It is important that we develop, promote, and retain our most important resource – our team members. Our team is permanent, company-trained and not sourced from temporary staffing agencies. Our senior management, including the President and CEO, works directly with all levels of the team every day of every week. Our deep-rooted culture and foundation of excellence guide each of us and drive our desire to be the best for our clients, ourselves, our community, our environment and our future. Each person brings unique experience and passion to our goal of creating great events with great food served by great people. Get to know us.
President & CEO
Steve knew early on that he wanted to be a leader in Arizona’s culinary industry. In order to understand every component of the business, Steve worked his way through Atlasta Catering’s organizational brigade – from dishwasher to executive chef – by the time he was twenty. In 1998, Steve assumed ownership of Atlasta Catering and directed his immediate focus on menu development, customer relations and operations in an effort to diversify the company while increasing market share. His culinary point of view is firmly New American cuisine and he has had the opportunity to express it not only at Atlasta but as former owner and operator of Basis New American and Bar Tepo.
Vice President & CFO
Kristine joined Atlasta in 1997 and moved into the finance department shortly thereafter. Holding the position of CFO, Kristine oversees the finance department. As the controller for Basis Restaurant Group LLC for seven years concurrent to her position at Atlasta, Kristine became well versed in restaurant accounting including the specific laws and requirements for tipped employees and related taxation. Additional specialized concession sales reporting, auditing and monitoring are also a part of Kristine’s experience. As the Vice President at Atlasta, Kristine meets with the Sustainability Team, Safety Team and Marketing Team to track progress, evaluate and monitor current protocol and impel forward growth.
Lucio’s career at Atlasta began fifteen years ago. As Atlasta’s Corporate Chef, Lucio is tasked with overseeing the kitchen brigades, menu testing, staff development and training and quality control at nine locations. Lucio worked under Jeffrey Beeson at Basis New American and gained infinite knowledge of New American Cuisine before becoming Basis’ executive chef. Lucio’s experience in menu execution and implementation is unparalleled.
Director of Finance
Since joining Atlasta in 2008, Amanda has learned the ins and outs of event planning and the Arizona catering industry. Making the transition to the finance department in 2011 made perfect sense due to Amanda’s excellent attention to detail, keen eye for all things economics and overall understanding of the "behind scenes action" at Atlasta. Being responsible for the day-to-day accounting for Atlasta and all of its related properties is a challenge that Amanda meets with confidence, poise and humor.
Executive Chef, Atlasta
Joining Atlasta fourteen years ago, Roberto has worked closely with both Steve and Lucio in restaurant kitchens, catering production kitchens and at on-location event kitchens. Responsible for managing the largest kitchen brigade within the scope of Atlasta, Roberto seamlessly executes, oversees and ensures menu perfection.
Director of Sales
Joining us in fall 2012, Alice has proved to be a powerhouse on the sales team and is quickly taking Atlasta by storm! Graduating from Johnson and Wales with a degree in Sports Entertainment and Event Management practically cemented Alice’s career in the event industry. After five years of experience in upstate New York, Alice relocated to Arizona and luckily (for us!) found her way to Atlasta. Perhaps our most "name-checked" person in on-line reviews, Alice regularly meets with clients, creates event plans, detail checks everything and ensures that every bride’s and every client’s vision happens, flawlessly.
Chelsey’s background in venue event sales and degree from ASU in Tourism Development and Management make her a perfect fit for sales at Atlasta. Clients appreciate Chelsey’s calm, thoroughly detailed and refined approach to event development. Chelsey’s creativity is not just expressed in event planning and execution, but through her talent in calligraphy. In her downtime, Chelsey volunteers with the American Cancer Society.
Pastry Chef & Bakery Advisor
Before joining our team at Atlasta, Pete worked at Basis New American as its Pastry Chef and lead front of the house team member. Prior to that, Pete’s experience included working at Convivo and The Different Pointe of View. Pete’s commitment to “scratch baking” using authentic ingredients profoundly affects each of our bakery menu items, and his dedication to "real food" is apparent in each menu choice. Pete’s influence on our bakery selections still serve as a guidepost, and his standards set are the benchmark Atlasta follows.
A dedicated team member and friend, Pete Covington.
October 20, 1972 – November 29, 2015