Give Us a Call at 248.608.0690
Executive Team
Gordie Kosch
President and C.E.O.
P: 248.608.0690 ext. 13
gordie@koschcatering.com
Hometown: Dearborn, MI.
Current City: Rochester (actually Oakland Township. We just say Rochester because metro-Detroiters have no idea where Oakland Township is!)
Years in Foodservice: 38 years in the industry - busboy, dish-dog, bar porter, beverage storeroom clerk, wine steward, bartender, entrepreneur.
Favorite part of my job: Happy clients and happy customers.
Best thing I have ever tasted: Best martini ever - "The Ritz" - add - St. Germaine Elderflower liquor-1oz., Plymouth gin-2.5oz., 1/2 squeezed lime, mull 4 leaves of fresh mint, mull 4-1/8" slices of English cucumber, vigorously shake all ingredients together in martini shaker packed with ice, sift and pour into martini glass, garnish with slice of English cucumber of the rim of the martini glass. Yummy!
Current City: Rochester (actually Oakland Township. We just say Rochester because metro-Detroiters have no idea where Oakland Township is!)
Years in Foodservice: 38 years in the industry - busboy, dish-dog, bar porter, beverage storeroom clerk, wine steward, bartender, entrepreneur.
Favorite part of my job: Happy clients and happy customers.
Best thing I have ever tasted: Best martini ever - "The Ritz" - add - St. Germaine Elderflower liquor-1oz., Plymouth gin-2.5oz., 1/2 squeezed lime, mull 4 leaves of fresh mint, mull 4-1/8" slices of English cucumber, vigorously shake all ingredients together in martini shaker packed with ice, sift and pour into martini glass, garnish with slice of English cucumber of the rim of the martini glass. Yummy!
Gary Kosch
Vice President and C.F.O, CPA
P: 231.929.1068
gary@koschcatering.com
Hometown: Dearborn, MI
Current City: Traverse City, MI
Years in Foodservice: 35 years - My first restaurant job was washing dishes at the Chalet in Gaylord, MI the summer of 1975. Opened Hyatt Regency in 1976 as Bar porter where I worked 2 years as a Bartender and Rotunda Night Manager. I bartended through college at Western Michigan University. I have spent the last 29 years with Gordie developing and managing many hospitality concepts.
Favorite part of my job: The many different, changing aspects of hospitality and working with our high energy, devoted team to meet those challenges. - Thanks Kosch Team!
Best thing I have ever tasted: I LOVE fried chicken! Iva's in Sterling, Frankenmuth, Dam Site Inn in Pellson and, of course, my favorite is my wife, Wendy's fried chicken. (I know how to stay married!)
Current City: Traverse City, MI
Years in Foodservice: 35 years - My first restaurant job was washing dishes at the Chalet in Gaylord, MI the summer of 1975. Opened Hyatt Regency in 1976 as Bar porter where I worked 2 years as a Bartender and Rotunda Night Manager. I bartended through college at Western Michigan University. I have spent the last 29 years with Gordie developing and managing many hospitality concepts.
Favorite part of my job: The many different, changing aspects of hospitality and working with our high energy, devoted team to meet those challenges. - Thanks Kosch Team!
Best thing I have ever tasted: I LOVE fried chicken! Iva's in Sterling, Frankenmuth, Dam Site Inn in Pellson and, of course, my favorite is my wife, Wendy's fried chicken. (I know how to stay married!)
Julie Kosch
Environmental Design Specialist
P: 248.608.0690
julie@koschcatering.com
Current City: Rochester (actually Oakland Township. We just say Rochester because metro-Detroiters have no idea where Oakland Township is!)
Years in Foodservice: 27 years, as soon as I married my husband/Gordie
Favorite part of my job: The Diversity
Best thing I have ever tasted: Grilled Lobster off the coast of Cape Bretton, in Nova Scotia.
Years in Foodservice: 27 years, as soon as I married my husband/Gordie
Favorite part of my job: The Diversity
Best thing I have ever tasted: Grilled Lobster off the coast of Cape Bretton, in Nova Scotia.
Jason Hillard
VP Operations
P: 248.608.0690
jason@koschcatering.com
Hometown: Livonia, MI.
