POWER PLAYERS · Garden State leaders in business, culture, and the arts share their style icons, desert island dishes, and the wisdom that’s shaped their careers

BY DANIELLE KIRIAKOS & ZACHARY WEG · PHOTOS BY ANDREI JACKAMETS PHOTOGRAPHY & RIKO AUSTRIA

Yao Hosi — Founder, Fauzan Resorts (a concept under Kosington Group and Maripoma Properties)

Yao Hosi never stops ideating. An entrepreneur and real estate developer with a growing portfolio of ventures, the Ghanaian-born visionary is now channeling his passion for design and hospitality into one of his most ambitious projects yet—Fauzan Resorts.

At the center of that vision is Fauzan Jersey Riviera, an emerging hospitality concept combining the intimacy and exclusivity of a private estate with the amenities, service and experiential depth of a luxury resort.

“We wanted to find something that we could connect to, something that we can build, scale, and continuously grow into something bigger than us,” Hosi said. Set to debut this fall along the Jersey Shore, the property’s beautifully appointed suites, distinctive dining experiences, full-service spa, expansive grounds, recreation facilities and equestrian center are all designed around a more private and personalized approach to luxury.

For Hosi, the next chapter is hospitality—and he intends to make it unforgettable.

WHAT’S THE BEST PIECE OF PROFESSIONAL ADVICE YOU’VE EVER GOTTEN? “Handle your chips”…in reality, you don’t control much, but you control what comes to you.

IF YOU COULD STEAL THE WARDROBE OF ONE PERSON, WHO WOULD IT BE? [I have] a group of different influences. And I think that is my life, in a sense. You may see me in a suit or you may see me in my construction gear!

WHAT’S ONE DISH YOU LOVE THAT YOU THINK IS UNDERRATED? Waakye, which to me is the best West African or Ghanaian dish, in terms of its complex flavors.

Tristan Duran — Marketing Manager, Duran Entities

For 16 years, Tristan Duran’s life revolved around elite performance. A competitive gymnast at the collegiate and international levels, he represented Team USA at the University Games in Taiwan before taking his next act to Walt Disney World, where he performed as an acrobat in The Lion King. When the pandemic brought the entertainment industry to a halt, his next move took him somewhere far from the gymnastics floor; the discipline and resilience developed as an athlete would soon find a new application in business.

At his father’s encouragement, Duran joined the family business and began building a new career alongside his partner and mentor, Ney Pimentel. Together, they developed the creative and marketing strategy behind Son Cubano and VENTANAS, eventually growing the social presence of Duran Entities’ restaurants to more than 100,000 followers. Today, as Marketing Manager, Duran moves between the creative side of the business and the restaurant floor at Son Cubano, a balance he intentionally pursued to better understand how the business operates from the ground up.

“One side of my job is creating the experience and telling the story of the brand, while the other is making sure that experience happens when the guest walks through the door,” Duran said.

That dual perspective came into play when Duran helped bring Solaz Mediterranean Cuisine to life in Jersey City alongside his father and brother, Travis, his first opportunity to help build a restaurant concept from the ground up. Now, as Duran Entities continues to grow, so does The Duran Creative Group, where he and his team are building businesses beyond the family portfolio. The stage may have changed, but the performance is far from over.

BEST PROFESSIONAL ADVICE: Trust the season you’re in and learn from every situation, because sometimes you’re being prepared for something bigger without even realizing it.

WARDROBE TO STEAL: I’d have to go with Shai Gilgeous-Alexander. His style is confident, effortless, and always knows how to balance classic pieces with a bigger fashion risk.

UNDERRATED DISH: The black linguine with garlic shrimp at VENTANAS is seriously underrated, and I always recommend it to anyone looking to try something a little different.

Roberto Cruz — Manager, Duru Luxury

Roberto Cruz’s career in luxury retail has been shaped by a genuine appreciation for the relationships behind the business. He got his start at Garmany, where an early opportunity introduced him to the industry and encouraged him to learn every side of retail. What began behind the scenes eventually grew into a career centered around working directly with clients and helping them feel their best.

Today, Roberto is the manager at Duru Luxury in Shrewsbury, where his days are shaped by the needs of the people who walk through his door. He enjoys helping clients find the right pieces for everyday wear, sharpen their work wardrobes, and, especially, bring an idea for a wedding or special event into focus. Sometimes that means working with a tight deadline and a very specific vision. “In a couple days, the key is to find and alter the perfect item, or custom make it,” he says. With the right team working alongside him, even a last-minute request can become a finished look.

For Cruz, the best part of the work is seeing an idea come together and knowing the client feels good wearing it. “My biggest professional accomplishment continues to be the chance to help Duru customers feel confident in their memorable events and daily lives,” he says. His approach is built on patience and persistence, with an understanding that good work takes time and relationships are built one customer at a time.

