Paige Axton, born and raised in Marina, CA, attended Monterey Peninsula College for two years before transferring to Cal State Monterey Bay, where she completed her schooling and graduated in Spring 2022. She chose CSUMB due to her love for the Sustainable Hospitality Management major, which was uniquely offered at the university. Additionally, being deeply connected to the Monterey Bay area, she felt fortunate to stay local for her education, recognizing the region's abundant opportunities and ideal setting for a career in hospitality. This decision has since proven to be a wise one for her. Read more about Paige below, where she shares insights in a Q&A-style interview.

What is your current job, and what do you enjoy most? 

I am currently a Catering Sales Manager at Bernardus Lodge & Spa in Carmel Valley. The most enjoyable part of my job is working with the client to make a vision for their event a reality. This is especially true for weddings; being part of creating a magical day for the bride and groom is something truly special. People travel from around the world to visit his area, and I consider myself extremely lucky to be able to sell the beauty of my hometown for a living.

What inspired you to pursue a career in hospitality/tourism?

I grew up in the Monterey area with my dad, who worked in fine dining for most of my childhood, and I was always mesmerized watching him work. He glided from table to table with ease, offering smiles and laughs to familiar faces, and he showed empathy and compassion to others. Overall, I saw how he made each table feel special as if they were the only ones who had his attention, and that is a feeling I wanted to create for people every day. Growing up in an area so rich in hospitality made it easy to pursue my passion of connecting with people without leaving the beauty of such a unique and special place.

Can you share a memorable experience or interaction with a guest that made a lasting impact on you?

At the first wedding, I worked alone, and the bride and groom thanked me by name during their welcome toast for helping make their day everything they hoped it would be. This isn't standard practice, and I certainly wasn't expecting that level of acknowledgment; hearing how I had positively impacted their experience gave me all the confidence I needed to know I chose the right career path.

How does your role in the hospitality sector contribute to creating a positive guest experience?

I have a relationship with the client from the initial inquiry I receive to the day the event is executed, meaning I have many opportunities to create positive experiences for my clients. Working in weddings means working with people on one of the most important - and stressful - days of their lives. As challenging as those moments can be, it's important to remember that it isn't about me. It's about showing patience, empathy, and understanding. It's about reassuring them that their day will be as magical as they imagined. My job is to make what can be overwhelming seem like a walk in the park. If I can do that, then I've done my job well. 

In what ways does your establishment prioritize sustainability and responsible practices?

Bernardus Lodge & Spa is a culinary destination, and we place sustainability at the forefront of our food practices. Our executive chef, Christian Ojeda, works with local farmers and foragers to provide the freshest and most local ingredients possible. This also helps reduce carbon emissions and excess packaging used in food shipments. We have acres of gardens on the property, and we source seasonal ingredients for the restaurant, including artichokes, stone fruit, citrus, lavender, and pumpkins. In the lodge, we have eliminated single-use plastics for toiletries in guestrooms. 

What do you believe sets your establishment apart from others in the industry?

Bernardus is like no other venue in the area because of the amazing staff. I believe it takes a special kind of person to work in the hospitality industry, and Bernardus has managed to fill its staff with those special people. One of our banquet staff has worked on the property for over 20 years with no plans of stopping anytime soon, and he treats every guest interaction like it's the most important one he'll have all day. Bernardus embodies what it means to give good hospitality.

How did the Sustainable Hospitality Management program prepare you for your career in the hospitality industry?

The SHM program helped me feel confident shifting gears from the restaurant side of the industry to events. My classes in event management have helped me in the event planning process and working with staff on the day of. Above all else, the SHM program made me feel supported and guided throughout my college journey and afterwards. Whether it be resume guidance or help creating industry connections, I have always thought that I had an ear that would listen and a person who cared in this program.

For more information on the Bachelor of Science in Sustainable Hospitality, please visit csumb.edu/hospitality.