During 1933 Americans were experiencing their worst depression in history, with soup kitchens and bread lines opening everywhere.  For new immigrants coming through Ellis Island seeking a better life it was especially difficult.  It was only natural that people with similar skills would soon meet to find employment wherever they were able.

For most with skills in the hospitality industry, this would be maitre d’hotel.  A small group of these, now Chicagoans, decided to form a club so that their peers could be assisted in finding work as well as socialize together, therefore the Catering Executives Club of America was born.  Peter Ferris became the first President and Eric Dahlberg Honorary President.  Exclusively localized in Chicago, the addition to the title “of America” is, 61 years later, still a complete mystery.

The CEC continued to refine itself with a select membership networking for available positions as well as existing as an educational outlet.  Due to strict membership requirements, the organization has evolved into a prestigious professional group that, through membership, enhances one’s personal stature.

There are innumerable people working in the food and beverage industry who have heard of the Catering Executives Club but are not aware of how the organization could benefit their careers.  Some of the various benefits to membership, itself a sign of personal achievement, include:

• Regular monthly meetings were exchange of important information among peers occurs pertinent to our industry.

• Experiencing various locations in the Chicagoland area first hand, enjoying the luxurious amenities and delicious food they offer

• An Employment Referral service available to membership only, allowing members to seek employment or employees

• A monthly newsletter which keeps members knowledgeable on professional activities, new members, social functions and other valuable information

• Two of the most elegant and widely acknowledged events of the year;  The CEC Annual Holiday Gala and Spring Scholarship Ball.  The Summer Outings are also outstanding events bringing members together in a relaxed social atmosphere.




PRESIDENT
Robert Neubert, CMP
Director of Catering Sales Hilton Chicago

VICE PRESIDENT
John Kaht, Senior Events Services Manager
Renaissance Schaumburg

SECRETARY/TREASURER
Joe Monastero, Jr., President
Joseph S. Monastero Private Events

SERGEANT AT ARMS
John Rudy, President
Catering Resources

ASSISTANT SERGEANT AT ARMS
Terri Dasse
Il Mulino New York Restaurant

MEMBERSHIP CHAIRMAN
Philip Pessin, Senior Catering Manager
Swissotel Chicago

CHAIRMAN OF THE BOARD
Katherine Newton, CCM
Clubhouse Manager, Exmoor Country Club

TRUSTEES
Doc Watson
Retired
Marlene Leone,
Partner, D&M Events

ASSOCIATE REPRESENTATIVE
Paul Cochran
Trimark-Marlinn

PLANNING COMMITTEE
Kim Polk, Chair
More Than Meetings, Inc.
Jennifer Jones
Pure Wine Company
Budi Tanzil
The Drake Hotel

EDUCATIONAL COMMITTEE
Kyle Todd, Chair
Chef by Request
Cheryl Justak
Golf Club Masters, Inc.

FOUNDATION COMITTEE
Frank Santos, Chair
Allen Brothers, Inc.
Jane Himmel
Palmer House Hilton

MEMBERSHIP COMMITTEE
Ken Nopar
Edward Fox Photography
Joe Ober
At Your Service, Inc.

HISTORIAN
Gino DiRenzo
The Drake Oakbrook Hotel

TECHNOLOGY
Joe Monastero, Jr.
Joseph S. Monastero Private Events

CLUB PHOTOGRPHER
Harriet Martin
Martene and Associates