Serving Up Support and Smashing Stigmas in Hospitality – Exclusive Interview with Nio DiPietrantonio

Nio DiPietrantonio, a passionate advocate for mental health and personal growth, is making waves within the hospitality industry. As a Chief Ambassador for The Burnt Chef Project and the founder of Serving Up Support: Maine, Nicole “Nio” DiPietrantonio has dedicated her career to creating a robust support network for hospitality workers across New England and eventually nationwide. With a focus on empathy, active listening, and authenticity, Serving Up Support: Maine provides access to essential resources for crisis management, substance use, and food insecurity. 

Her mission is to challenge the stigma surrounding mental health in the hospitality sector and empower individuals through tailored support and community engagement, with aspirations of expanding beyond New England and developing the hospitality industry support network across the globe. With eighteen years of hospitality industry experience and cooking under her belt, Nio's visionary leadership continues to inspire change and foster a culture of wellness and collaboration. With a recent accolade from SUCCESS Magazine’s Women of Influence and The Best of Best Review for “Best Innovative Mental Health Support Initiative of 2024”, Nio continues to advocate for mental health support for hospitality workers and industry leaders across the world.  

Nio DiPietrantonio, Leader & Mental Health Advocate

Nio, Tell us a bit about your story, how did you build your culinary career until this point?

My story is one that I think many in the restaurant business can relate to. I started working in restaurants at sixteen as a hostess and gradually worked my way through various positions until I became a line cook. Along the way, I was fortunate to learn from some incredible and passionate teachers in amazing kitchens, and my love for cooking began long before that. As a child, my nonna and maternal grandmother spent countless hours teaching me how to cook, igniting a passion that has stayed with me ever since.

At eighteen, I received what I like to call a ‘drive-by’ promotion from my then-Director at a chain restaurant, moving into a management position. That opportunity taught me so much about leadership, and I owe a great deal of my skills today to her belief in me. Over the years, I’ve held various management roles, including General Manager, Kitchen Manager, and even serving in a director role for a time. The hospitality industry has been a cornerstone of my life for the last eighteen years, shaping not just my career but who I am as a person.

I am deeply grateful to the mentors who have guided me along the way—Chef Derek, Chef Tara, Chef Steve, Bonny Coutts, and Kelly Kelley. Today, I’m especially thankful for my current Culinary Director, Angela Nelson, and Executive Director, Caitlin Murasanskis, who continue to inspire and support me. Each of these individuals has played a pivotal role in shaping my career, and I feel truly blessed to have had their guidance and encouragement.

What inspired you to create Serving Up Support: Maine?

I owe this movement to my involvement with The Burnt Chef Project. I discovered the organization at one of the lowest points in my life. I was recovering from a mini-stroke, battling health issues, caring for disabled family members, and watching my marriage crumble—all while working eighty-to-ninety-hour weeks between running a restaurant and part-time jobs. I was exhausted, overwhelmed, and on the verge of leaving the career I loved. 

One night, while scrolling job postings with a heavy heart, I stumbled across a podcast featuring Kris Hall, the founder of The Burnt Chef Project. His words struck a chord: we shouldn’t have to suffer in silence or abandon our passions because the industry is flawed. That moment reignited my hope. I started following the project and began to see the possibility of change.

Then the pandemic hit, and the hospitality industry was pushed to its breaking point. Our restaurant closed for months, and when we reopened, things were bleak. Enforcing government mandates exposed us to abuse—being shoved, insulted, and even threatened. Many of my colleagues left the industry, and those who stayed, including me, were left to pick up the pieces, working grueling hours under impossible conditions. My neurologist warned me I was dangerously close to another stroke, but like so many others, I felt trapped.

During this time, a few industry friends and I started a text-based support group. We shared our struggles—finding therapists, managing special needs, even locating food pantries while working in restaurants. The group became a lifeline, connecting us to resources we desperately needed.

That experience planted a seed. What if hospitality workers everywhere had access to this kind of support? I shared the idea with two trusted colleagues, Garrett Kennedy and Mary Foreman, and together we founded Serving Up Support: Maine. Our goal was simple but vital: to create a network where hospitality workers could find the resources they need to navigate not just their careers, but their lives.

What do you hope to achieve through Serving Up Support: Maine?

