2020 Board Candidates
All 2020 board candidates are listed alphabetically.
Makhan Bains
CEO & President
Raja Sweets & Catering
Union City, California
|
Experienced Chief Executive Officer with a demonstrated history of working in the restaurants industry. Skilled in Negotiation, Catering, Budgeting, Food & Beverage, and Operations Management. Strong business development professional graduated from University of Jodhpur.
Resume |
|
Reuben Bell
President/Owner
Blue Elephant Events & Catering
Saco, Maine |
Co-Founder of Blue Elephant Events and Catering, Reuben began his career in event management at Glencairn Museum and Cairnwood Mansion in suburban Philadelphia before returning to his home state of Maine to open Blue Elephant Events and Catering in 2007. He enjoys guiding his clients through the event planning process and helping create unique experiences for their guests. Reuben is a past chair of the Biddeford-Saco Chamber of Commerce and recently joined the board of the Institute for Family Run Business.
Resume
|
|
Dawn Carvajal
CEO | Chief Foodie
The Wild Thyme Company
San Diego, California
|
Dawn Carvajal, founder and creator of The Wild Thyme Company, The bash! Boutique and The Wild Thyme Table in San Diego, is a driving force behind the catering scene in San Diego.Before she created The Wild Thyme Company, she had been a sous chef, executive chef, and corporate chef; managed 11 restaurants with four different concepts within the Aloha Group, had opened up the W Hotel in San Diego, and had run the café/catering for the prestigious Salk Institute.
Resume
|
|
Lizzy Desibia
Vice President
Russell Morin Catering + Events
Atteboro, Massachusetts
|
Lizzy Desibia was named Vice President of Russell Morin Catering & Events in 2019, after serving as Chief Sales & Marketing Officer and Director of Operations. In 2018 Lizzy successfully secured a 10 year exclusive catering contract with the Providence Public Library, Providence’s premier luxury venue. the Desibia is a graduate of Johnson & Wales University where she received a Bachelors of Science in Hotel Management. Her greatest strengths are her creativity, drive and leadership. She thrives on challenges, particularly those that expand the companies reach.
Resume |
|
Amy Iserman
Director of Sales
Forte Belanger
Troy, Michigan
|
Amy Iserman is the Director of Sales for Forte Belanger, Detroit's leading special event design and catering firm. Forte Belanger has been an ICA Catie Awards finalist, an ACE Award Winner by delivering noteworthy events borne out of creative thinking, remarkable food and passionate service.Amy joined the Forte Belanger team after graduating from Michigan State University's Hospitality School of Business. Through her almost 10 years with the company, Amy has grown from a Associate Sales Person to the Director of Sales, now leading a team of 7 to not only exceed the company's financial goals but to also develop and mentor future leaders. Amy has a deep understanding for what drives conversion rates, retains top clients and how to develop and grow talent. In 2019, Amy Iserman was recognized by Special Events Magazine as one of the Top 25 Young Professionals to Watch.
Resume
|
|
Chase Mayer
Director of Marketing &
Business Development
CBK Catering and Events
Tampa, Florida
|
Chase attended Florida State University, graduating with a Degree in Business Administration, Majoring in Entrepreneurship. He is responsible for all business development, local partnerships, & marketing efforts. Chase has always had a drive for business and entrepreneurship, starting his career at age eight by founding the “Bacteria Fighters,” a local garbage receptacle cleaning business, which later matriculated into a commercial cleaning company landing various corporate contracts. He worked in the Community Relations department for the Tampa Bay Buccaneers first as an intern and later on the gameday and event operations team. During college, he developed a catering department for a well-respected restaurant, eventually providing services for many of Florida State’s renowned athletic programs, College of Business, state government officials at the Capitol Building, & other local businesses. Chase has been with CBK from the very beginning, starting by working events, driving trucks, doing dishes, and other not-so-glorious tasks. He later would lead a complete re-branding campaign for CBK, which helped elevate the company’s presence. Most recently, Chase led the team to secure a long-term exclusive foodservice contract with the new USF Health College of Medicine in Downtown Tampa. The facility includes a 400 seat banquet space, cafe, & coffee bar. CBK has come a long way since the founding, and Chase looks forward to developing the company into a prominent hospitality firm.
Resume
|
|
Tim Mitchell
Owner | Event Producer
Mangia Catering
Liberty Lake, Washington
|
Tim brings a wealth of knowledge to the wedding and event industry from his 10+ years of hands on experience. Tim started Mangia Catering out of his home kitchen and has grown it into the reputable catering company it is know of today. He continues to look forward to building deeper relationships with his clients, colleagues and community. His favorite part of the wedding and event scene is seeing all of the details come to life, making a memorable event, and a lasting impression for his clients. Tim’s proudest achievements in life are his faith in Jesus and his beautiful family of five. Those that know Tim know that his biggest honor in life is being a husband to his wife Erica, and a father, to his three beautiful children.
