book - Brent Maynard

Transcription

MARCH 4–7, 2009
• PEBBLE BEACH •
Welcome
WELCOME &
GENERAL INFORMATION
Welcome to the 17th Annual
Ted J. Balestreri Leadership
Classic, and thank you for
supporting the National
Restaurant Association
Educational Foundation
Scholarship Program!
This packet includes daily itineraries
and transportation information,
an attendee contact list, attendee
biographies, a local dining guide
and rules sheets for Spyglass Hill
Golf Course and Pebble Beach Golf
Links. Also included are hotel and
golf course tipping guidelines. Please
familiarize yourself with the contents
of this package to enhance your
enjoyment of the weekend’s events.
HOSPITALITY SUITE
The St. Andrews Room is the event
headquarters for the tournament.
An NRAEF staff member will be in
the Hospitality Suite at all times to
field any questions you may have.
Please check the message boards
daily for updates, weather forecasts
and your tee times. Refreshments
will be available each morning
and afternoon until dinner. The
Hospitality Suite will re-open
shortly after dinner so that you
may enjoy after-dinner cordials.
GOLF
You are responsible for bringing your golf clubs with you to each course
played during the tournament. Tee times will be posted each afternoon in
the Hospitality Suite prior to the next day’s tournament. Forecaddies will
be provided for each foursome at Spyglass Hill Golf Course. Due to the high
request for single c addies at Pebble Beach and the inability of Pebble Beach to
guarantee single caddies, the NRAEF will be providing two caddies for each
foursome at Pebble Beach.
Tipping caddies is the responsibility of the golfer.
Please use the following g uidelines to assist you.
RECOMMENDED AVERAGE GRATUITIES
Double Caddie $25 to $40 per bag
Forecaddie
$25 per bag
If you are interested in reserving a caddy for The Links at Spanish Bay,
please notify the Pro Shop upon your arrival at the course. All Spanish
Bay caddy fees and tips will be the responsibility of the golfer.
GRATUITIES
The Inn adds a $20 per room, per night service charge to your
room rate. This service charge covers front desk, bellmen, valet,
housekeeping, and concierge services. It does not include golf service
(bag handlers/golf shoe cleaners), room or restaurant service.
ATTIRE
Golf or resort attire is recommended during the daytime events. For
the dinners on Thursday and Friday evenings, attire is business casual
(sweater or sport coat for men, slacks and sweaters for women).
TRANSPORTATION
Standard hotel transportation between The Inn at Spanish Bay, The Lodge
at Pebble Beach and Casa Palmero leaves from the front entrance of each
hotel on the hour and half-hour, from 6 a.m. to 10 p.m. The NRAEF will
be providing transportation to all scheduled off-site events. Please refer
to the shuttle schedule in the Hospitality Suite for specific times.
CONTENTS
Itinerary. . . . . . . . . . . . . . . . . . . . . 3–5
Area Golf Courses. . . . . . . . . . . . 14–15
Rules. . . . . . . . . . . . . . . . . . . . . . . . 6–8
Biographies. . . . . . . . . . . . . . . . . . 16–27
Attendee List. . . . . . . . . . . . . . . . . 9–11
On-Site Contacts . . . . . . . . . . . . . 28
Area Dining Guide. . . . . . . . . . . . 12–13
Thank You. . . . . . . . . . . . . . . . . . . 29
2
ITINERARY
WEDNESDAY, MARCH 4, 2009
2:00–9:00 p.m.
Registration/Check-in
St. Andrews Room, The Inn at Spanish Bay
Resort Attire
Light fare served in the Hospitality Suite.
THURSDAY, MARCH 5, 2009
6:00–10:00 a.m.
Breakfast Buffet in the Hospitality Suite
Golf Attire or
Business
Casual
7:00 a.m.
(staggered tee times
begin)1
Practice Round
The Links at Spanish Bay
Golf Attire
The Links at Spanish Bay is within walking distance from the hotel.
There will be no shuttle service.
11:00 a.m.–1:00 p.m.
Spa Activity and Lunch for Non-Golfers
Casa Palermo
Resort Attire
• Transportation will be available via the Pebble Beach shuttle, which leaves from the
front entrance of The Inn at Spanish Bay on the hour and the half-hour
(we recommend you take the 10:30 a.m. shuttle.)
• Please enjoy a hosted lunch at Casa Palmero, beginning at noon.
12:00–2:00 p.m.
Light Lunch Buffet2 in the Hospitality Suite
Golf Attire or
Business
Casual
Lunch will also be available on the course.
5:00–9:00 p.m.
Welcome Reception, Dinner and Monterey Wine Auction
St. Andrews Room and Main Ballroom, The Inn at Spanish Bay
Business
Casual
Post-Dinner
Cordials in the Hospitality Suite
Business
Casual
Your tee times for the practice round will be posted in the Hospitality Suite on Wednesday afternoon.
1
For attendees golfing over lunch, the NRAEF will provide a dedicated beverage & snack
cart at The Links at Spanish Bay. Lunch may also be ordered on the course. Please indicate
that you are with the NRAEF so food and beverage charges are covered.
2
3
ITINERARY (continued)
FRIDAY, MARCH 6, 2009
6:00–10:00 a.m.
Breakfast Buffet in the Hospitality Suite
Golf Attire or
Business
Casual
7:00 a.m.
begin)3
Team Scramble Tournament
Spyglass Hill Golf Course
Golf Attire
Closest to the Pin Contest: $50
Longest Drive Contest: $50
• A dedicated shuttle will run from The Inn at Spanish Bay to Spyglass Hill Golf
Course from 6:00 a.m. – 3:00 p.m. in a continuous loop.
• You may also use complimentary resort shuttles, which run every half-hour from
6:00 a.m. – 10:00 p.m. daily.
10:00 a.m.–1:00 p.m.
Luncheon and Spa Activity for Non-Golfers
The Spa at Pebble Beach
Resort Attire
• Transportation will be available via the Pebble Beach shuttle, which leaves from the
front entrance of The Inn at Spanish Bay on the hour and the half-hour
(we recommend you take the 9:30 a.m. shuttle.)
• Please enjoy a hosted lunch at Casa Palmero, beginning at noon.
12:00–2:00 p.m.
Light Lunch Buffet4 in the Hospitality Suite
Golf Attire or
Business
Casual
6:00–9:00 p.m.
Ted J. Balestreri Leadership Classic Dinner
The Beach & Tennis Club
Business
Casual
• A dedicated shuttle will run from The Inn at Spanish Bay to The Beach & Tennis
Club from 5:30 – 6:30 p.m. in a continuous loop.
• A dedicated shuttle will run from The Beach & Tennis Club to The Inn at Spanish
Bay from 9:00 – 11:00 p.m. in a continuous loop.
Post-Dinner
Cordials in the Hospitality Suite
Business
Casual
Your tee times for the Scramble Tournament will be posted in the Hospitality Suite on Thursday afternoon.
3
For attendees golfing over lunch, the NRAEF will provide a dedicated beverage and snack cart at Spyglass Hill Golf
Course. Spyglass Hill Golf Course has a grill at which you can order lunch. When you arrive at the 9th hole, a phone is
provided at the tee box to call in lunch orders. You may pick up your order when you hole out at the 9th. Please indicate
that you are with the NRAEF so food and beverage charges may be covered.
4
4
ITINERARY (continued)
SATURDAY, MARCH 7, 2009
6:00–9:30 a.m.
Breakfast Overlooking the 18th Green
Club XIX, The Lodge at Pebble Beach
Golf Attire or
Business
Casual
6:50 a.m.
begin)5
Individual Tournament
Pebble Beach Golf Links
Golf Attire or
Business
Casual
(Two caddies will be provided for each foursome)
• A dedicated shuttle will run from The Inn at Spanish Bay to Pebble Beach Golf Links
from 6:00 a.m. – 3:00 p.m. in a continuous loop.
• You may also use complimentary resort shuttles, which run every half-hour from
6:00 a.m. – 10:00 p.m. daily.
11:00 a.m.–2:00 p.m.
Luncheon6
The Library Room, The Lodge at Pebble Beach
Golf Attire or
Business
Casual
3:00–5:00 p.m.
Awards Reception
Business
Casual
5:00–7:00 p.m.
Cocktails and Hors d’oeuvres in the Hospitality Suite
Business
Casual
There is no scheduled dinner for Saturday evening to encourage operators and
sponsors to dine together at local restaurants. For your convenience, heavy
hors d’oeuvres and a full‑service bar will be provided in the Hospitality Suite
until 7:00 p.m.
Your tee times for the practice round will be posted in the Hospitality Suite on Friday afternoon.
5
For attendees golfing over lunch, the NRAEF will provide a dedicated beverage & snack
cart at Pebble Beach Golf Links. Lunch may also be ordered on the course. Please indicate
that you are with the NRAEF so food and beverage charges may be covered.
6
5
RULES
SUPPLEMENTAL RULES SHEET
2009 NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION TOURNAMENTS
The 2009 National Restaurant Association Educational Foundation Tournaments are a scramble format at
Spyglass Hill Golf Course and an individual stroke play event, using the Peoria Scoring System, at Pebble
Beach Golf Links. Please write your GROSS scores under your name to avoid any scoring confusion.
USGA Rules will be in effect with the following exceptions:
All men will be playing from the WHITE TEES and all women will be playing from the RED TEES.
THE FOLLOWING SPECIAL RULES APPLY
A USGA rules of golf govern all play.
B Out of bounds will be defined by WHITE STAKES.
C Ground under repair will be defined by WHITE LINES.
D Staked Trees—Relief, without penalty, (see Rule 24-2b), provided Pebble Beach interference exists with the
obstruction (i.e. stakes and/or wires) are in effect. No relief if interference exists only with the tree itself.
E Lateral water hazards will be defined by RED STAKES or LINES. (Rule 26-1)
F Water hazards will be defined by YELLOW STAKES or LINES. (Rule 26-1)
G Fences throughout the golf course are obstructions and free relief is given
if the fence interferes with your swing or stance.
YARDAGES
All sprinkler heads and yardage posts are measured to the center of each green.
DROP AREAS/LOCAL COURSE RULES
• The Links at Spanish Bay—Environmentally Sensitive Areas (E.S.A.) and Marked Lateral Hazards are marked by greentipped red stakes. You shall not play from these areas. If your ball enters one of these areas, you must either use a drop
area or point of entry under penalty of one stroke, provided that it is no nearer the hole. The following holes are involved:
#1, #2, #5, #6, #7, #9, #10, #14, #17 and #18. Please do not attempt to retrieve your ball from any of the sensitive areas.
• Spyglass Hill Golf Course—Drop areas are available as additional options for balls in lateral water
hazards on holes #12, #14 and #16. On hole #9, balls coming to rest inside the white lines around the
Spyglass Grill are given free relief to the nearest ball drop area (short of green or beyond green).
• Pebble Beach Golf Links—Boundary fences on holes #1, #2 and #5 are considered out of bounds.
The drop area for the hazard surrounding #7 green is located adjacent to #8 tee. The seawall on
#18 is an obstruction and free relief is given if it interferes with a player’s swing or stance.
SPECIAL NOTE
If a dispute arises, play TWO BALLS and a ruling will be made by the tournament committee upon completion of play
(Rule 3-3).
SLOW PLAY
Please keep pace with the group in front of you. Slow play will not be tolerated. Please consider the following suggestions:
• Quickly leave the green and mark your score on the next tee.
• Closely follow the group in front at all times.
6
SPYGLASS HILL GOLF COURSE
SCRAMBLE RULE SHEET
FRIDAY, MARCH 6
Welcome to the National Restaurant Association Educational Foundation’s Scramble Tournament at Spyglass
Hill Golf Course. Please take a moment to review the following rules and format for the event.
FORMAT
Four Person Team Scramble. Each player hits his or her tee shot and the best shot is selected. This process
continues throughout each hole until the ball is holed. There is NO minimum drive requirement.
scorecards
Please mark TEAM score on official scorecard and return to pro shop when round is
completed. Failure to turn in official scorecard may result in disqualification.
awards
1st, 2nd, & 3rd Place Team
contests
• Longest Drive (Man and Woman) Hole #14 and Hole #6
• Closest To the Pin (Man and Woman) Hole #3 and Hole #15
MULLIGANS
Mulligans may be purchased for $50 each and used for one additional stroke.
tees
• Men play from the WHITE tees.
• Women play from the RED tees.
one club rule
At the point where the best shot is selected, the ball may be moved one club length anywhere
on the course, no closer to the hole. The ball must remain in the hazard or in the rough. On
the green, the ball may be moved up to one putter head, no closer to the hole.
speed of play
Spyglass Hill Golf Course encourages and enforces a 4K hour round. Please keep pace with
the group in front of you at all times. Please play “ready golf”. Please do not look for lost balls.
The course marshals and beverage carts are stocked with extra balls if you need them.
Good luck and have a fantastic round!
7
PEBBLE BEACH GOLF LINKS
INDIVIDUAL STROKE PLAY RULE SHEET
SATURDAY, MARCH 7
Welcome to the National Restaurant Association Educational Foundation’s Individual Tournament at Pebble
Beach Golf Links. Please take a few moments to review this rule sheet. USGA rules are in effect.
FORMAT
Individual Stroke Play—Peoria Scoring System
PEORIA scorING SYSTEM
The Peoria Scoring System is a one-day scoring system by which six holes are secretly selected (two
Par 3s, two par 4s, and two par 5s). Competitors do not know which holes have been selected.
