VP of Leisure and Logistics
Lou Vogt, Vice President of Leisure and Logistics for CulinArt Group, is the mastermind behind the company’s nationwide grand scale events and Social/Corporate Catering division. As his title asserts, logistics are his thing. Always “making-it-happen,” with a can-do attitude and the utmost professionalism, Lou leads the team of chefs, managers, and operations teams that are the CulinArt Group Catering Collection. Each and every event is important to Lou, and he demands the same commitment from his team. His dedication to his clients and the unwavering support he gives his team have propelled the Events and Entertainment division of CulinArt Group to new heights. He has hand-selected the best of the best in the catering industry and continues to grow and evolve the trio of brands that comprise the Catering Collection. Sleeping very little, and working virtually round-the-clock, Lou is constantly challenging his team to “take it up a notch.” He is a true leader and the backbone of the company’s catering division.
Regional Director of Operations
Peter Rocco joined CulinArt Group in 1999 at one of the company’s first recreational venues – Playland Park in Rye, NY. He worked hand in hand with Lou Vogt, Vice President of Leisure and Logistics, to elevate the comprehensive dining program at this county-owned amusement park, and gave special attention to corporate outings and events. As CulinArt Group expanded its footprint in the corporate and social catering arenas with the purchase of Philip Stone Caterers, Regal Caterers and Robbins Wolfe Eventeurs, Peter’s role also grew. He opened several event venues for the company. He and his team catered to the models, designers and celebrities at New York Fashion Week at Bryant Park for several seasons, and they produced the 15,000-person Q25 anniversary event for Qualcomm in San Diego. Today, Peter oversees and directs the day to day operations of the CulinArt Group Catering Collection, its venues and management teams – from New York City to the Hamptons. As Regional Director of Operations for the Events and Entertainment division of the company, Peter has partied with, and planned parties for, icons and celebrities such as Prince, the Clintons, Billy Joel, Kelly Ripa, Michael Bloomberg, Hoda Kotb, Howard Stern, Leonardo DiCaprio, Rob Thomas, and countless others. His all-time favorite, however, was Robert De Niro.
Vice President of Marketing and Brand Strategy
As Vice President of Marketing and Brand Strategy for CulinArt Group, Ali Bernardi directs and oversees marketing campaigns for the company’s portfolio of exclusive catering venues, as well as the growth and evolution of the company’s “three distinct lifestyle catering brands.” Ali began her career with CulinArt Group in 1999 in the New Business Development department at a time when the company was first entering the leisure and entertainment market. She quickly took on the responsibility of marketing the company’s earliest event venues (Playland Park, The Maritime Aquarium, and The Cradle of Aviation Museum) and thus, a dedicated Venue Marketing department was born. Her experience in large-scale special events (which include the USTA and US Open Golf Classic), combined with her background in catering (at the New York Botanical Garden, Guggenheim Museum, and Morgan Stanley), and a passion for all things creative and dynamic, were the foundation for the grass-roots marketing campaigns she developed and executed for CulinArt. Today, Ali and her team work with CulinArt’s venue clients on dedicated marketing and advertising campaigns that align with each individual client’s mission and objectives. Ali was the creative force behind the CulinArt Group rebrand in 2013, as well as the launch of the CulinArt Group Catering Collection brand in 2015. She oversees all creative development, and artfully designs many of the company’s ad campaigns herself. She keeps friends of CulinArt informed of company happenings via social media platforms (@culinartgroup), and handles all public relations and web development as well.
Director of Catering
Mostafa “Moe” Rajraji is a 20-year veteran of the catering and hospitality business. He joined CulinArt Group with the acquisition of Philip Stone Caterers in 2002 and has played a key role in the growth and evolution of the social catering division of the company. Today, as the Sales and Catering Director for Sands Point Preserve (and several off-premise clients/locations), Moe utilizes not only his significant experience and industry relationships, but also his knowledge of style, pop culture and the culinary arts. With a blend of passion and persistence (sprinkled with a heavy dose of his perfectionist nature), he has planned events all over New York – from Manhattan throughout Long Island and straight out to the Hamptons – and has taken the “Moe Show” on the road to perform at exclusive weddings in Vermont and West Palm Beach. Several of his events have been featured in magazines such as Martha Stewart Living, The Knot and Woodbury Magazine. Moe’s attention to detail and his honest approach have made him the go-to guy – not only for CulinArt Group Catering Collection, but for many, many of his long-term clients as well.
