Our Team

Lou Vogt, Vice President of Leisure and Logistics for CulinArt Group, is the mastermind behind the company’s nationwide grand scale events and social/corporate catering division. As his title asserts, logistics are his thing. Always making-it-happen, with a can-do attitude and the utmost professionalism, Lou leads the team of chefs, managers, and operations teams that are the CulinArt Group Catering Collection. Each and every event is important to Lou, and he demands the same commitment from his team. His dedication to his clients and the unwavering support he gives his team have propelled the Events and Entertainment division of CulinArt Group to new heights. He has hand-selected the best of the best in the catering industry and continues to grow and evolve the trio of brands that comprise the Catering Collection. Sleeping very little, and working virtually round-the-clock, Lou is constantly challenging his team to “take it up a notch.” He is a true leader and the backbone of the company’s catering division.

Peter Rocco joined CulinArt Group in 1999 at one of the company’s first recreational venues, Playland Park in Rye, NY. He worked hand-in-hand with Lou Vogt, Vice President of Leisure & Logistics, to elevate the comprehensive dining program at this county-owned amusement park, giving special attention to corporate outings and events. As CulinArt Group expanded its footprint the corporate and social catering arenas with the purchase of Philip Stone Caterers, Regal Caterers and Robbins Wolfe Eventeurs, Peter’s role also grew. He opened several event venues for the company, including The Maritime Aquarium at Norwalk, Westchester County Center, and Discovery TSX, to name just a few. Peter and his team catered to the models, designers and celebrities at New York Fashion Week at Bryant Park for several seasons and produced the 15,000-person Q25 anniversary event for Qualcomm in San Diego. Today, Peter oversees and directs the Robbins Wolfe brand, their venues and events from NYC to the Hamptons, as well as manages the team of catering specialists and event managers at the comprehensive CulinArt Group Catering Collection’s 10+ venues. As District Manager for the Events and Entertainment division of the company, Peter has partied with and planned parties for icons and celebrities such as Prince, the Clintons, Billy Joel, Kelly Ripa, Michael Bloomberg, Hoda Kotb, Howard Stern, Leo DiCaprio, Rob Thomas, and countless others. His all time favorite, however, was Robert De Niro, of course.

Mostafa “Moe” Rajraji is a 20-year veteran of the catering and hospitality business. He joined CulinArt Group with the acquisition of Philip Stone Caterers in 2002 and has played a key role in the growth and evolution of the social catering division of the company. Today, as the Sales and Catering Director for Sands Point Preserve and several off-premise clients/locations, Moe not only imparts his significant experience and industry relationships but also his knowledge of style, pop culture and the culinary arts. With a blend of passion and persistence, sprinkled with a heavy dose of his perfectionist nature, he has planned events all over New York, from Manhattan throughout Long Island and straight out to the Hamptons, and has taken the Moe-show on the road to perform at exclusive weddings in Vermont and West Palm Beach. Several of his events have been featured in magazines such as Martha Stewart Living, The Knot and Woodbury Magazine. Moe’s attention to detail and honest approach have made him the go-to guy not only for CulinArt Group Catering Collection, but for many, many of his long-term clients as well.

As the Vice President and the “Robbins” of Robbins Wolfe Eventeurs, Christopher Robbins has boasted a significant high profile celebrity, social and corporate clientele from NYC to the Hamptons for decades. His winning personality and zealousness not only helped launch Robbins Wolfe back in 1987, but they remain at the center of the RWE brand today. A special events icon, Christopher has planned parties and soirees for a roster of clients that TMZ can only dream of. He and his polished team of servers also strut their stuff in the fashion circle, at regular events for Giorgio Armani, Polo-Ralph Lauren, Hugo Boss, and many other Miracle Mile international fashion labels and luxury goods companies. A celebrity in his own right, Christopher has appeared on the Today Show, ABC Eyewitness News, CBS Prime Time, the Food Network, News 12 and many Bravo and other network reality shows. He particularly enjoys his casual chats on live radio (NYC’s WOR and Long Island’s WLIU), and has contributed to countless print publications, from InStyle to the NY Times to Martha Stewart. Christopher and Robbins Wolfe have collaborated with many notable celebrity chefs, including Ted Allen, Tom Colicchio, Colin Cowie, Harold Dieterle, Katie Lee Joel, David Lieberman, Vikas Khanna and Geoffrey Zakarian. In addition to “loving the camera” and taking the term “eventeurs” to new heights, Christopher works closely with the teams at Bridgehampton Tennis & Surf Club and Peconic Bay Yacht Club. With all this, he still gets down and dirty planning the menus and intricate details of every single one of his parties. On any given day, you will find him straightening the signature striped necktie on a Robbins Wolfe waiter, popping the bubbly for the mother of the bride, or enjoying the last dance of the evening with that client who has called Christopher Robbins a friend for years!