Groups tee off and complete their rounds, playing stroke play and scoring in the normal fashion with one exception:
double par is the maximum (i.e., 8 is the maximum score on a par-4). After the round, golfers record their individual
GROSS scores for the entire round and turn in the official scorecard for the foursome to the pro shop.
In tallying each score, the pro shop will total the six secret holes. That total is multiplied by 3; par is subtracted from that
total; then the resulting number is multiplied by 80 percent. This is the player’s allowance. The allowance is subtracted
from the player’s gross score and the result is the net Peoria System score. This total will serve as each player’s NET score.
Example: On the six chosen holes, Player A uses 30 strokes. 30µ3=90. 90 minus par (72) is 18. Eighty percent of 18 is 14
(round off). Fourteen is the allowance. Player A’s gross score is 90; 90 minus 14 results in a Peoria System net score of 76.
Peoria is sometimes called Bankers System or a Bankers Handicap.
awards
• Men’s Overall Low Gross Champion
• Women’s Overall Low Gross Champion
• 1st Place Men’s Net
• 1st Place Ladies’ Net
contests
• Longest Drive (Man and Woman) Hole #6 and Hole #13
• Closest To the Pin (Man and Woman) Hole #12 and Hole #7
tees
• Men will play from the WHITE tees.
• Women will play from the RED tees.
OTHER INFORMATION
• Please turn your scorecard in to the Pebble Beach Pro Shop immediately following your round.
• Pebble Beach Resorts encourages and enforces a 4K hour round.
• Please keep pace with the group in front of you at all times.
• Contact a Course Marshal if assistance is needed.
Good luck and have a fantastic round!
8
ATTENDEE LIST
(AS OF FEBRUARY 24, 2009)
GOLFING ATTENDEES
Gregory Alden
President & CEO
Woodside Hotels
1100 Alma Street, Ste 106
Menlo Park, CA 94025
(650) 330-8899
[email protected]
William C. Anton
Chairman and Founder
Anton Airfood, Inc.
Reagan Washington National
Airport Hangar 11, Room 204
Washington, DC 20001
(703) 412-0900
[email protected]
John Armbrust
Chairman
Armbrust Aviation Group,
Inc.
8895 North Military Trail
Palm Beach Gardens, FL
33410
(561) 355-8488
[email protected]
Ted J. Balestreri
Chairman & CEO
Sardine Factory, Inc.
555 Abrego Street
Monterey, CA 93940
(831) 373-3775 or
(831) 649‑6690
[email protected]
Ted Balestreri
Director of Hospitality
Inns of Monterey
1777 Hoffman Avenue
Monterey, CA 93940
[email protected]
Vincent Balestreri
Director of Construction
The Cannery Row Company
555 Abrego Street
Monterey, CA 93940
(831) 649-6690
[email protected]
Al Bertha
Guest of
Host Marriott Corporation
10400 Fernwood Road
Bethesda, MD 20817
(301) 380-1420
sharon.mastroni@
hostmarriott.com
Sandy Bertha
Gary J. Crompton
10400 Fernwood Road
Bethesda, MD 20817
(301) 380-1420
sharon.mastroni@
hostmarriott.com
1101 Market St., 20th Floor
Philadelphia, PA 19107
(215) 413-4173
[email protected]
Guest of
President, Business Dining
Aramark Corporation
Carlton Curtis
Gerald A. Fernandez
President and Founder
Multicultural Foodservice
& Hospitality Alliance
1144 Narragansett Blvd.
Providence, RI 02905
(401) 461-6343
[email protected]
VP, Industry Affairs Foodservice &
Hospitality Division
The Coca-Cola Company
Julie A. Flik
President & CEO
Billings, Inc.
22 S. Lamkin
Good Heart, MI 49737
(231) 526-6805
[email protected]
1061 Sugar Run
Greensboro, GA 30642
(404) 735-6811
[email protected]
John J. Bowen
Jerry Deitchle
Ruediger Flik
8 Abbott Park Place
(401) 598-1192
[email protected]
7755 Center Avenue, #300
Huntington Beach, CA 92647
(714) 654-9039
[email protected]
Stephen J. Caldeira
Joseph (Joe) C. Essa
130 Royall Street, 2 WA
Canton, MA 02021
(781) 737-3243
steve.caldeira@dunkinbrands.
com
100 N. Crescent Drive,
Suite 100
Beverly Hills, CA 90210
(310) 432-1500
lynn.waite@wolfgangpuck.
com
Stephen E. Billings
President
Johnson & Wales University
EVP, Global Comm. and Chief
Public Affairs Officer
Dunkin’ Brands, Inc.
Thomas J. Coba
Chief Operations Officer
Subway Restaurants, Inc.
325 Bic Drive
Milford, CT 06460
(800) 877-4281 Ext 1820
[email protected]
Roger W. Coleman
Retired President & CEO
Rykoff/Sexton, Inc.
P.O. Box 484
Pebble Beach, CA 93953
(831) 402-4285
[email protected]
Tim Connor
President and CEO
TJ Connor associates, llc
295 Hodencamp Road
Thousand Oaks, CA 91360
(818) 309-6537
[email protected]
President and CEO
BJ’s Restaurants, Inc.
President
Wolfgang Puck Worldwide,
Inc.
Brenda Evans
Most Important Partner
Umphville Enterprises, LLC
1101 Taugmannock Blvd.
Ithaca, NY 14850
(607) 272-1555
[email protected]
Edward A. Evans
Managing Partner
Umphville Enterprises, LLC
1101 Taugmannock Blvd.
Ithaca, NY 14850
(607) 272-1555
[email protected]
Joseph K. Fassler
Consultant
VIAD Corporate Center
1850 North Central Avenue,
Suite 800
Phoenix, AZ 85004-4545
(602) 207-2033
[email protected]
Consultant exclusive to
Compass Group
c/o Bion Island
Mamaroneck, NY 10543
(914) 698-5835
[email protected]
Key Colony TH 161, 251
Crandon Blvd.
Key Biscayne, FL 33149
Gerard T. Gabrys
President & CEO
Guest Services, Inc.
3055 Prosperity Avenue
Fairfax, VA 22031
(703) 849-9304
[email protected]
Joe D. Garcia
Building Maintenance
Cattlemen’s Steakhouse
1309 S. Agnew
Oklahoma City, OK 76108
(405) 641-0294
joe@cattlemensrestaurant.
com
Joseph Gaul
Sr. V.P of Commercial Pumps
Division
Taco Inc.
1160 Cranston Street
Cranston, RI 02920
(401) 275-5414
joegau@taco-hvac
Michael Gibbons
President
Mainstreet Ventures, Inc.
605 South Main Street, Suite 2
Ann Arbor, MI 48104-2991
(734) 668-6062 Ext 27
[email protected]
Michael Hickey
SVP Global Business Development
Ecolab Inc.
370 Wabasha St N, 18th Floor
St. Paul, MN 55102
(651) 293-4150
[email protected]
9
ATTENDEE LIST (continued)
James D. Hope
Sr. Vice President of Business
Transformation
SYSCO Corporation
1390 Enclave Parkway
Houston, TX 77077
[email protected]
William L. Hyde
Principal
Abacus Restaurant Group
9007 Briarwood Lane
Dallas, TX 75209
(214) 904-0435
[email protected]
Christopher Keating
National Sales Director
Nation’s Restaurant News
425 Park Avenue, 6th Floor
New York, NY 10022-3556
(212) 756-5202
[email protected]
James H. Kennedy
Senior Executive Director-Natl
Global Chain Accts.
Procter & Gamble
Professional
18619 River Falls Drive
Davidson, NC 28036
(704) 896-2797
[email protected]
Steven LaVoie
CEO
Arrowstream, Inc.
200 W. Monroe Street,
Ste. 1000
Chicago, IL 60606
(312) 267-4444
[email protected]
W.E. Chris Lowe
President, Foodservice &
Hospitality Division
P.O.B. 1734, USA-10
Atlanta, GA 30301
(404) 676-8725
[email protected]
Melissa Lowe
P.O.B. 1734, USA-10
Atlanta, GA 30301
Richard E. Marriott
Chairman of the Board
(301) 380-1420
richard.marriott@
hostmarriott.com
10
Judd Sky
Karen Marriott
Rafferty
10400 Fernwood Road
Bethesda, MD 20817
Anthony (Tony) May
President
San Domenico NY
210 Central Park South, #19B
New York, NY 10019
(212) 265-5959
[email protected]
James O’Connor
Chairman and Chief Executive
Officer
Republic Services, Inc.
18500 North Allied Way
Phoenix, AZ 85054
(480) 627-2700
[email protected]
Larry Pulliam
EVP Sales & Global Supply Chain
SYSCO Corporation
1390 Enclave Parkway
Houston, TX 77077
(281) 584-5110
[email protected].
com
Joanne Ray
Interim Executive Director
National Restaurant
Association Educational
Foundation
175 W. Jackson Blvd.,
Suite 1500
Chicago, IL 60604
(312) 715-1010
Stephan Shelton
President
Alexashel Corp.
1143 Wantagh Avenue
Wantagh, NY 11793
(516) 635-2502
[email protected]
Robert Sherwood
Vice President and General
Manager
EcoSure
370 Wabasha Street N
EUC/11
St. Paul, MN 55102
(651) 293-4254
[email protected]
1101 Market St., 20th Floor
Philadelphia, PA 19107
(215) 238-7775
Gary Sova
EVP, Sales & Marketing
Republic Services, Inc.
18500 North Allied Way
Phoenix, AZ 85054
(954) 612-9654
[email protected]
Dick R. Stubbs
President
Cattlemen’s Steakhouse
1309 S. Agnew
Oklahoma City, OK 73108
(405) 947-1484
[email protected]
Kent Walrack
President/COO, Dairy and
Contract Divisions
Lyons Magnus
3158 E Hamilton Avenue
Fresno, CA 93702-4163
(559) 268-5966
[email protected]
Lori Walrack
1636 South Second Street
Fresno, CA 93702
Robert W. Walton
Managing Director
Trunkwell House
Trunkwell Mansion House,
Beech Hill Road
NR Reading, RG7 2AT
0-118-988-3754
[email protected]
John Yena
8 Abbott Park Place
(401) 598-1100
[email protected]
ATTENDEE LIST (continued)
non-GOLFING ATTENDEES
Linda Bacin
Vice President
Bacin Group Restaurants
Hans Lindh
Vice President, Restaurant
Industry
American Express Company
62 Deerpath Trail
Burr Ridge, IL 60527-5324
(708) 352-8822
[email protected]
200 Vesey Street—34th Floor,
3 WFC
New York, NY 10285
(212) 640-2000
[email protected]
Dan Bacin
Sandy Lindh
President
Bacin Group Restaurants
75 E Wacker Drive
Chicago, IL 60601
[email protected]
Velma Balestreri
3950 Ronda Road
Pebble Beach, CA 93953
Jan Curtis
1061 Sugar Run
Greensboro, GA 30642
Sandy Deitchle
26901 Malibu Hills Road
Calabasas Hills, CA 91301
(512) 691-8262
Debra Fernandez
1144 Narragansett Blvd.
(401) 461-6343
Lynne Gabrys
Dawn Sweeney
President and CEO
National Restaurant
Association
1200 17th St. NW
Washington, DC 20036
(202) 331-5900
[email protected]
John W. Teets
Chairman & CEO
J. W. Teets Enterprises, L.L.C.
#600
Phoenix, AZ 85004
(602) 207-6060
Nancy Teets
#600
Phoenix, AZ 85004
(602) 207-6060
Donna Yena
3055 Prosperity Avenue
Fairfax, VA 22031
(703) 849-9304
Veera Gaul
Kathleen Harney
4 Spinney Lane
North Kingstown, RI 02852
Kerry Kaplan
Health Care Connections
728 NE Floral Place
Portland, OR 97232
(503) 705-3171
[email protected]
Jody LaVoie
11
AREA DINING GUIDE
The following restaurants are members of the National Restaurant Association.
ANTON & MICHEL
Court of the Fountains
Mission Street, between Ocean & 7th
Carmel, CA
(831) 624-2406
www.antonandmichel.com
Ideal da Giovanni
Lincoln St at 5th Ave
Carmel, CA 93921
(831) 626-5800
www.dagiovannis.com
Anton & Michel is considered the Peninsula’s most beautiful
restaurant, a blend of Old World elegance and modern
charm. Enjoy distinctive and artistic European cuisine
prepared by Chef Max Muramatsu, twice named best chef
in Tokyo, along with an award-winning wine list.
MONTRIO BISTRO
414 Calle Principal
Monterey, CA
(831) 648-8880
www.montrio.com
FANDANGO
223 17th St.
Pacific Grove, CA
(831) 372-3456
www.fandangorestaurant.com
Montrio Bistro delivers hearty cooking and bold, exciting
flavors. The open kitchen and wood-burning rotisserie produce
delicious dishes, from grilled meats to exquisite fresh fish.
Fandango serves wonderful Cuisine of the Sun such as
pasta, paella, couscous and bouillabaisse in a warm, casual,
Mediterranean setting. Fandango is a DiRo-NA restaurant.
The Fish Hopper Restaurant
700 Cannery Row
Monterey, CA
(831) 372-8543
www.fishhopper.com
The Fish Hopper offers spectacular panoramic views
of the beautiful Monterey Bay from every table. The
restaurant features steaks, locally caught seafood, a variety
of fresh pastas, exotic cocktails and an outdoor patio.
FISHWIFE
Sunset Drive at Asilomar
Pacific Grove, CA
(831) 375-7107
www.fishwife.com
Enjoy award-winning California cuisine with a Caribbean
accent, featuring fresh seafood and pasta. The atmosphere is
friendly and casual, serving great food at reasonable prices.
THE FORGE IN THE FOREST RESTAURANT
S.W. Corner of 5th & Junipero
Carmel, CA
(831) 624-2233
www.forgeintheforest.com
The Forge in the Forest offers an extensive menu of
American cuisine featuring tantalizing appetizers and entrée
selections that range from vegetarian to burgers, to ribs,
pizza and pastas. The restaurant offers a casual atmosphere,
both indoors and out, in a unique historical building.
12
Pacific’s Edge
120 Highland Dr
Inside Highlands Inn
Carmel, CA 93923
(831) 620-1234
www.pacificsedge.com
The world famous Pacific’s Edge Restaurant sits high above on
a cliff overlooking the Pacific Ocean and has won the hearts
of millions spanning the globe. Romantic and peaceful fine
dining offering exquisite Contemporary American Cuisine
with French influence, an incredible wine list with over 1,000
selections, and impeccable service from professional and
experienced staff. The Wine Room at the Pacific’s Edge is
the perfect place to host your most memorable evenings.
PASSIONFISH
701 Lighthouse Ave.
Pacific Grove, CA
(831) 655-3311
www.passionfish.net
Passionfish’s ever-changing menu is known for its
creative, fresh seafood dishes. These wonderful
creations are prepared from the heart.
PortaBella
Ocean Ave & Monte Verde
Carmel, CA 93921
(831) 624-4395
www.carmelsbest.com/portabella
Our cuisine features beautiful specialties from France,
Italy and Spain. The dishes are rich in color and flavor.
PortaBella is picturesque: awarded First Prize for Beautiful
Flowerscaping from the Carmel Garden Club.
AREA DINING GUIDE (continued)
RIO GRILL
101 Crossroads Boulevard
Carmel, CA
(831) 625-5436
www.riogrill.com
Trailside Cafe & Coffee House
550 Wave St
Monterey, CA 93940
(831) 649-8600
www.trailsidecafe.com
This high-energy restaurant offers creative American
cuisine, including entrees from the wood-burning
grill and oak wood smoker, as well as the chef’s
daily creations featuring fresh fish and pasta.
