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!
Event Sales Manager
Born and raised in the San Francisco Bay Area, Brittany graduated from the University of San Francisco where she majored in Hospitality Industry Management and minored in Health Studies. Her love for food sparked early on growing up when she spent time in the kitchen with her mother. Having previously worked in guest services at the Disneyland resort and a Hilton hotel, Brittany is thrilled to be returning to the event industry and following her passion with Parties That Cook!
Director of Operations
Beth’s love of food started early on with the Boy Scout/Girl Scout Cookbook and a desire for homemade brownies. Upon earning her BSBA from Xavier University, Beth solidified her desire to become a chef by attending the New England Culinary Institute in Vermont. After graduation from culinary school, Beth worked for some of the best chefs in California and abroad including Chefs Gary Danko, Laurent Manrique, Alain Ducasse, Elizabeth Faulkner, Greg Dunmore, Paul Canales, Paul Bertolli and many more. Over the past decade Beth worked as a private chef for a family in Atherton, and cooked for senators, Supreme Court justices, authors, and other political leaders. Beth’s current position as Operations Manager with Parties that Cook gives her the opportunity to work in the business side of food.
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.
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.