Meet Us

Our people are what makes D'Amico Catering what it is. Learn a little more about some of our key people that make things happen every day and add a bit of personality and detail to every event.

Barb Schultz

Barb Schultz, Director of Operations

612.238.4038 |

Barb is the assurer of excellence and encourager of talent for our multifaceted operation. Her focus is on training and mentoring managers and staff, "empowering the employees to satisfy each guest with exemplary food and service.”

Barb has been with D’Amico for…ever. She opened D’Amico Cucina, all Campiellos, both Lurcats, Masa and more, while also overseeing the world-class wine programs. She holds a BS in Hotel, Travel and Restaurant Administration from the University of Massachusetts in Amherst.

Barb enjoys all events, from small intimate house parties to large galas in grand venues.

Event Planning Staff back to top

Linda Adam

Linda Adam, Director of Catering Sales

612.238.4024 |

There are key people behind the scenes that keep D'Amico Catering on a path of continual evolution and improvement, and Linda is a leader among them. She joined the firm in 1996, and has inspired ongoing growth—in all ways—ever since.

Linda's previous professional background includes 8 years as an elementary school teacher, and 15 years as a VP of operations for a noted service company.

At D'Amico Catering, Linda ensures that every employee receives excellent training, support and respect. "I LOVE my job, the endless variety and the fast pace," she comments, "but seeing happy customers is my favorite part."

Christie Altendorf

Christie Altendorf, Event Planner

612.238.4012 |

Christie joins D’Amico Catering with a repertoire of accomplishments that make her a delight to work with and a skilled asset to her clients. She holds degrees in hospitality and service management from University of Wisconsin-Stout, acts as a Past President of the Minneapolis/St Paul chapter of the International Live Events Association, and has won several industry awards including two ILEA-MSP Star Awards and a team BizBash Style Award. 

A sommelier in-training, Christie has a passion for the finer things in life (champagne and travel!). Christie’s unique experience and perspective benefits her clients on all levels of event planning: "I'm inspired by subtleties -- a casual comment that the client makes about their personal interests, an accent color that a designer gravitates towards or the proprietary spice blend a Chef uses in a sauce. While minor details to the overall picture, they're the foundation of why that experience is a memorable one and allows for a platform to create an incredible event."

Anne Bohnsack

Anne Bohnsack, Senior Event Planner

612.625.6593 |

Catering Coordinator: Molly Hunz | 612.626.3616 |

Anne joined D’Amico Catering in 2009, and has been delighting us with her upbeat personality and impeccable organizational skills ever since. After returning from an event planning internship in New York City, Anne knew she wanted to be in the ever changing event industry. She enjoys the fast paced environment and loves when she can work with our kitchen and operations teams to make her client’s vision come to life.

Anne graduated from the University of Wisconsin – Eau Claire, where she first dabbled in events through an internship at the Chippewa Valley Youth Symphony. A highlight of her college experience was studying abroad in South Africa.

When she’s not at D’Amico, Anne can be found traveling, reading and spending time with friends.

Jason Brown-Hoesing

Jason Brown-Hoesing, Senior Marketing Manager

612.238.4011 |

Jason joined D'Amico Catering in 2006 with a keen appreciation for the highly personal nature of events and has worked as a supervisor, catering director and on-site planner since 1996. He brings his years of marketing, sales and event savvy to the D’Amico Catering sales team. In overseeing the work of his exceptional team he continues to contribute his knowledge of food, beverage and event design to create unforgettable and unique experiences to the D’Amico Catering clients. He enjoys close and trusting relationships with his clients and team who never settle for second-best. "I'm proud of the D'Amico passion for excellence in everything we do, and especially our personalized service.” As a Midwestern Native, Jason enjoys traveling, weekend brunches and shaping industry trends.

Rachel Bruzek

Rachel Bruzek, Cuisine and Design Manager

612.238.4014 |

Catering Coordinator: Laura Rothstein | 612.238.4023 |

Rachel has been with D’Amico since 1999. She came to us as a seasoned pro who had already learned the full spectrum of the business. As a senior event planner, she quickly puts clients at ease and manages extreme complexity with efficiency and grace.

When it comes to customized menu planning, Rachel's experience shows. “I love imagining how the food will look and taste—and collaborating with my amazing clients,” she explains.

Rachel holds a BS in Mass Communications, with minors in Journalism and Public Relations.

