Linda Carmigiano
President

Sandy Carmigiano
Corporate Chef

Sandy Carmigiano grew up in Mayfield Heights and has been an integral part of the business since it opened in 1978. As corporate chef Sandy creates new menus and recipes as well as over sees the culinary team in all aspects of food preparation.

What got me started:

My parents owned the Sugar Bush Restaurant on Chardon square in the 1950’s and early 60’s.  I have always had a passion for food and am a self-taught chef.

In my free time:

When not working with one of our executive chefs on a new recipe my passion is on the greens. My wife and I are avid golfers and we spend most Sundays and Mondays golfing together.

James C. Carmigiano
Vice President

James currently serves as Vice President, and is responsible for all aspects of the business operation.

What got me started:

My mother founded Normandy Catering in 1978 when I was 14 years old. Prior to that, I can remember sitting at the kitchen table on a Saturday afternoon making watermelon balls for an event my mother and father were catering. Since that time I have always had a passion for food. In 1980 I started working in the kitchen at Normandy Catering developing and honing my skills in the culinary arts. Since that time I have been the driving force in many of our new programs and services.

In my free time:

I still like going in the kitchen and developing recipes for new and innovative food. I also enjoy physical fitness, taking care of my kids, camping and leading an overall healthy life.

Ryan Baker
General Manager

Ryan joined Normandy Catering in 2005. Here's guy who's been a national sales manager with Big Blue and a business owner himself -- a perfect blend of corporate, entrepreneurial, and creative skills.

What Got Me Started:

I can't remember a time when I wasn't drawn to the challenges and rewards of business! For ten years, I owned and operated a Firestone Automotive Service Center. As a professional sports photographer, I've sold thousands of pictures.

In my free time:

I enjoy being together with my family, whether it's a quiet evening at home or cheering at my kids' sporting events (when I'm not sighting them in the viewfinder, that is). Then, of course, there's cooking – I'm obsessed with it! I'm really into cutting-edge food trends and trying out new food preparation techniques. The best part is watching the delight and surprise on people's faces when I serve up something visually appealing and delicious.

Pamela King
Event Manager

Pamela has an impressive career encompassing over 25 years in the hospitality industry.

What got me started:

I started out on the culinary side of the business where I was quickly promoted through the ranks in the kitchen, eventually moving to the front of the house and taking a more active role in the business side of things. I feel my background in food preparation has helped me in planning other people's events. I am very passionate about making sure my events are perfectly planned and executed down to the smallest detail, and being able to draw on the knowledge I have accumulated has helped me to create some very unique and interesting menus. Having planned events large and small for over 10 years; including elaborate wedding, social, and corporate events, I truly enjoy the interaction and personal relationships I have developed with clients, and most often end up feeling more like a friend than just an "event planner".

In my free time:

I am involved in community service, and enjoy cooking for my family. I still have all my relatives over every Sunday afternoon for a traditional Italian home cooked meal.

Kathleen E. Stropki
Event Manager

Kathleen has an extraordinary career history encompassing over 30 years in the hospitality industry.

What got me started:

I have worked with some of the industries finest including The Paradise Grand Hotel on Paradise Island in the Bahamas, The Ritz-Carlton in Atlanta, GA, and the Boca Raton Hotel and Club in Boca Raton, FL. Locally I have worked with The Stouffer/Renaissance Cleveland Hotel, Quail Hollow Resort & Club in Concord, and of course most recently for Normandy Catering.

In my free time:

I enjoy antiques, gardening, and of course, planning and producing events for family and friends!

Dave Hahner
Executive Chef

Dave has been the executive chef of Normandy Catering since 2000.

What got me started:

I have been in the food business since I was 14 years old. I graduated from Pennsylvania Culinary with honors in 1994. I have had the opportunity to work in many restaurants, deli's, assisted living facilities, and catering operations in and around Ohio, Michigan, and Pennsylvania.

Brandon Fiemer
Catering Manager, Normandy Party Center

What got me started:

I began my culinary career at 16-years-old as a food runner at Jacob's Field. That got me thinking about working in other areas of food service. In 2005, three important career events happened. I graduated from Pennsylvania Culinary Institute as a student of the Le Cordon Bleu program and was selected for a prestigious externship as a line cook in St. Thomas, U.S. Virgin Islands. Also that year, I began working in the catering industry.

What I like most:

I enjoy setting up tables and elegant displays, but I also have a passion for cooking and working with people. In my free time: I enjoy cooking creatively for family and friends, playing hockey, and attending local events in the Cleveland area.

Lou Capasso
Execuitve Chef, Notre Dame College

Lou has been working with Normandy Catering since 2007. He is currently the executive chef at Notre Dame College.

What got me started:

My first job in the food services industry was one I landed at the ripe old age of 15! It was going to be just an after-school pizza parlor job. Well, almost right away, I discovered I loved working with food! Over the years I've gained a wide range of cooking experiences, from serving up burgers and home-style meals at a small family-owned tavern, to more involved menus at a large, corporate fine dining restaurant.

What I like best - Variety. I thoroughly enjoy the variety at Normandy Catering. Whether it's overseeing meal planning for the student cafeteria at Notre Dame College or helping with the catering aspect of Normandy's business, my days are always interesting and keep me on my toes.

In my free time:

My wife and I have three great kids. When I'm not at home with my family, you can find me on the golf course trying to break 80.