In the course of the CN 30 Underdarity Program, Conference News talks to program members about what is advocating for professional journeys and shaping a more inclusive and foresighted industry.
This week we will meet Gabriella Gittelmon, event manager at Kin London. Gittelmon transformed his passion for organizations and people into a career that creates vibrant and meaningful experiences. In this interview she shares her journey so far. We share why confidence is important and why it’s time for the industry to rethink its relationship with alcohol and rethink the time that is appropriate for all guests.
What made you want to join the industry? What is the reason?
From the young age of 15 I knew I wanted to spend my life creating experiences that people could enjoy. It felt natural to guide my tricks and love for people for the organization. In a world where often you can feel overly corporate or serious, I saw the opportunity to inject a bit of sparkle and make sure people enjoy themselves along the way.
What are the first career highlights that come to mind?
What really sticks to me is the Christmas party I gathered for 700 guests, major well-known corporate clients, famous DJs and The Works. I’m still quite new to the world of corporate events, and I was able to plan and run the whole thing in just three weeks, juggling seven other events of the same season. The night disappeared without a hitch, but it felt like a big victory. It was one of those “It’s okay, I have this” moments.
What was the biggest challenge you overcome?
One of the biggest challenges is to make sure to learn how to assert myself, especially early on, when I was walking into a room full of people who looked younger and were far more experienced than me. At events, you often manage your suppliers, clients, talents and guests, and they need to trust you in control. At first, it was difficult to balance authority and approach, especially when I didn’t always feel like the most experienced person in the room. But over time I learned how to lead with confidence, communicate clearly, and back up myself, even when my inner voice was still catching up.
What would it be if you could give your younger self advice when starting an event?
I tell her to trust that she belongs to the room. Especially in such a fast-paced high-pressure industry, it’s very easy to re-certify yourself when you start. Mistakes are inevitable with so many moving parts. But the truth is, even if you are the youngest person at the table, your perspective and energy are valuable. Ah, and maybe: take a deep breath, the last and last mess is normal… and somehow, it always comes together!
How will the events industry change over the next five years and would you like to be part of that change?
We believe we are entering an era of more mindful and inclusiveness with events where creativity, happiness and guest experience are all redefine. It’s not just about throwing a great party anymore, but creating an environment that truly takes into account the needs and preferences of all participants. Over the next five years, I think alcohol-free options will become just as standard (and exciting) as those with alcoholics.
I want to be part of not only enabling that shift, but also making it feel seamless. Through my lead events and the ways I advocate within my company and industry, my goal is to shape a future where every guest feels seen, included and praised.
What are the issues and topics within the industry? Can you explain a little about that?
The issues I defend are the overwhelming emphasis on alcohol at events (and therefore encouragement to overdrink) and the lack of inclusiveness and a really good option for people who don’t (or choose to do moderately).
Currently, non-dlinkers often get the short edge of the stick. Basic soft drinks without flares or creativity, presentation effort, limited visibility. It may seem like a small thing, but it sends a big message about who the event is actually designed, and it may end up drinking when they didn’t necessarily want because they didn’t feel like they weren’t really choosing.
This is not about removing alcohol, but about offering authentic choices and showing the same creativity and care to non-alcoholic options. It’s about making people feel like they’re including whether they’re abstaining from health, religion or personal reasons or don’t want to drink the night.
Also, if you’re not drinking, you probably don’t want to draw attention to it, so you may have the same classy glassware and the same classy drink. No one needs to know that there is no alcohol there – you can just blend in. We cater to all dietary requirements, including vegan, gluten-free, halal.
Why is this particular issue or topic important to you?
This is important to me on a very personal level. I recently embarked on my alcohol-free journey, but completely changed the way I see the industry. Suddenly, I knew how some event environments could feel, not because someone intended it, but because they were used to alcohol being the default.
Going through that shift I have looked back at how many people have to feel the same way, but probably because I don’t think they will have an impact on change. It encouraged me a real desire to do things differently, to create a space that everyone feels welcome, whether everyone drinks or not. That awareness now supports how I design events, and that is what I openly talk about about what I hope others will encourage them to rethink their approach. This goes beyond what we offer and extends to the type of entertainment we offer. If the only option is to drink and dance, there is no mark as to what true inclusivity means.
What are you going to do to continue with the champion/topic?
I’m already part of my approach and I’m proud to be part of my team’s culture now. We adopted a clear stance. We will not cooperate with venues or suppliers who do not take non-alcoholic offerings seriously. It opened up some very important conversations and in some cases influenced venues and caterers to improve the drinks menu.
We are particularly proud of the changes we made to our venue’s two packages this year: Shoreditch Garden and Christmas Social. Drinks have been promoted to ensure that non-alcoholic options are given equal footing in quality, diversity and presentations. That is, if there is a Prosecco in the menu, you also have no Secco. If you have a cocktail, there is a mocktail with a non-alcoholic spirit, not just a juice concoction. I personally spent time trying out the brand and made sure that what we serve was really exciting and enjoyable, not “safe” soft drinks. Because that’s the point, non-dlinkers shouldn’t feel like an afterthought.
Beyond the event itself, I’m working to raise my voice as loud as possible, speak on panels, take part in industry discussions, and put my name in defense of change. The more visible you can rethink that approach to the industry and push it to create a truly inclusive experience for everyone.
What can the industry itself do to better advocate for this topic?
The industry can start by removing “non” from “non-alcoholic.” Stop treating it like a secondary category and start seeing it as a central part of the guest experience. This means investing in great products, talking confidently about staff, and presenting with attention to detail, including the right glassware, tray service, and even suggestions for pairing. That means caterers and venues that don’t try to charge extra fees to include it in their packages, just like vegetarians.
It also means rethinking culture. Events don’t have to revolve around alcohol to be fun or memorable. Pushing more date and time events (especially in the summer) can help to remove the focus of alcohol. Rather than relying on “liquid courage” to form connections, you need to design experiences that promote authentic connections, creativity and enjoyment, with or without drinks. By doing that, we create spaces for more people to feel comfortable, seen and included. Ultimately, it makes the event great.
CN 30underthirty is a 12-month program that recognizes and supports young talent in the conference and conference industry. For more information about the 2025 CN 30 Under 30 class, click here.
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