Capture the essence of the Mediterranean with the romantic
charm of Trailside Café and Coffee House. Centrally located
in Cannery Row just four blocks from the Monterey Bay
Aquarium. Offering two dining rooms and a heated outdoor
patio with a breathtaking view of Monterey Bay, the menu
features breakfast and lunch items as well as an espresso bar
complemented by bakery sweets as well as signature homemade
beignets! Pet friendly, wireless internet, free parking.
ROY’S
The Inn at Spanish Bay
Pebble Beach, CA
(831) 647-7423
www.roysrestaurant.com
Roy’s is an enhancing blend of Hawaiian-fusion flavors
and classical European techniques. Featured specialties
include Mongolian Grilled Short Ribs, Ravioli of
Shitake and Roy’s Blackened Ahi Tuna Steak.
SARDINE FACTORY
701 Wave Street
Monterey, CA
(831) 373-3775
www.sardinefactory.com
The world-famous Sardine Factory is owned and operated
by Ted Balestreri, chairman of the Leadership Classic, and
acclaimed Chef Burt Cutino. Located on John Steinbeck’s
historic Cannery Row on the Monterey Peninsula, Sardine
Factory’s diverse cuisine has set the standard for dining
excellence for 36 years. The menu features a wide selection of
fresh seafood, meat and locally-grown produce and a world
renowned wine list. Sardine Factory is a DiRo-NA restaurant.
VILLAGE CORNER
Dolores & 6th Avenue
Carmel, CA
(831) 624-3588
www.antonandmichel.com/villagecorner
This long-time local favorite is the essence of Carmel.
Inspired Californian and Mediterranean cuisine,
creative appetizers, pastas, oak-grilled steaks, fresh
seafood and vegetarian fare abound. Very casual.
The Whaling Station
763 Wave Street
Monterey, CA
(831) 373-3778
www.restauranteur.com/whalingstationmontereycom/
The Whaling Station is Monterey county’s prime steak house
offering the finest selection of USDA prime beef and fresh
seafood as well as daily specials. The restaurant also features
an award-winning wine list and bar featuring giant martinis.
Stokes Restaurant & Bar
500 Hartnell St
Monterey, CA 93940
(831) 373-1110
www.stokesrestaurant.com
Willy’s Smokehouse
95 Prescott Avenue
Monterey, CA 93940
(831) 372-8880
www.willysmoke.com
171 years of vibrant history! Stokes, as an adobe landmark in
Old Monterey, is the ideal backdrop for Chef Brandon’s rustic
food. The interior layout of booths and banquettes brings a
subtle intimacy to the dining space. The stencil design and
decorative painting by artist Daniel Peterson add an ethereal
dimension to the building. His “distressed renaissance
style of ornamental painting” bathes the building in the
gold, sun-drenched warmth of an aged European villa.
Housed in a remodeled historic building, Willy’s
Smokehouse is a barbecue restaurant and grill with a
large selection of smoked entrees, fun southern classics,
fresh seafood and produce and outstanding desserts.
13
AREA GOLF COURSES
Please refer to the list below if you would like to golf on days and/or locations other than the ones offered by the Leadership
Classic. We kindly ask that you make your own arrangements, as the NRAEF staff will not be able to schedule these for you.
Monterey Peninsula Area Golf Courses
The following is a list of golf courses in the Monterey Peninsula area. Please note that all fees are
subject to change. We recommend calling each course to verify details and pricing. Green fees reflect a
range from low to high, while cart fees represent a fee for a whole cart, not the fee per rider.
BAYONET/BLACK HORSE
1 McClure Way, Seaside, 93955. Golf Shop
(831) 899‑7271. www.bayonetblackhorse.com. Public,
36 Holes. Green Fees: $45–$95. Cart Fee: $36.
DEL MONTE GOLF COURSE
1300 Sylvan Road, Monterey, 93940. Golf Shop
(831) 373‑2700. www.pebblebeach.com. Public,
18 Holes. Green Fee: $34–$95. Cart Fee: $20.
BOULDER CREEK & RESORT
16901 Big Basin Highway, Boulder Creek, 95006. Golf
Shop (831) 338‑2121. www.bouldercreekgolf.com.
Resort, 18 Holes. Guest Fees: $22–$40. Cart Fee: $19.
HUNTER RANCH
4041 Highway 46 East, Paso Robles, 93446. Golf Shop
(805) 237‑7444. www.hunterranchgolf.com. Public,
18 Holes. Green Fees: $18–$60. Cart Fee: $30.
CARMEL VALLEY RANCH
One Old Ranch Road, Carmel, 93923. Golf Shop
(831) 626‑2510. www.cvrgolf.com. Resort/Semi-Private,
18 Holes. Members and guests only. Reciprocal with other
private clubs. Guest Fees: $75–$180. Cart Fee: $40.
KING CITY
613 South Vanderhurst Street, King City, 93930.
Golf Shop (831) 385‑4546. Public, 9 Holes.
Green Fees: $8–$20. Cart Fee: $20.
CHALK MOUNTAIN
Home of Atascadero Golf Club
10000 El Bordo Road, Atascadero, 93422. Golf Shop
(805) 466‑8848. www.chalkmountaingolf.com. Public,
18 Holes. Green Fees: $24–$29. Cart Fee: $22.
CORRAL DE TIERRA
81 Corral de Tierra Road, Corral de Tierra, 93908. Golf
Shop (831) 484‑1325. www.corraldetierracc.com. Private,
18 Holes. Members and guests only. Reciprocal with
other private clubs. Guest Fee: $65–$105. Cart Fee: $32.
CYPRESS POINT CLUB
3150 17 Mile Drive, Pebble Beach, 93953. Golf Shop
(831) 624‑2223. Private, 18 Holes. Members and guests only.
DAIRY CREEK
2990 Dairy Creek Road, San Luis Obispo, 93405.
DE LAVEAGA
401 Upper Park Road, Santa Cruz, 95065. Golf Shop
(831) 423-7212. www.delaveagagolf.com. Municipal,
18 Holes. Green Fees: $22.50–$48. Cart Fee: $34.
14
LAGUNA SECA
10520 York Road, Monterey, 93940. Golf Shop
(831) 373‑3701. www.lagunasecagolf.com. Public,
18 Holes. Green Fees: $35–$65. Cart Fee: $34.
THE LINKS COURSE AT PASO ROBLES
5151 Jardine Road, Paso Robles, 93446. Golf Shop
(805) 227‑4567. www.linkscourseatpasorobles.com.
Public, 18 Holes. Green Fees: $15–$21. Cart Fee: $18.
MONTEREY PENINSULA
3000 Club Road, Pebble Beach, 93953. Golf Shop
(831) 372‑8141. Private, 36 Holes. Members and guests
only. Guest Fees: $60–$225. Cart Fee: $24–$30.
MONTEREY PINES
Michael J. Smith Road, Monterey, 93940.
MORRO BAY
201 State Park Road, Morro Bay, 93442.
Golf Shop (805) 782‑8060. Public, 18 Holes.
AREA GOLF COURSES (continued)
PACIFIC GROVE
77 Asilomar Boulevard, Pacific Grove, 93950.
Golf Shop (831) 648‑5777. Municipal, 18 Holes.
PAJARO VALLEY
967 Salinas Road, Royal Oaks, 95076. Golf Shop
(831) 724‑3851, ext. 2. Semi-Private, 18 Holes. Public
play accepted. Green Fees: $12–$65. Cart Fee: $34.
PASADERA
100 Pasadera Drive, Monterey, 93940. Golf Shop
(831) 647‑2421. www.pasadera.com. Private, 18 Holes.
Members and guests only. Reciprocal with other private clubs.
PASATIEMPO
18 Clubhouse Road, Santa Cruz, 95060. Golf Shop
(831) 459‑9155. www.pasatiempo.com. Semi-Private,
18 Holes. Public play accepted. Reciprocal with other
PASO ROBLES
1600 Country Club Drive, Paso Robles, 93446. Golf Shop
(805) 238‑4722. www.centralcoast.com/pasoroblesgolfclub.
Public, 18 Holes. Green Fees: $9–$21 Cart Fee: $18.
PEBBLE BEACH GOLF LINKS
17-Mile Drive, Pebble Beach, 93953. Golf Reservations
(800) 654‑9300. Golf Shop (831) 624‑3811 ext. 5228.
www.pebblebeach.com. Resort, 18 Holes. Public play
accepted. Guest Fees: $350–$375, includes cart for
resort guests. Cart fee for non-resort guests: $25.
POPPY HILLS
3200 Lopez Road, Pebble Beach, 93953. Golf Shop
(831) 625‑2154. Reservations (831) 625‑2035.
www.poppyhillsgolf.com. Public, 18 Holes.
THE PRESERVE
19 Pronghorn Run, Carmel, 93923. Golf Shop (831) 620‑6871.
Private, 18 Holes. Members and guests only.
QUAIL LODGE
8000 Valley Greens Drive, Carmel, 93923. Golf Shop
(831) 620‑8808. www.quaillodge.com. Resort/Private,
18 Holes. Members and guests only. Reciprocal with other
private clubs. Guest Fees: $70–$185, includes cart.
SALINAS
475 San Juan Grade Road, Salinas, 93906. Golf Shop
(831) 449‑1526. www.salinasgcc.com. Private, 18 Holes.
Members and guests only. Reciprocal with other
SALINAS FAIRWAYS
45 Skyway Boulevard, Salinas, 93905. Golf Shop
(831) 758‑7300. Municipal, 18 Holes. Green
Fees: $14.50–$29.50. Cart Fee: $22–$24.
SAN LUIS OBISPO
255 Country Club Drive, San Luis Obispo, 93401. Golf
Shop (805) 543‑4035. Private, 18 Holes. Members
and guests only. Reciprocal with other private
clubs. Guest Fees: $45–$55. Cart Fee: $24.
SEASCAPE
610 Clubhouse Drive, Aptos, 95003. Golf Shop (831) 688‑3214.
Resort, 18 Holes. Guest Fees: $30–$75. Cart Fee: $32.
THE LINKS AT SPANISH BAY
2700 17-Mile Drive, Pebble Beach, 93953. Golf
Reservations (800) 654‑9300. Golf Shop (831) 647‑7495.
www.pebblebeach.com. Resort, 18 Holes. Public
play accepted. Guest Fees: $215. Cart Fee: $25.
SPRING HILLS
501 Spring Hills Drive, Watsonville, 95076.
SPYGLASS HILL GOLF COURSE
Stevenson Drive & Spyglass Hill Road, Pebble Beach, 93953.
Golf Reservations (800) 654-9300. Golf Shop (831) 625-8563.
www.pebblebeach.com. Resort/Semi-Private, 18 Holes.
Public play accepted. Green Fees: $135–$250. Cart Fee: $50.
TEHÁMA
25000 Via Malpaso, Carmel, 93923. Golf Shop (831)
622‑2250.
Private, 18 Holes. Members and guests only.
Guest Fees: $75–$200, includes cart.
TWIN CREEKS
1551 Beacon Hill Drive, Salinas, 93905. Golf Shop
(831) 758‑7333.www.golfsalinas.com. Public, 9
Holes. Green Fees: $9–$22.50.Cart Fee: $16.
RANCHO CANADA
4860 Carmel Valley Road, Carmel, 93923. Golf Shop
(831) 624‑0111 or (800) 536‑9459. www.ranchocanada.
com. Public, 36 Holes. Green Fees: $35–$80. Cart Fee: $34.
15
BIOGRAPHIES
Gregory E. Alden
President & CEO
Woodside Hotels
Mr. Alden is President and CEO of Woodside Hotels and is
responsible for the management of Woodside’s distinctive and
independent hotels, restaurants and spas in Northern California.
Mr. Alden is also active in the operations of Alden Vineyards,
a Bordeaux-style vineyard business in the Alexander Valley
of Sonoma County. Prior to joining Woodside, Mr. Alden was
Vice President of HG Capital, a real estate private equity firm,
where his duties included underwriting and managing equity
investments in real estate. Mr. Alden holds a BA from Dartmouth
College and an MBA from the Anderson School at UCLA.
William C. (Bill) Anton
Chairman and Founder
ANTON AIRFOOD, INC
William C. Anton, chairman and founder of Anton Airfood,
Inc., is a 30-year veteran of the restaurant hospitality industry.
He serves on the Board of Directors of the National Restaurant
Association. He also serves on the Board of Trustees and is the
chairman of the world renowned Culinary Institute of America.
Prior to founding Anton Airfood, Inc. and devoting his undivided
attention to the airport world, Anton owned and operated two
highly acclaimed restaurants in Washington, D.C., which were
the recipients of many fine dining awards including: “Travel
Holiday Award” (now the DiRo-NA Award), “AAA Four Diamond
Award,” “Best of the Best Award” and “Mobil 4 Star Award.”
Anton Airfood is regarded as the most successful and innovative
airport restaurant company in North America. It won the coveted
“Airport Revenue News Award” in 2005 as the “Best Airport Food
& Beverage Operator” for an unprecedented 9th year. Anton is also
involved in numerous charitable and civic organizations including:
Board of Trustees, National Restaurant Association Educational
Foundation; Board of Directors, British Restaurant Association as
NRA Exchange Director; Board of Directors, U.N.L.V College of
Hotel Administration; and Chairman, Monterey Wine Festival.
John H. Armbrust
Founder and Chairman
ARMBRUST AVIATION GROUP
John Armbrust is the founder and chairman of Armbrust
Aviation Group (AAG), a diversified aviation publishing and
consulting company. The AAG brand is synonymous with clear
and authoritative reporting and analysis through its flagship
publication—Airport Revenue News (ARN), a monthly magazine
covering airport retail and concessions, including airport restaurants
and food and beverage. AAG also publishes the aviation fuel
industry’s preeminent publication the World Jet Fuel Report.
Since 1982, Armbrust has utilized his comprehensive
market knowledge and hands-on experience in commodities
trading and publishing to become the premier expert on world
aviation fueling issues. Early in his career as vice president
of the Petroleum Finance Company in Washington, DC, he
negotiated with National Oil Companies for the importation of
petroleum products into the United States and was the first to
16
develop formula pricing mechanisms for the importation of jet
fuel into Asia, Europe, Western Africa and the United States.
In 1984, Armbrust founded Pan American Petroleum
Corporation in Alexandria, VA to import petroleum products
from Petroleos de Venezuela, the Venezuelan National Oil
Company, to markets in North America, Asia and Europe. During
its peak in 1986, the company imported 64 cargoes of jet fuel,
gasoline and gasoline additives valued at over $250 million.
In 1992, AAG was incorporated in Palm Beach
Gardens, FL and has become the industry’s preeminent
aviation fuel consulting and publishing company.
Ted J. Balestreri, FMP
Chairman and Chief Executive Officer
THE SARDINE FACTORY, INC.
Ted Balestreri and business partner Bert Cutino own the awardwinning Sardine Factory Restaurant, located in Monterey, as well
as other restaurants in central and northern California. An active
participant in the restaurant industry on local, state and national
levels, Balestreri has been recognized by numerous organizations
