DON DESPAIN-OWNER/ CHEF/SALES & MARKETING
- I am a native of Brook Park, Ohio. I grew up in Kansas City and moved from coast to coast in my Hotel and Restaurant Career. I have over 25 Years experience, opening 3 successful Food businesses and held key management & field training positions with Marriott, Hilton, Westin, Sheraton, Radisson, Starwood, Crown Plaza, Holiday Inns, Embassy Suites and more. I have completed multiple certifications and awards in both the culinary and hospitality industries. I relocated to the area with John Q. Hammons Hotels to research, Market and open the Embassy Suites Hotel & Convention Center Northwest Arkansas. Along with this successful opening, I developed a respected position in the Community and I have made Northwest Arkansas my permanent home. I have participated in several community and hospitality organizations, including Rotary International, Arkansas Hospitality Association, Northwest Arkansas Tourism Association Board, Leadership Benton County, The National Association of Catering Executives, American Restaurant Association, and more.
- My love for food and service led me to establish Cuisines Catering in 2005. At the time, I found the catering choices available to Northwest Arkansas Clients lacking quality service, follow-through and variety. I even called them all with a great lead and since only two called back and neither wanted to really discuss my needs, I set out to create a catering Company that would leave customers more than satisfied. From day one, I have strived to provide a level of professionalism and truly sincere service that represents a company I would want to hire. This business and every event we cater, every meal we prepare, is a culmination of my entire life in this business and my love for what we do.
- I am in my store every day from start to finish. I am always involved throughout the operation. I care about every customer. I believe in my fantastic team of service and culinary professionals. We have assembled the regions most talented and service minded team that I am confident will “WOW” any customer.
SUSAN DESPAIN – OWNER/SALES MANAGER
My wife and best friend of 15 years, Susan, also has made service and hospitality her profession. Originally from Silver Spring Maryland, Susan has worked in Hospitality Sales and Customer Service positions all over the United States including Hotels, Spas, Legal Firms, Real Estate & More. She has received training and awards in customer service throughout her career. If you’re booking an event with Cuisines, chances are you will have the pleasure of her full attention. Susan honors her mother and late father each and every customer call with her ability to treat customers like gold. She is highly organized and a sincere pleasure to work with. She has held positions in Catering Sales with such major hotel chains as Marriott, Hilton, Choice Hotels and more, and as a previous restaurant owner she has a great quality of hospitality and sincerity.
DAN CHRZANOWSKI - EXECUTIVE CHEF
Dan has achieved a high level of consistency and outstanding presentation of our great foods that has earned Cuisines top honors. Dan has Relocated to the area and brings with him a career loaded with exciting and important accomplishments that rivals any culinarian in the area. His passion for great food began early in his childhood in Michigan. His parents felt it was important to gather as a family every night for dinner. Dan's mother and father—both extremely gifted in the kitchen—were always trying new dishes and experimenting with the old standbys. "I’m grateful that they exposed me and my three older siblings to the wonders of great food and dining as a social experience. "
"From tossing pizzas to fine dining, cooking was always a hobby through high school and college. After receiving a Bachelors Degree in Economics and working in sales for three years, I realized that cooking in a restaurant kitchen was what truly made me happy. I received my culinary degree in 1995 from Johnson & Wales University in South Florida. After school, I remained in Miami for five years, working as the Executive Chef of two of south Florida’s busiest restaurants."
"With experience now in both the culinary side and management side of restaurant operations, I opened my own restaurant and jazz club in Cincinnati, Ohio, in 2000. Pursuing further opportunities—and nicer weather—I relocated to Scottsdale, Arizona, in 2005, working with Fox Restaurant Concepts, one of the upper souths most successful restaurant companies.
In Dan's past 3 years, he Launched a "Town Square - 4 Restaurant Complex as both Partner and Executive Chef with Harvest Modern Country Kitchens. Dan and his partner's Created a turn-key operation, from construction, menu creation, opening, to successful operation of 4 different eateries all with specialties from an upscale gourmet market to an Irish pub!
JAIME LACAVERA – CATERING SALES MANAGER
& CUISINES FIRST EMPLOYEE!
