THE CATERING BY MICHAELS FAMILY TEAM

LISA WARE

PRESIDENT

Lisa spent the last ten years building her personal brand and developing lifelong relationships in the Chicago events world. She purchased Catering by Michaels in 2022 and is the sole owner, with a primary focus on Sales & Marketing. She spends her days leading the sales team, bringing in new business, leading the company culture initiatives, driving the CBM brand to new heights, while challenging the entire team to always go the extra mile. She is currently a Director on the Board for the International Caterers Association.
Year started: 2018
Favorite item that we make: Crab Stuffed Shrimp!
Fun Fact: Lisa was a Kindergarten Teacher for 7 years!

STEWART GLASS

FOUNDER

After graduating from the University of Illinois - Champaign with a major in Accounting and Finance, Stewart worked in public accounting for one year before deciding to get into the “food business”. He went to work at Michael’s Chicago Style Red Hots in Highland Park with the intention of opening more locations. After only a year, Stewart built the off-premise catering for Michael’s and eventually purchased the remainder of the business which is today, Catering by Michaels.
Year started: 1983
Favorite items that we make: Pulled Pork, Tuna Salad, Tacos and Eclectic Sushi
Most Memorable Meal: Publican with my family
Fun Fact: He loves being on a boat or spending time with his wife and either of his children who both live out of town and in different states.

DAVID SANDLER

EXECUTIVE VICE PRESIDENT

With over 30 years of experience, David has played a key role in our growth and development. He has worked every position in the organization at one point or another and currently oversees the day-to-day operations of the company with a strong focus on the culinary and operations departments. He also creates and designs all of the unique buffets and action stations that we’re known for.
Year started: 1984
Favorite items that we make: Homemade Lime and Sea Salt Corn Tortilla Chips, Sushi, Pad See Ewe, Serbando’s Spicy Nut Mix, and all of our homemade stocks and sauces.
Fun Fact: He loves spending time with his wife and son, vacationing on the beach or anywhere warm and relaxing!

JEFF WARE

CHIEF OPERATING OFFICER

Jeff has always been fascinated by large events; the thrill of watching 1,000 plates being plated and served in 15 minutes hooked him at an early age. Gifted with a natural business sense, perseverance and a wicked sense of humor, Jeff brings a truly unique perspective and energy to Catering by Michaels. Not only has Jeff excelled on the operations side of the business, but he has led waste reduction efforts company wide and implemented recycling both at our commissary and in the field at all of our events. He also helped build a database of over 14,500 recipes and drives the culinary vision of the company, steadily determined to create trends rather than just follow them. Jeff is also a Senior Consultant with Certified Catering Consultants, a team of seasoned experts each specializing in a specific area of the catering industry. For more information, please visit www.CertifiedCateringConsultants.com
Year started: 2000
Favorite item that we make: Well Being Soup
Fun Fact: Jeff hates birds! (Now that’s random)

JACOB HATFIELD

DIRECTOR OF OPERATIONS

Jacob has lived and breathed food from the start – he grew up in his grandmother’s restaurant in his home state of Michigan beginning at the age of ten. He has worked hard with local Chicago restaurants and food trucks, celebrity chefs, as well as large scale national restaurant groups across the United States. He has helped grow businesses and develop strong teams of top performers to deliver memorable experiences for guests. When he is not at home cooking up a new recipe for his wife and son, he is out exploring the beautiful city of Chicago for delicious food and local beers with friends and family.
Year started: 2023
Favorite items that we make: Gruyere Popovers
Fun Fact: Jacob lived in New York for a couple of years, where he was a resident Magician for FAO Schwartz!

ARMANDO LOREDO, JR.

OPERATIONS MANAGER

After holding many different positions within the company, Armando enjoyed the operations side of the business most. He is currently responsible for overseeing the execution of all preparation, packaging and delivery for all of our events. Essentially, Armando ensures that our food delivery is of the highest quality and consistency – no pressure!
Year started: 1998
Favorite items that we make: Sesame Chicken and all of the items on our BBQ menu.
Fun Fact: He’s a huge soccer fan, playing as often as he can.