for his many years of dedicated service. Among his most prestigious
awards are IFMA’s “Cold Plate Award,” DiRo-NA’s Hall of Fame
and the NRAEF’s “Thad and Alice Eure Ambassador of Hospitality
Award.” Balestreri is also a Trustee Emeritus for the NRAEF and
serves as chair of the NRAEF’s Ted J. Balestreri Leadership Classic.
LINDA BACIN
VICE PRESIDENT
BELLA! BACINO’S
Linda Bacin is the Vice President of Bella! Bacinos, an
Italian trattoria concept that was developed, as well as
owned and operated, by she and husband Dan in the Chicago
metropolitan area. Linda and Dan Bacin are well known for
the Bacino’s Pizza locations in the area since 1978 and a well
known favorite as the number one selling stuffed spinach
pizza at Taste of Chicago for the last twenty-five years.
Linda Bacin was elected to the National Restaurant Association
Board of Directors in 1996 and for nine years held the position of
an at-large voting member before becoming a Director Emeritus.
She was elected to the National Restaurant Association Educational
Foundation Board of Trustees in 1999 and currently serves as
Chairman of the Board. Ms. Bacin also remains an active participant
in the Illinois Restaurant Association, having served as a board
member and in the top leadership role as its board chairman.
Ms. Bacin has been a long time supporter of community and civic
activism. The Chicago Mayor’s Office of Special Events appointed
her to the Taste of Chicago Committee, and the City of Chicago’s
Sister Cities program. Her credentials include service on the
executive board of the Chicago Convention and Tourism Board, on
the executive board of the Heart Association, on the board of the
National Association of Women Business Owners, and on the board
of the March of Dimes. She is a member of Les Dames d’Escoffier
and in 1991 was named Pizza Person of the Year by the National
Association of Pizza Operators. In addition to her civic activism,
Ms. Bacin has testified before Congressional and Regulatory
agency oversight committees on behalf of the restaurant industry.
BIOGRAPHIES (continued)
Stephen Billings
Stephen J. (Steve) Caldeira
President & CEO
Executive Vice President, Global Communications
& Chief Public Affairs Officer
Billings, Inc.
Stephen Billings is an entrepreneur, who owns and manages
an integrated, marketing company. They seamlessly integrate
dynamic 360-degree marketing strategies with creative design
and interactive technologies to produce smart communication
campaigns. Their mission is to effectively plan, develop, and
integrate all of the marketing and advertising tools necessary for
the success and future growth of their clients. They are dedicated
to provide new thinking, effective marketing, and the dynamic
creative required to solve problems or attack new opportunities.
Their integrated marketing service ties together all parts
of a company’s marketing strategy, including traditional
media such as television, magazine, direct mail, and sales
collateral, as well as, event marketing, new media, such as
virtual interactive mail, internet strategies, and interactive
training presentations. This approach eliminates waste,
duplication, and avoids an inconsistent brand image.
Integrated Marketing also provides clients fullcircle communications with one voice consistency, which
increases market control and produces optimal results.
Mr. Billings has a bachelors degree from the University of
Michigan, and has two masters degrees, an MBA and
Masters of Science.
John J. Bowen
University President
John J. Bowen was elected university president of Johnson &
Wales University in July 2004. Throughout his career, Bowen’s
leadership has directed J&W’s success and cemented its current
standing as America’s Career University. Bowen oversees more
than 16,000 students and approximately 2,000 employees at four
domestic campuses. He began his career at J&W in 1974 as a
faculty member in the newly established culinary arts program.
Early on he helped reaffirm the University’s focus on career
education by establishing the career development office.
A dedicated community leader, Bowen donates his time
and expertise to a number of board affiliations including
the executive committee of the Providence Foundation,
the governing board of Crossroads Rhode Island and
board of directors for the Rhode Island Commodores.
His community involvement and passion for education have
led to numerous recognitions including the “Special Recognition
Award” from the Human Relations Commission, “The David
E. Sweet Award” from Leadership Rhode Island, “Educator
of the Year Award” from the American Culinary Federation,
the “Honneur of Gold Medal” from the Academie Culinaire de
France and the “National Jewish Medical and Research Center of
Denver Humanitarian Award.” He also serves as a bank director
for Citizens Bank of Rhode Island and Connecticut, a member
of the board for The Providence Journal Company, a trustee for
the National Restaurant Association Educational Foundation, a
trustee for Save the Bay, a board member of the Greater Providence
Chamber of Commerce, and a member of the Commission for
Lifelong Learning of the American Council on Education.
Stephen J. Caldeira brings almost three decades of broadrange leadership, political, public affairs and communications
experience to Dunkin’ Brands. Steve oversees worldwide
communications for all internal and external audiences,
including employees, franchisees and media, as well as
government affairs, corporate social responsibility, multicultural
initiatives, community relations, industry relations and
customer relations. Mr. Caldeira is also Co-Chair of the
Dunkin’ Brands Community Foundation Board of Directors.
Previously, Steve guided the growth of The Elliot Leadership
Institute, a not-for-profit organization he helped to co-found in 2002
to improve executive leadership development within the foodservice
industry. Before joining the Institute, Steve served as Vice President
of Industry Relations & Business Development for PepsiCo, Inc.
Before joining PepsiCo, Steve held several corporate and
not-for-profit executive positions, including President & Chief
Operating Officer of the National Restaurant Association
Educational Foundation, and Senior Vice President of
Communications, Marketing, and Public Health & Safety for
the National Restaurant Association. Steve has also worked at
Burson-Marsteller, where he was a Managing Director in the U.S.
Public Affairs Practice, and early in his career served as Political
Director to former U.S. Senator Alfonse D’Amato (R-NY) and
Legislative Assistant to Congressman Greg Carman (R-NY3).
Mr. Caldeira’s acknowledgements include being named the
2008 recipient of the International Foodservice Manufacturers
Association (IFMA) Presidents Award for significant
contributions to IFMA and the foodservice industry. In
2007, Steve was named one of the restaurant industry’s Top
50 Influencers by Nation’s Restaurant News. He is also the
recipient of the 2004 William J. Tobin Award from IFMA for
outstanding contributions to foodservice education, the 2004
Corporate Champion Award from the Multicultural Foodservice
& Hospitality Alliance (MFHA) and the 2003 Directors
Award from the Women’s Foodservice Forum (WFF).
He is Chairman of the annual Emeril Lagasse Golf
Classic to benefit Johnson & Wales University, where he also
serves as a member of the corporation, and Chairman of the
Richard E. Marriott Save American Free Enterprise (SAFE)
Invitational to benefit the National Restaurant Association.
Steve is also a member of the Society of Fellows at the Culinary
Institute of America, a member of the International Foodservice
Manufacturers Association Board of Directors the International
Franchise Association Board of Directors, and a member of
the National Board of Directors for the Leon & Sylvia Panetta
Institute for Public Policy at California State University.
Mr. Caldeira is a past Officer and Board member of the
Multicultural Foodservice & Hospitality Alliance (MFHA)
and a past member of the Women’s Foodservice Forum
(WFF) Board of Directors. Mr. Caldeira is also active in
the Boston Chamber of Commerce where he serves as
a member of the Government Affairs Committee.
17
Thomas J. (Tom) Coba
Chief Operations Officer
Subway Restaurants.
Thomas Coba is a C-level executive with 31 years experience
in restaurant operations, retail management, development,
franchising, retail technology, training and business growth
strategies. He excels at capitalizing on trends and vision to create
strategy and increase market share. He maintains an excellent
track record as a senior leader of large organizations and many
functional teams to improve performance and exceed goals.
Coba’s current role is chief operations officer of Subway
Restaurants, which he has held since 2004. Subway is the largest
sandwich chain in the world, operating 30,600 restaurants
in 87 countries with sales over $13.1B. In this capacity, he
oversees operations of 30,600 restaurants, worldwide training
with training centers in 10 countries, retail technology,
equipment & décor, franchisee services and customer care.
Prior to Subway, Coba was vice president at Dunkin’ Brands,
which included Dunkin’ Donuts, Baskin Robbins and Togo’s
restaurants. He was at Dunkin’ brands for 20 years in various
leadership roles, having oversight for many functional disciplines
including operations, development, construction, franchise sales,
concepting and strategic planning. Prior to Dunkin’ brands, Coba
was with McDonald’s restaurants for six years as a director of
operations in the Boston area. Tom currently serves as an advisor on
the National Restaurant Association Conserve Advisory Council.
He has devoted many years as a volunteer to a number of
community related interests. He was president & chief executive
officer of Lakers Youth Hockey, president and founder of Grafton
Youth Lacrosse and chairman of H.O.P.E. Worldwide New England.
Coba was a scholar athlete at Fairfield Prep in
CT and has a bachelor of science degree, magna cum
laude, from Tufts University in Medford, MA.
Roger W. Coleman
Former President and Chief Executive Officer
RYKOFF/SEXTON, INC.
After 44 years with Rykoff-Sexton, Roger Coleman currently
serves as a restaurant and hospitality industry consultant and
advisor. He joined Rykoff-Sexton directly out of college, and
he served as president from 1967 until his retirement in 1993.
He is affiliated with many charitable organizations including
Personal Charitable Trust and serves on the board of directors
of the Los Angeles Chapter of the American Red Cross and
the National Conference for Community and Justice.
Tim Connor
President and Chief Executive Officer
TJ CONNOR ASSOCIATES LLC
Tim Connor is the president and chief executive
officer of TJ Connor Associates, LLC, a North American
foodservices consulting company, providing quality expertise
to manufacturers and operators in the areas of food and
beverages, focusing primarily on products, brands, systems,
services and solutions in the foodservice industry.
Connor began his career in the hospitality industry in 1976,
18
when he began working for the Overland Express, a small chain of
restaurants specializing in steaks and seafood. He was their first
management trainee and went on to become a general manager
in their largest restaurant. After almost seven years he left the
operator side of the business and began his career with Nestlé.
In 1982 he started as a field account manager in Montana for the
retail sales division. During the next several years he held various
sales management positions in Los Angeles and San Francisco,
California and Denver, Colorado. In 1990, he moved to Nestlé
USA headquarters in Glendale, California, where he was named
vice president of customer marketing for the PetCare Division.
In 1997, Connor accepted the newly created position of vice
president of category sales development for Nestlé USA, where
he oversaw the strategic selling initiative. Five years later,
he became vice president of sales for the Nestlé FoodServices
Division, with responsibility for the sales organization including
national accounts, broker sales, and corporate accounts. Under
his leadership, the FoodServices Division grew sales by 10%.
In 2004, Connor was named president of the FoodServices
Division. In January 2005, when Nestlé FoodServices in the U.S.
and Canada were combined to create Nestlé FoodServices - North
America, he was named president of the new organization. His
career with Nestle spanned 25 years and in April of 2007 he
chose to retire to pursue his passion of the hospitality industry
and being a catalyst for its ongoing growth and prosperity.
Connor is a graduate of Montana State University with a
bachelor of science degree in business management. He attended
Cornell University’s Executive Development Program. He is on
the Board of Directors of the International Food Manufacturers
Association and was a member of its executive board serving as
1st vice chairman this past year. He is on the Board of Trustees
