Culinaire Careers

The DFW Chapter of the National Association of Catering and Events hosted its annual fundraiser benefitting TACA, The Arts Community Alliance, on Wednesday, September 4, 2024, at The Factory in Deep Ellum.

The “Clash of the Greeks,” brought college party games to life in an epic battle of skill, stamina, and silliness as teams competed to become the Champion of the Greeks! Challenges included Solo Cup Pong, Flip Cup, Corn Hole, and a College-themed Fashion Show.

FGF Catering was proud to take home the 1st place team award and the 1st place fashion show award.

The Arts Community Alliance was founded in 1967. TACA’s mission is to support excellence and to impact the arts in North Texas through grant-making, capacity building, and thought leadership. Recipient organizations include Bruce Wood Dance, Dallas Black Dance Theatre, Dallas Children’s Theater, Dallas Museum of Art, Dallas Symphony Orchestra, Nasher Sculpture Center, Teatro Dallas, and the Turtle Creek Chorale – among countless others.

The Team at the Carnegie Science Center in Pittsburgh has an annual summer end potluck lunch to get ready for one of their busiest seasons in the Fall.

Photo on the left: Donja, Dymond, Chemelle, Phil, Juliet, Raisha
Photo on the right: Chris, Ron, Tim, Courtney, Juliet, Steve, Agustus, Tanner, Will, Donja, Dymond, Raisha, Phil

Happy Birthday Luis Martinez, Senior Operations Manager, for Food Glorious Food. Luis has work at Culinaire for 28 years.

Food Glorious Food welcomes Whitney Argue as Director of Catering.

Whitney made her way to Dallas via Michigan, Chicago, and Las Vegas. She began her career in the hospitality industry at the age of 14 and has never departed. She grew her career at Michelin starred restaurants, the Las Vegas entertainment and dining industries, and in the Dallas special events scene.

Whitney’s passion is interior and event design, and in her spare time, she loves visiting art galleries and antiquing.

She is thrilled to join such a prestigious team as Food Glorious Food and is excited to start a new chapter in her destiny.

Culinaire is proud to announce the promotion of Nikki Gregory to Director of Food and Beverage at the Westin Lake Mary Hotel. Nikki’s food service journey began over two decades ago, from her early days as a bartender to her new role. Her experience in the food and beverage industry throughout the years includes managing a successful Irish pub in New York City, being the general manager with Coquina Beach Surf Club in St. Augustine, Florida, as well as being the assistant general manager of Joe’s Crab Shack in Daytona Beach Fl. Her tenure in the restaurant and her growth in positions have proven her passion for the industry to be unparalleled. With a global perspective cultivated through international travel, Nikki infuses her leadership with creativity and a keen understanding of diverse palates.

Nikki’s BFA in acting from SUNY Purchase in New York adds an artistic dimension to her approach, allowing her to curate memorable dining experiences that transcend mere sustenance. As she embraces the challenge of overseeing high volume catering as a new frontier within her career, Nikki’s commitment to excellence remains unwavering.

Beyond the professional realm, Nikki finds grounding in her family with a supportive husband, three remarkable stepchildren, and a loyal Puggle named Wally. They remind her daily that success is not measured solely by revenue, but by the impact she leaves on hearts and taste buds alike. She approaches this new role with boundless enthusiasm, surrounded and supported by a group of seasoned industry professionals. Her commitment to nurturing this fresh career ensures promising years of growth and fulfillment.

Lee-Ann DiAnni, Regional Vice President, and her husband, John, are driving into the sunset to Margaritaville to start their well-deserved retirement on August 1. A retirement celebration was held at the Westin Lake Mary Hotel to recognize Lee-Ann for 24 years of tenure with Culinaire, and the many successes under her belt.

In November 2000, Culinaire acquired several venues from another food and beverage company. One of these venues was the Embassy Suites Hotel in Altamonte Springs, Florida. Lee-Ann was the Director of Food and Beverage, and we convinced her to stay on our team as we knew that she would be successful with us.

Below are a few attributes and recognitions that Lee-Ann earned, or that she led her team to be recipients of various awards.

