dazzle with his award winning cuisine. “Best Ballroom on the East Coast” “Best Event Photo”

Claudia Baricevic Case
President and Chief Operating Officer

Appointed in 2014 as the President and Chief Operating Officer of Capitale, Claudia Baricevic Case has been an integral part of the historic venue’s management team for more than a decade.  In her former role as Director of Operations, Ms. Baricevic Case played a pivotal role in establishing Capitale as one of the most recognized and celebrated event spaces in the country.  A graduate of Pace University’s School of Business, Ms. Baricevic Case began her career as a media planner at leading global marketing network McCann-Erickson—one of the largest in the world—where her high level of creativity and business savvy quickly earned her a promotion to media supervisor.  In 2001, she left the advertising world to pursue a career in event management, and eventually began overseeing round-the-clock operations the ultra-trendy hotspot, Spa Nightclub.  In 2002 Ms. Baricevic Case joined the team at Capitale as Director of Operations, where she ensured the seamless execution of thousands of high-profile events over the years, and most recently, orchestrated a $1 million restoration of the iconic space, which restored its illustrious architecture and décor and modernized its technological capabilities, thus earning BizBash’s coveted “Best Ballroom on the East Coast” award.

William Curran
Director of Catering

New Yorker William Curran, founder of Curran Affair Events, has spent more than 30 years dazzling clients and setting standards in every aspect of the hospitality industry and corporate event production management. Prior to rejoining Capitale’s executive management team as Director of Catering, William’s company, Curran Affair Events, produced memorable experiences for HBO, including the premiere party for Oz and the wrap party for Sex and the City finale. He was responsible for planning major events for a diverse clientele: The Leary Foundation, Virgin Air, The North Shore Animal Shelter, Louis Vuitton USA, The 52nd Street Project and Women Against Female Mutilation (honoring Meryl Streep, Julianne Moore, Alanis Morissette and Hilary Swank) to name a few. He has planned exclusive private events for such luminaries as the David H. Koch’s Family, Sean “Diddy” Combs, Peter Kalikow’s Family, Jennifer Lopez, Denise Rich and Justin Timberlake, among others. His history includes the position of GM for Butter Restaurant, NYC. William Curran brings an invaluable wealth of experience and knowledge of event planning and the hospitality industry to historic Capitale, where he oversees day-to-day operations and every nuanced detail of each and every magnificent event.

David Segovia
Director of Banquet Management

Growing up in a family of international restaurateurs and hoteliers, Mr. Segovia’s passion for the hospitality business started at a young age. The native New Yorker would later spend years exploring local hospitality and customs throughout Europe and South America  becoming fluent in both Spanish and French. Upon his return to Manhattan, Mr. Segovia applied his experience abroad to securing positions with some of the city’s most recognized leaders in hospitality including Ruth’s Chris Steakhouse, Feast & Fetes – Catering by Daniel Boulud, Danny Meyers Union Square Events and Citi Field’s Delta Sky Club. In 2003, David joined Capitale and quickly rose through the ranks, appointed first as Head Captain, then Maître D and now as Director of Banquet Management, his current position.  Mr. Segovia ensures that all of the events at Capitale are executed flawlessly.   In addition to his full commitment with Capitale, Mr. Segovia has also served as a brand ambassador for international brands such as Nike, Nintendo, Illy, Lexus and Mercedes-Benz.

Osvaldo Garrido
Executive Chef

Capitale’s Executive Chef, Osvaldo Garrido grew up in the state of Puebla, Mexico, where he was first encouraged by his grandmother to develop an interest in all things related to food. When he moved to the United States, he started in the industry as a busboy, but soon realized his vocation lay behind the scenes. He worked his way up from dishwasher to executive chef within the next ten years. During this time he found himself being exposed to such acclaimed chefs as Nuevo Latino pioneer Douglas Rodriguez, and the award-winning chef  Jeffrey Zacharian at the highly praised New York restaurant Town.  His experience also includes a sous chef position in Oznot’s Dish (best in Middle Eastern restaurant in Zagat’s)  and  a year-long stay in Napa Valley, California, where he worked under Chef Hiro Sone at the Michelin rated Terra restaurant. Here he expanded his knowledge about wines and found an  appreciation for the simplicity and freshness of the California-style cooking, in which local ingredients and seasonality play such an important role.  His curiosity about different cultures and their cuisines has also led him to travel in Europe and North Africa.

Since 2005 Chef Garrido has been overseeing Capitale’s kitchen and has applied his dedication and passion for fine cuisine from around the globe.

Diane Apostolacus
Executive Pastry Chef

As the desire for more eloquent and intricate desserts has become prevalent, having a background in the fine arts has become a necessity for a pastry chef. Diane Apostolacus has married her love of food design and passion for art as the Executive Pastry Chef at Capitale. Ms. Apostolacus obtained her BFA in printmaking and painting from Alfred University and shortly after began a career with Ralph Lauren in the photography department while simultaneously producing her own artwork for sale. Once photography became a more digital field, Ms. Apostolacus began working at an art museum. After three years with Fisher Landau Center for Art, Ms. Apostolacus realized she missed being able to use her skills in the kitchen. She then decided that it was finally time to earn a degree in culinary art. She attended the Institute for Culinary Education where she developed her love for culinary arts. Over the years she has gained experience through her work at many acclaimed New York City restaurants and caterers including Ilili, Telepan and Northern Spy Food Company where she has served as Head Baker and Pastry Chef.  In 2010 she became the Executive Pastry Chef at Capitale, designing and creating illustrious buffet dessert items and five tiered wedding cakes for New York City’s premiere event venue. She loves creating desserts using different colors and shapes that generate an awe factor from her clients and their guests.