Amy Greenberg

Amy Greenberg ’80 Senior Vice President of Citigroup Executive Services
Amy Greenberg ’80, Senior Vice President of Citigroup Executive Services

Major: Culinary Arts
Job Title: Senior Vice President of Citigroup Executive Services
Location: New York, New York

Amy Greenberg is senior vice president of Citigroup Executive Services in New York City, where she is responsible for the organization’s executive dining, conference center and meeting management, and multimedia and telepresence.

After graduating from The Culinary Institute of America, Ms. Greenberg began her career in contract foodservice with the Saga Corporation as chef-manager for Drexel Burnham Lambert. She directed the Wall Street firm’s dining facilities expansion during the 1980s before moving on to positions with Shearson Lehman Hutton, Lehman Brothers, Smith Barney, and Citigroup. Ms. Greenberg was involved in planning and opening numerous new and renovated facilities, as well as launching and marketing a variety of foodservice programs. In addition, she has partnered with a wide range of corporate dining providers, including the Marriott Corporation, Aramark, Compass Group’s Restaurant Associates, FLIK, Eurest, and Sodexo. Ms. Greenberg has also managed self-operated executive dining facilities for both Lehman Brothers and Citigroup. Along with her professional responsibilities at Citigroup, she has volunteered in various capacities during the company’s Global Volunteer Day, including work for New York Cares.

Amy Greenberg’s many accomplishments and contributions have been widely recognized by the industry. In 2008, she received the coveted Silver Plate Award from the International Foodservice Manufacturers Association in the Business & Industry category. The previous year, she was honored by the Society of Foodservice Management with its Lifetime Achievement Award and, in 2005, earned the organization’s Director’s Award for Leadership.

An active supporter of culinary education and the foodservice industry, Ms. Greenberg has served The Culinary Institute of America as a Member of the Corporation and on its Alumni Committee. She was also a member of the advisory boards for Basic American Foods and Rich Products Corporation.