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    Tony Scheri
    Executive Corporate Chef
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    Tony Scheri

    1. -When did food first become important to you?
    Food has ALWAYS been important to me, coming from a traditional Italian family
     
    2. -What cuisine did you grow up with?
    Italian Food – duh!
     
    3. -What’s your favorite part of your job?
    Working with the team – we truly have a collaborative enviroment here at Beyond
     
    4. -What do you do outside work?
    Spend time with family and try new food experiences
     
    5. -What’s your favorite dish *BEYOND* makes?
    Chicken Cacciatore – it was my Nonie’s famous recipe

    Jill Gibson
    Event Sales Executive
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    Jill Gibson

    When did food first become important to you?
    I started cooking when I was about 12.  It made me more adventuresome with trying new foods
    and different cuisines (EXCEPT POTATOES — I don’t eat them).
     
    What cuisine did you grow up with?
    We ate a lot of Polish, Czech and American cuisine growing up.  Although, I tend to cook more Italian dishes than anything (my children are half Italian)
     
    What’s your favorite part of your job?
    I love meeting new people and watching an event come together.  There is nothing better than taking someone’s “vision” and making it a reality.
     
    What do you do outside of work?
    I love spending time with my family (husband, 4 children and 2 dogs), socializing with friends, cooking, playing games & reading.
     
    What’s your favorite dish “BEYOND” makes?
    Anything BUT potatoes, just kidding.  Love the Goat Cheese & Fig Tartlet.

    Mike Iovinelli
    Vice President of Catering
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    Mike Iovinelli

    -When did food first become important to you?
    At a young age, my parents where both exceptional in the kitchen and were always entertaining family and friends.
    Every Sunday there was a large group over, we had a special occasion in our house every week.
    Their hospitality greatly influenced my desire to feed people great food and make them feel welcome and happy.
     
    -What cuisine did you grow up with?
    Italian cuisine, being from 2 different regions in Italy there was an ongoing competition between my parents and their families to which region had the better cuisine.
    Also summer parties in the back yard were always a great time, my father would be working 2 grills at the same time to accommodate all of his guests.
     
    -What’s your favorite part of your job?
    Taking a step back at a large event and witnessing our guests enjoying our food and having a great time.
     
    -What do you do outside work?
    Spend time with my family, fishing, golfing and finding new restaurants and recipe ideas.
     
    -What’s your favorite dish *BEYOND* makes?
    There are so many that I enjoy it is hard to pick a favorite, but I will say that our chefs are exceptional at preparing our pasta and seafood recipes on a large scale and they still have the quality of an intimate restaurant.

    Debbie Teige
    Business Development Representative
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    Debbie Teige

    1. -When did food first become important to you? 
    When I worked in the Senior Living industry — seeing how vital good food is to long-term health was an eye-opener
     
    2. -What cuisine did you grow up with?
      Polish and Italian comfort foods
     
    3. -What’s your favorite part of your job? 
    Definitely, meeting so many people with varied tastes and helping them discover all that we can bring to their tables.  Getting their feedback is the best!
     
    4. -What do you do outside work? 
    The gym, friends for weekend dinners, spending time with our new little Yorkie.. that I adore!
     
    5. -What’s your favorite dish *BEYOND* makes? 
    It is a toss -up between The Wild Mushroom Ravioli and the Chicken Vesuvio

    Ivette Alvarado
    Sales Manager
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    Ivette Alvarado

    -1. -When did food first become important to you? When I learned to cook.

    2. -What cuisine did you grow up with? Mexican

    3. -What’s your favorite part of your job? Putting together different menu options for my customers, and as a manager taking care of customer complaints (getting feedback to better service our customers and ensure we don’t loose future business).

    4. -What do you do outside work? When the weather permits, I love to go jogging with my doggy.

    5. -What’s your favorite dish *BEYOND* makes? tenderloin and cavatappi alfredo with chicken are my favorite dishes!

    Jose Miguel Coutino
    Staffing Supervisor
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    Jose Miguel Coutino

    1. -When did food first become important to you?
    During my childhood my family owned a restaurant. Also because of my music career, I was able to taste different foods from several countries.
    Therefore food has been always an important part all the time and not only to taste but to be involved in the whole process of planning, cooking, presenting etc.

