A true small and local business enthusiast, KC left the corporate wine world in 2017 to join the Donna team. Since then, she has worked in virtually every role: bar back, bartender, server, cook, dishwasher and bar prep. With this well-rounded experience, K.C. saw firsthand the systemic inequalities that exist in the industry. As a card-carrying member of the LGBTQIA+ community, she understands the importance of equality in the workplace and seeks to integrate this value into Donna’s business operations. KC is motivated by making people happy through good food, good drink and good company. Her colleagues admire her versatility and look to her to take the lead on quality control. She looks forward to building lasting relationships in Donna’s new neighborhood!

Ulises is Donna’s kitchen manager, and has dedicated over 4 years of his career to the business. He has always liked the environment at Donna, and the many hours that he has already worked alongside his cooperative business partners has made them feel like a second family. Ulises has been involved in the creation of the worker-cooperative at every step of the way and sees the business as a unique opportunity to fight the inequality in our current economy. Uli is known for his punctuality, efficiency, and responsibility. He is excited to bring his 9 years of experience in food service, as well as his knowledge of computer programs, to Donna’s new incarnation and to this new stage of his work life. Ulises is a proud graduate of the University of El Salvador.

Lauren cut her teeth in the Miami cocktail scene, behind the bar and in the kitchen! Eventually, the industriousness and creativity of New York City’s food scene enticed her to make the move north, and she found a home at Donna. With an eye for industry trends and a background in art, marketing, and the legal profession, Lauren can swiftly pivot to meet the needs of the cooperative. Lauren fully champions Donna's vision to reimagine what a thriving business can look like when the workers are also the owners. Alongside her colleagues, she is ushering equity into an industry known to resist worker-friendly change. Lauren describes the relaunch of Donna as one of the first cooperatively owned bars in the U.S. as the most transformative experience of her time in hospitality.