Director of Operations at the Village Club at Lake Success
Barry Rosenthal joined CulinArt Catering in 2018 bringing with him over 25 years of rich industry experience in both Sales and Operations. He has worked in top-tier prestige locations in New York City including Tavern on the Green and Gotham Hall and as well as on Long Island at Temple Israel of Lawrence and Woodbury Jewish Centre. Most recently Barry was the General Manager at Melrose Ballroom and prior to that he spent 7 years at Espace a New York City venue producing top-notch social and corporate events including Mitzvah’s, Weddings and not-or-profit events.
In addition to Barry’s level of professionalism he brings with him a hands- on approach and attention to detail that is bar none. Whether coordinating with party planners, decorators and entertainers or working with the new and repeat clients directly, his intimate knowledge of the industry, pop culture and culinary trends, his gift of reliability, allows him to produce events for each and every one of his clients creating memories that will last a lifetime.
Regional Executive Chef
Philip Sinisi, Regional Executive Chef, is the culinary leader of the Events and Entertainment division of CulinArt Group. He runs a team of on- and off-premises chefs, sous chefs and culinarians throughout the Tri-State area. Philip came to CulinArt with the acquisition of Philip Stone Caterers in 2002, and he quickly took the company by storm. He believes in nurturing talent and is dedicated to mentoring the up-and-coming generation of culinary artists. On a daily basis, Philip manages all logistical aspects of the catering division and works with his team on menu development and evolution. His success comes from decades of experience “in the trenches,” followed by many successful years as a restaurant entrepreneur on Long Island. Even today, Philip is always eager to learn. He takes pride in his relationships with young chefs and shares his experiences, just as they share their talent and creativity with him. Philip’s greatest joy comes from encouraging his chefs to take the lead and knowing he had a part in their journey. Always smiling and maintaining the utmost composure, Philip can take the heat of any kitchen. No challenge is too big and no job is too small. He is dedicated to the success of every event, from the first morsel to the last sip of espresso.
Director of Operations and Catering
After honing her skills at several premier Long Island event spaces, Nicole Price joined the CulinArt Group Catering Collection in 2008. Over the years, Nicole has leveraged her diverse background and social catering experience and has developed into an extremely versatile and vital member of the Regal Caterers’ team. Extremely focused, and paying fine attention to every last detail, Nicole has been charged with many key positions within the company’s portfolio, including restaurant and event management. Nicole finds a great thrill in seeing events through to completion. Her days are long and her commitment is unwavering. She plays a pivotal role in the expansion and growth of the company’s social catering division. Her dedication to the Regal Caterers’ brand and its vision are one and the same, as she continues to elevate both personally and professionally. Currently she is the Director of Operations and Catering for both Regal Caterers and Lyndhurst Mansion.
Sara White chose to begin her journey in the Hospitality Industry by attending Johnson and Wales University in Providence, Rhode Island where she earned her Bachelor of Science Degree in Hotel and Lodging Management with a concentration in Catering, Sales and Event Management. During her undergraduate studies Sara worked in top hotels throughout the New England Area such as Marriott Hotels and Resorts and MGM Grand Hotel at Foxwoods Resort and Casino. During this time, while both working in the field and taking the necessary courses towards her degree, she gained hands on knowledge and experience in all aspects of the hospitality field from front office operations to VIP client services to Housekeeping to Banquet and Events and the list goes on and on. After graduating from Johnson and Wales in 2013, Sara started her career at the Garden City Hotel, a legendary and world class property which is known to be one of Long Island’s biggest landmarks. Her climbing interest in Catering and Events led her to join CulinArt in 2014 where she became the Catering Administrator of CulinArt’s Glatt Kosher Catering Brand, Regal Caterers. Regal Caterers at this time was currently in its early steps of opening its doors at Woodbury Jewish Center, which now has the reputable name of being one of the top Kosher Catering Venues across Long Island. She worked her way up to became the Sales Manager at Woodbury Jewish Center, followed by the Sales Manager at Village Club at Lake Success and is currently the Catering and Sales Manager at the Cradle of Aviation. In addition to growing the business at the Cradle, she supports sales and logistics for Sands Point and is the Sales Manager for Chelsea Mansion.
John Ovanessian is a 15 year veteran in the catering and hospitality business. He joined CulinArt Group in October 2015 as the General Manager for Peconic Bay Yacht Club located in Southold on the North Fork of Long Island. John’s attention to detail and honest approach exceeds his client’s expectations and fully represents CulinArt Catering Collection’s mission as an elite caterer.