Michael Purcell

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.

Ali Bernardi

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

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.

Harry Williamson, Jr.

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.

Dan McGill

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.

John Drexel

John Drexel joined CulinArt in 2004 as Food Service Director and in February 2005 was promoted to District Manager covering Manhattan. In 2007 John assumed a District encompassing New Jersey and Pennsylvania covering business and industry accounts. As CulinArt grew in the Mid Atlantic, so did John’s region; which now includes Maryland, Virginia, North Carolina, Florida and Colorado, overseeing several Fortune 500 accounts and prestigious private schools. In 2014 he relocated to Maryland and continues to grow the business. John became a Vice President with CulinArt in 2017.

John has a Bachelor’s degree from New York Institute of Technology in Hotel and Restaurant Administration. Over his 25 plus year career, he has had extensive experience as a Chef, Purchasing Manager, General Manager and District Manager. His passion for mentoring and diversity is reflected in the team of professionals within his region.

Jeff Powell

Jeff Powell joined CulinArt in 2000 and brought with him over 15 years of private industry experience as an owner-operator of an independent restaurant and a separate off-premises special event caterer, both of which he created from the ground up. In his over two decades with CulinArt, Powell’s experience in the independent school market and corporate dining services directly contributed to CulinArt’s growth.

His passion for the ever-changing food industry has allowed him to share his firsthand experiences with farm-to-table cuisine and sustainable solutions. He has also worked closely with his clients to launch digital and mobile dining platforms. As a graduate of SUNY Delhi with a degree in Hospitality Management, Jeff’s education, career, experience and keen focus have fostered his growth from foodservice director to district manager to, now, vice president of the largest region within CulinArt. Jeff currently manages $175 million in revenue with clients throughout the northeast, including prestigious independent schools and many Fortune 500 corporations. As an active participant in the business development process, clients can trust that his entrepreneurial experience and essence will ensure that CulinArt’s operational, culinary and resource teams deliver creative, custom and financially-sound dining programs, launched quickly, efficiently and successfully, while featuring the latest in food trends, service excellence and digital experiences.

Brian Armenio

Brian brings over 25 years of hospitality experience to CulinArt. He began his career managing five-star/five-diamond hotels, followed by several high-volume, critically acclaimed fine-dining restaurant groups on the West Coast. Brian transitioned into contract foodservice 10 years ago and worked for several top foodservice companies in an executive capacity before joining CulinArt in 2019. Today, he is focused on client retention, operational success and company growth, and is equally passionate about heightening the guest experience. Brian studied finance and business law at the University of California, Santa Barbara, then worked in the financial services field before pursuing his passion for the hospitality industry.

Elliott Enyedy

Elliott Enyedy joined CulinArt in 2018 and has over 25 years of operational and financial experience.  He graduated from Florida International University in 1992 with a degree in Hospitality Management and began his career with Compass Group.  During his tenure, he has performed several roles including multi-unit Foodservice Director, Financial Analyst and Regional Controller within multiple sectors.  In addition to these roles, he has worked closely with the corporate IT department to improve and develop programs used in the field.

As CulinArt’s Director of Finance, he oversees reporting, budgeting, forecasting, new sales proformas, field and financial team training.