By Ron Davis




Today, a fully loaded kitchen equipped with a cold brew coffee tap, a flavored seltzer water station and more sits where the pool was. The kitchen is a key gathering area for staff, along with a wraparound, more than 6,000-square-foot patio that overlooks metro Phoenix.Co-founder CEO Alexi Venneri compared the environment to what you'd see at a trade show."You're on display, but you interact with everyone and there's high energy. That's what this feels like for me," she said. "It's not just long corridors and dark rooms. We did not want that."Read the full article here.