Resume
|
|
Bethany Nanan
Event Planner
Epting Events
Athens, Georgia |
I am an event planning professional who is passionate about helping others. Achieving customer service and satisfaction is goal as well as a gift of mine that my job allows me to utilize on a daily basis. With 14 years of Event Planning and Execution experience, I have formed many relationships with clients and vendors allowing me to reach my full potential in design and event creation. I fully believe that hospitality is the sole basis of event planning and generating that notion to each and every one clients whether it is for a wedding, corporate meeting or fundraiser. When I am not tending to my clients as an event planner, I use my spare time to mentor a student at our local elementary school and volunteer for Meals on Wheels through Athens Community Council on Aging. As portrayed on my resume, I am also an active member of the Classic City Rotary where I participate in weekly meetings to understand what should be assessed within our community. Members are then able to carry out volunteer opportunities that we feel can benefit our area. I believe that using my time to help others in need can truly help others' outlook on the world around us.
Resume
|
|
Charlie Schaffer
President
Schaffer
Los Angeles, California |
Charlie Schaffer is the Co-Founder and President of Schaffer, a Los Angeles based, full service event hospitality company. Charlie is a classically trained chef and a graduate of the Culinary Institute of America where he earned an Associates Degree in Culinary Arts and now serves in the Society of Fellows. He also holds a Bachelor’s of Arts in International Relations and Security Issues from College of Charleston.He began his hospitality career working in some of the finest restaurants in New Orleans like Brigtsen’s and Bayona. He went on to spend years working for master chefs Alain Ducasse and Lidia Bastianich in New York City as well as Pedro Subijana in San Sebastian, Spain. Charlie was chef de cuisine for Josephʼs in the Citarella group in NYC, and served as executive chef for Pinot Bistro with the Patina Restaurant Group in Los Angeles, CA.In 2008, Charlie and his wife Kathleen started Schaffer, an event hospitality company that brings all of the elements together for clients at their events by providing innovative and accomplished catering, service, production and design. These clients recently include Moet/Dom Perignon, Paramount Studios, Lamborghini, BMW, Riot Games, Snap inc., CBS, Disney, Pop Sugar and Dell Computers.
Resume
|
|
Denise Smith
Director of Sales and Marketing
By Design Collective
Denver, Colorado
|
Currently, I am the Director of Sales and Marketing at by Design Collective, a catering and décor company that specializes in executing highly customized event experiences through their signature brand divisions – Catering by Design and Décor by Design. I have been in many facets of the hospitality world over the past 20 years, from Incentive Travel to Corporate Event Planning to Destination Management. I love the event industry and especially, being a part of a team that is creating and executing extraordinary events as well as empowering my team to be the best they can be. Outside of work, I enjoy spending time with my family and friends, sipping good wine, exploring the local food scene and planning my next adventure.
Resume
|
|
Nicole Stephens
Director of Sales
Blue Plate Catering
Chicago, Illinois
|
With more than 18 years of experience in the hospitality industry, Nicole Stephens brings enthusiasm, creative vision and experience to the team at Blue Plate Catering. Nicole earned a degree in Marketing and Communications from the University of Minnesota. Prior to managing the Sales Team at Blue Plate, Nicole honed her skills in a variety of roles including Sales Consultant, Venue Manager and Event Producer. Nicole loves her job and enjoys working with her team of 30 dedicated, creative people. She mentors and guides them in achieving $28+ million in annual catering revenue. The devotion Nicole has for her team and the catering industry shines in her day-to-day interactions. In her free time, Nicole enjoys spending time with her husband and two daughters, going to country music concerts and watching the Chicago Cubs. Nicole has an active role in event coordination and fundraising for her daughters’ school and enjoys when her work and family roles intersect.
Resume
|
|
Nate Stevens
Operations Director
University of Vermont, Sodexo
Colchester, Vermont
|
Nate Stevens is the Operations Director overseeing catering and retail at the University of Vermont with Sodexo. For 10 years he has brought a breadth of experience in sales, culinary, and front of the house management insight to his role there. Under his leadership the department has experienced significant growth, and an elevation of standards and execution campus-wide. He enjoys taking every opportunity to evaluate how to make events successful for guests, partners, the university brand, and the bottom line.
Resume
|
|
Jim Wharton
Managing Partner
NY Food Company
El Segundo, California
|
45 years in or around the food & beverage industry, the last 35 in off premise catering. Divisions have included drop off corporate, full service contract corporate, venue acquisition and management, landscape division, retail liquor store, rental division, in-flight division, wholesale division. Never retail nor a restaurant - strictly catering. My team has produced more than 15,000 custom weddings, delivered millions of meals, created events from 10,000 guests to a dinner for 2. We've built or consulted on the building of about a dozen commercial catering kitchens, average length of employment is hovering right around 18 years and hundreds of folks that we trained have gone on to have successful careers in catering or hospitality and/or opened businesses of their own. We've opened divisions, we've closed divisions. We've grown - we've "right sized" we've made it through two recessions, multiple changes to our corporate communities, and we are still kicking. It's time to giveback, whatever that means. but I have no doubt that in doing so I will be gaining much more in return. Not a great bio - but you get the picture.
Resume |
|
|