JOHN CARUSO

MARKETING MANAGER

John’s diverse background, creative mindset, and love of food all culminated in his position at Catering By Michaels. Living the “liberal arts life,” John has worked as a photographer, a small business owner, a writer, a teacher, an actor, and a not-for-profit executive. He shot a cookbook and is working on a second. He taught creative writing, wrote a yet-to-be-published novel, and was a contributor and administrator for two on-line writing websites. And along the way, he spent nearly 25 years bringing messages of kindness, respect, and awareness to students across Chicagoland. Now, John channels his creative energies into celebrating the sights, sounds, and wonderful flavors of Catering by Michaels.
Year started: 2018
Favorite item that we make: Mom's Brisket. Actually ANY of the CBM briskets!
Fun Fact: The acclaimed actor—and one incarnation of Doctor Who—John Hurt once bought John a pint of bitter at the Dirty Duck pub in Stratford-upon-Avon. They traded a few stories, shared a few laughs, and even had a second beer together.

JENNA YEH

SENIOR CULINARY ANALYST

Jenna LIVES for food. A fearless eater from the very beginning with a mother who always encouraged adventure in food and cooking, her introduction to the professional kitchen came through an opportunity to spend the day in the kitchen of Carlos’ in Highwood at age 10. After studying physics at McGill University in Montreal she realized a career in science wasn’t the right path and moved back to her hometown of Chicago, where, following a stint in culinary school, worked her way through the kitchens of Green Zebra, Taxim, and Girl and the Goat. A thirst for knowledge, and just thirst in general, lead to 6 years in the wine industry during which she oversaw the eCommerce division of a major wine retailer. Jenna is thrilled to join the Catering By Michaels team as Culinary Analyst. Her free time is typically spent grocery shopping, rewatching Gilmore Girls, jogging with her husband, playing with her one-year-old whippet-mix June, and of course, EATING.
Year started: 2018
Favorite item that we make: Brookies! And anything and everything else from the pastry department to satisfy an insatiable sweet tooth.
Fun Fact: Jenna appeared as a sous chef on Iron Chef America, Battle Leg of Lamb against Cat Cora.

NANA TAKAHASHI

JUNIOR CULINARY ANALYST

Nana attended Robert Morris University for Culinary Arts and Business Management in hopes of opening a Japanese bakery in the Chicagoland area. Working at a local bakery after graduation, she realized she is not a morning person. Wanting to learn more than working as a baker, sushi chef, or front of the house at restaurants, she is excited for this new journey with the Michaels team!
Year started: 2023
Favorite item that we make:Mini chicken tinga tacos!
Fun Fact: : Besides many trips to Japan to visit relatives, Nana has solo traveled to Denmark and road tripped around Iceland with friends! She hopes to continue traveling to experience different cultures, nature, architecture, but mostly try new food!

MICHELLE BRENNER

OPERATIONS MANAGER

Michelle is a Chicagoland native, having never lived more than an hour from the city her entire life, except to attend college at Western Illinois University where she graduated from in 2009 with a BA in Theatre Production and Design. After spending years as a stagehand at a suburban theatre, Michelle was looking for a change of pace. Now she gets to apply her creative, as well as technical skills, in our Operations Department.
Year Started: 2015
Favorite item that we make: Chipotle Chicken Miniature Sandwiches
Fun Fact: Michelle loves crafts beers and has tried nearly 2,000 different beers.

CYNTHIA BARBOSA

ACCOUNTS RECEIVABLE

Cindy started with us in the Accounting Department as the Accounts Receivable Specialist. Having spent much of her career in banking and customer service, working for Catering by Michaels was her first introduction to the food and beverage industry. She was amazed by the intensity of the catering industry and all that goes into it. It doesn’t hurt that she loves good food and gets to enjoy it everyday, just like the rest of us. Perks!
Year started: 2008
Favorite items that we make: Chicken Milanese Puttanesca and the Roasted Cauliflower and Hazelnut Salad
Fun Fact: Cindy loves all genres of music, but her favorite is hard rock.