• After her short tenure with Culinaire, she received the Manager of the 4th Quarter Award.
• She successfully converted the restaurant in the Embassy Suites Altamonte Springs Hotel to an Omaha Steakhouse.
• Again, after a very short tenure with Culinaire, she received the 2002 President’s Award for stellar cost controls and revenue growth.
• In October 2006, she was promoted to Area Regional Director and managed the Embassy Suites Hotel in Altamonte Springs, and the Embassy Suites Hotel Orlando South on International Drive.
• The Embassy Suites Altamonte Spring Hotel received the Team Award for 2006 as they had the highest Net Income of 22.6% in the company’s history.
• Yet again, she received the Manager of the 4th Quarter Award in 2007 for an outstanding performance at the Embassy Suites Hotels in Altamonte Springs and Orlando South.
• In early 2009, Culinaire was awarded the food and beverage management contract for the brand-new Westin Lake Mary Hotel in Florida. Lee-Ann relocated her office from the Embassy Suites Hotel in Altamonte Springs to the Westin. She practically lived in the Westin Hotel for four months ordering and receiving supplies for the catering department and the 347 Grill by Coach Shula. After the opening of the Westin Lake Mary Hotel in November 2009, the 347 Grill became a popular restaurant for locals, and catering bookings were off the charts.
• Lee-Ann’s pivotal focus on all aspects of the food and beverage operations at the Westin Lake Mary Hotel resulted in exceeding budget for 5 years in a row.
• In 2011, the Director of Catering was awarded the President’s Award for her exceptional performance in 2010 and 2011 for the successful catering events at a brand new venue.
• In 2012, the Executive Chef at the Westin Lake Mary Hotel received the Culinarian Award.
• The Westin Lake Mary Hotel was awarded the 2012 Team Award.
• Lee-Ann was promoted to Regional Vice President of Operations in February 2014.
• Lee-Ann began working on another brand-new hotel in September 2014 in Tuscaloosa, as Culinaire was awarded the food and beverage management contract at the Embassy Suites Hotel. Once again, Lee-Ann was responsible for managing all the ordering and receiving of equipment and supplies for catering, complimentary breakfast, Manager’s reception, and Side-by-Side restaurant. Again, the Embassy Suites Hotel and the Side-by-Side were a huge success and became a destination venue when it opened in March 2015.
• Culinaire received the food and beverage management contract for the reopening of a large catering venue in Orlando, Florida, Maison & Jardin. Lee-Ann led the reopening of this beautiful venue.
• Lee-Ann was assigned to the Woodruff Arts Center in Atlanta, Georgia, in the winter of 2019 when Culinaire received the food and beverage management contract to manage the catering, outlets, and Twelve Eighty restaurant. Lee-Ann was successful in assuming the management responsibilities to continue the current food and beverage services in January 2020. When COVID shut down all businesses of March 2020, we continued to operate the café and take out at the Woodruff Arts Center.
• In June 2020, Lee-Ann and her management team, as well as many dedicated and loyal staff members, worked in the forefront of COVID 19 to service the guests at the Westin Lake Mary Hotel, as well as in the restaurant. Lee-Ann and her team managed a successful take-out program until November of 2020, when guests began to venture back into the 347 Grill. Lee-Ann and her team worked many long, stressful and exhausting days to make a good profit during COVID 19.
• With Lee-Ann’s resilient focus on all cost controls and growing revenue, Westin Lake Mary Hotel will again exceed budget in 2024. We tried to convince Lee-Ann to stay through the year to witness another wonderfully successful year, however, she was proud to turn over the keys to the new management team for them to celebrate the victory.

During the retirement celebration for Lee-Ann, our President, Bill Thompson, boasted about the characteristics that influenced her qualities as being a wonderful successful Manager, Area Regional Director, and Regional Vice President.

Reliable: Always knows what she will do, and some don’t like it but will agree because it is the right decision

Focused: Consistency in operations is always top priority and critical

Demanding: Held herself to the highest of quality standards and expected the same of all her team members

High Quality: Standards always had to be the best

Loyal: Beyond expectations to Culinaire and her team

Committed: Completed all assignments and tasks and maintained responsibilities for all accounts

Results Oriented: Exceed both financially, service and food quality
Proud: Always complimentary of her management team and staff and recognized them for their successes

Aggressive: Did whatever she had to do to be successful

Hardworking: 100% engaged and involved in operations

Special: There will never be another Lee-Ann to work for Culinaire and we are so very lucky to have had her on our team

Photo on the left is Lee-Ann's hire date in 2002, and photo on the right is Lee-Ann and the Management Team at Westin Lake Mary

Culinaire is pleased to announce Michelle Overhouse as the Director of Food and Beverage at the Toledo Museum of Art.

