CulinArt’s presence at the SASA Conference took several forms. Clockwise, top right, from left: Ali Bernardi, VP marketing and strategy; Laura Martorano, RD, CDN, campus registered dietitian at Stony Brook University; and Afeisha Harrison, regional sales director for CulinArt’s new business development, welcomed attendees at the conference’s partner showcase. Bottom right: The SBU Eats chef team’s Chris Hibbert, Joseph Rosselli (Team Captain), Albin Melo, and Vincent Jessop prepared Grouper two ways. Left: CulinArt played up its status as the only New York–based dining services management company at the conference
VERONA, N.Y., January 5–7, 2026—CulinArt Group proudly served as a Diamond Sponsor of the 2026 State University of New York Auxiliary Services (SASA) Annual Conference, held January 5–7 at the Turning Stone Resort here. This year’s conference, titled “Student Support Through Strategic Partnerships,” brought together auxiliary services and faculty-student association leaders and partners focused on advancing the student experience across campuses statewide.
As a Diamond Sponsor, CulinArt Group exhibited for two days with a vibrant “New York State of Dine” theme, celebrating the company’s New York roots and its connection to higher education dining. The exhibit highlighted CulinArt as Real New Yorkers making Real Impact, showcasing the company’s deep commitment to innovative, student-centered dining programs and its leadership and resources in and around New York State.
A centerpiece of the exhibit was CulinArt’s long-standing partnership with the Auxiliary Services Association of Stony Brook University, where the CulinArt-led SBU Eats program has been elevating campus dining since 2017. Attendees enjoyed a house-baked savory treat served by Laura Martorano, MS, RD, CDN, SBU Eats Campus Dietitian—a Lemon Basil Olive Oil Cake with Sweet Lemon-Scented Mascarpone Cheese, made with Stony Brook University–grown fresh basil and Long Island wildflower honey. Guests also received a locally inspired giveaway: New York State of Mind Honey from HoneyGramz.
In addition to exhibiting, CulinArt leadership participated in a dedicated 15-minute executive session with SUNY ASA and FSA executive directors. Peter Witkowski, president; Afeisha Harrison, director of business development; and Ali Bernardi, vice president of strategy and marketing, shared insights into CulinArt’s work across higher education and discussed the company’s readiness to scale its next-level dining programs to additional SUNY campuses. The sessions were met with strong enthusiasm, reinforcing CulinArt’s role as a trusted, forward-thinking partner in the SUNY system.
CulinArt’s culinary talent was also on display during the conference’s Second Annual Battle of the Chefs competition. Teams were challenged to create a tapas-style dish using a randomly assigned protein and a fixed budget. Representing SBU Eats, a team of four chefs—Team Captain Joseph Rossetti, Vincent Jessop, Albin Melo, and Chris Hibbert—prepared Grouper two ways (Pan Seared Group Medallions and Winter Citrus Grouper Ceviche), earning second place in the People’s Choice category.
“Being a Diamond Sponsor at SASA allowed us to tell a powerful story—one rooted in partnership, place, and purpose,” Bernardi said. “We are proud of our New York heritage and even prouder of the impact our teams make every day at Stony Brook University. We are primed and ready to expand with strategic partnerships in our home state.” CulinArt Group’s presence at the 2026 SASA Conference underscored its continued commitment to strategic partnerships, culinary excellence, and student-focused innovation in higher education dining.