Ken Wolfe, President of Robbins Wolfe Eventeurs, boasts a prestigious list of social, corporate and not-for-profit clients in New York City and the Hamptons, including the Juilliard School, the American Academy of Arts & Letters, Southampton Hospital and Hampton Classic Horseshow. A veteran of the hospitality business, Ken made his earliest marks, along with his wife Paula, when they owned the House on Toilsome Restaurant in East Hampton, which was considered, at the time, to be one of the best restaurants on Long Island. The duo also created a gourmet all-natural peanut butter brand, long before today’s artisan organic peanut butter trend, which was showcased at Bloomingdale’s and FAO Schwartz in NYC, and appeared in gourmet shops nationwide. Enter Christopher Robbins, a friend and patron of the Wolfe’s Hamptons restaurant and the rest is history. Robbins Wolfe was launched and the term “eventeur” was born (and trademarked). Their whimsical logo was drawn and the kitschy characters of the Robbins Wolfe brand were spotted in and around NYC and traveling out east to the Hamptons. In 2005, Robbins Wolfe joined the CulinArt Group Catering Collection, and today, Ken remains at the helm, always conscious of the brand, its clientele and its industry stature.

Philip Sinisi, Regional Executive Chef, is the culinary leader of the Events and Entertainment division of CulinArt Group. He runs a team of on- and off-premises chefs, sous chefs and culinarians throughout the tri-state area. Philip came to CulinArt with the acquisition of Philip Stone Caterers in 2002 and quickly took the company by storm. He believes in nurturing talent and is dedicated to mentoring the up-and-coming generation of culinary artists. On a daily basis, Philip manages all logistical aspects of the catering division and works with his team on menu development and evolution. His success comes from his decades of experience “in the trenches” followed by many successful years as a restaurant entrepreneur on Long Island. Even today, Philip is always eager to learn. He takes pride in his relationships with young chefs and shares his experiences just as they share their talent and creativity with him. Philip’s greatest joy comes from encouraging his chefs to take the lead and knowing he had a part in their journey. Always smiling and maintaining the utmost composure, Philip can take the heat of any kitchen. No challenge is too big and no job is too small. He is dedicated to the success of every event, from the first morsel to the last sip of espresso.

Stephan grew up in an ethnically rich family where he was always around food. He started cooking at a very young age. After completing The French Culinary Institute in NYC, overseen by famous French chef Jacques Pépin, he moved to Florida and was offered a job at the W Hotel in Fort Lauderdale. While he was there, he catered events for up to 3,000 guests and worked at the Stephen Starr restaurant, Steak 954, inside the hotel.

After moving back to New York, he worked at various restaurants around NYC including Morimoto and Buddakan. He attended several weddings in New York as a guest and found himself thinking that the catering plates should have that same restaurant-style flare that he was used to serving for high-end dining.

He secured a role as an Executive Chef with CulinArt, has worked at various catering halls on Long Island, and has obtained a solid understanding of how the business and logistics operate.

Every day, he presents his vision and ideas on a culinary canvas and contributes greatly to CulinArt’s creative and innovative food culture.

Barry Rosenthal joined CulinArt Catering in 2018 bringing with him over 25 years of rich industry experience in both Sales and Operations. He has worked in top-tier prestige locations in New York City including Tavern on the Green and Gotham Hall and as well as on Long Island at Temple Israel of Lawrence and Woodbury Jewish Center. Most recently Barry was the General Manager at Melrose Ballroom and prior to that he spent 7 years at Espace a New York City venue producing top-notch social and corporate events including Mitzvah’s, Weddings and not-or-profit events. Barry is currently the General Manager at Village Club at Lake Success.

In addition to Barry’s level of professionalism he brings with him a hands- on approach and attention to detail that is bar none. Whether coordinating with party planners, decorators and entertainers or working with the new and repeat clients directly, his intimate knowledge of the industry, pop culture and culinary trends, his gift of reliability, allows him to produce events for each and every one of his clients creating memories that will last a lifetime.

After honing her skills at several premier Long Island event spaces, Nicole Price joined the CulinArt Group Catering Collection in 2008. Over the years, Nicole has leveraged her diverse background and social catering experience and has developed into an extremely versatile and vital member of the Regal Caterers’ team. Extremely focused, and paying fine attention to every last detail, Nicole has been charged with many key positions within the company’s portfolio, including restaurant and event management. Nicole finds a great thrill in seeing events through to completion. Her days are long and her commitment is unwavering. She plays a pivotal role in the expansion and growth of the company’s social catering division. Her dedication to the Regal Caterers’ brand and its vision are one and the same, as she continues to elevate both personally and professionally. Currently she is the Director of Operations and Catering for both Regal Caterers and Lyndhurst Mansion.

