From Sales and Marketing, to Operations and Logistics, our office team is ready to make your event a 5-star success.
Leave the details to us! We'll make sure you look like a hero among your friends and collegues - all you have to do is show up. Contact us today to have one of our all-star event planners whip up an itemized proposal for your event.
Ilene brings over 15 years of experience in business ownership to the role of CEO of Parties That Cook. She owned a distribution company for over ten years which was successfully acquired five years ago. She also is a licensed clinical psychologist and has worked in the mental health field as well as consulted with corporations on team building and leadership development. She specializes in the use of psychometric assessments to aid in her consultation with corporations. She believes strongly in fostering connection among people particularly within corporations to create healthy working environments. In addition, culinary arts is a passion of her family. Thus, the opportunity to combine her business knowledge, team building experience and passion of cooking makes Parties That Cook the perfect business!
Director of Sales and Marketing
Before joining Parties That Cook, Mariangela worked in business development and marketing for Fortune 500 and 4 start-up Internet companies including a successful IPO. She spent 8 years as business manager and producer for James Beard Award-winning cookbook author, PBS chef and cooking teacher, Joanne Weir. She raised over $1M in sponsorships and produced 2 seasons of ‘Joanne Weir’s Cooking Class’ public television series. She attended her first Parties That Cook event in 2002!
Bryan comes to Parties That Cook with a 12 year history of kitchen management, supervisory and business experience. Most recently he worked The Whole Cart-Warehouse as a Manager, where he developed and implemented new systems that saved the company tens of thousands of dollars monthly. He reorganized warehouse space to create efficiencies that allow truck teams a quicker more accurate pack out that directly leads to improvements in food quality, managed and train a team of 8 people directly and indirectly help manage all truck teams as well as was responsible for the facility passing all health and safety inspections; won employee of the month for cleanliness and health department compliance. He also holds an MBA degree and loves food and cooking!
Heidi brings 15+ years’ experience in the Bay Area in human resources and recruiting to optimizing and developing the Parties That Cook workforce. Heidi earned her bachelor's degree in Sociology from San Francisco State University.
Director of Field Staff Services/Recipe Development
Eliza has worked in restaurants for over 10 years. Her culinary adventures began in New York City, where she studied at the Institute of Culinary Education, worked at the Rachael Ray Show, Savuer Magazine, and multiple high end catering companies and restaurants. Sponsored by the James Beard Foundation, she was brought to Chicago to serve as their first of many Women in Culinary Leadership. She worked in Indian and Creole restaurants, then longing to educate, launched her own catering company and aqua ponic farming company.
She moved to San Francisco to work as the Executive Chef of an Italian restaurant in Union Square. Her love of education brought her working as a children's culinary instructor and a chef for Parties That Cook.
Nicole began her culinary career in high school, working in a range of establishments before joining the Natural Chef Program at Bauman College in Berkeley. There, she was exposed to the nutritional aspect of cooking. In addition to guiding guests on culinary journeys at Parties That Cook, Nicole is working on her Master of Science in Holistic Nutrition. Despite a weakness for ice cream, she also teaches healthy cooking and nutrition classes, creates menus for fitness cleanses and retreats, and is a personal chef specializing in accommodating dietary restrictions.
Mike bought his first cookbook at age 8 and his love of cooking really blossomed thanks to home economics classes that began in middle school. Mike received his degree in Foods & Nutrition from Purdue University, worked for Kraft Foods for 8 years in their test kitchen, and completed his culinary training at Kendall College in Chicago. He has been on the faculty of Le Cordon Bleu, Triton College, and Kendall College culinary schools. Mike consults with food manufacturers on product and recipe development, food styling, food safety and loves teaching others how to improve their cooking skills. You'll find him experimenting with vegetarian, Asian, and Indian cuisines when he's not at PTC.
Lead Sous Chef
David’s parents owned a specialty food company and exposed him to many international cuisines at an early age. David took a hiatus from art directing in 1999 to travel through Southeast Asia. The exotic flavors and food culture inspired him to attend culinary school. After graduating from the California Culinary Academy, David worked at a few Asian restaurants. When not at Parties That Cook, David works as a personal chef and catering chef with high end catering companies.
After a few years of research at Northwestern University, Liz left the corporate world to study culinary arts at The Illinois Institute of Art Chicago where she graduated with honors. Liz started her culinary career working at the highly rated former Isabella’s Estiatorio in Geneva, IL. She has worked in various facets of the food world from chef consulting, teaching, food styling and recipe development for companies such as Smithfield Foods, Bush’s Beans and McCain Foods. Outside of Parties That Cook, Liz teaches culinary classes at Williams-Sonoma and runs her own catering company, Sprig Catering. Liz enjoys being a part of the Parties that Cook family and sharing her experience with the Parties that Cook guests.
When not at Parties That Cook, you'll find David running the prep kitchen at Chicago's Girl & the Goat, a 2011 James Beard Best New Restaurant nominee and dubbed "America's Best New Restaurant" by Saveur magazine. David’s winding road, including a degree in Education, working in Finance and even a stint at Target, gave him the skills to be an even better chef. David has worked for top caterers and has cooked at the James Beard House with Top Chef winner, Stephanie Izard. He shares his intense creativity and love of food with guests at Parties That Cook.
She is the Executive Chef of Maison Cuisine and has been in the culinary field for over 7 years in Chicago. She has worked with other catering companies including FIG catering, Ambiente Chicago and several Chicago restaurants. For several years she was the chef/host of an online cooking web series called “Foodgasm”. Her culinary specialty is creating food for alternative diets such as vegetarian, vegan, gluten-free, and raw. She loves to share her passion for food because for her “Food is Love”. Her early career was as a professional dancer and she spent several years touring with Ringling Brothers and Barnum and Bailey Circus.