Michelle was born and raised in Sylvania, Ohio which is a suburb of Toledo. Her passion for food and service began early, with her determination to master the perfect Grilled Cheese Sandwich and Homemade Apple Pie at age 10.

Her first journey took her to Ohio State University, where she obtained her Business Degree. After working in several restaurants, and finding herself continually drawn to the hospitality industry, she decided to make it her career.

Michelle graduated from The Art Institute of Michigan with a bachelor’s degree in culinary management in 2007. During her time there, she won several culinary competitions, and worked alongside several talented chefs. After graduation, Michelle continued her professional career as a Certified Chef, Baker, Restaurant Consultant, Regional Catering Director, Food and Beverage Manager, and General Manager. Her most recent position was Director of Food and Beverage for a private club in Toledo.

When Michelle is not dining out and discovering the next culinary trend, you will find her on the tee box at the golf course or hiking on one of the beautiful trails in the metro parks.

She is excited to join the Culinaire family and the team at the exquisite Toledo Museum of Art. Michelle brings her positivity, passion for quality food, and consistency in the delivery of exceptional experiences with her to TMA.

Culinaire welcomes aboard our new Executive Chef at the Detroit Institute of Arts, Jeff Pilditch.

Chef Pilditch, born and raised in Saginaw, Michigan, grew up cooking with his grandmothers, who were both in the hospitality industry. Jeff graduated culinary school from the Secchia Institute of Culinary Arts at Grand Rapids Community College in 2004.

Soon after graduation, he moved to the Phoenix Metro area in the summer of 2005 and started as lead line cook at The Ritz-Carlton, Phoenix. He worked through the ranks for the Ritz-Carlton brand, first becoming a Sous Chef, and then Banquet Chef.

In 2014, Jeff was promoted to Executive Sous Chef at the prestigious JW Marriott Camelback, and in 2018 was promoted to Executive Chef.

Jeff was recruited by BlueStar Resorts at IronOaks, Sun Lakes Country Club in January 2022 as Executive Chef. In the fall of 2022, Jeff returned to his roots in Michigan to be closer to family and friends.

Jeff is excited to join our team at the Detroit Institute of Arts. He immerses himself in local culture and loves to cook with seasonal ingredients, as he specializes in a creative fusion of traditional and modern American cooking.

Culinaire is proud to announce the promotion of Indya Willis to Director of Catering at the Morton H. Meyerson Symphony Center. Indya joined Food Glorious Food as the Associate Director of Catering in May, 2023. With over nine years in the catering and events industry, Indya will book the architecturally stunning spaces at the Meyerson with spectacular events by leveraging the fantastic relationships she has developed with multiple event planners in the Dallas/Fort Worth marketplace.

Born and raised in Minneapolis, Mandy Courteau’s food and beverage career spans over 22 years concentrated in various positions and operations across the city.

Mandy enjoys the hustle of the restaurant industry. She has enjoyed her food and beverage career in many positions with Culinaire as Banquet Captain, Floor Supervisor, Restaurant General Manager at The American Swedish Institute, as well as Property Accountant/ Administrative Assistant at The Guthrie Theater.

Mandy is ready to tackle her newest role as Operations Manager at The American Swedish Institute to lead her team to even greater success.

In her spare time, Mandy enjoys traveling, attending concerts, making jewelry, arts and crafts, and hiking.

Congratulations, Mandy, on your new promotion and we wish you the best of luck.

Culinaire welcomes Christopher Cox as the Executive Chef at the Carnegie Science Center and Pointview Hall, as well as the Andy Warhol Museum.

With 22 years of industry experience, Chef Cox brings his diverse culinary background to Culinaire. He graduated from the Pennsylvania Culinary Institute with a degree in Le Cordon Bleu Culinary Arts in 2005, and from the University of Pittsburgh with a degree in Business Administration in 2012.

Chef Cox focuses on fresh, healthy, flavorful, made-from-scratch dishes using locally sourced ingredients. He has a background in fine dining in Italian, French, American, Mediterranean, and Asian cuisines, both in restaurants and catering. He has traveled to 13 countries, and throughout the United States, to learn about various local flavors, blending adventurous fine dining with the simplicity of comfort food.

