Christie Altendorf, D’Amico Hospitality
Christie is the marketing and brand experience director at D’Amico Hospitality in Minneapolis. She oversees the development of comprehensive digital and direct-to-consumer marketing initiatives, creates engaging social media content and contributes to various publications. Before becoming director, Christie served as a senior event planner and marketing manager, where she excelled in selling exclusive venues and managing events from concept to execution.
Christie holds Bachelor of Science degrees in Hospitality and Service Management from the University of Wisconsin-Stout. She served as chapter president for the International Live Events Association (ILEA) – MSP from 2016 to 2017, and was co-founder of the Minnesota Events Coalition, where she advocated for the industry during the COVID-19 pandemic. Her numerous awards include the ILEA MSP Star Award for Best Catered Event Over $30,000 in 2025 and multiple CATIE Awards for her menu innovations.
John D. Crisafulli, Behind The Scenes, Inc./BTS Hospitality
President and CEO of Behind The Scenes(BTS) in San Diego, California, John began his career in catering at 14. He eventually bought the company he worked for in high school, co-founding BTS in 1992 with his sister, Teresa. Under his leadership, BTS has catered many of the world’s premier events, including multiple Olympic Games, the Super Bowl, the Masters Tournament and national political conventions.
A graduate of San Diego State University with an MBA from the University of Chicago Booth School of Business, John consults on large-scale food and beverage operations, most recently for the upcoming 2028 Summer Olympic Games in Los Angeles. BTS Hospitality also operates Village Vino Wine Bar and Restaurant in San Diego and Destiny Coast in La Jolla. John received the prestigious Antonin Carême Medal from the American Culinary Federation in 2022. He lives in La Jolla with his wife Jennifer and twin daughters.
Bill Hansen, The Hansen Group
A 55-year catering veteran, Bill is CEO of The Hansen Group, a hospitality company that includes his namesake business, Bill Hansen Catering in Miami. Bill is a Cornell hotel school grad, former U.S. Naval officer and since 1990 an instructor at Florida International University’s Chaplin School of Hospitality & Tourism Management. At FIU, he recently unveiled the Bill Hansen Catering & Events Laboratory, a hands-on training lab for students.
Bill and his team have won numerous awards, including the Lifetime Achievement Award from Catersource and BizBash Caterer of the Year. In 2023, readers of the Miami Herald voted Bill Hansen Catering and its exclusive venue Villa Woodbine the “Best of Miami-Dade.” His book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success (co-authored with Sara Perez Webber, CFE News’ editor-in-chief) was published in January 2025.
Anthony Lambatos, Footers Catering
Since purchasing Footers Catering from his father in 2010, Anthony and his wife April have quadrupled revenue, maintained retention 50% better than the industry average and opened an event center called Social Capitol. Footers, based in Arvada, Colorado, has been recognized nationally for innovation in both catering and culture, earning “Best Places to Work” honors eight years running.
In response to industry demand, Anthony founded MIBE, a leadership development and culture-building organization that helps leaders grow people-first organizations. An award-winning speaker, Anthony inspires leaders to create workplaces where fulfilled employees fuel unstoppable results.
Adam Noyes, Proof of the Pudding
Adam’s hospitality career began early, working in his family’s Atlanta-based catering businesses, where he helped to conduct corporate parties and social events, as well as such major events as the 1996 Centennial Olympic Games and Super Bowl XXXIV. After earning a hospitality degree from Western Carolina University, Adam worked for Ritz-Carlton and Hyatt Hotels before joining Proof of the Pudding in 2012.
As CEO of Proof of the Pudding, Adam is responsible for overseeing the company’s strategic direction, client relations, culture and business development. He has played a key role in the growth of the company’s foodservice management business, scaling revenues more than 1,000% over the past decade. He works with and supports many industry and community organizations, including the Atlanta Convention & Visitors Bureau board, Georgia State University School of Hospitality board, ECEP (founding board member of Elite Catering & Event Professionals), Atlanta Community Food Bank governing board and the Giving Kitchen’s governing board. He lives in Marietta, Georgia, with his wife Erin and daughters Haden and Blythe.
David Porto, Blue Plate Catering
David joined Blue Plate Catering, based in Madison, Wisconsin, in December 2004, and has been managing partner since 2014. His vision and guidance have led Blue Plate to be named Wisconsin’s best caterer by Wisconsin Bride magazine in 2017, 2020-2022, and 2024-2025.
Since 2018, David has traveled to Scottsdale, Arizona, to partner with M Culinary Concepts for the Phoenix Open, managing a team of 50 at the iconic Bay Club. He was awarded NACE’s inaugural Frontline Hero Award in 2021 for his Feed the Front Lines initiative, helping to feed both frontline healthcare workers and Madison residents struggling with homelessness during the COVID-19 pandemic. A frequent speaker at Catersource and NACE Experience, David is a proud alumnus of UW-Madison and lives in Madison with his wife Nicola and son Maverick.
Chris Sanchez, The LUX Group
As CEO and managing partner of The LUX Group in Salt Lake City, Chris has grown the company into a multi-brand powerhouse encompassing luxury catering, global floral and event design, restaurant cafés, concessions, golf course food-and-beverage programs, custom bar services, and large-scale festival and concert operations. Its brands include the award-winning LUX Catering & Events, Market Catering, DRNK, LUX Floral & Design, and LUX Hospitality Group.
A passionate industry leader, Chris serves on the executive committee for the International Caterers Association and the steering committee for the Leading Caterers of America. He also helped launch ASCEND, a bold new national conference set to debut in 2026.
Steve Short, Steve Short Culinary Team
Steve Short leads the Steve Short Culinary Team, a Phoenix-based hospitality group that grew from the foundation of Atlasta Catering, one of Arizona’s most established catering companies. For more than 30 years, Steve has combined culinary creativity with operational expertise across catering, restaurant ownership, private and performance venue management, and collegiate hospitality.
Under his guidance, Steve Short Culinary has pioneered zero-waste initiatives and developed lasting partnerships with universities, cultural institutions and private clients. He is recognized nationally for his thought leadership in sustainability, and for advancing progressive practices shaping the future of catering and foodservice.
Rachael Volz, A Fare Extraordinaire
Owner and CEO of Houston-based A Fare Extraordinaire (AFE), Rachael started at the company as an event planner in 2005 after graduating with a degree in public relations from Loyola University New Orleans. She transitioned to co-owner of AFE in 2010 with founder Karen Lerner and eventually sole owner and CEO in 2014. Rachael expanded her vision for the company in 2017 by purchasing and developing a new campus for AFE on a 3.6-acre property in Houston’s Design District. She then designed and renovated a 58,000-square-foot munitions factory from the 1940s into a state-of-the-art venue, The Revaire.
As a fourth-generation Houstonian, Rachael is active with YPO Gulf Coast and Leading Caterers of America. When she is not working, she dedicates her life to adventure and creating precious memories with her husband Jason and sons Oliver and George.