Executive Management Team | CulinArt Group

Executives

Thomas R. Eich
CEO
Michael Purcell
President
Joseph Sargis
Vice President, Finance
Michael Pitkewicz
Vice President of Human Resources
Ali Bernardi
Vice President, Marketing and Brand Strategy
Lou Vogt
Vice President, Leisure and Logistics
Bob Kelly
Vice President, Business Development
Dan McGill
Division President, Delaware Valley-Greater Philadelphia
Harry Williamson, Jr.
Vice President, Senior Dining
Thomas J. Familetti
Division President , Delaware Valley and Greater Philadelphia
Steven Pecoraro
Divison President, CulinArt West
Anthony Pecoraro
Vice President of Operations, CulinArt West
Julius Sacco
Division President, Rocky Mountain
Thomas R. Eich
CEO

 

As CEO of CulinArt, Tom Eich maintains full operational control of the 200-plus account locations in the company’s domain. He leads and directs the efforts of CulinArt’s vast infrastructure of operational support, who assist him in applying CulinArt’s staunch retail management philosophy at the unit level.

A dedicated hands-on manager and a graduate of the Culinary Institute of America, Eich came to CulinArt in 1984 as District Manager of Operations, expecting to apply his culinary skills to the business and administration side of the industry. An equally gifted visionary, Eich brought with him a design to revitalize the company. From the onset of his induction into the CulinArt family, he focused on applying the concept of restaurant-style food and service to the onsite marketplace.

Michael Purcell
President

 

Michael Purcell joined CulinArt in 2001, and brought with him over two decades of industry expertise, dating from his early degree in hotel and restaurant management at Luzerne College in Pennsylvania, to a long and prosperous career spanning 15 years with a global competitor. Purcell’s previous job titles ran the gamut, and included Executive Chef of Corporate Dining, District Manager, Operational Director, Regional Vice President, and Division President in charge of a $360 million territory in B&I and higher education accounts.

A 1981 graduate of the Culinary Institute of America, Purcell is still very much involved with this prestigious educational institution as a Member of the Corporation, serving on the school’s Educational Policy Committee. His passion for food and for the hospitality industry has clearly informed his entire career and contributed to its great success. A well-known and highly respected industry leader, Purcell is a tremendous asset in every aspect – a clear strength in CulinArt’s operational, management and culinary endeavors.

Joseph Sargis
Vice President, Finance

 

Michael Pitkewicz
Vice President of Human Resources

 

Michael Pitkewicz joined CulinArt in 1987, bringing with him more than 13 years’ experience in the foodservice industry. As Vice President of Human Resources, he oversees the professional development, retention and career paths of team members from coast to coast at both the hourly team member and management level. His commitment to a quality work environment has translated into team member retention rates substantially higher than industry averages.

Pitkewicz manages an 11-person department that administers to the daily, short-term and long-term needs of CulinArt’s team members, including on-going training, education, team member benefits, and much more. Some of CulinArt’s accomplishments under Pitkewicz’ administration include the introduction of company-sponsored team member medical benefits, a company-matched 401K program, management development seminars, and ServSafe certification classes, which are available to all team members.

Ali Bernardi
Vice President, Marketing and Brand Strategy

 

Having joined CulinArt in 1999 in the new business development department, Ali Bernardi subsequently became the company’s first dedicated marketing professional. Her immediate concentration fell to the company’s growing number of recreation and leisure accounts, with the goal of increasing awareness of CulinArt’s collection of catering brands and their portfolio of exclusive special event venues. As her team grew and the company expanded geographically, Bernardi was able to extend her focus to CulinArt’s core business sector (including corporate, higher education and private school dining), as well as to the company’s new Senior Dining Division.

Today, her team of marketing professionals, graphic designers, PR and web coordinators and full-scale in-house print shop, supports all aspects of the company’s brand image, micro-brands, advertising, retail marketing campaigns, and the like. Each and every day, Bernardi is charged with translating the CulinArt Group brand across all areas, departments and segments of the company – into every account and onto every CulinArt team member – while simultaneously communicating and raising awareness of the CulinArt brand within our industry.

Lou Vogt
Vice President, Leisure and Logistics

 

Lou Vogt joined CulinArt in 1998 as a Foodservice Director and was quickly promoted to District Manager in charge of the company’s growing portfolio of educational accounts in Manhattan.

When CulinArt partnered with Westchester County in the spring of 1999 to operate the concession and catering services at Playland Park in Rye, NY, company President Tom Eich drew on Vogt’s enthusiastic determination, as well as his vast experience with concession services, to open the company’s largest recreational venue. Again, Vogt made his mark, setting the stage to produce phenomenal revenues that far surpassed any in Playland Park’s history. When the time came to sign the company’s next account in the leisure market in 2000 (the Maritime Aquarium at Norwalk), CulinArt would tap Vogt’s talents yet again. When Philip Stone Caterers merged with CulinArt in 2001, Vogt took on the responsibility of integrating the Philip Stone Division into the company’s existing structure.

