Founded in 1992 by two friends, Robert Procell and Glenn Tisdall, with a long history in restaurant operations and kitchen management, Tri‐Star Catering has grown into more than exceptional food, tastefully presented. We take pride in creating the complete and perfect function or social event. Whether you're planning a 250 person cocktail party or a 50 person brunch, we commit to helping create your perfect event while staying cognizant of your budget. From simple snacks and meals to elegantly appointed themed parties, Tri‐Star Catering takes the work and worry out of your planning process. Our menu pages offer examples of our creativity however, let us craft a menu with your input and preferences. Our consultants are excited to help with every aspect of planning your perfect event.
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Robert Procell, Co-founder (firstname.lastname@example.org)
Mr. Procell's credentials include over 35 years of experience in food and hospitality service with a focus on event planning and catering.
Glenn Tisdall, Co-founder (email@example.com)
Along with studying at the Cooking and Hospitality Institute of Chicago, Mr. Tisdall's 35 years in the food industry include working with the Chicago Chop House and Gordon restaurants in Chicago
John Skaggs, Executive Chef (firstname.lastname@example.org)
With his 25 plus years of restaurant experience, Chef John, a Kendall College graduate, worked in the kitchens of Bistro 110 and Montecristo before joining Tri-Star in 2000.
Ian Del Castillo, Sales/Marketing Director (email@example.com)
Coming to Tri-Star from the San Francisco Bay Area, Ian brings his extensive catering and event management experience to our team!
Deborah Sorochtey, Event Manager (firstname.lastname@example.org)
Tri-Star Catering event specialist has extensive knowledge of decor, buffets, and event planning. Deb has been with Tri-Star for over 15 years!