    2. -What cuisine did you grow up with?
    Mostly Mexican, but it was influenced by Spanish and Brazilian.

    3. -What’s your favorite part of your job?
    People. Working with the staff, the ability to help, solve issues, and  interact with the energy that multiple people create at the same time.

    4. -What do you do outside work?
    Music! Compose, produce, teach and play.               

    5. -What’s your favorite dish *BEYOND* makes?
    It’s hard to choose only one with all the tasty options! But definitely the Chipotle Beef Barbacoa.

    Melissa Hanus
    Drop-Off Sales Coordinator
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    Melissa Hanus

    1) Food first became important to me as child, since I was always in my Grandma’s kitchen with her. I would help her to cook and bake throughout the day every time that I was at her house. She was my inspiration to go to culinary school and everything. I wouldn’t be the person that I am today if it wasn’t for her.
    2) I grew up eating Italian food and Bohemian food constantly, since my mother’s side of the family is 100% Czechoslovakian and my father’s side is 50% Italian. That combined with some good old mac ‘n cheese, PB & J’s, and grilled cheese sandwiches as my standard kid food favorites.
    3) My favorite part of my job is helping people to put together the perfect menu that they will be proud to serve to the guests on the day of their event. I know that people take a lot of pride in providing the perfect menu to their guests no matter how large or small the occasion is and I love helping them to achieve their planning/hosting needs.
    4) Outside of work my husband and I spend a lot of time going to concerts and sporting events. The majority of the time it will be a Cubs game that we are going to, whether it be a home or an away game, but we still love to go to football, basketball, and hockey games too. We also try to travel as much as we can. So far we have made it to 19 of the 50 states together!
    5) My favorite dish that Beyond makes is a toss-up between the Chicken Champignon and the Wild Mushroom Raviolis. If I could eat a meal that consists of both of those items along with our Cobb Salad once a week, every week, I would be a very happy girl!

    Adam Bufano
    Executive Chef
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    Adam Bufano

    1.When did food first become important to you?
    -Food first became important to me when I realized how much I liked to eat 😊
    2.What cuisine did you grow up with?
    -I grew up with an Italian influence but with pretty culinarily-adventurous parents. We did Chinese, polish, Mexican, etc at home regularly.
    3.What’s your favorite part of your job?
    -Creating new recipes and hearing people’s satisfaction with them.
    4.What do you do outside of work?
    -Cook & eat. HA!
    5.What’s your favorite dish *BEYOND* makes?
    -Hmmmm, I think lollipop lamb chops, creamy polenta, and tenderloin sliders are some of my favorites.

    Lale Ketcham
    Event Sales Executive
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    Lale Ketcham

    When did food first become important to you?
    My love for rich flavors and cultural cuisine became rather apparent at a young age. By my 6th birthday I had traveled to 9 countries, all of which offered a wealth of ethnic cuisine.

    What cuisine did you grow up with?
    I grew up with a love for American Favorites, but I spent my summers along the Mediterranean and have since enjoyed its cuisine.

    What’s your favorite part of your job?
    I truly love working with clients to add the final touches to their special event. Bringing people together in celebration of love or life is forever delightful.

    What do you do outside of work?
    I enjoy a good family game night with my family, my young son is a competitive UNO player.

    What’s your favorite dish “BEYOND” makes?
    Our hors d’oeuvres are out of this world! Small bites with immense flavor are unforgettable. But I am a sucker for our mini Buona Beefs too!

    Martha Gonzalez
    Drop Off Sales
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    Martha Gonzalez

    When did food first become important to you?
    I’d say since I learned to distinguish what tasted good to my palate

    What cuisine did you grow up with?
    Spanish, and Mexican cuisine

    What’s your favorite part of your job?
    Assisting guest with their menu selections and making sure they are a guest at their own event!

    What do you do outside of work?
    I practice yoga twice a week, go to exhibits such as Michelangelo’s Sistine Chapel, cook my mom’s specialty Spanish Bacalao a La Vizcaína, and whenever possible indulge on a glass of wine while reading a book

    What’s your favorite dish “BEYOND” makes?
    The Citrus Herb Salmon is phenomenal!