Megan Marcello

Megan Marcello

Event Planner

Megan joined the WA Franke Honors College as Events Coordinator in August 2022. In her position she’ll be supporting the Honors College staff in creating and executing events for the Honors community.

Megan is an alumna of the University of Arizona having graduated with a Bachelor of Science in Family and Consumer Resources. She spent most of her time volunteering at KAMP radio, viewing films in the original Gallagher theater, and attending shows in the Cellar.

Following college she worked at Wal-Mart learning the operations of a large retail business. After enduring two Black Friday sales at Wal-Mart she decided to leave the sales floor and work for Lisa Frank Industries based here in Tucson. She spent one year there learning the process of selling to retail giants such as Kmart (it was the early 2000s), Walgreens, Wal-Mart, and CVS. In the meantime she learned a tremendous amount about how to run a successful business. Nearly 20 years later she still gets random phone calls from people wanting to know what it was like working there.

After LFI she worked for a local jigsaw puzzle company in sales and then spent 12 years working from home for a Taiwanese trading company based in California. During that time she travelled internationally to offices in Hong Kong, Shanghai, Taipei, as well as visiting factories in mainland China and flying thousands of miles domestically to retailer corporate headquarters.

On a whim she decided to apply with local James Beard Award winning chef Janos Wilder to open and be his Director of Sales for his event venue, The Carriage House. That carried her through the start of COVID. Upon hiring her he said “I like that you know what you don’t know”, which was basically anything having to do with events and catering. She spent eight years working events locally and fell in love with the process and the result. Currently she is a member of the Gastronomic Union of Tucson (GUT) and works with them on their series of annual dinners with more than 30 chefs of local restaurants.

Megan has two sons, two Sulcata tortoises, three cats, and a few things that she’s managed to keep alive in an aquarium (RIP axolotls, fiddler crabs, red claw crab)