for the National Restaurant Association Educational Foundation,
and serves as the president of the Leukemia and Lymphoma
Society for greater Los Angeles. Connor has also served on
several boards and committees surrounding youth sports, and
is past president of Southern California United Soccer Club.
GARY CROMPTON
PRESIDENT
BUSINESS Dining
Gary Crompton is President of Business Dining for
ARAMARK. Prior to assuming the role as President, Gary
served as Executive Vice President of Business Services since
2004. He is responsible for eight regions in North America
as well as the financial performance of the division.
Gary joined ARAMARK in 1991 as a General Manager with the
Citibank family of accounts in the Northeast Region of Business
Services. After three years he was promoted to District Manager
in the New York City area, and shortly thereafter he became
the Director of Business Development. In 2000, he was named
Executive Director of National and Global Accounts where he was
responsible for the development of national accounts in addition
to managing and cultivating existing client relationships.
In 2002, he was appointed Regional Vice President for
the Northeast Region, where he assumed the responsibility
of operating the largest region in Business Services.
Gary is a graduate of Johnson & Wales University
with a B.S. in Foodservice Management.
Carlton Curtis
Vice President, Industry Affairs,
Foodservice & Hospitality Division
COCA-COLA NORTH AMERICA
Carlton L. Curtis is the vice president of industry affairs for
the foodservice and hospitality division of Coca-Cola North
America. He joined The Coca-Cola Company in 1972 in public
relations, where he served in a variety of positions, including
vice president of corporate communication and corporate
public relations. He was appointed vice president and director
of worldwide educational marketing in 1994. In 1997, he was
appointed vice president and executive assistant to the president
of Coca-Cola USA, and in 2000, he was elected vice president and
executive assistant to the president of The Coca-Cola Company.
He was appointed to his current position in September 2003.
Curtis currently serves as treasurer and trustee of the National
Restaurant Association Educational Foundation. He also serves
on the board of directors of the Elliot Leadership Institute and is
a member of the Hall of Fame of the Distinguished Restaurants
of North America (DiRo-NA). He is a past trustee of the National
4-H Council, an emeritus trustee of the University of Georgia
Foundation, and is the past president of the University of Georgia’s
Alumni Association. He and his wife, Jan, live in Greensboro, GA.
Jerry Deitchle
BJ’S RESTAURANTS, INC.
Jerry Deitchle, chairman and chief executive officer of
BJ’s Restaurants, Inc., has spent most of his 35-year business
career with national restaurant and retail chains, primarily in
high growth businesses. BJ’s Restaurants, Inc. (Nasdaq: BJRI)
currently owns and operates 82 casual dining restaurants under
the BJ’s Restaurant & Brewery, BJ’s Restaurant & Brewhouse
or BJ’s Pizza & Grill concept names in 13 states. The company’s
total sales for 2008 were $374 million, up 18% compared to
2007. Prior to joining BJ’s, Deitchle served in executive and
financial management positions with other national restaurant
concepts, including nine years with The Cheesecake Factory
and 12 years with Long John Silver’s. He earned a bachelor’s
degree in business administration from Texas A&M and a
master’s degree in business administration from the University
of Texas at San Antonio. He and his wife Sandy live in Camarillo,
California and have two grown children and one grandson.
JOsEph c. (Joe) ESSA
President
Wolfgang Puck Worldwide, Inc.
Managing Partner, Finance & Operations
Wolfgang Puck Fine Dining Group
Joe Essa holds two positions within the Wolfgang Puck
Companies; President, Wolfgang Puck Worldwide, Inc. and
Managing Partner, Wolfgang Puck Fine Dining Group.
Since joining the group in February 1999, Essa has worked to
implement consistent and efficient operational systems and controls
that have improved sales, quality standards and profitability.
As a managing partner in the Wolfgang Puck Fine Dining Group,
one of the preeminent restaurant groups in the country, Essa assists
with finance and operations for the 15 fine dining restaurants coast
to coast. He works with his partners to ensure that the Wolfgang
Puck fine dining restaurants continue to lead the industry in product
quality, exceptional service and highly effective operational systems.
In 2003, Essa was appointed to hold a second position with the
company, joining Wolfgang Puck Worldwide, Inc. as Executive Vice
President. Responsible for the day-to-day business operations and
brand development, he has streamlined the company’s business
lines and initiated strategic partnerships to help further the
Wolfgang Puck brand for casual restaurants and consumer products
including packaged foods, media, cookware and appliances. Essa was
appointed President of Wolfgang Puck Worldwide in August of 2008.
Essa was key in assisting Wolfgang with the creation of a firstof-its kind, historic humane farm animal treatment program in
partnership with The Humane Society of the United States, aimed
at curbing may of the worst cruelties associated with factory
farming. Complementing Wolfgang’s WELL culinary philosophy
(Wolfgang’s Eat Love Live), this is the most comprehensive
program ever initiated by any U.S. corporate organization.
Prior to joining the Wolfgang Puck Fine Dining Group, Essa
worked with restaurateur Pino Lungo in New York City, as Vice
President of Operations at TOSCORP, Inc., which includes the
restaurant concepts Coco Pazzo, Le Madri and Tuscan Square.
He also founded and operated two successful restaurants, Assaggio
in West Hartford, Conn. and Café Pasta in Greensboro, N.C.
Essa graduated cum laude from Boston College with a bachelor
of science in accounting and finance. He is a Certified Public
Accountant and is accredited by the National Restaurant Association.
His community involvement includes personal work with
charitable organizations such as SafeNest, with his wife, Laura, and
Opportunity Village. In conjunction with the restaurants, Essa is
involved in charitable events benefiting Meals on Wheels of Los
Angeles, Alzheimer’s research, Nevada Cancer Institute, Nevada
Public Education Foundation and March of Dimes, among others.
In his spare time, Essa enjoys playing the saxophone,
cooking and spending time with his wife and their
three daughters, Mary, Katharine and Margaret.
Edward (Ed) Evans
Managing Partner
UMPHVILLE ENTERPRISES, LLC
Edward Evans recently retired from Allied Waste Industries
subsequent to its acquisition by Republic Services this past
December. He is currently managing partner of the newly formed
Umphville Enterprises, LLC. He and his most-important-partner
(and wife), Brenda, formed this venture for the purpose of
investing in and operating boutique food and beverage, as well as
retail facilities in New England. The firm also intends to provide
human resources consulting services directly and indirectly on an
international basis to public and private companies. Drawing on his
33 years of experience in operations and human resources with Saga
Foodservice, Marriott International, ARAMARK and Allied Waste,
Evans will work with companies to build or strengthen their human
resources functions or processes in support of strong and sustainable
top- and bottom-line results. Brenda will have primary responsibility
for the operations side of the businesses they become involved with.
19
Joseph K. (Joe) Fassler
Julie Flik
Retired President and Chief Executive Officer
Consultant
VIAD CORPORATION
Exclusive to compass group
Joseph K. Fassler is recently retired from the Viad Corp
as president and chief executive officer of Restaura, Inc., a
national foodservice and hospitality company, which is a wholly
owned subsidiary of the Viad Corp. He is currently working
as a consultant for the Viad Corp. Fassler spent his entire
career with Restaura, Inc., which began in 1963. He held a
number of positions in the company, including branch manager,
district manager, vice president, executive vice president,
and, ultimately, president and chief executive officer.
A certified Foodservice Management Professional® (FMP®),
Fassler serves on the board of directors and is past chair of
the National Restaurant Association. He is also a trustee
and the past chair of the National Restaurant Association
Educational Foundation. Fassler is currently chairman of the
Board for the National Park Hospitality Association (NPHA).
He is on the Board of Directors for Sun Orchard, Inc. He is
also on the Board of Directors for Metz Enterprises.
He was awarded a 1995 MUFSO Golden Chain Award
from Nation’s Restaurant News for his industry leadership
and community service. He also was the 1996 recipient of
the International Foodservice Manufacturers Association’s
(IFMA) prestigious Gold Plate Award for his innovation,
leadership and dedication to the foodservice industry.
Born in New York, Fassler earned his bachelor of
science degree in hotel and restaurant administration
from Oklahoma State University.
Julie Flik currently serves as a consultant exclusively to
Compass Group based on experience with FLIK International,
a foodservice management company she started with her
husband, Rudi, in 1971, which was acquired by Compass in
1995. Flik’s affiliations include, director emeritus of the National
Restaurant Association, past chair and trustee of the National
Restaurant Association Educational Foundation, and a member
of the Golf Hall of Fame in her dreams. Currently splitting
residence between Mamaroneck, NY and Key Biscayne, FL, Flik
is the mother of three children and grandmother to eight.
Gerald A. (Gerry) Fernandez
Founder and President
MULTICULTURAL FOODSERVICE & HOSPITALITY ALLIANCE
Gerald Fernandez is founder and president of the MultiCultural
Foodservice & Hospitality Alliance (MFHA), an educational
non-profit think tank that promotes the economic benefits of
cultural diversity in the restaurant, foodservice and lodging
industries. Under Fernandez’s leadership, MFHA has become
the industry’s main source for multicultural information and
is considered one of the hospitality’s elite organizations.
Fernandez conducts lectures, workshops and strategy sessions
for some of America’s best-known companies, organizations and
brands. An accomplished restaurateur and foodservice professional
with more than 30 years of experience in the industry, Fernandez
has received numerous awards including being named one of
the industry’s “Fifty Power Players” by Nation’s Restaurant
News. He holds a bachelor of science degree in foodservice
management from Johnson & Wales University, where he also
received an honorary doctorate in business administration for
his contribution to expanding the industry’s diversity efforts.
Fernandez is married, has three sons, four grandchildren
and lives with his wife, Debra (Jackson) in Warwick, RI.
20
Gerard T. (Gerry) Gabrys, C.H.A., C.P.A.
Gerard T. Gabrys is president and chief executive officer of
Guest Services, Inc., a company he joined in 1986 as vice president/
treasurer. Prior to joining Guest Services, Gabrys served as senior
vice president of the Washington Redskins and also treasurer and a
member of the Board of Directors of the Baltimore Orioles and had
previously served on the Board of Trustees of Guest Services, as well
as Chairman of the Audit Committee while a member of the Board.
Prior to that, Gabry’s was with the public accounting firm of
Arthur Andersen and Co. He is a graduate of the University of Notre
Dame, a Certified Public Accountant, and is fully accredited as a
Certified Hotel Administrator. Gabrys is a fellow of the Culinary
Institute of America and a member of the Finance Committee of
its Board of Trustees. Gabrys is on the Boards of the American
Heart Association Greater Washington Area, Boy Scouts of America
National Capital Region, Life with Cancer, Southern Innkeepers,
Virginia Foundation for Independent Colleges, and the Friends of
the Claude Moore Colonial Farm at Turkey Run, Inc. He and his
wife, Lynne, reside in Annandale, VA, and they have two children.
Joe Garcia
Maintenance Supervisor
CATTLEMEN’S STEAKHOUSE
Cattlemen’s Steakhouse is a family-owned business and is
the oldest, continuously running restaurant in Oklahoma City.
Cattlemen’s opened its doors in 1910 and since then has become
a gathering place for all kinds of folks - from movie stars to
rodeo greats, politicians to potentates including Gene Autry,
John Wayne, Ronald Reagan, Reba McIntyre and, in the early
‘90s, even President George Bush stopped in for a good meal
and a stiff drink. In his role at this well-known Oklahoma City
establishment, Joe oversees the regular care and maintenance
of all equipment and is responsible for the set up of new
operations. He is also a member of the SS Breakfast Club.
Joseph E. Gaul
Michael A. (Mike) Hickey
Senior Vice President
Senior Vice President,