Jaime Lacavera, a native of Oklahoma is a special part of Cuisines. It was Jaime and Don from day one, creating the business that would become the regions leading catering company! Jaime was the first employee of the team, managing both Bistro and Catering, and selling in between while Don prepared foods and tried to keep up with her. Jaime knows the business and our customers know and appreciate Jaime for her knowledge and planning assistance through over 15 years experience in Restaurant, Fine Dining, Banquets and Food & Beverage Management.
BOB STROUP - PASTRY CHEF/SOUS CHEF
With over 20 Years Culinary Experience in many of the finest venues in the United States, Bob Stroup brings an exceptional level of Baking and Banquet Preparation to the Cuisines team. A graduate of the American Culinary Federation Program, and a degree from Johnson & Whales University in Baking and Pastry Arts are the foundation of his accomplishments. Bob went on to serve as Pastry Chef at the Famous Opryland Resort in Nashville Tennessee, the Belle Meade Country Club, and Tomcats, a celebrity concert and movie set catering company. Bob provides Cuisines Bistro with all of it's truly Scratch-Made Pastries and Desserts, supports our catering preparation and assists in the daily operations of Cuisines Gourmet to Go Bistro.
HECTOR HERRERA
OUR NEWEST TEAM LEADER comes to us with an exceptional backround in Hospitality, Including Banquet Manager with the Northwest Arkansas Embassy Suites Hotel & Convention Center, Owning and Operating Area Restaurants, and over 25 Years in Catering Leadership. He has worked and managed banquet staffs in many major hotel chains including Hilton, Radisson, Sheraton, Doubletree, and Winham Hotels, supervising events for up to 5,000 people. He has raised five beautiful Children in the United States, predominantly in Salt Lake City Utah before relocating to Rogers Arkansas to open the Embassy Suites Convention Center. Hector's experience and professionalism show through with his calm approach and sense of urgency. Hectors service motto is simple: "You can't give great service unless you REALLY understand the customer's needs." Knowing the details and the reason why the customer's need things done a certain way is the key to outstanding customer service and sincerity.
JIM GREEN/SHARE HOLDER & ADVISER
A native of Tulsa Oklahoma, our esteemed previous executive chef joined Cuisines in the fall of 2006. He remains a shareholder and council member to our team, though he has moved on to Lake Charles Louisiana. Jim’s 16 years food service management include accomplishments in both professional and culinary venues. They include Executive Opening Chef of the Clinton Presidential Library, where he prepared meals for 4 former presidents and 1400 other guests! In addition, he Successfully Operated his own Catering Business in Tulsa, graduated Oklahoma State University with a BS in Business Management, attained his Associates Degree in Culinary Arts and went on to teach at the Cooking school in Tulsa Oklahoma. Jim has extensive menu planning knowledge and has opened 3 restaurants in his 2nd career. Jim is also an accomplished Pastry Chef and loves to create foods and flavors using only the best fresh ingredients. Jim has achieved a high level of consistency and outstanding presentation of our great foods that has earned Cuisines top honors. Jim has a talent of pairing foods and combining flavors that please the Palettes of all of our Customers. Jim's Standards will always be a part of the foundation that identifies Cuisines Gourmet to Go.
OUR TEAM OF ASSOCIATES! - MAKING GREAT SERVICE & GREAT FOODS!
Last but never least is our remaining members of the Cuisines Gourmet to go Team. These associates, many of which have been with us since we began our company, are the most professional and sincere associates I have ever worked with in all my career. Put simply, they care and can be depended upon to always put customers and great food first. These associates include Rosa Alveranga, Zeke Jones, Cesar Hernandez, Carole Schultz, Sue Daniel, David Bonilla, Gilberto Vasquez, Conrad Blain, Terry Clark, Nicole Rice, Drew Bridges, Kim Wood and more. From Rosa, our Deli specialist to Gilberto our Dish Steward they are the reason we are able to deliver what we promise. They know their jobs and our high standards. Ask our competition who they rely on for a big event catering and if they are honest, they will give you the name of a temp service made up of associates unfamiliar with the standards and usually untrained.