Through Serving Up Support: Maine, my ultimate vision is to build a robust support network for hospitality workers across Maine and beyond—a network where individuals can access the resources they need to combat the unique challenges our industry faces. This year, we’re focusing on addressing two critical issues: substance use and food insecurity. We’re working to connect industry professionals with recovery resources and ensure no hospitality worker has to go without a meal, despite working in an industry centered around serving others.

Our immediate goal is to expand resource access into New England, starting with New Hampshire, as we continue to grow our database of resources and foster partnerships with organizations and sponsors aligned with our mission. Over the next few years, I envision creating resource centers—safe spaces where hospitality workers can attend mindfulness workshops, financial literacy sessions, and fitness classes tailored to the physical demands of their work. These centers would also address chronic pain issues and conditions like carpal tunnel that are so prevalent in our industry.

Ultimately, my dream is to see these centers become beacons of safety and hope across New England, the nation, and eventually the globe. I want to unite like-minded organizations worldwide to create a collective force for relief and support in an industry that dedicates itself to taking care of others. Together, we can build a future where hospitality workers feel valued, supported, and empowered to thrive both personally and professionally.

If you could change one thing about the hospitality industry, what would it be and why?

If I could change one thing about the hospitality industry, it would be to eliminate the stigma surrounding burnout culture. I have a deep love for this industry—it’s rooted in my passion for taking care of people, which ultimately led me to use my culinary skills in Senior Living. There, I’ve become a strong advocate for Senior mental health and nutrition. However, as someone who has personally experienced burnout, I’ve seen how damaging it can be—not just to individuals but to entire teams.

In hospitality, there’s often this unspoken expectation that to be successful, you have to give everything to your career. Burnout culture is perpetuated when we, as professionals, push ourselves to the limit and unintentionally project those same expectations onto others. If someone prioritizes their well-being or sets boundaries, they’re sometimes labeled as ‘lazy’ or ‘not dedicated.’ This mindset is harmful and unsustainable.

Work-life balance is deeply personal—it looks different for everyone—but in an industry known for long hours, high stress, and unsociable schedules, it’s something we desperately need to prioritize. These conditions can lead to isolation and loneliness, and we need to create environments that support balance and well-being.

I’m incredibly grateful for organizations like CHOW Culinary Hospitality Outreach Wellness, The Burnt Chef Project, Healthy Hospo, and Bardtenders for their efforts to challenge this stigma. Together, we’re beginning to see positive change, and it’s a reminder that our voices are stronger when united. The hospitality industry is built on taking care of others—it’s time we take care of ourselves and each other, too.

In your experience, what are some common misconceptions about the hospitality industry?

One of the most common misconceptions about the hospitality industry is that the roles are 'unskilled labor.' This couldn’t be further from the truth. Hospitality workers require a vast array of skills to be effective—customer service, conflict resolution, time management, multitasking, teamwork, and the ability to utilize new technology, just to name a few. These are transferable skills that apply to virtually every industry, yet they’re often overlooked or undervalued.

Another misconception is that hospitality jobs are 'dead-end jobs.' In reality, a career in hospitality can open the door to countless opportunities. Many industry professionals start as servers or bartenders and work their way up to roles in marketing, sales, operations, or leadership positions like Directors of Hospitality or Executive Chefs. The career paths are as diverse as the industry itself, but the key is investing in proper training, development, and mental health support to help workers grow and thrive.

That’s why we’re pushing for industry-wide change. By providing the right resources and support, we can not only retain talented individuals but also help them build fulfilling, long-term careers. The hospitality industry has so much potential—not just to serve others, but to be a place where workers can flourish, grow, and achieve their dreams.

How did you make the transition from hospitality professional to non-profit leader?

My transition from hospitality professional to non-profit leader was deeply influenced by my involvement in The Natural Helpers Program through Portland’s Office of Economic Opportunity. Being part of the 2025 Cohort has been an incredibly transformative experience. The program has not only equipped me with valuable tools and knowledge but has also opened my eyes to the broader needs of my city and the power of collective action.

I’m endlessly grateful for my fellow cohorts, who are some of the most inspiring individuals I’ve had the privilege to meet. They’ve taught me so much about the diverse challenges our community faces and how we can all make an impact when we stand together. The facilitators of the program, too, have been instrumental in my growth. Their kindness, dedication, and tireless work for the betterment of our community have been a constant source of inspiration.