Patrick Fitzgerald

Patrick Fitzgerald, Catering Sales Manager

651.259.3037 |

Assistant Event Planner: Katie Batz | 612.238.4015 |

Patrick joined D'Amico in 1999, and has many longstanding client relationships to show for it. He has earned his senior rank by advancing through several positions, including operations, bartender and event supervisor.

Patrick enjoys taking on "a client's seemingly unrealistic vision - and making it a successful event," and often serves as the go-to guy when team members have a perplexing challenge or need a fresh idea.

A Twin Cities native, Patrick attended St. Thomas Academy High School and St. Mary's University.

Amy Harrison

Amy Harrison, Catering Sales Manager

612.625.6838 |

Catering Coordinator: Molly Hunz | 612.626.3616 |

Amy has been with the D’Amico family for years, except when she took a break to raise her own. Prior to that, she staged events all over the country for a large travel incentive company.

Now at the McNamara Alumni Center, Amy’s impressive background gets put to good use planning dignitary dinners, wedding receptions and more. She thrives on the busy University setting, and loves working with “great clients and fabulous food.”

A native of Edina, Amy has an educational background in art history and interior design.

Ann Hoffer

Ann Hoffer, ACE Drop-Off Catering Services

612.238.4016 |

Ann Hoffer has spect her lifetime in hospitality, and joined D'Amico Catering in 2003. As Manager of Atrium Culinary Express (ACE) - with its high volume and fast pace - that experience comes in handy.

Ann began her food-service career in the late 70's at Minneapolis's legendary Guadala Harry's. She evolved into management at noted establishments including the American Cafe, Rupert's Nightclub and Cocolozone. She has been a National Corporate Trainer, and ran her own catering company and deli, called Peppers.

Ann is active with many local charities, including Sue Zelickson's Kid's Cafe, Appetite for Life, The Furi School Project and Heartstrings Unlimited.

Jessica Kielblock

Jessica Kielblock, Senior Sales and Develoment Manager

612.238.4090 |

Assistant Event Planner: Katie Batz | 612.238.4015 |

Jessica joined D'Amico Catering in 2007 after working in event-planning positions with the St. Paul Saints and EQ-Life, a health and wellness spa concept launched by Best Buy Companies.

In addition to her event planner responsibilities, she also trains new employees and serves on our social media, marketing, and website committees. Known for her impeccable organizational skills, Jessica takes pride in executing perfect weddings, "whether traditional or modern, big or small."

Jessica earned a degree in public relations from the University of St. Thomas, and also attended University College Cork in Ireland.

Amy McMonigal

Amy McMonigal, Senior Event Planner

651.259.3037 |

Catering Coordinator: Eryka Pluff | 651.259.3029 |

Amy joined our team in 2010, after serving as wedding coordinator and office manager for a popular Twin Cities bakery. There, she gained experience and knowledge about confections and events from the vendor perspective. 

At D'Amico Catering, she deftly collaborates with clients on parties of all kinds, and remains passionate about weddings. “I just love the look in a bride’s eye when she walks into the reception room and everything is as perfect as she envisioned,” she explains.

Amy grew in up in the Twin Cities, and calls herself a "city girl at heart." She attended Metropolitan State University.

Rhea Merrill

Rhea Merrill, Catering Sales Manager, Lurcat Catering

239.571.3806  |

Assistant Event Planner: Rachel Martenson | 239.325.1933 |

Rhea joined the D’Amico Sales Team in 2010. As a Wayzata native, Rhea studied Political Science at the University of Minnesota with an emphasis on Sociology and the American Legal System.

As an Event Planner at the Naples Botanical Garden, Rhea has enjoyed working on creative and unique events from weddings of all shapes and sizes to corporate meetings and retreats. Rhea’s eye for detail and passion for customizing menus and special events, makes her a great planner for challenging, multi-faceted events. Rhea brings years of experience from the Minneapolis restaurant industry and enjoys working closely with her Culinary and Service Colleagues.

Bethany Craig

Bethany Papenfuss, Event Planner

612-238-4036 |

Bethany Craig started with D’Amico Catering in 2012, after spending a year learning the ropes at D’Amico’s full service restaurants: Parma 8200, Campiello Eden Prairie and Café Lurcat. Bethany has a fondness for creativity and is a master of event details. She takes pride in working with clients to make each and every event unique.

When she’s not developing fabulous events, you can find her outdoors, spending time with family and friends or restoring antique furniture. Bethany has a Bachelor of Science degree in art education from St. Cloud State University.

