Kate Harrelson

Director of Sales, Levy Restaurants

Kate Harrelson handles private events and group sales as Director of Sales for Levy Restaurants’ Disney Springs properties: Paddlefish and Terralina Crafted Italian. Harrelson’s previous experience includes coordinating large, high-profile events during major sports industry championships and tournaments such as Super Bowl LI, the Men’s US Open and the NBA All-Star Weekend. During her trip to the Super Bowl, Harrelson served as event manager at an off-site event that served more than 50,000 people in just four days.

“My first job when I was 13 was working at a restaurant, and I’ve been hooked ever since,” said Harrelson. “Working my way up in the industry throughout my teenage and college years has given me a well-rounded understanding of the operations and the business side of restaurants. I’m so thrilled to continue growing in my career at one of the most prestigious restaurant groups in the country.”

The University of Central Florida graduate most recently served as Events Sales Manager for The ONE Group’s STK Orlando, which is also located at Disney Springs.

Sarah Friedman

General Manager

Sarah Friedman leads the Terralina Crafted Italian Restaurant team in making the day to day a success. Being involved in the hospitality industry since she was 10 years old, around her parents owned and operated restaurant, Sarah eventually obtained her degree in Restaurant Management from the Orlando Culinary Academy in 2009. Sarah began her career as a host at a fine dining restaurant in South Florida, where she took every opportunity to learn front and back of house management from her General Manager, who she is continued to be motivated by throughout her career. She eventually made her way to Terralina Crafted Italian as the General Manager, earning Levy’s Leader of the Quarter in 2022.

“What I love most about the hospitality industry is the capability to turn someone’s day around with something as simple as food, beverage, and some conversation. Creating memories for guests continues to light the fire in my belly for this industry.”