Chef Cox won several awards during his tenure as executive chef at the University of Pittsburgh and at Phipps Conservatory and Botanical Gardens in Pittsburgh, PA, including a Food Innovation award and recognition on NPR for dinners that focused on food waste reduction and sustainability. He was also featured in Rescuing Abundance, an award-winning social documentary film about reducing food waste.

Chef Cox has taught classes to medical students about the benefits of eating healthy, real food diets, and is passionate about using food as medicine and plant-based dining. He is also a small business owner and makes premium, organic, vegan chocolate in his spare time.

Culinaire is thrilled to have Christopher Cox on our team, as he will add his unique flair to our culinary artistry.

Welcome to our Culinaire family Olivia Camilla Hagstrom. Olivia is the granddaughter of Ingrid Wildermuth, Director of Catering at Westin Lake Mary in Florida. Congratulations to Ingrid's daughter and son-in-law.

Culinaire welcomes its newest member to the Corporate office team, Dexter Gray, Technical Support Analyst.

Dexter joins Culinaire with many years of experience in the tech field. His goal at Culinaire is to assist when and where needed with exceptional support, and to expand his knowledge to grow in the Information Systems industry.

Dexter was born and raised in Dallas, Texas, so of course he is a devoted Dallas Cowboys fan! He enjoys listening to classical music while chasing around his two-year old beautiful twin girls who have stolen his heart.

Please extend a Culinaire welcome to Dexter.

Culinaire is pleased to announce the promotion of Doug Genovese to General Manager of Food and Beverage Services in the Carnegie Museums of Art and Natural History in the Oakland neighborhood of Pittsburgh, effective June 1.

Doug worked his way from dishwasher in college to lead line in a high-volume steak house in State College Pa. After graduation, he relocated to Pittsburgh where he gained employment at The Pittsburgh Golf Club as Garde Manger and moved through the kitchen to Executive Sous Chef. Upon leaving the Golf Club, Doug gained employment as the Executive Chef of the Square Cafe. After the Square Cafe, he became the Executive Chef at Shannopin Country Club where he focused on whole animal butchery, farm-to-table, and other fun items like developing a large garden program, harvesting honey, and tapping local maples to produce syrup. In addition, he has a degree in Information Science with a focus on Database development.

In 2017, he joined Culinaire as Executive Chef at the Carnegie Museums of Art and Natural History in the Oakland neighborhood of Pittsburgh. One year later, he was promoted to Senior Executive Chef as he was assigned the additional responsibility of overseeing culinary operations at the Carnegie Science Center and the Andy Warhol Museum on the North Shore. One year after that, Doug was again promoted to Area Executive Chef when we transitioned into the Pittsburgh Cultural Trust live performance venues, which include the 2,800 seat Benedum Center, the 1,300 seat Byham Theater, and the newly reimagined Greer Cabaret Theater.

Doug grew his culinary artistry through frequent Stages at The Lodge at Glendorn (a designated Relais & Chateaux restaurant) and Legume Bistro. He was inspired to become a chef by working with his grandmother in the kitchen while growing up and helping make family dinners. His favorite meal to make at home is scrambled eggs and hot dogs—that’s his son’s favorite meal.

Doug was recognized as Manager of the 4th Quarter in 2017 and was awarded the Culinarian of the Year in 2022. He is excited to be moving from the kitchen to operations to see a broader scope of the operation and contribute to all aspects of its success. He is also psyched to acquire and pass on new skills.

Culinaire is pleased to announce the promotion of John Szymanski to Regional Vice President effective June 1.

John started building his career with ClubCorp in various locations for twelve years. He then joined The Oceanaire for nine years, as General Manager and Operating Partner in multiple locations. In 2009, he joined Culinaire at the Guthrie Theater in Minneapolis as General Manager of Food and Beverage Services, where he oversaw multiple outlets including the award-winning Sea Change restaurant, concessions, and intermission bars.

After a short hiatus outside the company, in 2015 he relocated to his hometown to oversee Culinaire’s transition into the Four Carnegie Museums of Pittsburgh, which comprise the Carnegie Museums of Art and Natural History in Oakland, Carnegie Science Center, and the Andy Warhol Museum on the North Shore. Four years later, John was promoted to Area General Manager, as he took on the additional responsibilities of managing the Pittsburgh Cultural Trust live performance venues, which include the 2,800 seat Benedum Theater, the 1,300 seat Byham Theater, and the newly reimagined Greer Cabaret Theater.

