Peter Marsala

Welcome, have a look around!

I focus on how work actually gets done. The systems, routines, and coordination around the work matter just as much as the work itself. My approach favors practical structure: enough process to support quality and consistency, without getting in the way.

I began my professional career in science, teaching and pursuing work in geology and field geochemistry research. That foundation gave me a strong appreciation for systems, experimentation, and evidence-based thinking. Over time, my interest in craft beverages and local production led me to explore hospitality as a hands-on, real-world application of those same principles.

Working across the North Shore hospitality scene, including Far From the Tree Cider, Opus in Salem, and two flagship craft cocktail and beer bars at Encore Boston Harbor, I developed a deep understanding of operations, service design, and execution under pressure. These roles sharpened my ability to work within constraints, coordinate teams, and support consistent outcomes in fast-moving environments.

That path ultimately led me to The Speakeasy Lab at Deacon Giles Distillery, where I took on responsibility for developing and operating the beverage program. In that role, I combined my scientific background with creative problem-solving, managing programs that were both guest-facing and revenue-critical. The work required balancing quality, efficiency, staffing, and cost while continuously iterating based on real-world feedback.

Today, my work reflects that same blend of systems thinking, coordination, and delivery. Whether I am supporting ongoing programs, improving workflows, or helping teams reduce friction in their day-to-day work, the goal is always the same: make good work easier to sustain.

Reach Out!

If you’re interested in consulting, program development, or events, feel free to get in touch by email. I work with clients across Boston’s North Shore and look forward to collaborating.