Sadaf Farooqui
President
Sadaf is a dynamic professional with over 20 years of experience in event management, hospitality, marketing, public relations, and education. A powerful speaker, writer, and natural leader, she has built a diverse career spanning corporate roles with Marriott, IBM, UPS, Deloitte, and Ryan Consulting, as well as a vibrant presence in media and the arts as a poet, journalist, and talk show host. Sadaf holds a Bachelor of Science from Mercer University and is currently pursuing her MBA in Project Management. Certified in Hotel Management and an Accredited Event Designer from IWED, she has successfully organized large-scale events, conventions, and cultural shows. As Founder and CEO of Sapphire 786 LLC and owner of Spring Hall Event Venue, Sadaf combines creative vision with expert project management to deliver memorable, flawlessly executed experiences. She has been recognized for her community work and continues to inspire through her podcast "Safar" and social affairs talk shows.
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Alex Arreola
Director of Operations
Alex began his hospitality career in the early 1980s at a French restaurant in Santa Barbara, California, working his way from server to pastry chef while mastering every facet of restaurant operations. In 1990, he moved to Atlanta, Georgia, where he spent over 20 years as a server, bartender, and restaurant manager at a renowned steakhouse, honing his skills in guest service and team leadership. In 2010, Alex joined Spring Hall Event Venue as a server, quickly distinguishing himself with his work ethic, attention to detail, and passion for event management. Rising through the ranks to become Director of Operations, he now oversees all aspects of event logistics, vendor coordination, and service excellence, ensuring every event at Spring Hall is flawlessly executed and memorable.
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Bladimir Pocasangre
Chef
Chef Blady’s culinary journey began in 1992 at Granita Restaurant in Malibu, one of Wolfgang Puck’s acclaimed establishments. In 1997, he joined the iconic Spago Beverly Hills, training under the legendary Wolfgang Puck and Chef Lee Hefter. During his tenure, he had the privilege of cooking for celebrities including Michael Jackson, Tina Turner, Sylvester Stallone, and former President Bill Clinton. In 2001, Chef Blady was promoted to sous chef at the Kodak Theater, overseeing culinary operations for prestigious events such as the Oscars, the Academy Awards, and the Governor’s Ball. His career also includes roles at Brasserie Vert, Loggia, and Wolfgang Puck Catering, where he helped open the Georgia Aquarium in Atlanta in 2005. Chef Blady’s experience spans global cuisines and high-profile events, including serving as Executive Chef for the Golf Masters at Club Magnolia in Augusta, Georgia. Since 2016, he has brought his passion, expertise, and dedication to exceptional dining experiences to Spring Hall Event Venue, where he continues to deliver outstanding cuisine and service for every occasion.
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