ALEXANDER RUFUS

DELIVERY MANAGER

Alexander graduated from Maine Township High School, East in May 2012. After graduating Alexander decided to take a different route than most. He choose to explore many other job opportunities searching for one that would draw him in completely, for he did not know what career to pursue. After 3 years of searching for the right calling Alexander stumbled into Catering By Michaels; and after only a year of hard work and dedication sought to move up within the company. Alexander loves providing exceptional service, and leaving people smiling.
Year Started: 2015
Favorite item that we make:
White Cheddar Mac & Cheese
Fun Fact: Alexander is an artist. In his free time, he likes to admire all the beauty the world has to offer, and one day would love to travel and draw/paint new sights.

DAMIEN EFTEKHAR

EXECUTIVE CHEF

Damien grew up in the North suburbs of Chicago. Growing up, he traveled all over the world, exploring a variety of cuisines. His passion for food was ignited by his Persian grandmother who expertly cooked both Persian and French cuisines. In high school, he worked at his friend’s parents Thai restaurants; starting his career in the foodservice industry as a busser and dishwasher. From there, his passion for food soared as he continued to work both front and back of the house positions in a variety of great restaurants in the area (Campagnola and Tapas Barcelona to name a few). He then earned his culinary degree from Kendall College where he interned at the famed Le Titi de Paris in Arlington Heights. From there he went to work in upscale restaurant kitchens, honing his culinary technique and learning the ropes of kitchen management. After starting a family, he made the move to the corporate chef world working for companies like The Pampered Chef, Kraft Heinz (f.k.a Kraft Food Group) and Harvest Food Group in culinary marketing, R&D and product development positions. In his spare time, Damien enjoys spending time with his three sons, playing guitar in an original heavy metal band and practicing Muay Thai.
Year started: 2023
Favorite item that we make: Our panna cotta! (Our pastry kitchen is the best in the biz!)
Fun Fact: Damien is bi-lingual in Spanish, and speaks proficient French, Italian and Thai.

ALVINO RODRIGUEZ

EXECUTIVE SOUS CHEF

Originally from Mexico City, Mexico, Alvino came to the United States in 1998 and immediately began working with us. He has worked virtually every station in the kitchen and knows all of our menu items like the back of his hand.
Year started: 1998
Favorite item that we make: BBQ Ribs or Brussels Sprouts & Cauliflower with Panko
Fun Fact: He used to play amateur soccer.

TOM LAURELL

EXECUTIVE PASTRY CHEF

Tom comes from mainly a restaurant background having begun his career working with Tony Mantuano at Spiaggia. From there he quickly rose to head Pastry Chef at Fahrenheit Restaurant in St. Charles, before returning to Chicago to be the Executive Pastry Chef at Bin 36, Hotel Sax, and Amano for nearly 7 years.
Year started: 2014
Favorite Item that we make: Snowflake Cake and our delicious Apple Pie
Fun Fact: One of Tom's first restaurant jobs was at Ed Debevics, where he was a server, entertaining people by dancing on the tables and insulting them. He got the bug entertaining and caring for people through food, and the rest is history.

MARY PLOVANICH

PASTRY SOUS CHEF

A Chicago native, Mary has worked in a variety of different venues including hotels, restaurants, and bakeries. As a graduate of the French Pastry School, she is well rounded in a variety of items including breakfast pastries, plates desserts, special occasion cakes and breads. While working on the East Coast, Mary would also regularly do cooking demos and teach classes. She is always eager to learn and try new things.
Year started: 2022
Favorite item that we make: Confit Turkey Legs
Fun Fact: Partook in a Guinness Book World Record

MICHELE GROSSMAN

EVENT COORDINATOR 847.213.5004

Michele graduated from University of Wisconsin - Stout with a BA in Hotel Restaurant Management. She previously worked Banquet Sales and Catering at Stouffers Hamilton, Westin Chicago and Inter-Continental Hotel Chicago. She is meticulous and puts 48 hours into her 24-hour day. She is a mom of two wonderful teenagers and resides in Northbrook. In addition to working, she watches her kids at their sporting events and tries to volunteer at their schools when available. She loves to exercise, travel, play with her two cockapoos, and be a tourist in her own city.
Year started: 1996
Favorite items that we make: Snowflake Cake and Roasted Brussels Sprouts & Cauliflower with Matzo Crumble
Fun Fact: She often swipes menus from restaurants (big and small) to use for reference and great ideas. Might be better if we keep that between us!