Current City: Milford, MI.
Years in foodservice: 20 years, 15 of which have been after graduating from the MSU Hospitality Management Program.
Favorite part of my job: The flexibility and autonomy of running a division with Kosch as it were my own. I also appreciate great company ownership and leadership throughout the organization.
Best thing I have ever tasted: Potato Chips, Wavy Frito Lays! Second Best, Makers Mark Bourbon.
Current City: Milford, MI.
Years in foodservice: 20 years, 15 of which have been after graduating from the MSU Hospitality Management Program.
Favorite part of my job: The flexibility and autonomy of running a division with Kosch as it were my own. I also appreciate great company ownership and leadership throughout the organization.
Best thing I have ever tasted: Potato Chips, Wavy Frito Lays! Second Best, Makers Mark Bourbon.
Mark Yheulon
Foodservice Director/Special Events Manager
P: 248.608.0690 ext. 16
mark@koschcatering.com
Hometown: Novi, MI.
Years in Foodservice: 42
Favorite part of my job: The people that I meet.
Best thing I have ever tasted: My wife's blueberry muffins.
Years in Foodservice: 42
Favorite part of my job: The people that I meet.
Best thing I have ever tasted: My wife's blueberry muffins.
Cass Przybylski
Catering Director
P: 248.608.0690 ext. 15
cass@koschcatering.com
Hometown: Warren, MI.
Years in Foodservice: 13, all with Kosch. I started out as an 18 year old washing dishes to pay for weekend beer money. Not much has changed except my age and my responsibilities. Just need more money for beer these days I guess.
Favorite part about your job: When a customer calls to confirm their catering by Kosch. Means I did my job properly.
Best thing you've ever tasted: I can't name one thing specifically. I enjoy anything I don't have to prepare myself!
Years in Foodservice: 13, all with Kosch. I started out as an 18 year old washing dishes to pay for weekend beer money. Not much has changed except my age and my responsibilities. Just need more money for beer these days I guess.
Favorite part about your job: When a customer calls to confirm their catering by Kosch. Means I did my job properly.
Best thing you've ever tasted: I can't name one thing specifically. I enjoy anything I don't have to prepare myself!
Eric Zybtowkski
Catering Chef
P: 248.608.0690
eric@koschcatering.com
Eric's Twitter: http://www.twitter.com/chefericzby
Hometown: Macomb Township, MI.
Years in Foodservice: 12 years, including Prep Cook, Line Cook, Sous Chef, Executive Sous Chef, Restaurant Chef, Catering Chef and Director of Catering.
My favorite part of my job: The compliments I receive from the customers on our exceptional food and service.
The best thing if ever tasted was: Ahi Tuna - The Salt Rock Grill, Indian Shores, Florida.
Hometown: Macomb Township, MI.
Years in Foodservice: 12 years, including Prep Cook, Line Cook, Sous Chef, Executive Sous Chef, Restaurant Chef, Catering Chef and Director of Catering.
My favorite part of my job: The compliments I receive from the customers on our exceptional food and service.
The best thing if ever tasted was: Ahi Tuna - The Salt Rock Grill, Indian Shores, Florida.
Alexandra Rahaim
Social Media Director
P: 248.608.0690
alex@koschcatering.com
Hometown: Bloomfield Hills, MI
Current City: Rochester, MI
Years in Foodservice: 4. One of them being a server at a bar and restaurant and the other 3 at Kosch!
Favorite Part of my job:
When an innovative marketing idea works and we can see the success!
Best thing I have ever tasted:
King Crab Legs from Charley's Crab drenched in butter. Absolute HEAVEN
Current City: Rochester, MI
Years in Foodservice: 4. One of them being a server at a bar and restaurant and the other 3 at Kosch!
Favorite Part of my job:
When an innovative marketing idea works and we can see the success!
Best thing I have ever tasted:
King Crab Legs from Charley's Crab drenched in butter. Absolute HEAVEN
Jerry Moutgalias
District Manager Kosch-Hospitality Services
P: 248-431-1480
jerry@koschcatering.com
Hometown: Trenton Mich. with Teri, Mikael & Winston
Years in foodservice: 33 total. In 1977, I was looking for a part time job to put gas in my car and to have some money of my own to blow. I got a job at Long John Silver's as a fry cook, and ended up staying for the next 23 years and making a carrer out of it. I started working for Kosch in the fall 2002, I never knew this side of the business existed. I truley enjoy it.