Global Business Development
Commercial Pumps DivisionACO, INC.
Joseph E. Gaul is senior vice president of the commercial pumps
division of TACO Incorporated. This Cranston, RI based company
is a manufacturer of hydrolic heating and cooling equipment. Gaul
joined the company in 1997, starting as the operations manager
for the commercial pumps division. Since then, he has been
promoted in 2000 and 2004 to vice president and senior vice
president respectively. His responsibilities include the direction
and management of all operational and engineering activities of
the division. He closely oversees the international sourcing aspects
of the commercial business which requires substantial travel to
countries such as Brazil, China, India and parts of Europe.
Prior to TACO, Gaul served as a manufacturing manager and
purchasing manager at Tuthill Corporation. Preceding this, he
worked 12 years for the General Electric Company in defense
systems and the arrester division based in Pittsfield, MA.
Gaul holds a bachelor’s and master’s degree from Western New
England College in Springfield, MA. He is married and lives with his
wife, Dr. Veera Gaul, in Cranston, RI. He has a son and a daughter
and two grandchildren. In his spare time, Gaul enjoys golf and music.
Michael C. (Mike) Gibbons
Founding Partner, Presdient and
Chief Executive Officer
MAINSTREET VENTURES, INC.
Michael Gibbons is a founding partner, president and chief
executive officer of Mainstreet Ventures, Inc. in Ann Arbor, MI.
Mainstreet Ventures is a multi-concept restaurant company,
which owns and operates 16 full service upscale restaurants in
Michigan, Ohio, West Virginia, Florida and is expanding next year
into Maryland. The concepts include Real Seafood, Co., Gratzi,
Tidewater Grill, Ciao, Blue Pointe, Zia’s, The Chop House, La Dolce
Vita, Carson’s Steakhouse, Palio and Carson’s American Bistro.
Gibbons holds a bachelor of arts degree from Xavier University.
He is a member of the Michigan Restaurant Association, serving
as chairman from 1989 to 1990 and has served in many other
roles. He is also an active member and serves on the Board of the
National Restaurant Association as its Vice Chairman and the
National Restaurant Association Educational Foundation Board
of Trustees. Gibbons also serves on the boards of several charities
and is a member of the Century Marketing Company in Bowling
Green, OH. He has worked with numerous charitable organizations
and believes in giving back to the communities that the Mainstreet
Ventures restaurants serve. Mainstreet Ventures also provides over
$60,000 annually toward continuing education for its employees.
Gibbons has two grown children and seven grandchildren.
When he’s not working, he enjoys all sports but especially golf.
ECOLAB, INC.
Michael Hickey is senior vice president of global business
development for Ecolab, Inc., the world’s leading provider of
cleaning, food safety and infection prevention products and services.
In his current position, Hickey is responsible for the ongoing
management of Ecolab’s primary growth strategy, Circle
the Customer—Circle the Globe, as well as the management
of the global/corporate accounts team worldwide.
Previously, Hickey was senior vice president of global/
corporate accounts for institutional, Ecolab’s largest operating
unit. He has also held a number of key roles in sales, marketing
and management during his 25-year tenure at Ecolab. He began
his career with Ecolab as a territory manager in training in 1985.
Before joining Ecolab, Hickey gained additional early sales and
management experience within the foodservice industry.
Hickey is a member of several industry organizations, including
the Multicultural Foodservice and Hospitality Alliance, the Society
of Food Service Managers and the Women’s Foodservice Forum. He
holds the position of vice chairman on the Board of Directors of the
International Foodservice Manufacturers Association and sits on
the Board of Directors for Share our Strength Dine Out America.
Hickey graduated with a bachelor’s degree in marketing from
St. Bonaventure University in New York. He has also completed
executive programs through Stanford University, Penn State
University and Staub Leadership. He and his wife, Kris, have
five children and live in the Minneapolis-St. Paul area.
James D. (Jim) Hope
Senior Vice President, Business Transformation
SYSCO CORPORATION
James Hope is the senior vice president, business transformation
of Sysco Corporation, where he has been for over 20 years. Originally
starting with the company in 1987 as a financial analyst, Hope
has risen through the financial ranks as senior financial analyst,
internal auditor, manager of operations review, chief financial
officer of the Kansas City foodservices division, vice president of
finance and CFO, executive vice president and ultimately president
and CEO of the Kansas City division. In 2005, Hope was named
president of customer strategy of the corporate offices and in 2007
was promoted to senior vice president, sales and marketing.
Hope serves on the Board of Directors for Quillian Youth
Center in Houston, Texas. He received his bachelor’s in
business administration from the University of Texas. He is
married to Diane Hope and has two sons and one daughter.
21
William L. (Bill) Hyde, Jr.
Principal
Abacus/Jasper’s Restaurant Group
William L. Hyde, Jr. is a distinguished 37-year veteran of the
national restaurant scene where he has managed both private
and publicly-held companies. He is a recognized industry
expert in areas ranging from operations and team building to
marketing and strategic planning. Hyde is often quoted in a
variety of publications, such as The Wall Street Journal, Nation’s
Restaurant News and Restaurant Business, and he has appeared
on various television programs such as CNBC News with
Brian Williams and NBC Nightly News with Tom Brokaw.
As president and chief executive officer of Ruth’s Chris Steak
House, Hyde revitalized a 33-year old stagnant brand into the largest
prime aged steak house company in the world. He quadrupled the
value of the company and affected a recapitalization in 1999 and
retired in 2003. In 2006, he formed Briarwood West Investments,
LLC, a private equity investment company focused on specialty
restaurant investments having regional or national growth potential.
Current acquisitions include Abacus, Jasper’s and ZeaWood
Fire Grill restaurants.
Hyde has served on various industry, charitable and public
service boards. In 2002, he was appointed by Secretary of
Commerce, Don Evans, to the United States Department of
Commerce Travel and Tourism Promotion Advisory Board.
He currently serves on the National Restaurant Association
board, is chairman of the Distinguished Restaurants of North
America board and is vice chairman on the National Restaurant
Association Educational Foundation Board of Trustees.
KERRY KAPLAN
Principal
HealthCare Connections
Mr. Kaplan is a Principal with HealthCare Connections with
responsibility for all aspects of marketing consulting, training
and staff development. In this role, he works with hospitals,
physicians, dentists, HMOs, PPOs, insurance companies
and major corporations to access markets, differentiate
products, develop market strategies, and develop staff.
Prior to assuming his current position, Mr. Kaplan was Vice
President of Marketing for Omnidentix Systems Corporation,
a chain of retail dental centers. He directed the nationwide
Franchise Sales Program, consumer and dental recruitment
advertising programs, and developed “wholesale” arrangements
with major insurance companies and corporations. While with
Omnidentix, he oversaw the growth from seven to twenty-three
dental centers in seven states; supervised the local dental center
sales force; and implemented market by market “Preferred
Customer Plans” with corporations, including Ciba-Geigy, NeimanMarcus, Polaroid, UAW and Massachusetts General Hospital.
Before joining Omnidentix, Mr. Kaplan was Marketing
Director at MultiGroup Health Plan. He led enrollment
growth in the highly competitive Boston market from 4,000
to 30,000 members in 1K years; completed applications
for Federal Qualification, and participation in the Federal
Employees Health Benefits Program; closed numerous
22
Fortune 500 and other accounts including Digital Equipment
Corporation, Raytheon, Honeywell, and Hewlett Packard.
Prior to the MultiGroup assignment, Mr. Kaplan was
Vice President of Marketing for Metro Health Plan in
Indianapolis, Indiana. He directed enrollment growth
from 11,000 to 32,000 members, and expanded service
delivery sites from two to five. In addition, he implemented
a model HMO Medicare Supplement program.
During his health care career, he has consulted to CJGNA,
TransAmerica, A.M.I., Partners National Health Plan, Equicor,
Gulf South Health Plans, Office of Pre-Paid Health Care, and
the Group Health Association of America. These assignments
included developing marketing and sales plans, forecasting
revenue, market research, numerous reviews of Federal
Qualification applications, as well as technical assistance. He has
lectured at U.C. Berkeley, Indiana University, and Harvard.
Chris Keating
National Sales Director
NATION’S RESTAURANT NEWS
Chris Keating joined Nation’s Restaurant News in May 2008
after a 19-year career in technology media.
In the technology market, Chris had been a publisher, a group
publisher and an events director. After nearly two decades, he
realized that the restaurant industry is more fun, better tasting,
and has more socially adjusted people than Silicon Valley. So he
made the switch.
He was recently a contestant on Who Wants to be a Millionaire,
where he was stymied by not one, but two food-related questions.
Keating lives in Rockland County, NY with his wife Colleen
and his children Tyler and Kaylie. He has an English degree
from Fairfield University, and in his free time he reads a lot of
history and writes a blog with a small but dedicated following,
consisting mostly of his dad and some guy in Topeka.
James H. Kennedy
Senior Executive Director—
Food Service/National Accounts
Procter & Gamble Professional
James Kennedy is the senior executive director of national
accounts for Proctor and Gamble Professional. He began his career
with P&G following graduation from North Carolina State University
in 1987. During his 22 years with P&G, he has held positions of
increasing responsibility in the food, beverage and professional
divisions, with selling and staff roles in Atlanta, Birmingham, Los
Angeles, Cincinnati and Charlotte. He has actively supported our
great industry by being involved and bringing P&G’s marketing
insights and financial support to the Marketing Executives Group
of the National Restaurant Association, the Women’s Foodservice
Forum, the Elliot Leadership Institute, various operator charities
and most recently as a Gold sponsor of the NRA’s first ever
Food Safety Summit. Along with his wife Mary and their three
children, Kennedy resides in Davidson NC, where he is active
in his church, school leadership teams and youth sports.
Steven (Steve) LaVoie
Chief Executive Officer and Founder
Arrowstream, Inc.
Steve LaVoie founded Arrowstream in 2000 and serves as
Chief Executive Officer. Arrowstream operates an innovative,
money-saving logistics management network for retailers,
distributors and manufacturers in the foodservice industry
and provides on-line software supply-chain applications.
LaVoie’s extensive experience in foodservice and finance,
combined with his passion and commitment to building
trust among trading partners has helped him develop a
unique vision for reshaping the foodservice supply chain.
Since founding Arrowstream, he and his team have been
dedicated to transforming the supply chain into a collaborative
process based on trust and shared economic interests.
Prior to forming Arrowstream, LaVoie was President of the
Sterno Division at Blyth Industries, a $1.3 billion global consumer
products company. Previously, LaVoie held several positions at Blyth
Industries, including Vice President of International and Corporate
Controller. Before this, he worked in the financial services industry.
LaVoie earned his Master’s degree in public and private
management (MPPM) from the Yale School of Management and
his Bachelor of Arts from the University of California, Berkeley.
LaVoie serves on the Board of the Chicago Institute
of Psychoanalysis and chairs its investment committee.
He has been involved with the International Foodservice
Manufacturers Association since 1999.
Steve enjoys spending time with his wife, Jody, and their
three daughters.
Hans Lindh
Vice President, Restaurant Industry Merchant
Services North America
AMERICAN EXPRESS
Hans Lindh is vice president of restaurant industry for
American Express Merchant Services, based in American
Express’ head office in New York City, NY. He is responsible for
American Express’ strategy and partnerships with full service
merchants and industry associations across the restaurant
industry. Lindh and his team represent American Express on
