Staff

OFFICE STAFF
	Angela Stoll-Petro, CEO Angela Petro started her career as a caterer in 1997 armed with degrees in political science and history from OSU and little to no experience cooking. She credits Two Caterers success with the fact that she had to learn the entire business from scratch. It makes it easier to manage a team when you have walked in everyone’s shoes from dishwasher to designer. In the past three years she focused company growth to be compatible with sustainable practices, encouraging her team to push the limits of what can be achieved in green practices. Angela has served as a steering committee member with the Mid Ohio Foodbank, The Alzheimer’s Association of Central Ohio and is very involved with the organization Local Matters.  apetro@twocaterers.com
	Amanda Wampler, Director of Sales and Operations As Director of Operations and Sales for Two Caterers, Amanda manages the tactical elements of sales, including productivity, goal planning, compensation plan, role-specific training programs and career development of the sales team. She also creates goals and guidelines for the sales team and assists in high end event sales. Amanda establishes programs and projects aimed at incentivizing not only the sales team at Two Caterers, but the event staff as well. Amanda is also a founder and board president for A.D.O.P.T. Pet Rescue in Columbus, Ohio. This organization is a non-profit, 501(c)3, all volunteer, animal rescue group. The mission at A.D.O.P.T. is to rescue abandoned, neglected, abused, or otherwise homeless household animals, and place these animals into permanent, stable, and caring homes. On her business card, her dog "Triton" is sitting under the Two Caterers tree. Triton is a rescue dog, and Amanda could not imagine life without him!  awampler@twocaterers.com
	Kathy Tomasi, Business Manager Kathy specializes in developing custom solutions to the organizational and work flow problems of small business. She also makes sure the lights stay on at Two Caterers! Please contact her regarding all accounts receivable or accounts payable questions. Of course, Kathy's tree is a "money tree" - no explanation necessary!  ktomasi@twocaterers.com
	Carly Ziemer, Event Planner Carly can help you book your event at Station 67 as well as plan your occasion here, there or anywhere. With a degree in Hospitality Management and several years of event coordinating experience, she knows how to make your event successful. In Carly's tree are a couple of lovebirds. Carly works with a lot of couples as they plan to have their wedding at Station 67,  the Audubon Center, or any fantastic Columbus-area venue.  cziemer@twocaterers.com
	Megan Coakley, Event Planner Megan comes from a food background and specializes in corporate events. Her many years of experience make her amazingly efficient and knowledgeable. Working with her is "easy-as-pie!" Megan wanted a cute little pig on her business card to represent the Ohio pork that Two Caterers uses in our recipes. If you look closely, you will see the little pig is wearing a collar with a little, green Ohio charm dangling from it. mcoakley@twocaterers.com
	Julie Kohus, Office Adminstrator Julie makes sure the office runs smoothly and the events are staffed with highly-qualified, personable team members. Julie rallies the troops around here, and she wanted a "Go Team" pennant on her tree. jkohus@twocaterers.com
	Aimee Travis, Administrative Assistant  When you call Two Caterers, there is a good chance that Aimee will answer the phone. Aimee has a passion for catering as well as an eagerness to please clients and to support her co-workers. Aimee truly has a sunshine-y personality, so if your having a bad day, please feel free to call her as she is always happy to help! atravis@twocaterers.com
KITCHEN STAFF
	Isaac Nehring, Chef D' Cuisine Chef Isaac Nehring is from nearby Ostrander, Ohio and has been with Two Caterers for nearly three years. With over twenty years in the hospitality industry, Isaac has enjoyed a wide and varied culinary experience. At the age of 14 Isaac started his career working concessions and catering at the Columbus zoo.  Chef Isaac also spent time at various delis and bakeries around town, most notably a five year stint as baker at the east side establishment Block’s Hot Bagels. Before joining the Two Caterers team in 2007 Chef Isaac worked as Dining Services Coordinator for Sunrise Senior Living. Isaac’s biggest asset is his ability to create amazing dishes based on client requests. In any given day he could be tasked with creating a themed buffet of Caribbean delicacies or a served dinner menu for 500 based on locally-sourced ingredients. Isaac’s favorite dishes to create revolve around seafood and based on the staff feedback at lunchtime he is very good at it! Chef Isaac studied Culinary Arts at Columbus State Community College and graduated in 2003. As part of the program Isaac completed a three year apprenticeship, which he served with Cameron Mitchell restaurants at Mitchell’s Ocean Club. inehring@twocaterers.com
	Seth Warren, Sous Chef Seth Warren studied at Columbus State and under several well-respected chefs, including Executive Chef Richard Blondin at the Refectory where he learned classical French cooking. He is very much interested in molecular gastronomy; he is fascinated by the physical & chemical transformation of food during the cooking process. Certified Master Chef Richard Rosendale has been most influential on Seth's technique. Not only did Seth assist in the opening of Rosendale's in Columbus, but he assisted the Chef at the very first Bocuse d'Or USA in 2008. The Bocuse d'Or is considered the culinary equivalent of the Olympics. Chef Rosendale and Seth received the silver medal. Seth learned many molecular gastronomy techniques from Chef Rosendale and through his own curiosity. His favorite cooking "gadget" is his sous-vide machine. Sous-vide is a method of cooking food sealed in airtight bags in a water bath for a long time. The sous-vide machine keeps the cooking temperature extremely accurate (within 1/10°). This allows the food to be cooked evenly which keeps the food juicier and more flavorful. Seth is also interested in spherification techniques. Using a technique that creates a thin membrane around a liquid, "caviar-like" pearls are made from liquid. One of his favorite recipes is puff pastries topped with a roasted tomato and basil pearls. The basil pearls are made from basil water created by extracting the essence of basil and infusing in water. The pearls burst in your mouth to create a refreshing flavor experience unlike simply eating fresh basil. According to Seth, his interest in molecular gastronomy is simply based in having fun with food to create great tasting experiences. swarren@twocaterers.com