As Vice President of Marketing and Brand Strategy for CulinArt Group, Ali Bernardi directs and oversees marketing campaigns for the company’s portfolio of exclusive catering venues, as well as the growth and evolution of the company’s “three distinct lifestyle catering brands.” Ali began her career with CulinArt Group in 1999 in the New Business Development department at a time when the company was first entering the leisure and entertainment market. She quickly took on the responsibility of marketing the company’s earliest event venues (Playland Park, The Maritime Aquarium, and The Cradle of Aviation Museum) and thus, a dedicated Venue Marketing department was born. Her experience in large-scale special events (which include the USTA and US Open Golf Classic), combined with her background in catering (at the New York Botanical Garden, Guggenheim Museum, and Morgan Stanley), and a passion for all things creative and dynamic, were the foundation for the grass-roots marketing campaigns she developed and executed for CulinArt. Today, Ali and her team work with CulinArt’s venue clients on dedicated marketing and advertising campaigns that align with each individual client’s mission and objectives. Ali was the creative force behind the CulinArt Group rebrand in 2013, as well as the launch of the CulinArt Group Catering Collection brand in 2015. She oversees all creative development, and artfully designs many of the company’s ad campaigns herself. She keeps friends of CulinArt informed of company happenings via social media platforms (@culinartgroup), and handles all public relations and web development as well.
Chef Stefan is a graduate of The French Culinary Institute in NYC. During his time at FCI, he met Tom Cataldo and began working in the kosher field. After graduating, Chef Stefan relocated to Florida and joined the grand opening team for the W Hotel in Ft. Lauderdale. He loved every minute of working alongside the hotel’s 5 star chefs and he embraced every opportunity to work banquets (some for up to 3000 guests). He also began working at Florida Steak954, where he began to truly propel his craft. After a few years, Chef Stefan missed the hustle and bustle of NYC. He moved back to the city and worked at various high end restaurants, such as Morimoto and Buddakan. He then took a job at the flagship for Saks 5th Avenue as head of corporate and executive dining and catering with the goal of adding NYC flare to one of the most luxurious department stores in America. In 2012, Chef Stefan teamed up with Tom Cataldo again, and joined the CulinArt Group Catering Collection as an executive chef. He embraced the challenge of elevating glatt kosher cuisine, bringing a little bit of whimsy and whole lot of taste and character to the kosher marketplace. Continuing to take glatt kosher food to the next level is what is on Chef Stefan’s plate now. He is creating high end kosher cuisine with a NYC edge each and every day.
Director of Operations and Catering
After honing her skills at several premier Long Island event spaces, Nicole Price joined the CulinArt Group Catering Collection in 2008. Over the years, Nicole has leveraged her diverse background and social catering experience and has developed into an extremely versatile and vital member of the Regal Caterers’ team. Extremely focused, and paying fine attention to every last detail, Nicole has been charged with many key positions within the company’s portfolio, including restaurant and event management. Nicole finds a great thrill in seeing events through to completion. Her days are long and her commitment is unwavering. She plays a pivotal role in the expansion and growth of the company’s social catering division. Her dedication to the Regal Caterers’ brand and its vision are one and the same, as she continues to elevate both personally and professionally. Currently she is the Director of Operations and Catering for both Regal Caterers and Lyndhurst Mansion.
Joann Ramos is a third generation baker. She started with her father at a very early age and gained plenty of real world knowledge of the business over the years. As a student of STAR Career Academy’s pastry program, she furthered her knowledge of the field and expanded her expertise into fine French pastries and cake design and production. She interned at a top tier kosher catering facility where she honed her practical skills into an art form, working hard to become a true master of her craft. She moved on to work alongside a master cake maker, doing whimsical and artfully designed cakes in the private realm. Joann brought all of this experience to Regal Caterers when she joined as pastry chef. She brings to the table a colorful, fun and exciting show of desserts and cake work, always pushing the limits of design and still taking her time to learn from masters of her trade to make an even more spectacular product for everyone to enjoy.
Regional Director of Operations
Peter Rocco joined CulinArt Group in 1999 at one of the company’s first recreational venues – Playland Park in Rye, NY. He worked hand in hand with Lou Vogt, Vice President of Leisure and Logistics, to elevate the comprehensive dining program at this county-owned amusement park, and gave special attention to corporate outings and events. As CulinArt Group expanded its footprint in the corporate and social catering arenas with the purchase of Philip Stone Caterers, Regal Caterers and Robbins Wolfe Eventeurs, Peter’s role also grew. He opened several event venues for the company. He and his team catered to the models, designers and celebrities at New York Fashion Week at Bryant Park for several seasons, and they produced the 15,000-person Q25 anniversary event for Qualcomm in San Diego. Today, Peter oversees and directs the day to day operations of the CulinArt Group Catering Collection, its venues and management teams – from New York City to the Hamptons. As Regional Director of Operations for the Events and Entertainment division of the company, Peter has partied with, and planned parties for, icons and celebrities such as Prince, the Clintons, Billy Joel, Kelly Ripa, Michael Bloomberg, Hoda Kotb, Howard Stern, Leonardo DiCaprio, Rob Thomas, and countless others. His all-time favorite, however, was Robert De Niro.
VP of Leisure and Logistics
Lou Vogt, Vice President of Leisure and Logistics for CulinArt Group, is the mastermind behind the company’s nationwide grand scale events and Social/Corporate Catering division. As his title asserts, logistics are his thing. Always “making-it-happen,” with a can-do attitude and the utmost professionalism, Lou leads the team of chefs, managers, and operations teams that are the CulinArt Group Catering Collection. Each and every event is important to Lou, and he demands the same commitment from his team. His dedication to his clients and the unwavering support he gives his team have propelled the Events and Entertainment division of CulinArt Group to new heights. He has hand-selected the best of the best in the catering industry and continues to grow and evolve the trio of brands that comprise the Catering Collection. Sleeping very little, and working virtually round-the-clock, Lou is constantly challenging his team to “take it up a notch.” He is a true leader and the backbone of the company’s catering division.