Management Team: CEO: Antonia Zunarelli founded Encore Catering in March of 2008 forming a woman’s business enterprise. Prior to founding Encore Catering Antonia was the General Manager /Facility Manager for the Indiana Roof Ballroom. Antonia has worked diligently to improve the overall operation and preserve the character of this signature facility. Antonia has a wealth of knowledge in the food service industry dating back to her roots as an employee of Costantino’s, a small deli located in the lobby of the Publix Theater building. Antonia continued her growth by managing several Crystal Catering venues gaining valuable experience and improving each facility she oversaw. When the opportunity presented itself Antonia was delighted to establish Encore Catering, an innovative catering company centered around a well-built management team with one goal: Exceed the customer’s expectations! COO: Jack Bayt joined the Encore Catering team in January of 2009 with much anticipation. Jack encompasses the corporate philosophies and absolute resolve necessary to develop a company into an industry leader. Jack brings with him over 25 years of business experience and leadership. As founder of Crystal Catering Jack Bayt expanded from a small independent catering company into a multi-million dollar enterprise consisting of numerous companies that spanned the food service industry. Jack proudly managed the Crystal Room, a chic restaurant located in The Marrot from 1983 to 1991. Culinary Team: At Encore our culinary team has dedicated their careers to the pursuit of culinary excellence through innovative approaches to conventional culinary practices. This team of classically trained chef’s brings with them a wealth of experience and expertise in the art of fine dining cuisine. Their passion for food is evident through their many accomplishments and countless accolades. Our culinary team preserves their distinction through continuing education programs and culinary competitions. This dedication has allowed our team of chef’s to not only keep up with current culinary trends, but to set them. Corporate Executive Chef: Everardo Hernandez has over 22 years of culinary experience spanning a wide range of culinary background. Chef Everardo got his start at Embassy Suites from 1986-1991 where he assisted the culinary staff in all facets of food handling and preparation. Chef Everardo was recognized and quickly moved up the ranks becoming the Sous Chef at the Hyatt from 1991-2001. At the Hyatt Chef Everardo was a pivotal piece of the culinary staff teaming with the Executive Chef to insure the overall success of the kitchen. From the Hyatt Chef Everardo continued his climb being named an Executive Chef for Crystal Catering in 2001. Chef worked various Crystal Catering venues producing superior results wherever he managed. Chef Everardo was offered the Executive Chef’s position at the Indiana Roof Ballroom in 2006. Since coming to the Roof Chef Everardo has perfected his techniques and improved on his already notable culinary background to direct one of Indiana’s finest culinary teams. In 2008 when Encore Catering was awarded the Roof it was a logical decision to maintain the exceptional culinary team and name Chef Everardo Hernandez the Corporate Executive Chef. The long-standing tradition of excellence has continued and with Chef Everardo leading the culinary team shall continue to hold true. Executive Chef: Brian Pleasant brings to the team over 10 years of culinary experience ranging from corporate restaurants, country clubs, hotels and catering companies. Chef Brian specializes in new age techniques and fusion cooking. His vision and out of the box thinking bring an added dimension of culinary practice to the kitchen. In addition to his extensive culinary repertoire Chef Brian is a formally trained Pastry Chef producing premium desserts and pastries. His contributions to the culinary team are immeasurable.
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