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Executive Team
Larry DiPasquale, Chairman & CEO
Larry's hospitality and culinary experience began at an early age working and managing in the restaurant industry. In 1976 he moved to Harrah’s, a Five Diamond Casino & Hotel. At Harrah’s, Larry moved into food management and operated the company’s fine dining restaurant, 16 theme-food concept restaurants, and all showroom, catering and bar facilities.
Larry joined Epicurean Catering in 1981 and by 1983 he had become majority owner and president, directing the company’s growth from $700,000 to over $15 million in annual sales and employing 300 food service professionals.
For more than 29 years, Larry dedicated himself to excellence in culinary arts and detailed event planning. Continuously forging new directions such as sports hospitality, theatre and fine arts, he has been instrumental in establishing new standards for fine catering nationwide.
Larry and his wife, Jill, have served on the boards of many prestigious non-profit organizations. They are committed to “giving back” and having an impact on the community that has supported them. In 2005, Epicurean Compassion was formed to oversee and promote the company’s charitable endeavors.
In addition to numerous awards and accolades, including Small Business of the Year and Business Owner/Operator of the Year, Larry was selected as the coordinator/caterer for the prestigious Summit of the Eight conference of world leaders in 1997. In 2008, Larry was the first ever Colorado Meetings & Events Hall of Fame Lifetime Award Recipient as well as inducted into the Colorado Italian American Hall of Fame. Then in 2009, he became the first caterer inducted into the Colorado Restaurant Hall of Fame.
Larry's entrepreneurial spirit and ownership vision forms the basis of every aspect of Epicurean. His directive of controlled growth with an eye to quality and customer service has given our clients the very best we have to offer and a platform for our employees to achieve their personal career goals. Under his ownership, Epicurean has become the premier purveyor of uncompromising excellence in culinary arts and unparalleled customer service.
Larry, Jill and their two children enjoy all that Colorado has to offer including the beautiful outdoors, competitive sports teams and Denver’s cutting edge culinary scene.
Larry's Movers & Shakers Interview
Greg Karl, President & Chief Operating Officer
gkarl@epicureanCG.com
After a stint as a Market Maker at the Chicago Board of Options Exchange, Greg decided to make a move to a life long passion and joined a small catering company in his hometown of Chicago, Il. Helping to grow this small business from $1 million to $10 million in annual sales; he found his love of small business management and operations. Upon moving to Denver with his wife Michelle, Greg was hired by Epicurean Catering where he ran many of the large, logistically challenging events as well as opening both the Epicurean-Vail Valley and Sports Authority Field at Mile High (formerly Invesco Field) contracts for Epicurean. Now President & COO of Epicurean Culinary Group, he oversees the strategic planning and daily management of the company.
Greg is a National Director of The International Caterers Association as well as a member of the Young Presidents Organization, the Boys and Girls Clubs of Metro Denver and the Denver Business Journal’s “Forty Under 40” Business Leaders.
Paul G. Aylmer, Esq., General Counsel & CFO
paul@epicureanCG.com
Paul handles all Business, Accounting, Human Resources, IT and Legal (employment, labor, contracts, corporate) issues. He also oversees day-to-day operations and the development of new company policies & procedures. He has worked in the restaurant and food service industry for nearly 20 years. Paul is an active member of the community, involved in many charities, and is on the Board of Directors of both the Colorado Restaurant Association and the Colorado Caterers Association.
Dan Spahr, Vice President of Sales
dan@epicureanCG.com
Dan joined the Epicurean team in 1992 as an event coordinator. He quickly became known not only for his event design skills but also for his logistic skills, coordinating many of Epicurean’s larger sporting events such as the Denver Nuggets Annual Chopper Dinner fundraiser for 1,000, John Elway’s Retirement Gala for 850, the World Alpine Ski Championships in Vail for 2,500, the Denver Grand Prix, The International Golf Tournament, the US Women’s Open at Cherry Hills Country Club, The Winter X-Games and the 2007 World Series Fall Classic. Lest you think that Dan is all jock and no heart, he also specializes in coordinating non-profit events that benefit some outstanding causes such as Men for the Cure, Mizel Museum Gala, Volunteers of America, Denver Hospice and Jeremy Bloom’s Wish of a Lifetime. Several of Dan's events have been recognized with industry awards, including Special Event Magazine’s Best Off-Premise Catered Event for Denver’s Summit of the Eight. Events dating back to 2001 have been recognized on a yearly basis with a “Best of” ICON award.
Marketing & Business Development
Kristina Raines, Marketing and Creative Director
kraines@epicureanCG.com
Stephanie Blackford, Communications and Community Outreach Director
sblackford@epicureanCG.com
After more than 15 years of experience in both corporate and non-profit event planning and marketing, Stephanie joined Epicurean Culinary Group in 2006 to focus on marketing, business development, public relations and convention outreach.
Tara Reeb, Marketing Manager
treeb@epicureanCG.com
Tara joined Epicurean after graduating with a degree in marketing and management. Utilizing her organizational skills and attention to detail, she has been the backbone in the sales department for the last few years. Dubbed the "artistic director", Tara has recently moved into the marketing department to help streamline and start up new marketing efforts.
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Robert Gitre, Executive-Corporate Chef
rgitre@epicureanCG.com
Chef Bob brings culinary talent, enthusiasm, and national and international flair to our kitchens. Chef Bob started down the culinary path at the age of 14, while working in his family bakery. With a degree in Culinary Arts from the Providence campus of Johnson and Wales, Chef Bob worked in restaurants from Cape Cod, Massachusetts, to Naples, Florida. He then headed West where he worked in various 4-star, 4-diamond hotels in Palm Springs, CA. During this experience, Chef was able to study under various French and International Chefs. Celebrity Chef Wolfgang Puck recognized outstanding young talent and hired Bob to work in the kitchen of Spago. Chef Bob worked with Wolfgang Puck for seven years and was key in the opening of three additional locations including Spago Chicago and creating Wolfgang Puck’s catering and special events division. Chef Bob now oversees all of Epicurean’s culinary operations.
Ted Strauch, Catering Executive Chef
tstrauch@epicureanCG.com
It seems obvious that it would take a massive amount of dedication, true commitment and care that goes into being a chef for one of the Top 25 caterers in the world. Ted Strauch, a seasoned professional with extensive culinary experience is responsible for overseeing catering production at Epicurean Catering. Ted brings a wealth of knowledge and experience as well as genuine passion for great food. His creativity, talent and work ethic compliment Epicurean’s High Standards. Ted is an award winning chef with more than 15 years of experience. He has won gold, silver and bronze medals in American Culinary Federation Hot Foods Competitions and International Chili Society Cook-offs. Prior to joining Epicurean Ted served as Executive Sous Chef for Common Plea Catering in Pittsburgh, PA. From 2001 to 2005 he found a passion with a smoker and spices from around the world while working as the Executive Chef of The Firehouse Restaurant in his hometown. Originally from Harrisburg, PA, Ted grew up in the in the heat of his parents small catering business while matriculating in culinary arts at Harrisburg Area community College. He apprenticed under the leadership of world class Chefs such as Chef Chris Mark who is now the Executive Chef for the Palmetto Dunes Resort in Hilton Head, SC.
Keith Whitmyre, Catering Executive Sous Chef
kwhitmyre@epicureanCG.com
Keith got his start in the kitchen at a young age and credits his mother and grandmother for his passion for cooking. He has been working in professional kitchens since he was sixteen. Working in several fine dining establishments in Ohio, he developed his base skills and a strong work ethic that aids him to this day. After being accepted to Johnson & Wales, he moved to Denver in 2003. Through school Keith work in several styles of food including large scale event preparation, Indian cuisine, and bistro cuisine. After school he took the Chef de Cuisine position at a small bistro in Golden, Colorado until the fall of 2005 before coming to work for Epicurean Culinary Group. Keith has risen through the ranks over the past 5 years to the position of Production Sous Chef where now supervises all catering food production.
Adam Hammond, Epicurean Entertainment Executive Chef
ahammond@epicureanCG.com
Adam attended the Art Institute of Colorado where he earned a BA in Hospitality Management. Working in the hospitality industry for 15 years, his resume includes restaurants in New Mexico (Scalo Italian Grille & Gulf Coast Eatery) as well as catering and personal chef experience. Adam's experience with many different types of cuisine (Cajun, Italian, French & New Mexican), will help him create unique menus for Epicurean. He has always had a passion for food and the hospitality industry and Epicurean is thrilled to have him part of our Sports Authority Field team!
Isaac Aldrich, Epicurean Entertainment Sous Chef
stadiumsouschef@epicureanCG.com
Originally from Maine, Isaac started working in restaurants at age 15 where he started as a dishwasher, began cooking at 16 and was a kitchen manager by 17. By the time Isaac reached the age of 21, he knew this was going to be his career path and choose to go to the New England Culinary Institute. After an internship at The Breakers in West Palm Beach, FL, Isaac moved to Denver and worked fine dining at Mel's Bar and Grill. Breaking into catering with Epicurean Entertainment in 2006, Isaac has worked his way up and continues to be an integral part of the Epicurean family.
Mitch Cavin, Mangia Bevi Café Executive Chef
mcavin@epicureanCG.com
Mitch has worked in the restaurant industry since the age of eighteen. In 1999 he graduated from the California Culinary Academy in San Francisco. Mitch has worked at some of the best restaurants in the San Francisco Bay Area where he has mastered foods from French and Mediterranean to Japanese and Southeast Asia. Mitch relocated to Denver in 2004 and worked for a master chef before joining the Epicurean team in the spring of 2005. Mitch brings creativity and passion for cooking to every plate that he produces, constantly trying to elevate his culinary repertoire.
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Wesley Guzman, Senior Event Designer
wguzman@epicureanCG.com
Since coming to Epicurean seven years ago, Wesley has become one of Denver’s top models for both event design and customer service. He works closely with our culinary team to create cutting edge cuisine that is second only to the design flair he brings to an event - the parties he designs are better named soirees and galas than events!
@wesguzman
Sara Johnson, Event Designer
sjohnson@epicureanCG.com
Sara recently joined the Epicurean Team after graduating from the University of Denver with a degree in Hotel, Restaurant and Tourism Management. Her perfectionism and passion for organization have helped her excel in past roles in group sales and special events. Sara has experience in some of Denver’s largest venues and is excited to put her recently earned diploma to good use.
http://pinterest.com/saraepicevents/
Brandon Sims, Event Designer
bsims@epicureanCG.com
Brandon received a degree in Hospitality Management from Florida State University and spent the next several years booking and managing meetings and conventions for various Disney resorts in Orlando. He earned the CMP designation in 2009. In this role, Brandon manages the details of upcoming Epicurean events as well as being the on-site contact. He is excited that his client’s events take him outside the typical hotel ballroom and into a variety of Colorado’s best and most unique venues.
Suzanne Dempsey, Event Designer
sdempsey@epicureanCG.com
Suzanne made the big move from West Palm Beach, Florida, to beautiful Colorado. She received her Bachelor of Science degree from the University of Florida in Commercial Recreation and Hospitality Management. Prior to joining the Epicurean team, she worked for the infamous Tavern on the Green Restaurant. She has extensive experience with a variety of events, such as non-profit, bar/bat mitzvahs, corporate events and most passionately, weddings. Excited to be a part of the team, Suzanne hopes to see what Colorado has to offer in the world of events and to help make Epicurean an even greater success.
Tom Clark, Senior Event Operations
tclark@epicureancg.com
Tom started in the catering business in 1979 where he developed a strong work ethic and passion for food. Tom came to Epicurean Catering in 2005 and became a top Captain with the company. Tom has risen through the ranks at Epicurean to become Senior Event Operations Manager.
Sara Closson, Event Operations
sclosson@epicureancg.com
Prior to joining the Epicurean team, Sara worked for a local bakery decorating cakes, teaching classes and developing a passion for food and events. In July 2011 she began working in Epicurean's administrative department, eager to tap into this passion. Her strong work ethic and attention to detail propelled her into her current role in Event Operations. She is committed to perfecting every event and upholding the incomparable service standard for which Epicurean is known.
Sports Authority Field at Mile High
Meghan Knight, Senior Event Designer and Suite Sales
stadiumsales@epicureanCG.com
Meghan recently moved back to Denver from New York City where she worked at Pier Sixty/Abigail Kirsch Catering as a sales administrator for 3 years. She started her sales and catering career at the Hotel Monaco Denver and has since broadened her event experience by working for conventions, event venues and hotels in both the corporate and non-profit worlds. Meghan started working for Epicurean Entertainment in June of 2010 in Suite and Event Sales at INVESCO Field at Mile High. She is looking forward to developing and strengthening relationships with both suite holders and special events clientele by providing the top-notch catering and service that Epicurean Catering exemplifies.
Bobbi Herring, Event Designer
bherring@epicureanCG.com
Bobbi graduated from Oklahoma State University with a Bachelor of Science degree in Hotel and Restaurant Administration. While still in college, she started her catering career working on the suite level during football games and other various events at Boone Pickens Stadium, Karsten Creek and the ConocoPhillips OSU Alumni Center in Stillwater. Prior to joining Epicurean, she worked for Centerplate at Sports Authority Field at Mile High as the sole Catering Sales Manager for two years. Bobbi is excited to focus her time on private events by providing her clientele with exceptional attention to detail and outstanding customer service.
Denver Center for the Performing Arts
Austin Pelster, General Manager
apelster@epicureanCG.com
Austin started working with Epicurean Entertainment at Sports Authority (then INVESCO) Field at Mile High during the Denver Bronco's 2005 football season. In 2007 he became the transitional management representative for our exclusive contract at the Denver Center for the Performing Arts. From providing concessions for the Helen Bonfils Theatre Complex and Garner Galleria Theatre to managing the success of the Seawell Grand Ballroom's five star events, Austin is committed to providing the exceptional service that Epicurean Culinary Group is applauded for.
Liz Baltimore, Senior Event Designer
ebaltimore@epicureanCG.com
When Epicurean became the exclusive caterer at the Denver Center for the Performing Arts, Liz transitioned to an Event Designer after working in an administrative position at our main office. She has developed a diverse skill set in all aspects of the hospitality industry by catering non-profit luncheons, annual galas, corporate events and weddings. She especially enjoys the variety of clientele she works with and is excited to continue delivering Epicurean’s five-star service at one of Denver’s premier event venues.
Shannon Hachmeister, Event Designer
shachmeister@epicureanCG.com
Shannon recently joined Epicurean with three years of event experience and a passion for food. She has experience planning and coordinating events from concerts to auctions and beyond. She is excited to combine her love for food with her event background.
Palazzo Verdi/Mangia Bevi Cafe
Mario Reid, General Manager – Mangia Bevi Café
mreid@epicureanCG.com
Mario was born and raised in the UFO capital of the world; Roswell, New Mexico. He was exposed to the food and beverage industry at a very early age as he worked on the family farm through his high school years. Mario graduated from the Colorado Institute of Art in Denver, with a degree in Advertising Design and continued his career in the food and beverage industry as a Sous Chef, Executive Chef, and Restaurant manager. He owned his own restaurant in Roswell, NM for 9 years before coming back to Denver to work as a Food and Beverage Director of a Golf Club and a hotel and Convention Center. Joining the Epicurean family 10 years ago, Mario has worked in most departments for Epicurean Culinary Group including managing the Owners Suite for the Denver Broncos at Invesco field for 4 years. Presently Mario manages Mangia Bevi Café and special events at Palazzo Verdi.
Street Food Division
Pete Lagomarsino, General Manager
plagomarsino@epicureanCG.com
Pete is coming home so to speak as he has a long history with Epicurean going back to the early days. After leaving Denver in the mid 1980’s, he was a Director for ARAMARK in California for 10 years, including the prestigious Santa Clara University, the premium account in ARAMARK’s entire western region. Pete returned to Denver in the late 1990’s to help Epicurean open its new venture – Sports Authority (then INVESCO) Field at Mile High. Since then Pete has been expanding his expertise in premier concessions, most recently as General Manager of Epicurean's Street Cuisine.
