Behind The Scenes
Five Diamond Team 		 
  John D. Crisafulli, President
Mr. Crisafulli has been working within the corporate and production catering, and hospitality industry for over 20 years. His experience includes managing the hospitality services and catering for large scale events like: Summer and Winter Olympic Games; The Houston Livestock Show and Rodeo; PGA Golf Tournaments; NFL Super Bowl; ESPN X Games; and the MLB World Series. Further, his company, BTS, is sought after internationally for their talented and unique experience catering to more refined corporate and private events like: Las Patronas Jewel Ball; Siebel Systems Convention Gala; and private dinners for influential political figures, including the Governor of California, Attorney General, State Senators and Congressional Representatives; and the 2005 Presidential Inaugural Galas in Washington, D.C.

John oversees and manages all aspects of BTS’ local and international business interests. With an education in business finance, he has built his multi-million dollar company to a solid fiscal standing. He credits the sought after reputation and accomplishments of BTS to the company’s focus on quality of service at every level. You will often find John on site at BTS client events, assuring that the company’s high quality standards and service are consistently maintained.
   
 

Lisa Wallace, General Manager
Ms. Wallace has been in the catering and food service industry for 20 years. Her career in catering and special events started as a Director of Catering and Conference Services for various four- and five diamond hotel properties. Lisa developed a Creative Event Services department for The Ritz-Carlton, Lake Las Vegas, which included creating special event designs, themed parties, decor, florals and a long list of entertainment acts. Before joining BTS, Lisa moved into large-scale event project management and participated in the overall management of catering & food service for the Presidential Inauguration in January of 2005, she was the Deputy Director of Food Service for the G8 Summit in Sea Island Georgia hosted by President Bush and The First Lady in June of 2004. Prior to that, Lisa was contracted with the Salt Lake Organizing Committee for the Olympic Winter Games of 2002. She spent three years pioneering a unique food service program for all Olympic and Paralympic venues. Her Olympic contract also took her to Sydney, Australia for the Summer Olympics in 2000, to manage the IOC hospitality in two locations for the games’ 17 days.
   
 

Wendy Zuerlein, Director of Operations
Ms. Zuerlein’s experience in the catering business dates back over 20 years. Wendy owned and operated Cater to the Stars, the premier backstage catering company in Hawaii, servicing performers and entertainers of all kinds. Wendy also had the opportunity to travel with Celine Dion’s private catering crew for the North American Tour in 1999. Wendy has managed concessions for the Worlds Fair’s in Knoxville Tennessee, 1982, Vancouver Canada, 1986, Spain, 1992, and Switzerland 2002 – servicing hundreds of thousands of guests and grossing millions per fair. Wendy managed all aspects from inception, including menu development, build out, operations, staffing, management, cash handling, inventory and food cost control. Wendy contributed tremendously to the Salt Lake Organizing Committee for the Winter Olympics, managing all aspects of the downhill skiing competition venue during the Olympic and Paralympics winter games.

   
 

Marc Therrien, Executive Chef
Marc Therrien joined Behind the Scenes from his previous position of Executive Banquet Chef at the La Costa Resort and Spa. Marc has held several Executive Chef positions with Hilton Hotels as well as the Crowne Plaza Hotel chain and he has been involved with high end catering and food services for almost 15years. Marc’s culinary range is immense and he has trained in several notable kitchens. He is equally comfortable serving high paced, large volume, multi station, multi themed events to intimate silver service eight course gourmet meals at your home.

   
 

Constance Ryan, Director of Sales and Marketing
Constance recently moved from New York City to join BTS. Her experience is comprehensive in all areas of catering and in event production. She began her career with Restaurant Associates at Rockefeller Plaza. This landmark venue captured the majority of events for NBC and Radio City Music Hall and is the venue which continues to host the annual James Beard Foundation Celebrity Chef fundraiser for City Meals on Wheels which Constance coordinated for 6 years.

