Website: www.butlerspantry.com, www.palladium-stl.com
Industry: restaurateur/catering
Education: De Smet Jesuit High School, University of Missouri-St. Louis
Family: wife of 19 years, Elizabeth, and five awesome kids

What is your mission?
Every day we focus on providing our clients with value by offering creative and innovative cuisine. My goal is to make sure our clients receive five-star products and service. We believe that a successful party goes far beyond the cuisine that is offered. It is important to remember that you are there to serve the client and make the event memorable for them. Look for as many ways to say yes as you possibly can.

What was your first job? 
Working at Butler’s Pantry as a kid. But my first paying job was working at the old Arena Club as a busboy.

What was your worst job?
Wearing the blue and gold Pope’s cafeteria uniform while serving vegetables on the cafeteria line, but I must admit the training and experience were invaluable.

What led you to your industry? 
My parents, Richard and Anita, who started the business over 43 years ago.  It was their desire to provide the most creative and innovative catering company known to St. Louis. Their vision and the commitment of our team have continued to make us a leader in our field. As one of Missouri’s largest and finest full service catering companies, Butler’s Pantry is dedicated to creating successful food events.  I imagined playing professional hockey or baseball as a kid but I can honestly say that running Butler’s Pantry was always my dream. Hospitality and cooking just seem to run through our veins.

What was the smartest thing your company did in the past year? 
Build a new office/commissary. Had we waited four or five months, we would have put our business plans on hold to assess the economy, and that would have been a mistake.

Who is your industry role model?
I have many people that I have worked with or worked for that I turn to for advice, but the one person that continues to inspire me is my father. 

What’s the hottest trend in your industry, and are you going to jump on board?
Trends are tricky, but at the end of the day we create ideas based on our clients’ wants and goals. We pay attention to the vision of our clients and design each menu accordingly. Each event receives the same dedication to excellence and service.  From the owner of the company to the executive chef to the director of sales and catering, each employee has a hand in the planning and preparations for every event. We do this to ensure every event is handled with the utmost attention to detail and given the greatest opportunity for success.

What’s the hardest part of your job?
Choosing the right team members.

What’s the best part? 
Working on challenging events, working with awesome clients and working with our talented team members.

What’s the best advice you’ve ever received? 
Always expect criticism. Just make sure it is not justified!

What’s your favorite place in St. Louis?
Our city neighborhoods and parks. Gems like Lafayette Square and Tower Grove Park.
 
What book is on your nightstand? 
“My Life in France” by Julia Child.

What has made you successful in your industry and in St. Louis? 
Listening and being patient.

What do you like to do in your free time? 
Spend time with my wife and five children. Travel is another passion both for relaxation and education. My favorite U.S. city is Boston and favorite European city is Florence.