When Daniel’s opened its doors as a new restaurant in Fort Lauderdale in October 2024, few could have predicted how quickly it would rise to prominence. Within six months, the modern steakhouse earned a coveted MICHELIN Guide recommendation—an impressive feat for any restaurant, let alone one introduced by a first-time hospitality professional who, not long before, was working in finance.
Kassidy Angelo ’19
That professional is Kassidy Angelo ’19, Managing Director of Gioia Hospitality Group, and one of the driving forces behind Daniel’s remarkable ascent. Today, Kassidy helps oversee two acclaimed Daniel’s locations—Fort Lauderdale and the newly opened Daniel’s Miami—and is helping shape Gioia Hospitality’s next concept, La Sponda, set to debut in early 2026. Her journey, however, began here at Pine Crest.
A “lifer” on the Fort Lauderdale campus, Kassidy graduated from Pine Crest in 2019 before heading to Georgetown University, where she majored in American Studies. She initially imagined a future in law, but after college, she cast a wide net while searching for internships and ultimately landed at J.P. Morgan’s Private Bank. Kassidy interned in New York City during the summer of 2022, then accepted a full-time offer and transferred to the bank’s Brickell office, returning to South Florida in 2023. “It was my first real professional environment,” she recalled. “Learning how to speak to clients, handle situations and read the room.” As it turns out, those skills would become unexpectedly useful.
Kassidy’s shift into hospitality was the result of opportunity, timing and a unique chance to redefine what her career could look like. Her father, Tom Angelo—an attorney who had operated the restaurant Fiola in Coral Gables as a passion project—was offered a prime space in Fort Lauderdale to develop a new concept. He asked Kassidy if she might want to build something together. “I figured, I’m 24, I’m working at a huge company—there will be plenty of chances to work at a big corporation,” she said. “But how many chances do you get to work with your family?” In August 2024, she made the leap. “I got thrown into the fire,” she laughed. “I had never worked in a restaurant before, but I always loved people and knew hospitality is a people business.”
Daniel’s opened just months later, and by April 2025 it had earned MICHELIN recognition. “The process of building a concept and a brand is very unique and takes a lot of troubleshooting,” Kassidy said. She and her father drew from their knowledge of the Fort Lauderdale dining landscape—its deeply local audience stretching from North Miami Beach to Boca Raton—and fine-tuned the menu and experience based on community response. The restaurant quickly became known for its modern approach to steakhouse classics, commitment to locally sourced ingredients, and high-touch hospitality.
Kassidy Angelo ’19 with her father, Tom Angelo
In July 2025, Gioia Hospitality expanded its footprint with the opening of Daniel’s Miami in Coral Gables. The new location, which occupies the former Fiola space, was carefully reimagined to meet the expectations of a different demographic. Kassidy and her team introduced a dedicated bar menu of more approachable dishes, brought back beloved favorites from the prior concept such as the Basil Caesar Salad and Rigatoni Vodka, and expanded offerings using the restaurant’s larger kitchen. “We wanted people visiting both locations to have options,” she explained. “Not because one market prefers something over another, but to create thoughtful differentiation.”
Next year, the group will unveil in La Sponda, a waterfront Italian restaurant located on Grove Isle in Miami and inspired by the family’s heritage in Puglia, Italy. Gioia Hospitality—named after the town of Gioia del Colle where Kassidy’s grandfather was born—embraces the region’s farm-to-table philosophy and culture of warmth. “With La Sponda, we want to pay homage to classic coastal Italian cuisine while thoughtfully sourcing ingredients from Florida farmers, ranchers and fisherman,” Kassidy shared. “The restaurant is currently under construction following the design of the world famous Martin Brezinski design studio whose projects have included Annabel's in London as well as the Surf Club restaurant by Thomas Keller.”
“Growth is great,” Kassidy said, “but it has to be thoughtful. You need the right team: people with different skill sets and a shared sense of purpose.”
Leadership, for Kassidy, is grounded in humility and hands-on learning. “I’m on the floor of the restaurant six nights a week,” she said. “I would be a terrible hospitality manager if I didn’t understand how the restaurant worked—every role, from host to valet to kitchen. Restaurants are the ultimate team sport.” She credits her father as both a mentor and partner and encourages aspiring entrepreneurs to surround themselves with people they trust. “You get tired, things don’t always work out and you have to troubleshoot. Having someone with a different perspective in your corner is essential.”
Kassidy credits her Pine Crest experience in shaping who she is today. She played volleyball for three years, wrote for the school newspaper and was the president of the Italian Club as an Upper School student. Kassidy fondly remembers teachers who made a lasting impact, including Mrs. Jaimee Rashbaum, whose AP U.S. History class directly influenced Kassidy’s choice of major at Georgetown.
Reflecting on those years, she shares a piece of advice for today’s students: “Sometimes the most untraditional paths find you. It can feel scary to pursue something different from your peers, but being confident in what you’re passionate about is so important. Ultimately, it’s your life.”
As Gioia Hospitality grows, Kassidy remains grounded by a simple guiding principle: exceptional hospitality above all else. “Our primary goal is always making our guests happy,” she said. “Whether we have one restaurant or three or seven, hospitality comes first.” With Daniel’s thriving in Fort Lauderdale and Miami, La Sponda on the horizon and a loyal team by her side, she is helping shape a new chapter in South Florida dining—one built on heart, heritage and a shared vision of excellence.