With thirty plus years of society, institutional and event catering experience, John's network of knowledge, resources and people create energy for unique "one of a kind" events is unique. Working with the most discerning clientele such as Cartier, the City of Chicago, and Marshall Field's, he understands the cultural code and etiquette to effortlessly create and navigate the most memorable events.
Having grown up around the industry, Nash, a second generation catering legacy, has loved food all his life. Exposure to fantastic food & service his entire life led this Master Ceramist to discover that his love of process and delicious food and beverage made catering his best fit. He has worked in operations for 10 years; making things run smoothly at CC.
Armed with his experience as a marketing project manager and love of food, Todd set off to culinary school at Kendall College to begin his culinary career. After starting a small catering company during school and running it for a couple years, he found a calling in off-site catering here in Chicago. His many years of industry experience, passion for planning events, and love of 'talking food' allow him to create and customize menus and events for wedding couples, as well as corporations looking to establish or protect their brand. Whether it's casual (but great) bar food, or Rack of Lamb, Todd is there to make sure your menu and service reflect your tastes and your vision.
Scott has been with Calihan since 1995! However, Scott did have a life before Calihan and it started in the South. He started his food and beverage career in Memphis as the bar/beverage manager of John Grisanti's Italian Restaurant. He then went on to manage large events at the Memphis Cook Convention Center. Moving out West, he honed his service skills at the world famous El Tovar Restaurant at the Grand Canyon prior to moving to Chicago.
While at Calihan, Scott has gained vast experience on some of Chicago’s largest and most prestigious events. Add that to his many years of private home and private dining service, plus training experience and you have an industry professional that brings his wealth of knowledge to every event he executes.
In addition, Scott has called the Graham Room at the Lyric Opera of Chicago his home since 2001. Not only has he been in charge of Graham Room operations since 2001, he has executed every Opening Night Reception, Wine Auction and other Lyric Opera Special Events of note since that time!
His foray into Sales over a year ago was such a natural progression, we are wondering why we didn’t do it sooner!
Nicole brings a wide range of hospitality and event planning experience to her role at Calihan Catering. Most recently, Nicole spent three years planning and catering events the events at Ravinia Festival. Her restaurant experience includes executing opening sales and marketing efforts for Seasons 52 restaurants, preceded by a ten- year tenure with Lettuce Entertain You’s Wildfire restaurants. Nicole’s extensive hospitality experience is the foundation of her meticulous approach to menu development and event planning at Calihan Catering.
With twenty plus years of experience in catering, Mark has managed many corporate catering campuses in his positions in operations, sales & business development . In his role at Calihan as Director of Corporate Accounts, he uses his incredible experience to streamline & engage with our corporate accounts, helping to serve the individual needs of our daily contractual catering.
Cate Kaczala started in the food and beverage industry over twenty years ago. She has worked in all aspects of the industry from restaurant manager to director of food and beverage. Her career is marked by a relationship with catering. She now focuses her attention on managing our sales team in her capacity as the Director of Off Premise Sales, wrangling the sales team and keeping our focus on producing events with incredible food & service.
With a degree in hospitality and tourism management in 2001, Nicole made the move from Florida to Chicago to begin her career. After a brief stint in trade-show management, she started her journey in the hotel industry. Within six years, Nicole was the Director of Catering and Conventions Services. In 2008, Nicole joined the world of off-premise catering. Her current role as Business and Staff Development Manager allows her to use her expertise in menu development, company culture awareness and sales.
Nicole has presented her observations on relevant topics such as food trends at many national events including NACE (National Association for Catering and Events), BizBash, and to the next generation of hospitality students at the Illinois Institute of Art.
Nicole's two main passions are fashion and the culinary arts. "I feel like food and fashion are both major outlets of expressing who you are as an individual. Sliding your foot into the perfect designer heel is as delicious as the finest truffle or vintage wine."
Vivre, Rire, Manger! (Live, Laugh, Eat)
Jeffery Bartlett began his career in the food and beverage industry over 10 years ago. During that time, Jeffery has held both sales and marketing positions. In addition, he has rounded out his experience managing several restaurants in the Chicagoland area.
Jeffery’s combination of experience and skills are perfect for Calihan and for the role he holds! Jeffery devotes his time, not only marketing and selling Calihan Catering, but also for our exclusive venue, Gallery 1028. His expansive knowledge of Gallery 1028 gives clients the confidence and comfort in knowing they are dealing with the Gallery Guru! Jeffery thrives on helping both social and corporate clients visualize their ideal events, to make for an unforgettable experience.
Jessie began her career in the event industry managing some of Chicago’s most popular venues. Armed with a passion for client care and a keen eye for logistics, she found her ideal home in Calihan Catering. Whether it is curating a custom proposal based on a wedding client’s vision and taste, or managing the logistics of a large multifaceted corporate event, Jessie strives to make sure every event is unique and that client needs are met with ease.
Zach made the move to Chicago three years ago to receive an education from DePaul University’s hospitality program. Since then, he has been in the catering industry for two years and is serving on the Chicago Chapter executive board of the National Association of Catering and events. He uses youthfulness to create innovative menus, while still learning the craft of tying a Calihan bow tie.