When Rockefeller Plaza under went renovations, Constance moved to London to be the Director of Catering for the Millennium Dome, Britain's year 2000 Commemorative Exhibit and Performance Center. Constance oversaw the opening of the Dome on the eve of 2000 which hosted 15,000 guests including the Queen and Prime Minister Tony Blair and then operated the corporate hospitality program for the Dome's six suites. After the Dome, she returned to the US to work for the 2002 Winter Olympic Games as Catering Director for Compass Group and oversaw the IOC's hospitality house in Salt Lake City. She stayed on in Utah and worked for Robert Redford at his Sundance Resort in Provo Canyon, as the Director of Catering and Conference Services where she arranged the catering for corporate incentive groups, destination weddings and of course, the Sundance Film Festival.

Most recently Constance was the Catering Director at the Metropolitan Opera House before developing the Special Events department for the Top of the Rock, the newly reopened Observatory Deck on the top of 30 Rockefeller Plaza. In the first year of operation Top of the Rock was named "Best New Venue" by Biz Bash Magazine for the New York City area.

   
  Lisa Gossmann, Sales Manager
Ms. Gossmann has been in the event planning industry in San Diego since 1999. Her career began at the acclaimed Prado of Balboa Park under the guidance of David and Leslie Cohn. While at the Prado, Lisa was responsible for assisting the banquet manager with the coordination and services of weddings and corporate events ranging from 5 to 5,000 guests. With the desire to grow in the event planning industry Lisa moved on to work in the Sales Department for the International Destination Management Company PGI. At PGI, Lisa coordinated events and tours for corporate and convention groups visiting San Diego. Lisa is also active with the local chapter of Meeting Planners International, and is a volunteer for the San Diego Bicycle Club as a Special Events Coordinator. She enjoys spending time with her husband and their young son Hanover.
   
 

Peter Pavone, Sales Manager
Peter has worked in the San Diego Gourmet Food & Beverage and Event industry for 40 years. Throughout that time he has owned several hospitality groups, food and beverage consulting companies and was the founder and President of The Signature Catering Company. Peter has had the distinction of having handled events such as The Americas Cup, PGA at Torrey Pines, NFL Super Bowl, MLB World Series & Ladies Tennis and Golf Events. His clients have included the San Diego Symphony, Mainly Mozart & Summerfest as well as a who’s who of San Diego Corporate, Social and Charitable organizations. Peter has catered to 2 Presidents, 3 Governors of California and The Queen of England. His attention to detail, cutting edge event and cuisine designs and implementation combined with expert service are the makes of a sought after professional.

   
 

Christine Phinney, Sales Manager
Christine began her career in the gourmet industry over 25 years ago as retail manager and buyer for Cook’s Corner , one of San Diego’s first gourmet stores where through her efforts the novice home cook could indulge their growing interest in anything gourmet and find the latest in kitchen tools, coffee, herbs and spices. At George and Piret Munger’s Orange County Piret’s Restaurant she managed the restaurant and charceuterie where she insured the newest and trendiest, fresh and packaged food items from all over the world were available for the most sophisticated palate. After returning to San Diego, Christine returned to her first love as a personal chef and caterer, recipe development, testing for cook books and blending herbs. She served as general manager for on-site food service operations and catering at large business and industry accounts. She actively participates in local Breast Cancer events, walks and fund raisers and volunteers through Volunteer San Diego.

   
  Kelly Fagan, Special Projects Manager
Ms. Fagan has been in the event planning industry since 2000.  Her career began at Reed Exhibitions, an event management industry leader based in Connecticut. There, Kelly gained experience planning and producing large-scale business-to-business tradeshows and conferences nationwide. While at Reed Exhibitions, Kelly was responsible for editing conference materials and signage, training and managing temporary on-site staff, and arranging travel and speaking needs for nearly 300 presenters. When the desire for warmer weather brought her to San Diego, she worked in the Sales and Conference Management departments at Loews Coronado Bay Resort selling and servicing groups staying at the property, and coordinating set-up for events that took place at the resort. Kelly has also been active in the National Multiple Sclerosis Society while at the Resort and organized a group of 25 to walk for the cause.
   
 

Kailyn Myers, Marketing and Operations Manager
Ms. Myers is a native San Diegan and graduate of San Diego State University in 2005. Her love for design and degree in the graphic arts led her to designing unique, custom invitations for weddings and social events. The desire to expand her talents with events brought her on board Behind the Scenes in September 2006. Ms. Myers is responsible for designing Behind the Scenes advertisements, event signage and presentations, assisting with staffing, concert proposals, payroll and employee training.