Amanda Welter, Event Planner

Amanda Welter, Event Planner

651.259.3031 |

Catering Coordinator: Eryka Pluff | 651.259.3029 |

Amanda has spent over half her life in the hospitality industry, starting at the age of 15 as a hotel banquet server.  Amanda graduated from University of Wisconsin – Stout with a Bachelors degree in Service Management. She went on to become the Wedding Director for a wedding and special event venue in Eau Claire, WI. After moving to the Twin Cities in 2013, she focused her attention on food and wine pairing, and received a Wine Professional Certification from the St. Paul College of Culinary Art. 

 Amanda believes the combination of a perfectly paired meal, and being surrounded by friends and loved ones, is one of the most heart-filling experiences a person can have.

Kristen Zwieg

Kristen Zwieg, Senior Event Planner

612.238.4017  |

Catering Coordinator: Samantha Hoy | 612.238.4033 |

Kristen became a member of the D'Amico family early in 2010. A college internship with an event planning firm in South Bend solidified her interest in this line of work. She studied Business and Psychology at Saint Mary's at Notre Dame.

Kristen enjoys all aspects of the planning for events large and small. Organization and attention to detail are among her strongest skills. She takes pride in getting to know her clients, listening to ideas, contributing her own and transforming those elements and vision into a successful event.

When not at D'Amico, Kristen enjoys coaching youth at her alma mater, Edina High School.

Service back to top

Stacy Churchill

Stacy Churchill, General Manager

612-238-4444 |

General Manager of International Market Square, Mill City Museum and Off-Premise Catering

Stacy was hired as a server by D’Amico Catering in 2002. Her first few years with the company were spent catering on the Padelford River Boats where she quickly learned the importance of building strong relationships with our clients.

During her tenure, Stacy has built a sense of trust with the sales team at D’Amico Catering, each of them confident in her supervision and operational decisions. Holding the Off-Premise Operations Manager position for 7 years, Stacy encountered more obstacles than she did while growing up on a farm. Her favorite events are the biggest, toughest, and most demanding. She's always up for a challenge.

Stacy attended the University of Wisconsin – River Falls, studying Computer Science and participating in multiple sports – a likely source for both her technical expertise and dedication to her craft. Outside of work, Stacy volunteers at Feed My Starving Children and creates lasting relationships playing in charity golf tournaments.

Simone Kerstin

Simone Kersten, General Manager

612.625.0863 |

General Manager of McNamara Alumni Center

Simone joined D’Amico Catering in 2011 with an impressive history of education and experience in the hospitality industry. She holds a degree in Hospitality and Business Management from Washington State University. Recently she has earned the Executive Wine Sommelier Degree from the International Wine Guild. With both national and international training, Simone has held various manager titles for fine dining restaurants, top rated hotels and the D’Amico operated Calhoun Beach Club. She most recently held the position of General Manager at the Walker Art Center. Simone has superb management skills and customer service standards. “I have learned that people will never forget how you made them feel when you meet them for the first time”.

Scott Vander Maten

Scott Vander Maten, General Manager

General Manager of Metropolitan Ballroom and Clubroom, Calhoun Beach Club and Loring Social

Scott joined D’Amico in 2000, and quickly climbed the catering ladder to become General Manager of several of D'Amico's prestigious venues.

Previously, Scott enjoyed a successful career in education as an elementary teacher and administrator, private-school principal, and private-college admissions counselor. Scott puts his educational background to good use with ongoing staff training of D'Amico Catering employees. 

When it's his turn for learning, Scott turns to wine. He routinely broadens his knowledge by attending tasting events, and is a staff expert on pairing wines with multi-course meals. 

Jim Wolters, Banquet Manager

Jim Wolters, General Manager

General Manager of Minnesota History Center

Jim has been with D’Amico Catering since 2012 and is the quintessential provider of excellent customer service. He is always smiling and seemingly unfazed by the challenges events provide on a daily basis. His broad background in sales, conference services, resort management and restaurant management have provided him with the skills to execute each and every event flawlessly.

Though well-traveled and previously residing in Breezy Point, Jim is a born-and-raised St Paul person at heart.

Culinary Team back to top

Mike Sneen

Mike Sneen, Executive Chef

There are many factors that make D’Amico Catering’s food so consistently exceptional, and Mike may be the primary one. He brings it all to the kitchen and to your event. Culinary creativity. Impeccable execution. Team leadership.