John’s masterful ability to generate excellent customer service and maximize profitability in multiple locations garnered him the coveted President’s Award for 2023. John’s region will initially be our seven Pittsburgh venues plus the Milwaukee Art Museum. Please congratulate John on his well-deserved promotion to Regional Vice President.

Interested in working in Pittsburgh, Pennsylvania? We are
seeking a high-energy, highly creative professional Executive Chef to work with an amazing team at the Carnegie Art Museum and Natural History venue. This venue is one of the top destinations in Pittsburgh for weddings, social gatherings, corporate events, non-profit events and city-wide convention events.

Please contact Kimberly Larsen at [email protected].

This leadership position will oversee the culinary program with a major focus on the highest level of creativity in catering and dining, and to work with a group of extremely talented Chefs in the surrounding Pittsburgh venues that Culinaire manages.

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts including art museums, cultural landmarks, hotels, performing theaters, restaurants, and special event centers. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety, and success as a top priority, and to our client to provide top-quality food products and service to our customers and guests.
A few areas of responsibilities are as follows:

Operational:

• Supervises, coordinates, and participates in activities of the culinary team
• Recognized as the technical expert, teacher, and trainer for this operation and the culinary team.
• Oversees food purchasing, establishes food cost controls, and offers solutions.
• Ensures quality, consistency, and creativity are at the highest level while maximizing the operations personnel and resources
• Innovation and creative culinary talent

Technical:

• Creative and innovative culinary skills while meeting financial goals
• A teacher of the importance of consistency in preparation and presentation
• Thorough knowledge of safe food handling and preparation techniques
• Instill safety and sanitation habits in all associates
• Current and cutting-edge on new products, presentations, and technical ex*****on
• Strong inventory and cost control with an understanding of finding solutions
• 2 or 4-year formal culinary degree from an accredited Culinary School
• 8 years of culinary experience with no less than 6 years managerial role at a high-quality operation with a focus on the highest quality catering and ala carte services.

Leadership:

• Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation
• Communicates goals and expectations and inspires associates to achieve goals and advance their careers
• Build morale and spirit
• Demonstrate ability to lead by example
• Participative management style, lead by example
• Instill a guest service attitude in all employees

Administrative:

• Clear and concise written and verbal skills.
• Heavy client interaction required
• Excellent organizational and time management skills
• Basic knowledge of Microsoft Word, Excel, and E-mail

Culinaire offers its associates an entrepreneurial atmosphere with continued growth and promotability. We strive to be competitive with a base salary, as well as competitive benefits to include dental, company sponsored medical, disability, legal services, life, pet services and vision, along with a lucrative matching 401k, and paid time off from work.

Culinaire is a drug free environment, EOE and E-Verify Employer.

We are delighted to announce Tucker Pope as the new Director of Catering at Culinaire International, based at the renowned Milwaukee Art Museum. Tucker's career is fueled by a profound passion for food and customer service, which traces back to his earliest days. Remarkably, his first word was "eat," and his first sentence was "Eat now!" - reflecting his lifelong commitment to culinary excellence—a value imparted by his mother who played an important part in fostering his passion (as well as high standards) for culinary arts and event planning.

Tucker embarked on his professional journey in 2009 at Potbelly Sandwich Shop in Milwaukee, WI. Starting as an Associate, he rapidly advanced to Catering Manager and Shift Leader. His leadership prowess was crucial in expanding Potbelly’s footprint to the Portland, OR market, where he played a key role in opening five locations. Tucker not only managed the logistics of new openings but also led hiring initiatives, trained teams, and introduced robust catering services that swiftly captured a significant market share.

In 2017, Tucker took on the challenge as General Manager at FreshFin Poke, a pioneer in the fast-casual dining sector in Milwaukee. Under his stewardship, FreshFin Poke saw remarkable growth—opening four locations in just two years. His strategic vision led the first store to achieve profitability within four months, laying the groundwork for successful expansion. Tucker's hands-on approach ensured operational excellence and high-quality customer service, aligning with his belief in the "Golden Rule"—to treat others as one would like to be treated.

