Every Table Has a Story: Inside G&T's Heritage Lunch Series

Some of the most meaningful conversations happen around a shared meal. What started as a Thanksgiving potluck at G&T’s New York office has grown into a recurring series of heritage-themed lunches, organized by the firm's DEI Committee and rooted in a simple idea: food is one of the most accessible, joyful ways to learn about cultures beyond your own. We sat down with two of the people behind it — Stefani Sanchez, Senior Cost Manager, and Jaeanne Vicencio, Project Manager — to hear how the series came together and why they keep coming back to the table.

Can you tell us a little about how you each got involved with the DEI Committee, and what drew you to it?

Stefani: I've been part of the committee since the beginning — around 2022 or 2023. When I heard it was being created, I immediately wanted to be involved. I was relatively early in my career at G&T at that point, and I felt strongly that having a space where everyone could feel included was important. I wanted to help build something like that from the ground up.

Jaeanne: I joined more recently, about a year ago, when I first started at G&T. Growing up, I had the opportunity to experience many different cultures firsthand, and that's always shaped how I think about community. I'd been part of a similar initiative at a previous employer, so when I found out G&T had a DEI Committee, I wanted to get involved right away. I was also looking for ways to get everyone involved — and the lunch series turned out to be exactly that.

Where did the idea for the heritage lunch series come from?

Stefani: It really grew from our Thanksgiving potluck, which we themed "Plates Around the World." The idea was straightforward — we invited employees from all backgrounds to bring a dish that meant something to them. It was donation-based, low-lift, and the response was wonderful. People were genuinely engaged in a way we hadn't seen before. That's when we realized food was the key.

Jaeanne: Exactly. I came in just as the committee was thinking about what to do next, and I suggested building on that momentum. We started small and just kept growing from there. Every time we hosted something, the turnout exceeded our expectations, and the energy in the room was something you could feel. People who might not have stopped to chat found themselves asking each other about what they were eating. That's exactly the kind of conversation we were hoping to start.

What heritage months and cultures have you highlighted so far, and how do you decide what to feature?

Stefani: We've covered quite a range: Black History Month, Lunar New Year, AAPI Heritage Month, Hispanic Heritage Month, Jewish American Heritage Month, and St. George's Day. We've also marked Ramadan, which we approached differently given its significance as a time of fasting and reflection; we found a way to acknowledge and honor it that felt appropriate and meaningful to those observing.

Jaeanne: A lot of it has come from employee feedback, which I think is the right way to do it. Jewish American Heritage Month was a direct employee request. We try to follow the lead of the people in the room — and then sometimes we take the initiative ourselves when we feel a moment deserves recognition. The goal is always to educate and connect, not just to celebrate.

Do any particular dishes or moments from the series stand out for you?

Jaeanne: For AAPI Heritage Month, I wanted to bring something that represented Native Hawaiian and Pacific Islander traditions, which don't always get the spotlight they deserve. I made haupia — a coconut pudding served at traditional Hawaiian luaus — and Pani Popo, a Samoan coconut cream bread. It was actually my first time making both, so I was learning right alongside everyone else. Sharing something I'd just discovered myself made it feel even more personal.

Stefani: Mine isn't even really about the food — it's about what the food represented. For Hispanic Heritage Month, my mom woke up at the crack of dawn and made 50 pastelitos by hand. They're similar to empanadas, and when I tried to explain them to colleagues, it opened up this whole conversation. People were curious, they were asking questions, and I got to share a little piece of where I come from. That moment felt like a bridge. She's made them every year since.

Jaeanne: And on a lighter note — we served sushi recently and there were genuinely no leftovers. Not a single piece.

What advice would you give to someone looking to start something similar at their own organization?

Stefani: Involve people who have a personal connection to the culture you're highlighting. When we were planning an Indian food event, we shared the menu with a colleague from that background and got invaluable feedback — the kind of nuance you simply wouldn't catch otherwise. Always ask, always listen. And don't underestimate dietary needs. Gluten-free, vegan, vegetarian — going the extra mile to make sure everyone has something they can eat isn't just logistics, it's the whole point. You want people to feel included from the moment they walk up to the table.

Jaeanne: Know your audience, and make it a team effort. Once people feel ownership over it, it takes on a life of its own. And start small. You don't need a big budget or a formal program. A few good dishes and genuine curiosity go a very long way.

Some of the best things at G&T don't show up in a project brief. They show up in the break room on a Tuesday, when someone's mom has been up since dawn making pastelitos for fifty of her daughter's colleagues. That's what Stefani and Jaeanne have built: not a program, but a habit of genuine curiosity. The series will keep growing, the table will keep expanding, and if you happen to walk by when something smells particularly good, stop. That's the whole point.