At Continental Catering and Events, exceeding expectations is what we do best. How? By hiring the industry's best in event management. From the top of our management staff right down to our doormen, the Continental Catering and Events team have the expertise and know-how to expertly plan and execute your event to your delight.
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FIORE TIERNO - Vice President of Dining & Banquet Operations, Continental Catering and Events
Brooklyn-born Fiore Tierno holds an AAS degree in Culinary Arts, a Master's Degree in Hotel, Restaurant and Tourism Management and is currently perusing his doctorate. Fiore began his career in Manhattan and moved to Michigan as the manager of Hudson's/Marshall Fields Marketplace where he was responsible for opening the Chicago and Minneapolis locations. Later, he was the Director of Food Services at the University of Michigan and helped launch Starbucks in the Michigan market. His schooling, combined with 35 years of industry experience make Fiore invaluable to the Continental Catering and Events organization.
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CHUCK SANSONE - Corporate Executive Chef, Continental Services
A 30-year veteran of the food industry, Chuck Sansone has extensive experience in all phases of the business including recipe and menu development, catering, and new food concepts & design. Chuck joined Continental Catering and Events post a successful 15-year career as the Regional Executive Chef at Marshall Field's department store. Throughout his career, Chuck has worked with and learned from some of the world's best-known chefs, including: Ming Tsai, Tyler Florence, Rick Bayless, Tom Douglas, Todd English, Marcus Samuelsson, Takashi Yagihashi, and Gale Gand.
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RYAN ANGOTT - Director of Sales and Marketing, Continental Catering and Events
From studies in Michigan to training abroad, Ryan has obtained the knowledge and know-how to both secure properties that will offer the finest customer experience — and, through advertising and marketing, spread the message about them. Ryan's career began in the business technology sector where he analyzed and ensured the use of the highest-quality, most cost-effective suppliers — a skill that has proved invaluable to our customers and the Continental business model. Throughout his time at Continental, Ryan has successfully increased sales growth of over 70%.
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BONNIE PECK - Event Service Quality Manager
Bonnie joined the Continental Catering and Events team with 22 years of service industry management experience at Ritz Carelton and Opus One. As a recipient of the Malcolm Baldrige National Quality Award, quality control has been a main focus for her, as exemplified in all of her food service endeavors. With extensive experience in planning a wide variety of events, from the traditional to the latest in contemporary style, Bonnie's extensive knowledge and experience in the hospitality and food and wine industry will be a wonderful addition to your food service management program. |
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