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John Lombardo is the well-seasoned managing partner of Branches. He holds a BS in business from Cornell University's renowned School of Hotel Administration, where he also taught cooking and kitchen management for 3 years. John's management experience includes many 4 and 5 star hotels and restaurants including:
Caneel Bay in St. John, US Virgin Islands
Kapalua Bay Hotel, Maui
Woodstock Inn, Vermont
Grand Teton Lodge Company, Jackson Hole Wyoming
The Saybrook Point Inn & Spa (Four Diamond), Connecticut
The Alameda Plaza (Five Diamond/Four Star Preferred Hotels) in Kansas City
The Ocean Place Hilton/Conference Resort in Long Branch NJ
And The Grand Floridian Beach Resort, Walt Disney World, FL
Special events have been an integral part of John's career and he has won honors from MPI (Meeting Planners International) and was the innovator and planner of the Kansas City Star's 100 th Anniversary Gala, which was named the "Party of the Year". Many notables have been served by John in the past including American icons President Ronald Regan and Walter Cronkite. John has also been a wine editor for American City Business Journal in Kansas City, where he also owned "Lombardos Restaurant ", a nationally acclaimed eatery that received a 3 ½ star rating and a byline called "A Star is Born" for its first restaurant review. Kosher catering is also a part of his repertoire. John's dedication to the success of each event held at Branches is evident by his strict attention to detail.
Nance Muscatello brings over 27 years of corporate Wall Street experience at firms such as Merrill Lynch, CitiGroup, Societe Generale and IBM. In recent years, Nance has also worked as an independent consultant doing project management at several brokerage houses. Past projects have included business contingency planning, support of various Equity Groups as well as recent engagements investigating potential deals for a private equity firm in South Beach, Florida. At Branches she is responsible for Human Resources, Accounting & Finance, Management Reporting as well the day-to-day management of our operation. Nance is a graduate of Fordham University and is a certified paralegal. She also is on the board of the School Based Youth Services Program for Asbury Park High School as well as a volunteer for Coastal Habitat for Humanity.
Kate Stevens has helped lay the foundation for Branches success by contributing innovative ideas to clients, and offering an enthusiastic and accommodating manner second to none. Her prior experience as an assistant banquet manager/clubhouse manager at Hopewell Valley Golf Club helped prepare Kate for her responsibilities as a key member of the management team at Branches. While enrolled at Monmouth University, Kate's fostered a history of involvement with the planning of local community and civic events; she continues to be involved in these activities, namely the Scholarship Ball, Breast Cancer Awareness, and The Alumni Association. Kate's pleasant demeanor and professionalism are noticeable with each event she coordinates.
Alissa Gelband, Sales Catering Manager
alissa@branchescatering.com
Alissa Gelband graduated from the School of Visual Arts in NYC. She began her career as an event coordinator with Marc Eliot Enterprises, Inc. in Long Island, New York. She has planned events ranging in size from 20 guests to 600 guests. Her passion for detailing and event planning has taken her throughout the New York tri-state area, including Crest Hollow Country Club, The Plaza, Mark Hotel and Pierre Hotel in New York City. Alissa also worked with owner, Marc Eliot and his theatrical production company, ETB Productions. ETB Productions specializes in musical reviews, one-act musicals, and concerts for special, social, and corporate events. As well as coordinating shows and events, Alissa assisted in casting and supervising the productions. Alissa relocated to New Jersey in 2004 and was excited to come to Branches in September 2005. She loves coordinating weddings and special events. Her attention to detail, style and creativity make her an extraordinary asset to our team.
Jaime Fierros, Chef
It is rare to encounter a chef whose has extensive training and experience in both catering and ala carte menu preparation. Branches is fortunate to have such a chef. Jaime Fierros, a 20-year career chef, began his career as a sous-chef under the tutelage of Basil Plasteras, a long time successful local restaurateur and caterer. Chef Fierros excels at working with our staff to create special dishes for each and every event. His Lobster Bisque is, in fact, award winning. In addition to preparing for our corporate and social clientele, Chef Fierros has developed outstanding menus for special wine tasting dinners and other unique events. Many of our guests have commented that dining at Branches is comparable to having an individually prepared meal at a fine restaurant.
Rob Candiotti, Executive Chef
Bio to follow shortly...please check back
Carlos Reyes, Back of the House Manager
Bio to follow shortly....please check back
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