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.



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

VICE PRESIDENT
Jane Himmel
Senior Catering Manager
The Palmer House

TREASURER
Bill Ryan
Director of Catering
The Mid-America Club

SECRETARY
Philip Pessin

SERGEANT AT ARMS
Monika Lotter
Director of Private Dining & Events
Kendall College

MEMBERSHIP CHAIRMAN
Teri Dasse
Ruth's Chris Steak House

CHAIRMAN OF THE BOARD
John Kaht
Senior Banquet Manager
Palmer House

TRUSTEES
Katherine Newton, CCM
The Birchwood Club
Robert H. Neubert, CMP
Hilton Chicago

ASSOCIATE REPRESENTATIVE
Paul Cochran
Trimark-Marlinn

HISTORICAL COMMITTEE
Gino DiRenzo
Marlene Leone
D&M Events
C.C. Doc Watson, CCM

PLANNING COMMITTEE
Wendy Cutka
Union League Club of Chicago
Peter Diaz
The Rosewood
Claire Fitzpatrick
Hard Rock Hotel Chicago
John Rudy
Classic Party Rentals

EDUCATION COMMITTEE
Jennifer Jones
Pure Wine Co.
Mille Cadd Harper
Rolling Green Country Club
Kirk Howard
Hyatt Regency Chicago

FOUNDATION COMITTEE
Jill Quinn
The Standard Club
Tom Luft
Hall's Rental
Julianne Zerega
N9ne Group Chicago

MEMBERSHIP COMMITTEE
Norma Maloney
Entertaining Company
Lanie Hartman
BBj Linens
Joe Ober
At Your Service
Bill Pry
BBj Linens

ASSOCIATE COMMITTEE
Frank Santos
Allen Brother's Meat Co.

ASSISTANT SERGEANT AT ARMS
Robert Tschurtz
Fritzl's

TECHNOLOGY COMMITTEE
Teri Dasse
Ruth's Chris Steak House
Robert Monastero
Monastero Entertainment

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