Executive Team - CulinArt Group

Executives

Thomas R. Eich
CEO
Adam Campbell
Adam Campbell
Vice President, Corporate Services
Michael Purcell
President
Dan McGill
Division President, Delaware Valley-Greater Philadelphia
Lou Vogt
Vice President, Leisure and Logistics
Ali Bernardi
Vice President, Marketing and Brand Strategy
Anthony Pecoraro
Vice President of Operations, CulinArt West
Harry Williamson, Jr.
Vice President, Senior Dining
Erik Buckholz
Director, Human Resources
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.

Adam Campbell
Adam Campbell
Vice President, Corporate Services

 

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.

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.

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.

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.

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.

 

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.

Erik Buckholz
Director, Human Resources

 

Erik Buckholz has been with the Compass HR team since 2002. He began his career as an HR manager and has held several positions within Compass over the last 15 years including Director of Training and Regional HR business partner. In these roles, Buckholz has provided strategic HR leadership and consultation focused on anticipating and assessing emerging business and people trends and identifying and implementing the appropriate Human Resource business solutions.

As CulinArt’s Director of Human Resources, Buckholz oversees the professional development, retention and career paths of team members at both the hourly and management level. He manages a department that administers to the daily, short-term and long-term needs of CulinArt’s team members, including HR strategy, Employee Engagement, Talent Development, Compensation and much more.

Previous to working for Compass Group, Buckholz was employed as an HR manager for Balducci’s food market. He also has worked as a recruiter for a technical services company and in labor relations at a hospital on Long Island. Buckholz has a Bachelors and Master’s degree in HR Management from Stony Brook University and is nationally recognized as a senior professional in HR by the Society for Human Resource Management. He is a military veteran who served over 7 years on both active duty and in the reserves.

What our clients are saying

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

“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.”

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

“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.”

“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!”

“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.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“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.”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

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