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.