Today, Vogt oversees a successful team of general managers and catering directors. His daily supervision of Philip Stone and Regal Caterers has elevated both the eminence and profitability of these two leading catering brands.

Bob Kelly
Vice President, Business Development

 

Dan McGill
Division President, Delaware Valley-Greater Philadelphia

 

Dan McGill has been in foodservice management for over 25 years. Upon graduating with a B.S. in Food Marketing from St. Joseph’s University, he commenced his management career with Marriott Corporation. McGill later managed a Top Ten account for a global competitor in the Philadelphia area, and then received an MBA from LaSalle University with a specialization in Accounting.

Harry Williamson, Jr.
Vice President, Senior Dining

 

Harry Williamson began his career in foodservice in the Williamson family restaurant, banquet and catering businesses. Now, with more than 30 years in healthcare dining services, Williamson brings a wealth of knowledge and expertise to the senior communities he serves. While he has experience in virtually all settings, his focus today is in continuing care retirement communities, acute/skilled care, and assisted living and specialty care facilities.

Williamson is currently responsible for the oversight and management of the entire Healthcare Division, as well as its growth and development. His current role is the result of a successful track record for developing quality accounts, strong relationships with clients, and marked growth within the Williamson Hospitality Division, particularly in the healthcare segment.

Thomas J. Familetti
Division President , Delaware Valley and Greater Philadelphia

 

Tom Familetti, along with his business partner of over 20 years, founded Cornucopia Catering, Inc. in 1990. Within the first ten years, three additional profit centers emerged: Cornucopia Foodservice Inc., Cornucopia Office Coffee Service, and Cornucopia Vending Service. Familetti’s passion and knowledge of people, coupled with his “roll up your sleeves” work ethic made him the cornerstone of building both internal and external relationships with employees and clients alike. Familetti’s contribution has been laser-focused on day-to-day operations, and he prides himself on visiting every account, at least once a week to ensure that service and quality standards are being met.

Steven Pecoraro
Divison President, CulinArt West

 

A graduate of Middlesex University with a degree in Business Administration and Management, Steven Pecoraro’s post-graduate work includes executive development programs in management and organizational behavior. Prior to joining the CulinArt family, Pecoraro and his team grew their company to be recognized as the largest independent foodservice contractor in Southern California. Today, as Division President for CulinArt, Pecoraro provides leadership and hands-on monitoring of the high standards established over the past 28 years. He is currently working closely with the business development department to grow CulinArt in the Western states. He prides himself and his team on providing exemplary customer service through personal, easily accessible client relationships.

Anthony Pecoraro
Vice President of Operations, CulinArt West

 

With nearly three decades of industry expertise involving all aspects of food management, Anthony Pecoraro officially joined CulinArt with the 2006 merger of P&A FoodSystems. Pecoraro rose through the ranks at P&A, maintaining such titles as Foodservice Director, Regional Supervisor, District Manager, and Purchasing Director, and today, serves as CulinArt’s West Coast Vice President of Operations. A dedicated culinary professional with a passion for food, Pecoraro has built a successful career emphasizing the importance of great tasting food and operating a well-managed and financially responsible foodservice program. He is the operational backbone of CulinArt’s West Coast team, and a true asset to the organization. Having helped build P&A from the ground up, Pecoraro is eager to drive CulinArt’s growth in the West, while retaining the personal involvement that only a regional company can provide.

 

Julius Sacco
Division President, Rocky Mountain

 

What our clients are saying

“Yesterday I ordered the special (Bloody Mary Burger) which was one of the best burgers I’ve ever tasted, [but] this e-mail is not to praise the burger.  Eating the burger reminded me of the great service, professionalism, the smiles, the knowledge and the great food that I have come to love each and every day.  Your team, who really work as a team, take their time to explain nutrition and meal ideas, and encourage healthy eating.  I wouldn’t change one thing about this crew. I would like to extend my heartfelt gratitude for their hard work each and every day.”

“I wanted to thank you all for another successful Commencement weekend.  Once again, the CulinArt team pulled it off! I had the opportunity to visit many events this past weekend and the food looked great, was set up on time, and most importantly the “clients” were happy.  Congratulations on a job well done. ”

““I hope you do the food service in heaven.””

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“"I'd like to just begin by thanking you for being IMMENSELY better than your predecessors. The food has been lightyears better and even more importantly I find that your staff actually enjoys being here doing what they do!!! I don't even know if I could start my mornings without Stacy and Marcus (and the rest of the gang too!!!) because of the great experience and wonderful food that they help provide for us. Thanks CulinArt!!!"”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“We had an incredible Alumnae weekend! All of us in College Advancement are so very pleased with the success of this year’s reunion. We continue to receive positive feedback about the delicious food, the presentation and the service. Thank you so much for lending your expertise and knowledge to this weekend. You have my sincere gratitude for your hard work and dedication, you went above and beyond to make everyone’s’ experience memorable. Please share our appreciation with all of your colleagues. We are truly grateful to all of you!”

““What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!””

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

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