BEST PROFESSIONAL ADVICE: When you love what you do, you won’t feel like you are working.

WARDROBE TO STEAL: If I could steal anyone’s wardrobe, it would be Matt Duru’s. Anytime I see him wearing a jacket I like, I make sure to tell him how perfectly that sport coat would complement my wardrobe.

UNDERRATED DISH: I would have to say tacos. I have a love for them and always make an excuse to visit different towns in search of tacos al pastor.

Elizabeth Marlin — Assistant General Manager, Park Château Estate & Gardens

At 19, Elizabeth Marlin took a summer job at a golf club, hoping to earn some money before heading off to college. Instead, she found herself drawn to the fast-paced world of hospitality. After shadowing the club’s catering manager, Marlin learned the choreography behind a successful event. This was a career path she never anticipated.

“I quickly fell in love with hospitality, not just the events themselves, but the ability to make people feel welcomed, cared for, and genuinely special during some of the most important moments of their lives,” Marlin said.

What began as a summer job became the starting point for a career built around precision, people, and the art of making the complicated look effortless. That early experience led Marlin through banquet management and membership before she became part of the team opening Park Château Estate & Gardens. In just eight months, the venue went from selling weddings using architectural renderings to opening its doors with a full staff, policies, and procedures in place.

Today, as Assistant General Manager, Marlin oversees the day-to-day rhythm of the property, where staffing, timelines, vendors, and a seemingly endless stream of details must align before the first guest arrives.

“My focus is on ensuring every detail is executed flawlessly so our couples can be fully present and enjoy their wedding day,” she says.

BEST PROFESSIONAL ADVICE: Focus on your role and your responsibilities, because while you can’t control what everyone else is doing, you can control the standard you set for yourself.

WARDROBE TO STEAL: Jennifer Aniston. Her style is classic, polished, and effortless, which is exactly what I aim for when I’m not in a suit.

UNDERRATED DISH: Toasted Italian bread with butter and fresh Jersey garden tomatoes is simple, but with good ingredients. It tastes like summer and I could eat it every day.

Anthony J. Spalliero — Vice President at TMJ Cemetery Corp. (Marlboro Memorial & Mount Sinai Cemetery)

Anthony J. Spalliero has made a career helping his neighbors through life’s most difficult moments. A New Jersey native who has been in the family business for over 25 years, Spalliero is the Vice President at TMJ Cemetery Corp. Spalliero joined straight out of high school, working under his father and grandfather. Later, he went on to oversee operations at both Marlboro Memorial Cemetery and Mount Sinai Cemetery.

“I was very fortunate to work alongside my father and grandfather and learn from them firsthand,” Spalliero said. “A lot of what I know today came from those years working with [them], and [they are] a big reason that I am where I am today.”

Spalliero’s line of work requires delicacy and compassion. He knows no other way, guiding his clients through their time of mourning and bereavement.

“The most important part is earning the trust of the families that we serve,” Spalliero said. “We’re helping people make very personal decisions, sometimes during one of the most difficult moments of their lives.”

BEST PROFESSIONAL ADVICE: Somebody once told me: “Always think bigger.”

WARDROBE TO STEAL: For me, it’s definitely Philipp Plein. I’ve always been drawn to his style. He’s not afraid to be bold, different, and stand out.

UNDERRATED DISH: Spaghetti and meatballs, all day long. It’s simple, it’s classic and, when done right, there aren’t many meals that can beat it.

Lester Smilowski — Server at Buona Sera Restaurant

There’s no contest: Red Bank’s favorite waiter is Lester Smilowski of Buona Sera. A server at the restaurant since owner Chris Mariani first opened his doors 27 years ago, Smilowski has become a local legend and social media darling, as renowned for his sense of humor and warmth as he is his unparalled knowledge of food and drink.

Originally from Poland, Smilowski has been working in restaurants since the age of 15, and has a deep, old-world sense of hospitality that these days is hard to find. (Mariani tells the story of Smilowski walking in the door looking for work, wearing a full tuxedo; he hired him on the spot.)

Lester is so beloved at Buona Sera that he is impresario of all the restaurant’s parties, hosted in its legendary wine cellar. During a party, he is sometimes a comedian, at others a photographer, and always a consummate server, attentive to every need. In a revolving-door restaurant industry, where turnover is the name of the game, a familiar face like Lester’s is a special thing, and Mariani makes no bones about it: his star server is a major reason for the restaurant’s long-term success.

“A lot of the hospitality I maintain comes from Lester,” Mariani said. “He’s extremely genuine, a quintissential server, motivated by one idea: ‘it’s our privilege to serve you.'”

BEST PROFESSIONAL ADVICE: Follow your heart, and money takes care of itself.

WARDROBE TO STEAL: Elvis Presley!

UNDERRATED DISH: Chicken scarpariello, the dish that brings a customer back to Buona Sera!