SHANNON SHERWOOD

EVENT COORDINATOR 847.213.5002

Shannon joined us by way of graduate school, rock club ownership, retail management, untrained “cheffing”, not-for-profit events and, finally, catering management. To say that she loves wine is not entirely true; she lives by it, collects it, and defines herself by it. Loving food and wine makes her job not just easier, but fun. She approaches the smallest event the same way she would approach a plated dinner for 300: with a lively conversation that hopefully includes both discovery and laughter.
Year started: 2011
Favorite item that we make: Our polenta cup with wild mushrooms and comte cheese. It is a compact little savory bite of perfection with… cheese!
Fun Fact: She used to own a punk rock club.

STACEY COMBRZYNSKI

EVENT COORDINATOR 847.213.5003

Stacey grew up in the St. Louis area, and this was where she got her start in the service industry at the age of 15. After graduating from Southern Illinois University she moved to Indianapolis for what she thought would be a few years. Nine years later she set her sights on Chicago and has been here ever since. Stacey knew she was passionate about the planning and executing of events since the first day she was asked to help out with the annual Peyton Manning Children’s Hospital Golf Outing, and has had the planning bug ever since.
Year Started: 2016
Favorite item that we make: Pulled brisket barbacoa in a jalapeño muffin.
Fun Fact: In her free time, she enjoys building Lego sets. She would like to one day have an entire room devoted to a Lego town.

MEGAN PERIGO

EVENT COORDINATOR
847.213.5011

Megan was born and raised in Indiana and recently graduated from Indiana University, Bloomington in May 2015. She received her degree in Sociology. While in school, she worked as an assistant event coordinator at The Story Inn in Brown County, IN for two years and worked one year as a server for One World Catering in Bloomington, IN. She loves working in the service of others and loves going out of her way to make others feel special. She also loves the outdoors, running, and a good adventure.

Year Started: 2015
Favorite item that we make: Pulled Brisket Barbacoa in a Jalapeño Muffin
Fun Fact: She loves Pygmy goats and hopes to purchase her own farm one day.

MORIAH GREENHILL

EVENT COORDINATOR 847.213.5030

Moriah began orchestrating productions with her junior high theatre group and has never looked back. With the help of her Event Management degree from Iowa State University, she has since translated her production skills into the hospitality and events world, writing menus, creating timelines and constructing floorplans. She loves using her design background to give each event a personal touch to set it apart from the rest. When she is not scoping out Chicago’s hottest new venues, she enjoys spending quality time road tripping in her family’s RV or cheering on her favorite NFL team (hint: it’s not the Chicago Bears).
Favorite item that we make: Homemade sesame wonton cone with creamy burrata and oven dried tomato drizzled with aged balsamico and a pesto ribbon
Fun Fact: Hailing from a family of pilots, Moriah has clocked lots of frequent flyer miles including some in the cockpit!

NICOLE MAROTTA

EVENT COORDINATOR 847.213.5017

Nicole was born and raised in Rockford, IL. She went to the University of Illinois at Urbana-Champaign and studied Horticulture for 3 years until she began working for a local caterer. She loved it so much that she switched her major to Hospitality Management and never looked back! It’s not surprising that she found her home in the food industry- some of her favorite memories are in the kitchen with her Mom and Nana and is forever grateful they passed down their love of cooking and entertaining with her. After graduating she moved to Chicago and the rest is history! Nicole likes to stay busy and spends as much time as she can with her husband Adam and their children Giana, Stella, Mia and Luca looking for new adventures and being a tourist of life!
Year Started: 2019
Favorite Food Item: Birthday Cake Macaron
Fun Fact: Nicole ran the Chicago Marathon in 2016 and 2018 and is looking forward to another!

