Meet the Vault 634 team of event specialists working behind-the-scenes to ensure each detail is brought to life just as you imagined.
Eric joined the Vault 634 team as the Event Sales Manager in January 2018. Equipped with more than fifteen years of experience in hotel sales and catering, Eric is directly responsible for client event planning, menu development, and day-of coordination. Eric’s fantastic eye for detail and extensive knowledge of the event industry lead him to play a vital role in the launch of the Vault 634 in May 2018.
Originally from Silver City, New Mexico, Eric discovered a passion for event planning while attending New Mexico State University. After earning his degree in Hotel, Restaurant and Tourism Management, he went on to work for Hyatt Hotels and Resorts, LRA Worldwide Consulting, and Kalahari Resorts and Conventions.
Mahea has been an invaluable member of the Event Team at Vault 634 since its Grand Opening in May 2018. Mahea specializes in the fine details and has assisted in a variety of capacities ranging from event setup and preparation to day-of coordination.
Mahea was born in Hawaii, and later attended East Stroudsburg University, where she earned her Bachelor of Science in Recreation Services Management. Before joining the Vault 634 team, Mahea worked at the Reading Public Museum, where she assisted with the execution of a wide variety of styled events.
Chef Abby realized her passion for the culinary arts at a very young age and has dedicated her career to developing new and innovative dishes. Previously, Chef Abby worked under Chef Nathan Thatcher, where she grew her skillset with modernist cooking and sous vide practices. Abby later worked under Chef Joshua Homacki to develop her skillset with French-inspired cuisine.
Chef Abby combines her specializations in Modern American Cuisine and Molecular Gastronomy to introduce incredible dishes and unique flares to the Vault 634 culinary spectrum.
Mr. Adams, a lifelong resident of the Lehigh Valley, is a twenty-year veteran of the local restaurant and hospitality industry. Recognized as among the top service professionals in the area; he has extensive experience in all aspects of food production, service, and event operations. He began his career in the corporate world at establishments such as Buca di Beppo. He has since advanced and expanded his talents at various local private establishments such as: Glasbern Inn, Kome, and most recently The Shelby and Hamilton Kitchen.
Residing in North Catasauqua, Keith is an avid musician, amateur writer, and appreciator of the local music and arts scene. When not with his young daughter, he is often busy appreciating the vibrant culinary culture of the tri-state area.