RuthAnne has had a passion for food and cooking ever since she was a child helping her grandmother in her restaurant in Knoxville, Tennessee. It is there where as a ten year old, she threw her first event; a birthday party that went flawlessly!

Moving to Los Angeles, RuthAnne worked at The Four Seasons and Ritz Carlton where she learned the art of superior customer service and attention to detail. The experience at these landmark hotels helped shape her overall approach to hospitality.

RuthAnne is not only an event-planner but more importantly a philanthropist. She has helped throw fundraising events for the prestigious Met Theater, and even moved to Hawaii where she vowed to make a difference in the environment by hosting events around the island; the bulk of these events centered on saving Hanauma Bay. Back in Los Angeles, after the devastating Hurricane Katrina, RuthAnne worked with the RockWorks Foundation where she hosted several celebrity and corporate events as well as helped displaced families find places to live and work.

From there RuthAnne created her own company, RAGEVENTS, where she threw numerous events with distinguished clients such as Microsoft, Moet-Hennessey, Conde Naste, as well as several production Studios. These events took RuthAnne to the next level.

With her home now at IDG, RuthAnne is looking forward to working with new clients and creating events to meet their every need.

“With its amazing slate of restaurants, all known for their exceptional cuisine and unparalleled service, IDG is a perfect home for me. I feel blessed to be in this position.”
-RuthAnne Gibson

Rebecca Friedman’s passion and interest in the hospitality and travel industries stems from her international upbringing. Originally from New York, Rebecca has lived in seven countries on five continents, and has over 10 years of experience in successful food and beverage venues throughout California and Las Vegas.

After receiving her B.A. from the University of Nevada Las Vegas in Hotel Administration, Rebecca successfully managed private events as the Large Party Coordinator at Green Valley Ranch Resort and Casino. There, she was responsible for booking private parties at the restaurants, bars, and lounges, planning the events, and running the events from inception through completion. At Green Valley Ranch Resort and Casino, Rebecca acted as a liaison between clients and the property to ensure the smooth and efficient run of events with the highest standards possible.

In addition to Green Valley Ranch Resort and Casino, Rebecca has worked a variety of positions at fine dining restaurants, spas, hotels, resorts, nightclubs and lounges. Post include Wolfgang Puck Bar and Grill in Las Vegas, Canyon Ranch Café in Las Vegas, RM Seafood in Las Vegas, W Hotel in San Francisco, and more.

In 2011, Rebecca received her 1 & 2 certification from the International Sommelier Guild, and continues to express her love for wine in her everyday life.

At BOA Steakhouse and Sushi Roku, Rebecca handles each event with professionalism, communicating her client’s needs with the restaurants to allow for the successful run of each and every event, whether it is an entire restaurant buyout or an intimate dinner on their patio overlooking the Vegas strip.