About Lindsay

Lindsay Rhoades has been with the Private Events Team of the Tower Club since 2005. Prior to joining, Lindsay was an Events Manager for the Entrepreneurs' Organization (formerly the Young Entrepreneurs' Organization) for 8 years, where she planned domestic and international events for the membership organization. In that position, her travels took her globe trotting to places such as Bali, Moscow and Dubai.Lindsay's current role is to act as the corporate events Private Event Director. She handles corporate meetings, seminars, board retreats and continuing education classes. Lindsay is an avid Washington Nationals fan, loves live music and camping. Lindsay enjoys writing and hopes to one day publish a children's book all about bravery and friendship.  But her greatest passion in life is advocating for pediatric cancer awareness and research in memory of her beloved daughter, Kate Olivia.

About Frank

A native to the Washington D.C. area, Chef Frank has developed a great reputation within the hospitality field. The unofficial “Mayor of Tysons Corner,” he knows everyone, and everyone knows him. Formally opening Executive Chef at Eddie V's and Area Executive Chef for Government/International Contracts his extensive career includes over 20 years of culinary experience at the Executive level.  He has worked in all types of environments including but not limited to top fine dining restaurants, prestigious country clubs, hotels, caterers and aboard cruise ships. He also has had training in various international styles of cooking such as American, French, Italian, Spanish, Mediterranean and Asian. He has worked with or been trained under world-renowned chefs such as Jean - Louis Palladin, Robert Weidemeir and Joel Robouchon. He and his restaurants and recipes have been featured in many cookbooks, culinary magazines and television shows.

About Rodrigo

Prior to joining the Tower Club, Chef Rodrigo  was working for the Knightsbridge Team as an Sous Chef at the Oval Room in DC. His impressive career with over 18 years of experience has placed him in different restaurants such as the Marriot Hotel in Old Town Alexandria in 2001, Zola and Zola Wine and Kitchen in 2005, Potenza Trattoria in 2009, Trio Grill, Open Road and The Gourmet Market in Merrifield, where he was an Executive Sous Chef in 2013, and also Beck Brasserie by Robert Wiedmaier.  The plethora of experiences allowed  him to prepare many types of cuisines ranging from traditional American Style to French, Italian, Mediterranean and more.