In 2022, Tucker seized an opportunity that aligned perfectly with his passion for event catering as the Sales and Catering Manager with Bartolotta Catering & Events at the Italian Community Center. Here, he managed extensive catering services, creating unforgettable events for groups of up to 1,500 guests. His expertise in event planning, client relationship management, and culinary coordination ensured that each event surpassed client expectations, contributing significantly to the venue’s reputation and success.

As he steps into his role at Culinaire International, Tucker brings an unparalleled blend of experience, dedication, and a zest for enhancing people's special moments through exceptional culinary experiences. His commitment to excellence and his joy in being a part of people’s happiness are what make him a perfect fit for directing catering operations at one of Milwaukee’s most prestigious venues.

Please join us in welcoming Tucker, a true culinary enthusiast, to our community where he looks forward to making every event a memorable celebration.

Culinaire welcomes Frank Bruno, Director of Food and Beverage, to the Embassy Suites Hotel located in Altamonte Springs, Florida.

As a Springfield, Massachusetts native, Frank began his career in the food and beverage industry at a very young age. He worked in his family-owned Italian restaurant and pizzeria, which remain local favorites today.

In 1998, Frank moved to Central Florida to raise his two daughters and two sons while continuing his food and beverage career with Talk of the Town Restaurant Group. He then opened multiple high-end steak and seafood restaurants and trained both the front and heart of the house staff.

Frank continued his career as the food and beverage director at Wyndham Resorts and as the general manager for Troon Golf before pursuing a food and beverage director position with Culinaire. He looks forward to using his experience in fine foods, great wines, and passion to exceed guest expectations to produce stellar results.

Thank you to the Management Team at the Music Hall in Fair Park for their volunteer assignment at a Dallas local food bank with Broadway Dallas at City Square.

Pictured: Trevor Tucker (Executive Chef), Storme Delgehausen (Beverage Manager), Maribel Tonche (Assistant F&B Director), and Dave Burak (Director of F&B)

Congratulations to Dinorah Villadoniga, Banquet Server at Miami Lakes Hotel on Main, for celebrating 10 years of tenure with Culinaire.

As the 2023-2024 school year is soon to end, the awards ceremonies have begun. At Red Oak High School, the top 25 Silver Star Seniors chose a teacher that impacted their life throughout their school years.

Dana Nabors, Banquet Captain at Food Glorious Food, was selected as a Silver Star Teacher when a Silver Star Senior placed a Silver Star medal around her neck at the Red Oak ISD Education Foundation banquet.

Congratulations, Dana, on this huge award.

Chef NoraLee Bowles is an Arkansas native with regional understanding of the diverse cuisine that runs through the great state of Arkansas. Chef has built and managed kitchen operations for over twenty-five years. Chef NoraLee has an extensive, well-rounded background derived from working in boutique and corporate hotels, to fine dining and catered events. Recently, she has led kitchens at two prestigious country clubs in Arkansas: Diamante Country Club in Hot Springs, AR, and Chickasaw Country Club in Memphis, TN, as well as Executive Chef at the Hot Springs Convention Center.

As Executive Chef of the Arkansas Museum of Fine Arts, she is fulfilling her heritage not only through art but through service to the community as well, by representing the Museum and Arkansas on a national stage.

Culinaire is thrilled to welcome NoraLee to our Team!

We are pleased to welcome our newest team member, Jeffrey Cassell, as Director of Food and Beverage at the Detroit Institute of Arts.

Jeffrey was born and raised in Kalamazoo, Michigan, and his West Michigan roots go deep. Jeffrey has more the 36 years of hospitality management experience. He has held various jobs as Director of Food and Beverage with Doubletree Hotels by Hilton, Marriott Hotels, Crowne Plaza Hotel, The Henry Hotel in Dearborn, and Brasstown Valley Resort in the Blue Ridge Mountains of Georgia during COVID-19. He most recently was General Manager at Hillsdale College where he led the Dining and Retail programs as well as Catering on campus and in the Searle Center. High-profile events that are held in the Searle Center include the renowned Center for Constructive Alternatives lecture series, Curate’s annual summit, the President’s Ball, and the Senior Dinner.

Jeffrey holds a bachelor's degree in business administration from Western Michigan University. He enjoys home renovations, Nascar, Indy Racing and spending time with his wife Kimberly and Dachshund Zuzu. Jeffrey and Kimberly will celebrate their 34th Wedding Anniversary this July.