Contact Us

Contact Us

East Coast

175 Sunnyside Boulevard, Plainview, NY 11803

(P) 516.437.2700 (F) 516. 437.6680 

Delaware Valley/Greater Philadelphia

97 Great Valley Parkway, Malvern, PA 19355

(P) 610.644.1500 (F) 610.644.0500  

Rocky Mountain

11333 N Scottsdale Road, STE 205 Scottsdale, AZ 85254

(P) 480.661.1010 (F) 480.661.4111  

West Coast

2740 Harbor Blvd, Santa Ana, CA  92704

(P) 714.430.6060 (F) 714.430.6068   

Executive Team

Thomas Eich
CEO

teich@culinartinc.com

Phone: 516-437-2700 Ext. 2744

Michael Purcell
President

mpurcell@culinartinc.com

Phone: 516-437-2700 Ext. 2796

Joseph Sargis
Vice President, Finance

jsargis@culinartinc.com

Phone: 516-437-2700 Ext. 2734

Lou Vogt
Vice President, Leisure & Logistics

lvogt@culinartinc.com

Phone: 516-437-2700 Ext. 2754

Ali Bernardi
Vice President, Marketing & Brand Strategy

abernardi@culinartinc.com

Phone: 516-437-2700 Ext. 2738

Bob Kelly
Vice President, Business Development

rkelly@culinartinc.com

Phone:516-437-2700 Ext. 2748

Division Presidents

Steven Pecoraro
Division President, CulinArt West

specoraro@culinartinc.com

Phone: 714-430-6060 Ext. 116

Dan McGill
Division President, Delaware Valley-Greater Philadelphia

dmcgill@culinartinc.com

Phone: 610-644-1500 Ext. 114

Harry Williamson, Jr.
Vice President, Senior Dining

hwilliamson@culinartinc.com

Phone: 610-644-1500 Ext. 115

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

tfamiletti@culinartinc.com

Phone: 610-644-1500 Ext. 102

Julius Sacco
Division President, Rocky Mountain

jsacco@culinartinc.com

Phone: 480-661-1010 Ext.102

 

 

Department Management

Erik Buckholtz
Director of Human Resources

ebuckholtz@culinartinc.com

Phone: 516-437-2700 Ext. 2761 

Joseph Sargis
Vice President, Finance

jsargis@culinartinc.com

Phone: 516-437-2700 Ext. 2734

Peter Klein, Director of Culinary Development

pklein@culinartinc.com

Phone: 516-437-2700 Ext. 2725 

Ali Bernardi
VP of Marketing & Brand Strategy

abernardi@culinartinc.com

Phone: 516-437-2700 Ext. 2738 

Leonard Spier
Director of Corporate Purchasing

lspier@culinartinc.com

Phone: 516-437-2700 Ext. 2777

Said Moustakim, CNA, CNE, MCSA, MCSE, MCP
Senior Director of Information Services & Technology

smoustakim@culinartinc.com

Phone: 516-437-2700 Ext. 2750

Kim Hoban, RDN, CDN, CPT
Director of Wellness

khoban@culinartinc.com

Phone: 516-437-2700 Ext. 2776

What our clients are saying

“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!”

“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.”

“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!”

“I wanted to take this moment to thank you and your staff for making the Athletic Celebration absolutely wonderful. I cannot say enough great things about the event. The food was outstanding and the service was fantastic. Thank you for your help from start to finish.”

“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!”

“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 wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“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!!!”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“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.”

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