Emily joined the CulinArt Catering Collection team in 2018 as an Administrative Assistant at our catering office at the Sands Point Preserve. She earned her Bachelor’s of Science degree in Hospitality Management from The New York Institute of Technology in 2014 and “hit the ground running” on gaining experience in the hospitality world.

As a Queens native, she was thrilled when she secured a role as a Suites Manager for Aramark at Citi Field. In that position, she managed experiences for major corporate companies visiting the ballpark. She also played a key role in the 2013 Citi Field All-Star Game and the 2014 MetLife Super Bowl. She is so grateful for this opportunity because she was able to grow her love for baseball and catering at the same time.

After five seasons, she furthered her career by joining the sales team at The Garden City Hotel where she managed Corporate Meeting groups. Since joining CulinArt, Emily has been a great resource for clients planning their special events at the Sands Point Preserve. She has now grown a love for social events and the “curve balls” they bring!

Sara White chose to begin her journey in the Hospitality Industry by attending Johnson and Wales University in Providence, Rhode Island where she earned her Bachelor of Science Degree in Hotel and Lodging Management with a concentration in Catering, Sales and Event Management.  During her undergraduate studies Sara worked in top hotels throughout the New England Area such as Marriott Hotels and Resorts and MGM Grand Hotel at Foxwoods Resort and Casino.  During this time, while both working in the field and taking the necessary courses towards her degree, she gained hands on knowledge and experience in all aspects of the hospitality field from front office operations to VIP client services to Housekeeping to Banquet and Events and the list goes on and on.  After graduating from Johnson and Wales in 2013, Sara started her career at the Garden City Hotel, a legendary and world class property which is known to be one of Long Island’s biggest landmarks.  Her climbing interest in Catering and Events led her to join CulinArt in 2014 where she became the Catering Administrator of CulinArt’s Glatt Kosher Catering Brand, Regal Caterers.  Regal Caterers at this time was currently in its early steps of opening its doors at Woodbury Jewish Center, which now has the reputable name of being one of the top Kosher Catering Venues across Long Island.  She worked her way up to became the Sales Manager at Woodbury Jewish Center, followed by the Sales Manager at Village Club at Lake Success and is currently the Catering and Sales Manager at the Cradle of Aviation. In addition to growing the business at the Cradle, she supports sales and logistics for Sands Point and is the Sales Manager for Chelsea Mansion.

Hillary began her career in hospitality in 2018 as a bridal attendant at the Peconic Bay Yacht Club, quickly discovering her passion in the industry. She then started her role as floor captain one year later, overseeing event logistics and staff while catering to clients and guests, ensuring a memorable experience for all. In April of 2023, Hillary was hired as a manager for CulinArt Catering Collection at Peconic Bay Yacht Club where she works closely with clients and vendors in menu planning, timeline execution, and making sure every event runs smoothly and meets the highest standards of service.

With 25 years of experience, Winnie Schaeffer brings a wealth of knowledge to all aspects of the event planning and catering industry. A dedicated professional with keen attention to detail, Winnie takes pride in coordinating perfectly executed affairs for every client.

Winnie launched her career with J. Kings Food Service, a role in which she developed her unparalleled customer service and vendor relations skills. She joined CulinArt in 2007 as Events Manager and worked in many of their various locations. She led teams at the Dix Hills Jewish Center, The Cradle of Aviation, and The Village Club of Lake Success. She went on to manage events and catering for Elegant Affairs Off-Premise Catering and Lessings’ Mirabelle Private Events.

From sophisticated weddings to professional galas, Winnie has planned and executed highly successful events across four states. She has worked at premier local venues such as Sands Point Preserve and Ocean Bleu at West Hampton Bath and Tennis Club. Winnie was thrilled to return to CulinArt in 2023 as Catering Sales Manager, a role in which she truly loves and takes pride in. She looks forward to working with you to host your perfect event!

Alerie Burke joined the hospitality industry in 2012 working off-prem weddings and high-end events. She started out as a server and moved her way up as a professional assistant to brides. During this time, she found her passion for the industry through the close relationships that she builds with her clients.

She joined CulinArt group in 2023 as the Catering manager at Oceanbleu in Westhampton Beach. She brings a fresh look and attention to detail in all she does. Alerie has taken her experience and knowledge from her years in the hospitality field to give her clients an exceptional experience.