Who We Are

  • Slide Title

    Write your caption here

  • Slide Title

    Write your caption here

  • Slide Title

    Write your caption here

Who We Are

Learn More About Our Corporate & In-Flight Catering

Introducing Owner Molly Sprong:
Molly Sprong’s passion for the culinary arts began at an early age while growing up in Naples, Italy. Enjoying every part of the process, from harvest to presentation, she decided to pursue a path in the trade.

While in college, Molly worked in many 5 star kitchens throughout Atlanta. After graduating from the University of Georgia, she continued her career in the restaurant field for many years.

When it was time for a change, she branched out and became a commercial flight attendant, working for airlines such as American Trans Air and Capital/Mainland. Working in this field for a few years, Molly was offered at position at the Seagram’s corporation to be their head flight attendant. There was always belief that fine food could not be served on an aircraft. Molly found the reason was more that vendors supplying corporate aircraft had set the bar fairly low. This led to her preparing her own meals for her passengers. Working in such a confined space, keeping things refrigerated, and just storage in general - it was a challenge at first. When she was not flying, as well as the word getting out about her techniques in the sky, Molly started fulfilling catering orders at home for fellow flight attendants. This was the beginning of Executive Cuisine.

In 1995, a growing client list enabled Molly to leave Seagram’s and operate Executive Cuisine full time. As orders increased for in flight as well as event catering, more staff was hired. Molly has grown Executive Cuisine into a great success over the years. This has enabled her to return to her flight attendant roots. Being part of that community again allows Executive Cuisine to evolve with the industries latest demands.
Chef Phil Furu:

A 17 year resident of neighboring Brewster, NY, Chef Phil Furu has been with Executive Cuisine since 2006. Chef Furu’s career began apprenticing for culinary greats Todd English and Charles Palmer. He then went on to work in numerous 4 Star restaurants in the Manhattan and Westchester areas. His expertise stems from experience in all avenues of the culinary world. When not perfecting his specialty Riviera and Classic French dishes, he can be found teaching in-flight catering classes held at Elm Street Gourmet. 
Beth Blackketter:

With over 20 years in the catering industry Beth Blackketter has been Catering Director at Executive Cuisine 
since 2004. Having worked in the field throughout the US as well as in Canada and the Netherlands,
 Beth's experience has enabled Executive Cuisine to produce, and provide for a number and range of corporate and  special events, helping to establish our place in event catering.
Whether it's the most intimate of dinner parties or a spectacular outdoor celebration for 800 
no two parties are alike as Beth strives to create the most memorable of affairs.
Greg Bonsignore:

Greg Bonsigniore is an Executive Cuisine veteran having first signed on with us in 1999. His prior experience includes Director of Catering at a prestigious local inn, and chef at various local catering companies and restaurants. 
Before joining Executive Cuisine, he was instrumental in the development and launch of several culinary ventures. 
 His expertise has enabled Executive Cuisine to grow from its humble roots to its current multi-branched food service organization.

Originally from Bethel, CT, Greg enjoys traveling the world in pursuing first hand knowledge of regional cuisine from which he draws inspiration for his cooking. Once an avid carnivore, Greg now lives a vegan lifestyle seeking a diet of perfect human nutrition for himself, based on science and rich in whole plant foods.

Greg's incredible understanding of food and fine service is evident with every event he oversees.  

Julie Jennings-McKay:

Originally from Washington Depot, CT Julie Jennings-McKay left a career in the corporate relocation field to raise her family. She first began work with Executive Cuisine part time in 2002 as a member of our off-premise catering staff. Julie joined us full time in 2011. Today she helps our customers with their carry-out orders; coordinates deliveries to area offices, hospitals and other businesses; and assists with marketing and community outreach programs. She also continues to manage many of our off-premise catering events.
Chef Erin Doherty:

A 10-year resident of New Preston, CT, Chef Erin Doherty graduated the Culinary Institute of America in 2004. After graduation Chef Doherty ran the Apple Pie Bakery located at the CIA in NY. In 2006 Chef Doherty relocated to Miami to attend the Florida International University of Hospitality & Management and graduated in 2008.

Upon returning to CT Chef Doherty has worked as a private chef to many high end celebrities in the Litchfield County area.

As of November 2014 Chef Doherty joined the Executive Cuisine staff and works on the In Flight Aircraft accounts and on the on site store front daily case. Stop in to Executive Cuisine to try some of Chef Doherty's amazing dishes.
Share by: