|
November 2008
2008 SUPPLIES COMPETITION
Judge Biographies
Executive Chef John Ayaleanos has logged plenty of time running restaurant kitchens. He currently oversees operations at the Birch River Grill, a 170-seat casual-dining eatery connected to the Doubletree Hotel in Arlington Heights, Ill. Before joining Birch River, Ayaleanos served as corporate chef with KDK Group in Chicago, managing chef partner at Founder's Hill, and executive chef at Carmichael's Chicago Steakhouse and its sister restaurant, Blyss. Ayaleanos earned his culinary stripes at Chicago's Kendall College.
|
 |
Michael Gold has the inside scoop on all things smallwares and tabletop. He's spent the past 10 years as key accounts manager for Edward Don & Co., North Riverside, Ill., and before that, as a Don sales rep for three years. Prior to joining the sales side of the business, Gold served as a restaurant manager and then as division manager for McCormick Foodservice Partners in Chicago. Gold launched his foodservice career at age 15 when he began working at a Chicago deli.
|
 |
Marty Joyce serves as the go-to guy when it comes to expanding the key accounts market segment for the Boelter Cos. Joyce handles group purchasing organizations, healthcare and contract foodservice accounts for the Lincolnwood, Ill., dealer. His area of specialty is smallwares products. Before joining Boelter, Joyce worked as an accounts and territory manager for Grainger and Edward Don & Co.
|
 |
Nicholas Kariotakis has spent nearly four years serving as regional accounts manager for The Wasserstrom Co., Columbus, Ohio. Before that, Kariotakis earned plenty of operational experience as banquet director and as food/beverage director at various Hilton and Hyatt hotels. Early in his career, he managed Chicago's Papagus Greek Taverna and Dimitrius Gyros. Kariotakis has spent 20 years in foodservice, working in just about every area of the industry.
|
 |
Gary Mann, retail and culinary support director for Sodexo USA, travels the country's Central region to oversee foodservice operations for the contract management company. He's held this position since 2003. The 25-year foodservice industry vet specializes in menu planning and table presentations, as well as on-the-spot trouble-shooting. Mann started his Sodexo career in 1980, when he was hired as executive chef/manager for corporate services at First Chicago NBD Bank.
|
 |
Pamela Stoner guides culinary students at Chicago's Kendall College in dining room and front-of-house service and presentation. A Kendall grad herself, Stoner has logged more than 15 years in managing operations at such upscale eateries as Chicago's North Pond Café and Bistrot Margot. An entrepreneur and chef, Stoner also spent five years running a small inn with a 45-seat restaurant on the southern shores of Lake Michigan.
|
 |
|