several industry boards, e.g. the boards of DiRo-NA (Distinguished
Restaurants of North America), the MFHA (Multicultural
Foodservice Hospitality Association) and on the advisory
board of Share Our Strength’s ‘Great American Dine Out’.
Prior to this position, Lindh was head of hotel & restaurant
industries for American Express in Europe, the Middle East
& Africa, based in London. He also led American Express’
relationship with hotel & restaurant industry associations in
the region and represented American Express on the board
of the International Hotel & Restaurant Association
Prior to joining American Express in 1997, Lindh worked as an
independent and corporate hotelier. He held various management
positions within the Sheraton Corporation before becoming
director of sales and then resident manager for the Grand Hotel,
Stockholm—a member of The Leading Hotels of the World. Hans
subsequently became vice president for Europe, Middle East &
Africa for SRS-Steigenberger Reservation Service, where he led an
organization with offices in London, Amsterdam, Stockholm, Paris,
Madrid, Milan, Johannesburg and Bahrain, providing independent
hotels with global reservations, sales and marketing services.
Lindh holds a bachelor of science degree in economics
from the Gothenburg University, Sweden and lives with
his wife Sandy and two daughters in Greenwich, CT.
W.E. (Chris) Lowe
President, FoodService and On-Premise Division
COCA-COLA NORTH AMERICA
W.E. Lowe is president of the foodservice and on-premise
division of Coca-Cola North America. He has been with The
Coca‑Cola Company for 20 years and has held a variety of
marketing and operations positions. Prior to his current role, Lowe
was the chief marketing officer for Coca-Cola North America.
He has also served as president and chief executive officer of
Fizzion LLC, a wholly-owned subsidiary of The Coca-Cola
Company, as well as the president of the Central America and
Caribbean division, where he managed the company’s business
in 34 countries and was responsible for two company-owned
bottling operations. Lowe also served as the vice president of
strategic marketing, responsible for worldwide strategy for all
of the company’s brands and properties, and vice president of
research and trends, where he redesigned and implemented a new
approach to market research. His initial entry into the company
was as vice president of marketing in the U.S. fountain division.
Prior to joining The Coca-Cola Company, Lowe was a partner in
the consulting firm Marketing Corporation of America (MCA) in
Westport, CT. At MCA, he consulted with Fortune 500 companies
operating in the package goods arena in the areas of marketing
and strategy.
Lowe started his career at General Mills, Inc., working in brand
management and acquisitions.
Born and raised in North Carolina, Lowe attended the University
of North Carolina, where he earned a degree in economics. He also
has a master of business administration in marketing from Wake
Forest University.
23
Richard E. (Dick) Marriott,
Chairman
HOST MARRIOT CORPORATION
Richard Marriott is chairman of the Board of Directors of
Host Marriott Corporation, which is among the largest owners of
lodging properties in the world. Marriott also serves as chairman
of First Media Corporation, an independent broadcasting firm
privately owned by the Marriott family. Marriott joined Host
Marriott on a full-time basis in 1965 as manager of a Hot Shoppes
restaurant, having held part-time positions with the company
since his mid-teens. He subsequently served as eastern coordinator
of the Roy Rogers division, corporate vice president for the
Architecture and Construction division, and vice president of
Property Development for Marriott Hotels. In 1976 Marriott was
promoted to group vice president of Restaurant Operations, and
in 1978 he was appointed corporate group vice president, with
continuing responsibility for the company’s restaurant business
as well as its theme parks division. He was elected a director of
the corporation in 1979 and assumed responsibility for its Data
Processing operations in 1983. He subsequently was named an
executive vice president in 1984 and vice chairman in 1986.
Marriott is chairman of the Boards of Trustees of both the
J. Willard and Alice S. Marriott Foundation and the Marriott
Foundation for People with Disabilities. A former president of the
National Restaurant Association, Marriott serves on the Federal
City Council, the Board of Associates for Gallaudet University,
the National Advisory Council of Brigham Young University and
the Board of Directors of the Polynesian Cultural Center. He is
also a trustee of the Boys and Girls Clubs of America and an active
member of the Church of Jesus Christ of Latter-day Saints in the
Washington, D.C. area. Marriott graduated from the University
of Utah and holds a masters in business administration from
Harvard Business School. The younger of the two sons of company
founders J. Willard and Alice S. Marriott, Marriott was born in
Washington, D.C. He resides with his wife Nancy in Potomac,
Maryland. They have four daughters and 13 grandchildren.
Anthony (Tony) May, FMP
Owner
SAN DOMENICO NY
As one of the nation’s most respected restaurateurs, Tony May
has worked diligently for four decades to elevate the image of Italian
cuisine in America. He serves on the boards of Gruppo Ristoratori
Italiani (GRI), Distinguished Restaurants of North America
(DiRo¯NA) and the Culinary Institute of America (CIA), where
he was active in establishing the Caterina de Medici Restaurant
and a course of study on authentic Italian cooking for American
students. He is currently the president of the Italian Culinary
Institute for Foreigners (ICIF) in Costigliole D’Asti, Italy, a school
for culinary professionals located in a historic medieval castle.
For years, first as general Manager and then owner, May
operated New York’s Rainbow Room in Rockefeller Center from
1968 through 1986. In 1981, he received his first IVY award.
In 1986, he opened the restaurant PALIO, which attracted
24
critical acclaim throughout the world. Two years later, he
followed with San Domenico, NY, the flagship restaurant of
the Tony May Group that has garnered international praise.
In 1989, May was chosen by a distinguished panel of his peers
to be included in the prestigious “Who’s Who of Cooking in
America” and in 1990, was selected as the Silver Plate recipient in
the Independent Restaurant Operator category by the International
Food Service Manufacturers Association (IFMA). In 1992, he
received his second IVY award in recognition of his restaurant
San Domenico NY. In 1992, May was awarded the Silver Spoon by
Food Arts magazine for his achievements over the past 25 years as a
restaurateur and a leader in the food service industry. In 1993, he was
inducted into Nation’s Restaurant News “Fine Dining Hall of Fame.”
May is also the author of ITALIAN CUISINE: Basic
Cooking Techniques, a textbook financed by the Italian
Ministry of Agriculture, distributed to culinary schools
throughout the U.S. The book, now in its second edition, is
for the first time available to the general public as well.
In 1996, his restaurant San Domenico NY was one of only 24
restaurants throughout the world to receive the first Insegna
del Ristorante Italiano from the president of the Republic
of Italy, an award denoting the finest Italian restaurants
outside of Italy. As a result of his life-long endeavors, he was
invested as a Cavaliere and subsequently as Commendatore
dell’Ordine al Merito della Repubblica Italiana for his
efforts on behalf of his native country’s gastronomy.
James E. (Jim) O’Connor
REPUBLIC SERVICES, INC.
Jim O’Connor was named chief executive officer and a
member of the Board of Directors of Republic Services, Inc.
in 1998, after a 26-year career with Waste Management,
Inc. He assumed the chairman of the Board position in
January 2003. For four consecutive years since 2005, Jim
has been named the “Best CEO in the Environmental
Services” category by Institutional Investor magazine.
O’Connor began his career with Waste Management in 1972,
when he joined the company as a staff accountant. From there
he moved up through the company’s ranks, stopping only for a
four-year period during which he managed his own solid waste
collection company in Indiana. He rejoined Waste Management
in 1982 and became vice president of the company’s Southeastern
Region in 1987. In 1991, he was named senior vice president of Waste
Management North America. In 1992, he was named area president
with responsibility for $1.8 billion of the company’s revenue.
O’Connor holds a bachelor of science degree in
accounting from DePaul University in Chicago, IL. He is
active in the community and has served on the Boards of
the SOS Children’s Village of Florida, Inc., the South Florida
Section of the PGA and The Broward Workshop, Inc.
Larry G. Pulliam
Robert J. (Bob) Sherwood, Jr., CFSP
Executive Vice President, Sales and Global
Supply Chain
Vice President and General Manager
SYSCO CORPORATION
Robert Sherwood is vice president and general manager
of EcoSure for Ecolab Inc., the world’s leading provider of
cleaning, food safety and health protection products and
services. EcoSure delivers the most advance quality assurance,
food safety and brand protection service to the foodservice,
hospitality, food retail, distribution and healthcare industries.
Prior to his current role, which he has held since September
2005, Sherwood was vice president of global accounts. During his
23-year tenure at Ecolab, he has also served in key roles in sales,
sales management, national accounts and corporate accounts.
Sherwood has served on the board of directors of the
International Food Service Executives of Western New York.
Currently, he serves as the chair of the Ecolab Community Giving
Campaign, the company’s national fundraising effort in support
of the United Way.
A native of New York, Sherwood holds an associate of science
degree in business administration from Monroe Community College
in Rochester, NY, and he attended State University of New York at
Brockport. Sherwood is a ServSafe® certified trainer through the
National Restaurant Association Educational Foundation and a
Certified Food Safety Professional by the National Environmental
Health Association. Sherwood and his wife, Suzanne, live in the
Minneapolis-St. Paul area with their three school-age children.
Larry G. Pulliam is the executive vice president, sales and global
supply chain for Sysco Corporation. He began his foodservice career
in 1975 with a regional foodservice company in Forth Worth, TX.
He served in a variety of areas for the company, from warehouse
operations to information services, before joining Sysco’s corporate
office in 1987. Pulliam was named vice president of operations for
Sysco’s Los Angeles operation in 1991, and in 1995 he transferred
to the Baltimore subsidiary to serve as executive vice president
and chief operating officer. He returned to Sysco’s corporate office
in 1997 as vice president and chief information officer and then
was promoted in 2000 to president and chief executive officer
of Sysco Food Services of Houston. In 2002, Pulliam returned to
Sysco’s corporate office as senior vice president of merchandising
services. He currently serves as a member of the Board of Directors
for the International Foodservice Distributors Association.
Pulliam was born in Grapevine, TX and raised in Keller,
TX. He and his wife, Cynthia, reside in Katy, TX. They have
a grown son, grown daughter and three grandchildren.
Joanne Ray, CFRE
Interim Executive Director
ECOSURE
NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION
Joanne Ray’s is the interim executive director of the
National Restaurant Association Educational Foundation and
a senior consultant with Campbell & Company. Her career in
development and nonprofit management spans 25 years. Focused
primarily in hospitals and professional medical associations,
Ray brings her organizational and program development,
marketing, communications, training, strategic planning and
relationship management skills—especially in the area of
corporate donors—to Campbell & Company and its clients.
Prior to joining Campbell & Company, Ray served as the
chief development and communications officer of the American
Society for Gastrointestinal Endoscopy (ASGE), a 10,000-member
international medical association. Ray led the creation of the ASGE
Foundation, which is focused on research as well as patient and
public education. Through the Foundation, Ray created the Society’s
annual fund program and a corporate council of annual donor
companies of $100,000 or more. In her time with ASGE, Ray helped
the Society increase its annual contributions by nearly 170 percent.
Ray holds a bachelor of arts degree from Valparaiso University.
She is a member of the Association of Fundraising Professionals,
the American Society of Association Executives, the Association
Forum of Chicago and the Association Foundation Group.
Gary Sova
Executive Vice President, Sales & Marketing