TIFFANY HERVIG

EVENT COORDINATOR 847.213.5015

Tiffany graduated from Northern Illinois University, DeKalb in December 2015. Originally she had gone to school to become an Elementary Teacher. While at Northern, she held an executive board position as the Fundraising & Events Vice President for her service organization, which is when she found her passion for this industry and graduated with a degree is Hospitality Management. She enjoys seeing all the pieces come together to create an event. She also loves traveling, trying new restaurants and serving others.
Year started: 2016
Favorite item that we make: Summer Chopped Salad
Fun Fact: In her free time, she enjoys baking, but recently taught herself how to make homemade sugar cookies with royal icing décor on top for family and friend's themed parties.

EMILY KATER

EVENT COORDINATOR 847.213.5006

Emily was raised in Chicago and has a love for her city. After having some traveling under her belt, she believes Chicago has the best food. She graduated from Northeastern Illinois University where she majored in Communications and Media. With her knowledge and experience from working in the hospitality industry for a decade, she knew catering was the perfect fit for her. Having a passion for food and beverages, building relationships with clients, and learning new things with the ever changing hospitality industry excites her. Emily loves being in nature, traveling to new destinations, and spending time with family and friends. She also recently adopted a cat who keeps her on her toes 24/7!
Year started: 2023
Favorite item that we make: Spicy Ahi Tuna Cone
Fun Fact: Emily loves Disney and hopes to travel to all of the Disney Parks in the world!

MAGGIE NICHOLS

EVENT COORDINATOR 847.213.5010

MAGGIE NICHOLS

EVENT COORDINATOR 847.213.5010

After gaining valuable experience in full-service catering at The Clean Plate Club in Nashville, TN, Maggie relocated to the Chicago area in 2015 with her husband and two children. Taking a break to prioritize raising her kids, she reentered the industry in 2019, joining the opening team at a local wine shop and restaurant where she most recently served as the catering and events manager. Maggie has always loved a good party and is excited to combine her culinary experience with her enthusiasm for entertaining to help her clients create their own memorable experiences.
Outside of work, Maggie enjoys guided wine tastings, hosting parties for friends, enjoying cocktails and euchre with neighbors, and exploring new culinary destinations through travel.
Year started: 2023
Favorite item that we make: Southwestern Caesar Salad
Fun Fact: Maggie hates hot weather and wants to retire in a cabin on a lake, surrounded by pine trees, way way way up north.

BETH JACOBY

EVENT COORDINATOR 847.207.0054

Beth is from Milwaukee with a deep love of the Green Bay Packers, Brandy Old-Fashioneds and cheese curds. She takes after her grandma with her love of entertaining, which lead her to graduate with Event & Hospitality Management degrees from Iowa State University. She has experience in both wedding and corporate events helping bring to life the unique vision of each client. Outside of the office, she enjoys baking, reading, & date nights at our favorite restaurants.
Year started: 2022
Favorite item that we make: Flaming donuts a la mode
Fun Fact: Her 2023 wedding was at Lambeau Field

KATIA COSZACH

EVENT PRODUCER

Born and raised in Lima, Peru, Katia moved to the United States in 2015 after attending Toulouse Lautrec Institute in Peru and majoring in Graphic Design. Katia started working at catering events as a side job and fell in love with the industry. As a Peruvian, she values the importance of food at celebrations. Growing up, family gatherings were her favorite thing and tasting traditional dishes is one of her fondest memories. She enjoys spending quality time with her family visiting national parks.
Year started: 2022
Favorite item that we make:
Pulled brisket barbacoa in a jalapeño muffin.
Fun Fact: Katia loves playing videogames!

