Melissa Mack Event Planner A native New Yorker, Melissa began her event planning career in the heart of New York City at a prestigious New York landmark.  Hard work, dedication and possessing a natural affinity for planning beautiful events,  was further cultivated when Melissa joined a New York based event production company where she was able to hone her craft coordinating events that spanned the US and Europe for the corporate and private sectors.  In 2000 Melissa made “the biggest, scariest move of my life!” moving to New Hampshire.  Soon after, she became Director of Events and Catering at Wentworth Country Club, where she stayed for 4 years to grow an impressive event reputation for the club.  In 2004, Melissa founded Moxie Events on the premise that many clients need a deeper level of service and assistance than she could offer as a facility director.  It is the proven dedication to customer service, detail and professionalism that has cultivated Moxie Event’s reputation for excellence in event planning, management and client relationships.  In case you were curious, Melissa now enjoys New England living as much as living in New York, though some New York traits will never disappear. “Cawfee anyone?” Favorite food: “Any kind of fruit or fruit-flavored candy and the black jellybeans that Patrick won’t eat.” Least favorite food: “Hmmmm…I don’t think I have one. Oh wait, anything that was also a character in a Disney film.”
Patrick McNamara Event Planner With a pedigree in luxury properties, Patrick has worked in some of the country’s finest hotels, including the Parker House and Copley Plaza in Boston and the Netherland Plaza in Cincinnati.  In addition to coordinating hundreds of society receptions and corporate events, Patrick has also “been honored to have had a finger in the pie in the production of receptions in honor of Prince Charles, Nelson Mandela, and numerous politicians and celebrities.”  Patrick’s appreciation for fine food and wines led him to Oxford, England in 2004 to take culinary classes at Chef Raymond Blanc’s prestigious Le Manoir aux Quat’Saisons Ecole de Cuisine.  “My parents were always hospitable and my mother was a very talented cook; I learned a lot about preparation and display from her -- and, of course, the incredible international chefs I had the pleasure to work with at the luxury hotels.  Going to Le Manoir was the cherry on the cake.”  Patrick joined Moxie Events in 2007 and it was a perfect fit!  His dedication to service and hospitality is what Moxie is all about.  For the record, Patrick’s favorite food is “boiled lobster and a big fat bowl of steamed clams – with salty butter, of course.”  Least favorite food:  “It’s a toss up between black jellybeans and gelatin with fruit suspended in it – oy!”  Social Favorite Thing:  Menu Card.  Pet Peeve:  “I can’t stand a pre-set coffee cup and saucer on the table – it drives me crazy.”