Our Team

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Mike McKenna

Director of Willits-Hallowell Conference Center & Hotel & Event Services

 As Director of the Willits-Hallowell Conference Center and Hotel and Director of Event Services at Mount Holyoke College, Mike oversees campus events, conferences and hospitality operations. He is dedicated to delivering seamless, high-quality experiences for guests and the campus community.  

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Bridget Carroll

Bridget is the Associate Director of Event Services, where she works closely with clients to plan and detail events from concept to execution. With a passion for creating memorable experiences,  Carroll focuses on building strong relationships with clients and ensuring every detail of their event is thoughtfully coordinated. Her collaborative approach and dedication to service help bring each event to life. 

Associate Director of Event Services
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Sales Manager

Shannon Moineau

Shannon is the first point of contact for events at Willits-Hallowell Conference Center and Hotel, guiding clients from initial inquiry through booking. Once contracts are finalized, she connects clients with a dedicated Event manager for planning and event-day support.

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Liz Sawyer

As an Event Manager at the Willits-Hallowell Conference Center & Hotel, Liz works closely with clients to plan and execute conferences, meetings and special events on the Mount Holyoke College campus. With a focus on organization, communication and guest experience, she ensures that each event is thoughtfully coordinated and runs smoothly.

Event Manager
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Shané Oquendo

Shané is our Event Manager with a passion for creating memorable, beautifully executed events. With over two decades of experience across corporate, medical, nonprofit and private celebrations, she focuses on thoughtful details, strong organization and clear communication. Shané loves bringing a client’s vision to life while making the entire process smooth and enjoyable.  

Event Manager
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Sous Chef

CJ Wood

CJ is a New England–based chef whose cooking is rooted in seasonality, coastal ingredients and classic technique. With experience in fine dining, French and farm-to-table restaurants across the South Shore, Cape Cod and Providence, Rhode Island, he brings a thoughtful, ingredient-driven approach to menu development and culinary leadership. His work reflects a deep respect for the traditions and ingredients of the Northeast.