REPUBLIC SERVICES, Inc.
Gary Sova joined Republic Services, Inc. in 2002 as vice
president of marketing and sales. He is responsible for direction
and support for all areas of revenue development and management
within the sales organization. While serving as vice president
of marketing and sales for Republic, he has led the development
and standardization of sales compensation, reporting, prospect
management, training, and marketplace sales planning. He
created the Chairman’s Club, a sales recognition program that
recognizes the top 5% of sales performers. He also introduced
the quality customer service model, called CustomerFirst,
which today is in place at all Republic operating divisions.
Prior to joining Republic, Sova enjoyed a successful 15-year
career with Browning Ferris Industries (BFI). He started with BFI
in 1985 as a sales representative and soon advanced through the
management levels of the company in both sales and operations. He
also managed areas of BFI’s Recycling and Medical Waste business
at both local and senior management levels. He attended Southern
Illinois University-Edwardsville achieving honors recognition.
25
Dick R. Stubbs, FMP
President
CATTLEMEN’S STEAKHOUSE
Dick defines his responsibilities as president of Cattlemen’s
Steakhouse as ‘everything’ for this well-known Oklahoma
City family-owned establishment. He began his successful
restaurant industry career at the age of 13 and later went on
to graduate from Oklahoma State University with a degree in
Hotel and Restaurant Management. When he’s not welcoming
well-known movie-stars, rodeo stars, and politicians into his
restaurant, Dick donates much of his time to charitable and
industry organizations including the Oklahoma State Restaurant
Association Educational Foundation, the NRA, the Oklahoma
Restaurant Association, World Presidents’ Organization,
and the Greater Oklahoma City Chamber of Commerce.
Dawn Sweeney
NATIONAL RESTAURANT ASSOCIATION
As president and chief executive officer of the National
Restaurant Association, Dawn Sweeney leads the chief business
association for the restaurant industry. One of the nation’s most
powerful trade organizations, the National Restaurant Association
represents nearly a million restaurant and foodservice outlets and
approximately 13.1 million employees.
The Association exists to help its members – the cornerstones
of their communities – build customer loyalty, rewarding careers,
and financial success, along with its philanthropic foundation, the
National Restaurant Association Educational Foundation, that works
to enhance the restaurant industry’s service to the public.
Before taking the helm of the National Restaurant Association,
Sweeney was president and CEO of AARP Services, the wholly
owned taxable subsidiary of AARP. She was responsible for
generating more than $700 million in annual revenue to support
AARP’s mission. The organization experienced double-digit sales
and revenue growth each year under her leadership, and nearly 11
million AARP members used AARP Services products. Sweeney’s
stewardship of AARP Services included the launch of AARP
Financial, which offers financial planning products and services
such as AARP Funds, a suite of mutual funds.
Sweeney previously was AARP’s group executive officer
for membership. In that role, she was responsible for member
recruitment and retention, brand development, the launch of AARP’s
Hispanic membership development initiatives and AARP The
Magazine/AARP Bulletin.
Her 25 years of marketing, advocacy and policy experience
include leadership positions at the National Rural Electric
Cooperative Association and the International Dairy Foods
Association.
Her leadership has generated national attention and several
awards. She recently was named one of Irish America Magazine’s
“2007 Business 100”. She also received a Bravo Women Business
Achievement Award from Washington Smart CEO magazine in
2007 and was featured in Profiles in Diversity Journal as a “Woman
Worth Watching in 2006.” In 2006, Washington Business Journal
named her as one of its “Women Who Mean Business.”
26
Sweeney is a member of the International Women’s Forum; the
Committee of 200, an international network of more than 450 female
executives; and the U.S. Chamber of Commerce’s Committee of 100.
She is a member of the Save the Children board and the advisory
board for the Center on Business and Poverty.
A native of Maine, Sweeney has a master’s degree in business
administration from The George Washington University and
a bachelor of arts degree in government from Colby College in
Waterville, Maine.
John Teets
Chairman & Chief Executive Officer
J.W. Teets Enterprises, LLC
John Teets began his illustrious business career as an
entrepreneur. By age 29, he was a partner in an entertainment
complex in suburban Chicago, which housed 16 shops, an ice
skating rink and a 300-seat restaurant. This entrepreneurial
background launched his success in the corporate world. In 1981,
when Teets was elected chairman of The Greyhound Corporation,
he began to streamline the company and steer its focus in two
areas: consumer products and services. Spanning over the next
ten years, Teets restructured The Greyhound Corporation from
a giant conglomerate into a streamlined company. By doing this
he made the company more manageable and profitable and more
attractive to investors. Teets has now come full circle. After many
years of streamlining and adding to the success of such companies
as Dial Corp, Teets retired as chairman and chief executive officer
of the Dial Corp and Viad Corp in January 1997. However, Teets
has not retired from the business world. Teets has formed J.W.
Teets Enterprises, LLC—a Phoenix-based real estate development
and venture capital investment firm. Just two weeks after opening,
he completed his first transaction of a 26-acre land parcel in
Paradise Valley, Arizona. He is also chairman and partner of
Integrity Systems, Inc., a company that offers leadership, sales
and development training to corporations around the world.
Kent J. Walrack
John A. (Jack) Yena
President and Chief Operating Officer, Food
Service, Dairy & Contract Divisions
Lyons Magnus
John Yena joined Johnson & Wales Business School in 1963
as an instructor in economics and accounting. He has held a
number of administrative positions at Johnson & Wales including
dean, vice president and executive vice president. He became
president and chief executive officer in 1989 and chairman
of the Board in 2004. Yena led the business school through
national accreditation as a junior college (1965), a senior college
(1970) and university status (1988). Johnson & Wales initially
became NEASC accredited in 1993 and renewed in 1998.
Over the course of his career, Yena has served on many
boards, including the Greater Providence Chamber of Commerce,
Vocational Resources, Inc., the Providence Public Library, the
Providence Foundation, the National Conference of Christians
and Jews, the Rhode Island Philharmonic, the Children’s Crusade,
Future Business Leaders of America and the Rhode Island
Convention Center Authority. Yena currently serves on the boards
of the National Commission of CoOperative Education, Potomac
College, Bank Rhode Island and ITT Educational Services.
Yena received a bachelor of science degree in 1962 and a
master of business administration degree in 1968 from the
University of Rhode Island. He has also received an honor
doctor of business administration degree from Detroit College
of Business in 1975, a D.Ed.A. degree from The Constantinian
University in 1994 and a doctor of humane letters (Honoris
Causa) from the University of Bridgeport in 1999.
Kent Walrack is a 25-year veteran of the foodservice
business who currently is in the capacity of president and chief
operating officer, food service, dairy & contract divisions of
Lyons Magnus. Lyons Magnus is a privately held company
based out of Fresno, CA, whose basic business is manufacturing
and marketing various fruit and flavor-related products to
the food service, dairy, and contract packing industries.
Walrack graduated from Boise State University in 1983 with
a bachelor of science degree in business administration with
emphasis in marketing. Shortly after graduation from college, he
joined Lyons Magnus as a territory sales representative in Northern
California. He has remained with Lyons Magnus throughout his
25-year career, which has encompassed three relocations and eight
promotions. Walrack currently resides in Clovis, CA with his wife,
Lori, of 25 years and they have two children, Jeremy and Jessica,
who are working and attending college in California as well.
Walrack currently serves on the Board of Director’s for
the International Food Manufacturer’s Association based out
of Chicago, IL. In addition, he has recently been added he
Board of Directors for the United Way of Fresno County.
Robert W. Walton, MBE
Owner
Trunkwell Mansion House
Robert Walton is the owner of Trunkwell Mansion
House, a highly successful event location set in 150 acres
of beautiful Berkshire countryside in Great Britain.
In January 2008, Walton was elected chairman of the
Restaurant Association of Great Britain, a post he is to hold for
two years. He also owns the award winning Elm Tree Gastro
Pub (bar & restaurant). His latest venture, The Tamarind Tree,
is a new direction for him, focusing on Asian cuisine, which has
not only proved to be highly successful, but also award wining.
In 2008, presented by Prince Charles, Walton was made
a member of Her Majesty’s Most Excellent Order of the
British Empire (MBE) in recognition of his contribution to
the hospitality industry over the past 15 years and his tireless
work encouraging school leavers into the industry.
Last year was the most successful year ever of The Young Waiter,
Young Chef competition—the largest catering competition in the UK,
with the highest ever number of entries from the top establishments.
Finally, through the innovative ideas of Walton, the Restaurant
Association launched “The Meal Appeal” the hospitality
industry’s charity, raising awareness and supporting those
within the industry through this difficult economic climate.
27
ON-SITE CONTACTS
About the National
Restaurant Association
Educational Foundation
If you need assistance at any point throughout the weekend,
please feel free to call the St. Andrews Room Hospitality Suite,
where an NRAEF staff member will be present.
Our commitment is to enhance
our industry’s service
As the philanthropic foundation of
the National Restaurant Association,
the National Restaurant Association
Educational Foundation (NRAEF)
enhances the restaurant industry’s
service to the public through
education, community engagement,
and promotion of career opportunities.
The restaurant and foodservice
industry is comprised of 945,000
restaurant and foodservice outlets and
a workforce of 13 million employees,
making it one of the nation’s largest
employers. The NRAEF is focused on
working with the Association to lead
America’s restaurant industry into a
new era of prosperity, prominence and
participation by providing the valuable
tools and resources needed to educate
our current and incoming employees.
You may also call Jennifer Kovacs, Events Director.
28
JENNIFER KOVACS
(773) 619-2907 (mobile)
Direct lines to the front desk, concierge, business center and
pro shops are programmed into your room phone.
THANK YOU
Proudly sponsored by
EAGLE SPONSORS
BIRDIE SPONSORS
PAR SPONSOR
CADDIE SPONSOR
WINE SPONSOR
MEDIA SPONSORS
Ted J. Balestreri Leadership Classic Advisory Committee
A very special thank you to our Ted J. Balestreri Leadership Classic Advisory Committee. This group of distinguished
professionals has been instrumental in the development of this year’s event. Thank you from the NRAEF and all attendees
for your tremendous support!
Ted Balestreri
Sardine Factory, Inc.
Tim Connor
T.J. Connor Associates, LLC
Gerry Gabrys
Linda Bacin
bella! Bacino’s
Gary Crompton
Aramark Corporation
Michael Hickey
Ecolab, Inc.
Stephen Caldeira
Carlton Curtis
Jim Hope
Sysco Corporation
Bill Hyde
Abacus Restaurant Group
Special thanks to Randy Tunnell photography.
29
SA LU T E
T O
E XC E L L E NC E
Saturday, May Sixteenth, Two-Thousand and Nine
Chicago Hilton — Chicago Illinois
For additional information or questions,
please contact Jennifer Kovacs at 312 715 5384 or via email at [email protected].
TED J BALESTRERI
LEADERSHIP CLASSIC
MARCH 10–13 2010
MONTEREY PENINSULA
COUNTRY CLUB
SHORE COURSE
NEW FOR 2010
©2009 NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION.
ALL RIGHTS RESERVED.
08090107 v.09-02

book - Brent Maynard

Transcription

Similar documents

Top 10 Golf Instructional Books

San Francisco Chronicle "Bay Area`s Top 100 Restaurants"

Custom Fitting Custom Fitting

For Restaurant Week Menu Click Here

Picking the Right Employee - Wisconsin Restaurant Association

RestauRateuR

Simply by - Mayflower Theatre

Starter at L`Escargot Restaurant

Futurliner News - The GM Futurliner Restoration Project

vendor form - Carol M. Baldwin Breast Cancer Research Fund, Inc.