KARLI TOPPING

EVENT PRODUCER

Karli was born and raised in Chicago, IL. She attended DePaul University and majored in Communication and Hospitality Management. While in college, she started working at a hotel downtown as an assistant to the event coordinators and fell in love with the industry. Her favorite part of the process is seeing someone’s dream event come to life. Her grandma was always her favorite cook and aspires to be like her someday!
Year started: 2021
Favorite item that we make: Roasted garlic baby new potatoes
Fun Fact: My family owns a winery in Italy

ARIADNA MAYA

EVENT PRODUCER

Ariadna grew up in Chicago and graduated from Northeastern University with a bachelor’s in computer science. She started working for Catering by Michaels when she was in high school. Because she enjoyed it so much, she decided to stay and work for Catering By Michaels rather than finding a job in technology!
Year started: 2003; year returned 2010
Favorite item that we make: Spicy tuna cones
Fun Fact: She enjoys watching crime shows

GRACE CORMAN

SALES CONCIERGE

Grace joined us for an internship after her sophomore year, studying Hospitality and Tourism Management at Purdue University. She loved Catering by Michaels' culture so much that she came back for a full-time position! She has always known that she wanted to be in the hospitality industry, and from organizing and executing events for her sorority, her desire to bring people joy through beautiful celebrations and delicious food validated her passion. She is overjoyed that she is in an environment of constant learning and growth.
Year started: 2021
Favorite item that we make: Sesame Wonton Cone with Burrata
Fun Fact:Grace was a competitive gymnast for over 10 years!

MODESTO CLASSEN

FUNCTION DIRECTOR

Born in Puerto Rico, Modesto came to Chicago very young and grew up in Humboldt Park. Before joining us, he was a florist.
Year started: 2008
Favorite item that we make: Parmesan Encrusted White Fish over sautéed Spinach topped with Citrus Beurre Blanc.
Fun Fact: He has a collection of 1500 videos of which more than half are VHS. So, if you ever want to watch Flashdance on videocassette, he’s your man.

PAT PHILLIPS

FUNCTION DIRECTOR

Pat has been working with us since Memorial Day weekend in 1996, which means that if his years here were a person, they could vote (but probably wouldn’t).
Year started: 1996
Favorite item that we make: He loves our delicious breakfast items -- the Apple Cinnamon French Toast, French Toast Skewer and the unbelievable Blueberry Scones.
Fun Fact: Pat’s nickname around here is “Crash” because he’s such a cautious driver.

VICTOR RAMOS, JR.

FUNCTION DIRECTOR

Victor is always attentive to details and extremely professional. He enjoys working with all different types of events and specializes in creating fabulous buffets. Victor always tries his hardest to leave the most positive impression at the end of each event. He loves to exceed our client’s expectations!
Year Started: 1999
Favorite item that we make: AM Sweets
Fun Fact: Not a big fan of social networking. Loves trying out new food ideas.

BARBARA GRIBB

FUNCTION DIRECTOR

Barbara moved from Kalamazoo Michigan to Chicago after earning her health education degree from Western Michigan University. Her first job in "The Big City" was teaching health education to inner-city high school students. To meet people and expand her social circle, Barbara took a part-time job as a server for a kosher caterer and liked the social aspect of the job, as well as watching the guests enjoying each event. This is where Barbara's passion for healthy food met her entertaining social side. She took a career change and has been involved in catering and food service every since — 20 years now!
Year started: 2017
Favorite item that we make: The Autumn Butternut Squash Lasagna with Spinach Noodles!
Fun Fact: Barbara has been a yoga teacher since 2003. To challenge herself and test her commitment, she did a 62 minute meditation everyday for a 1,000 days. Challenge complete!

ROBERT ZIMMERMAN

FUNCTION DIRECTOR

Robert has worked in the food service industry since the mid 1980's. He has covered almost every position in the front of house, from bussing tables to managing the food and beverage department. The majority of his service career has been behind the bar. Robert has also working in neighborhood taverns, Jimmy Buffet themed restaurants and high-end martini bars in Atlanta, GA. He graduated Southern Illinois University in 1995 with a degree in food and nutrition.
Year started: 2017
Favorite item that we make: The Elote Corn Station
Fun Fact: Robert is an amateur Luthier (i.e. he builds guitars!).

