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, 75 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
John Kaht
Sofitel Chicago Water Tower

VICE PRESIDENT
Joseph S. Monastero, Jr.
General Manager
Monastero's Ristorante & Banquets

TREASURER
John Rudy
President
Catering Resources

SECRETARY
Jane Himmel
Senior Catering Manager
The Palmer House

SERGEANT AT ARMS
Philip Pessin
Director of Catering
Carnivale Chicago

MEMBERSHIP CHAIRMAN
Bill Ryan
Signature Room at the 95th

CHAIRMAN OF THE BOARD
Robert H. Neubert, CMP
Director of Catering Sales
Hilton Chicago

ASSOCIATE REPRESENTATIVE
Paul Cochran
Trimark-Marlinn

TRUSTEES
Marlene Leone
D&M Events
Katherine Newton, CCM
The Birchwood Club

ASSOCIATE REPRESENTATIVE
Paul Cochran
Trimark-Marlinn

HISTORICAL COMMITTEE
Gino DiRenzo
The Wyndham-Drake Oakbrook
C.C. Doc Watson, CCM

PLANNING COMMITTEE
Budi Tanzil
Hilton Chicago
Jane Himmel
The Palmer House
Wendy Cutka
Union League Club of Chicago

EDUCATION COMMITTEE
Jennifer Jones
Pure Wine Co.
Mark Rottman
Hotel Intercontinental Chicago

FOUNDATION COMITTEE
Frank Santos
Allen Brothers, Inc.
Robyn Pfeffer
Private Dining Rooms of Spiaggia
Jill Quinn
The Standard Club

MEMBERSHIP COMMITTEE
Bill Ryan
Signature Room at the 95th
Millie Cadd
Rolling Green Country Club

ASSISTANT SERGEANT AT ARMS
Monika Lotter
Trump International Hotel Chicago

TECHNOLOGY
Teri Dase
Ruth's Chris Steak House

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