Through this program, I’ve learned how to channel my passion for helping others into actionable steps, which has been pivotal as I lead Serving Up Support: Maine. It’s given me the confidence and perspective to bridge my love for hospitality with my desire to create meaningful change, not just for industry workers but for the community as a whole. This journey has been about more than just a career shift—it’s been about finding purpose and building a foundation for lasting impact.

What message do you have for industry leaders in the hospitality sector?

My message to industry leaders in the hospitality sector is this: we have a responsibility to change the narrative around our industry. The public perception of hospitality is often one of toil, disappointment, and glorified burnout culture. Too many people dismiss hospitality, culinary, and retail jobs as 'bad jobs' or 'dead-end careers,' despite the fact that these roles are vital to our communities and societies.

I’ve had friends, parents, and colleagues discourage careers in hospitality, but I know firsthand that this industry is so much more than the stereotypes. Hospitality takes skill, creativity, passion, and a genuine desire to care for others. It’s about food, community, and connection. Yes, the work is hard, and it’s often thankless, but we do it because we love taking care of people. That is something worth celebrating, not dismissing.

As leaders, we must recognize the vital role hospitality plays in our communities and commercial sectors, and we must start treating our industry workers with the respect and support they deserve. If we don’t change public perception and address the toxic workplace cultures that still exist, we risk losing talented individuals, the art of cooking, the essence of customer service, and the true meaning of hospitality.

It’s up to us to lead by example. We need to speak out against toxic environments, provide meaningful support for our teams, and show our workers what hospitality truly means. How can we expect them to exemplify hospitality if they’ve never experienced it themselves? Together, we can create a culture that values and uplifts the people who make this industry thrive, ensuring its legacy for generations to come.

What’s next for you, and for Serving Up Support: Maine? What are your big goals for the coming year?

Serving Up Support: Maine has an exciting year ahead! In May 2025, we’ll be hosting a workshop at the Maine Food Convergence focused on Mental Health in Hospitality. This is a fantastic opportunity to bring awareness to the unique challenges faced by industry workers and to spark important conversations about how we can create a healthier, more supportive environment. 

We’re also expanding our efforts to address two critical issues in the industry: substance use and food insecurity. Substance use is a pervasive challenge, and we’re working to highlight recovery-friendly workplace initiatives that states like Maine have adopted. Our goal is to encourage more businesses to embrace these programs and provide the necessary training to support their teams. On the food insecurity front, we’re exploring partnerships with food banks and local growing communities to ensure hospitality workers have access to the resources they need. We’ll also be launching our own podcast later this Summer, talking about the hospitality industry, our leadership experiences, helpful tips for hospitality industry professionals to get the mental health support they need, and connecting with other nonprofit organizations with similar missions and values!

By the end of 2025, we hope to launch our first in-person support group—a safe, judgment-free space where hospitality workers can connect with peers, share experiences, and access help. It’s a step toward fostering a stronger sense of community and support within the industry.

On a personal note, I’ll be graduating from the Natural Helpers program this year, which has been an incredible journey of learning and growth. I’m also continuing to build my career as a senior living community chef, where I’m excited to start a Baking Club for my residents. I can’t wait to share our culinary adventures and create meaningful experiences together. I’m also excited to help continue in my role as an Ambassador for The Burnt Chef Project, and to help grow the foundation here in America and really spread the message of industry-wide change across the nation.

This year is all about growth, connection, and making a tangible impact in the lives of hospitality workers—and I couldn’t be more excited for what’s ahead!

If this message reaches anyone in the hospitality industry who is struggling, what would you say to them right now? 

If you’re in the hospitality industry and you’re struggling, please know this: you are not alone, and you don’t have to face this on your own. I know firsthand how tough this industry can be—the long hours, the physical and mental toll, the pressure to always show up for others. But you can’t pour from an empty cup, and it’s absolutely okay to ask for help.

There are resources out there and people who truly understand what you’re going through—people who know what life behind the line, the service aisle, or the bar really looks like. At Serving Up Support: Maine, we’re here to listen, to stand with you, and to help you find the support you need. Whether it’s connecting you with resources, offering a safe space to talk, or just being there to remind you that your well-being matters, we’re in your corner.

Please don’t suffer in silence. Your health, your happiness, and your future are worth it. Reach out to us—we’re here to help, and we get it. You’re not alone in this. 

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