REBECCA NIELSEN

FUNCTION DIRECTOR

Rebecca is a lifetime Chicagoland area resident minus one year in Colorado during the pandemic. Her first job as a teen was working at Baker’s Square Pie Shop as a cashier/hostess. Rebecca transitioned into waitressing, then bartending, and finally landed in the catering industry which she finds very rewarding. She enjoys the fast-paced ever-changing environment events offer and loves conquering all the challenges involved. Coordinating large events and managing the multiple components that go along with that such as staff, vendors, and guests involved is one of her favorite aspects of her job.
When she is not working, Rebecca is probably off on an adventure! She is an avid traveler, and has visited all 50 states, 4 continents, and numerous countries (Australia is still on her bucket list and hopefully will be checked off soon!). She also has four daughters and three grandchildren that keep her on her toes and feeling young-at-heart.
Year started: 2016
Favorite item that we make: Any and all flavors of our French Macarons!
Fun Fact: Rebecca’s family owns race cars, which they haul around the country to drive on road-courses. The whole Nielsen Family practices performance driving; Mom, Dad, Brother, and Rebecca herself!

DAVID PAUL

FUNCTION DIRECTOR

David grew up in Wilmette, and went to New Trier High School then studied English and History at Indiana University. He’s played trombone since he was 11, he appreciates a good set of gloves, and when he’s not working he’s most likely playing fetch with his Rat Terrier, Dottie.
Year started: 2016
Favorite item that we make: Sushi Push Pop
Fun Fact: He had 2 relatives at the Alamo.

RAFAEL NUNEZ

FUNCTION DIRECTOR

Rafael was born and raised in Chicago. He attended Von Steuben metropolitan science center where he participated in engineering/robotics club, Opt4STEM Energy Academy in partnership with Exelon and Illinois Institute of Technology, and baseball. Catering by Michaels was his first job, and he loves the environment and the people. He has been growing with the company ever since. Outside of work, he enjoys spending time playing video games competitively, as well as spending time with friends, going to amusement parks, and playing with his dogs.
Year started: 2017
Favorite item that we make: Peanut butter & jelly ho hos
Fun Fact: His competitive gaming team made it to the top 10 in the US in MLG Gamebattles for Call of Duty: Black Ops 3

ISRAEL SEGURA

FUNCTION DIRECTOR

Israel loves that every event he works on is different and they all offer a unique challenge. The opportunity to do something he loves in such a beautiful setting and overlooking the lake is really what motivates him every day. A native of Mexico City, Mexico, Israel has been in the Chicagoland area for most of his life and enjoys spending time with his two adorable daughters.
Year started: 2006
Favorite item that we make: Jambalaya
Fun Fact: Israel loves to play volleyball and can often be found on a sand court after work.

JASMINE JOHNSON

FUNCTION DIRECTOR

Jasmine was born and raised in Arlington Heights, and studied International Relations at Lake Forest College. Her love for Chicago has kept her firmly rooted in the heart of the city where she started her first job at Catering By Michaels. She has been working events with us since 2019, and discovered her passion for crafting events. She loves being an integral part of someone’s special day and ensuring their vision comes together perfectly. When she isn’t helping with an event, she spends her time with her friends and family – or binge watching her favorites shows.
Year started: 2019
Favorite item that we make: Any and all of Catering by Michaels pastries!
Fun Fact: Jasmine played as an ice hockey goalie for a decade!

CASSANDRA VEGA

FUNCTION DIRECTOR

Cassandra is a Chicago native that loves classical music and the amazing Chicago Culinary Scene! She grew up eating all the different foods that the diverse neighborhoods of Chicago have to offer. Even while exploring Chicago or attending the Symphony, she found the time to attend the College of Wisconsin in Milwaukee, where she studies Biomedical Sciences. She has been in the dental industry for 20 years but has always balanced out her time with catering special events. Working with private chefs both in the kitchen and directly with guests. Cassandra loves being a part of making someone's vision come to life for an event. When she is not working, you can find her spending time with her son, most likely eating amazing food together.
Year started: 2023
Favorite item that we make: "Brie Beggars Purses! Oh- or our sweet potato chips!"
Fun fact: Cassandra is the official DJ for my son's hockey team.