Mike joined D'Amico close to Day One—in 1990. He’s rarely left the kitchen since, and oversees not only every catering event, but also the chefs and kitchen crews at our many locations. Have a menu request? Mike will nail it—like he has on Indian, African, Asian, Spanish and even Egyptian themes.

For more than 20 years, Mike has put out inspiring food for gatherings of 2 to 10,000. He remains excited by the challenge of the next event.

Chef Josh Brown

Josh Brown, Chef

Chef Josh Brown is a master of menu development, creating custom culinary experiences and recipes that are alive with color and flavor. For years Chef Brown has played a significant role in guiding the vision and brand of new D’Amico venues in the Twin Cities and beyond. He’s earned his stripes at Campiello, Masa, Calhoun Beach Club, Gather by D’Amico in the Walker Art Center, Minnesota History Center and Bushel & Peck.

His personable skills match his culinary talents. Chef Brown has worked with Wolfgang Puck and Jean-Georges Vongerichten and collaborated with some of the Twin Cities most celebrated chefs. In addition, he is people pleaser, and takes time to be out in the restaurant cheerfully ensuring guest satisfaction from plate presentation to the last bite of food.

A community contributor, you’ll often find Chef Brown featured on a local news program or presenting on a culinary topic with other industry experts. He has a passion for non-profit work and can be counted on to help raise funds for several worthy causes that are near and dear to his heart.

Chef Morgan Murre

Morgan Murre, Chef

Morgan has been executing the full range of event styles and menus for D’Amico Catering since 2001. His culinary career started at the age of thirteen in the busy resort restaurants of Door County, Wisconsin. Apart from time spent studying in Southeast Asia and attending Carleton College, he has continued to work his way through the kitchen ranks, picking up a wide base of knowledge across a range of disciplines.

Morgan takes particular pride and enjoyment in preparing menus that are a bit off the beaten path, whether they be Indian menus for four hundred, six course Japanese dinners for ten, or Kosher events for visiting dignitaries.

Jack Raben

Jack Raben, Executive Chef

Jack began cooking at age 13, and has hardly left the kitchen since—working his way through an impressive array of global cuisines, including Asian, Japanese, and Mediterranean in Arizona, Montana, and Minnesota. Jack’s experience as a sous chef for Jean-Georges Vongerichten gave him great insight into the beauty, balance and artistic components of food.

Jack excels at high-profile events and is inspired by special requests along with utilizing and researching locally-sourced and sustainable ingredients. Jack has enjoyed his creative tenure as the Chef de Cuisine for Catering and received culinary training in both the Art Institutes of Minnesota and of Arizona.

Theresa Sneen

Theresa Sneen, Pastry Chef

Theresa joined D'Amico in 2004, and has been one of the artisans behind our famous wedding cakes (and many other pastries) ever since. Her masterpieces regularly appear at many venues, including the Metropolitan Ballroom and Clubroom, the Minneapolis Institute of Arts and the Calhoun Beach Club.

Theresa’s background includes serving as pastry chef for another catering firm, plus 13 years as a cook for a large local hotel. She earned her chef degree from Hennepin Technical Center.

Theresa can rise to any baking challenge, and welcomes events that call for completely original pastry creations.

Bill Unger

Bill Ungar, Chef

Bill has been a part of the D’Amico famiglia since the opening of Azur restaurant in 1991. Before that, he mastered his trade in upmarket hospitality establishments including An American Place in New York, Goodfellow's and hotel restaurants in the Twin Cities. 

These days Bill oversees the cuisine at the Metropolitan and Minneapolis Institute of Arts - two facilities known for large, lavish events. He thrives in the ever-changing world of staging event meals: “Catering constantly keeps me fresh with new ideas, because every day the menu changes.”

Bill earned a degree from the University of Minnesota, and is a devotee of Julie Child.

Randee Zarth

Randee Zarth, Pastry Chef

If it were possible to line up the astonishing number of pastries Randee has made, they would likely reach all the way to…your door. She’s been a star with D’Amico Catering since 1986, and has brought joy to countless celebrations.

Randee holds an MS in Geology, with a previous career in uranium and oil/gas exploration. She moved to the Twin Cities to study at the culinary school of Hotel Sofitel.

Today, her desserts sweeten events at International Market Square, Walker Art Center, McNamara Alumni Center and Mill City Museum, as well as countless off-premise locales. She welcomes the challenge of "creating an original, multi-step dessert for 600 people!"