The complexities of two people from two generations working together in business. The Generation X and the Millennia celebrating common ground and addressing the areas that are more of a challenge.

Alexandra Trujillo de Taylor has lived in Savannah for over 20 years. She met Adam Turoni at a dinner party and was instantly inspired. The more she discovered about Adam the more intrigued she became. His talent and drive inspired her to step in and help a millennial find focus, direction and achieve his dreams by utilizing her negotiation skills, PR and business experience as a freight forwarder (12 years) and her chic eye for curated interiors and design (a lifetime).

Adam Turoni started his career in his grandmother’s kitchen when at age 8, he would have sleepovers and they would stay up for hours baking cookies for the family. It was during those late nights with his grandmother that he discovered his love for baking. At 14, he got his first job working in a kitchen; by 17 he was the pastry chef of Isabella restaurant in Pennsylvania. He interned for six months at Alice Water’s restaurant Chez Panisse in Berkeley, California, and assisted Chef Greweling with research and recipes as he worked on his third book: “Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Second Edition(2013).” Adam is a pastry chef and graduate of the 2009 class of the Culinary Institute of America in New York. He founded his eponymous company in 2010 at the age of 20.