About Us - CulinArt Group

About Us

AboutUs-AboutCulinartAbout CulinArt Group

Founded in 1969 by Joseph H. Pacifico, Chairman/CEO, CulinArt operates and destination recreation/leisure dining facilities in 18 states. As a complete dining service provider, CulinArt operates at over 250 locations that include cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt retains a unique approach to contract dining services. Our culinary capabilities, along with our profit and loss accountability, enable our firm to focus more attention on large population accounts within sophisticated facilities. CulinArt provides contract services at many Fortune 500 businesses and prestigious companies, esteemed educational institutions, and a variety of cultural institutions.

CulinArt Mission

Our mission is to be the industry leader in providing the highest quality dining services under strict financial control. Through our core values – client focus, commitment, quality and control, we position ourselves as a primary provider of contract dining services to corporate, academic and leisure institutions in the United States, extending from New England to California. In all marketplaces, we take a total regional approach.

Our success lies in our ability not merely to adapt but to continually revitalize and transform our services, pioneering the cutting-edge and unconventional. Restaurant-style retail dining programs are our mantra. Our distinction lies in tailored boutique on-site services and our strength stems from a balance of expert talent and the ingenuity of dining services for generation-next.

CulinArt Vision

Our vision is to continue building upon our success, as clients testify to the dramatic and rapid improvements they experience with their food programs and financial positions. The competitive advantages CulinArt offers, combined with our fundamental retail management philosophy, further distinguish our esteemed industry reputation.

Executive Team

Our people are what drives us upward – take a look at CulinArt Group’s executive management team and see where they came from, and how they made it to where they are today.

What our clients are saying

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“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.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

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