Favorite part of my job: Working with and meeting the diverse group of people I come in contact with. I like learning somthing from everyone I meet.
Best thing I have ever tasted: Like Lisa, It would be from my Greek heritage. I would have to say my Yaya's spanokopita. I have not tasted any other that has come close.
Years in foodservice: 33 total. In 1977, I was looking for a part time job to put gas in my car and to have some money of my own to blow. I got a job at Long John Silver's as a fry cook, and ended up staying for the next 23 years and making a carrer out of it. I started working for Kosch in the fall 2002, I never knew this side of the business existed. I truley enjoy it.
Favorite part of my job: Working with and meeting the diverse group of people I come in contact with. I like learning somthing from everyone I meet.
Best thing I have ever tasted: Like Lisa, It would be from my Greek heritage. I would have to say my Yaya's spanokopita. I have not tasted any other that has come close.
John Hansson
Director of Human Resources
P: 248-608-0690 ext. 18
hrjohn@koschcatering.com
Hometown: Keene, New Hampshire.
Currenty City: My wife, Lynette, and I have lived in Troy, MI for nearly 30 years.
Years in Foodservice: Nine years in the industry. One year bus boy/ dish dog, 8 years HR. Thirty years multi-industry Human Resources.
Favorite part of my job: Seeing employees grow as individuals, engage in their work, and contribute in high-performing Kosch teams.
Best thing I ever tasted: Chesapeake Bay hard-shell and soft-shell crabs with a pitcher of Heineken draft. Fried clams with bellies, and lobster rolls on the beach. Brandy Shrubs by a roaring fire (fifth of brandy-2 quarts fresh orange juice-2 cups sugar. Mix well and let stand quietly for 10 days).
Currenty City: My wife, Lynette, and I have lived in Troy, MI for nearly 30 years.
Years in Foodservice: Nine years in the industry. One year bus boy/ dish dog, 8 years HR. Thirty years multi-industry Human Resources.
Favorite part of my job: Seeing employees grow as individuals, engage in their work, and contribute in high-performing Kosch teams.
Best thing I ever tasted: Chesapeake Bay hard-shell and soft-shell crabs with a pitcher of Heineken draft. Fried clams with bellies, and lobster rolls on the beach. Brandy Shrubs by a roaring fire (fifth of brandy-2 quarts fresh orange juice-2 cups sugar. Mix well and let stand quietly for 10 days).
Pam Stiles
VP Accounting
P: 248.608.0690 ext. 11
pam@koschcatering.com
Hometown: Leonard, MI
Years in Foodservice: 13- 6 years from receptionist, payroll, inventory, rebates, field work, accounting assistant, I did them all. 7 years as the accounting/payroll tax manager.
Favorite part about your job: I feel blessed to come to an office every day that is unique and private, and to truly like who I work with and the work I do.
Best thing you've ever tasted: Everything tastes good to me! My favorite meal, shrimp scampi at the Golden Eagle I've been going there since 1978 and it still tastes exactly the same, buttery, garlicky, firm shrimp and my best friend from high school works there, and has for over 30 years, it's always fun to go in and catch up on our lives.
Years in Foodservice: 13- 6 years from receptionist, payroll, inventory, rebates, field work, accounting assistant, I did them all. 7 years as the accounting/payroll tax manager.
Favorite part about your job: I feel blessed to come to an office every day that is unique and private, and to truly like who I work with and the work I do.
Best thing you've ever tasted: Everything tastes good to me! My favorite meal, shrimp scampi at the Golden Eagle I've been going there since 1978 and it still tastes exactly the same, buttery, garlicky, firm shrimp and my best friend from high school works there, and has for over 30 years, it's always fun to go in and catch up on our lives.
Beth Webb, R.D.
Registered Dietitian
P: 248.608.0690
beth@koschcatering.com
Hometown: Newark, Delaware
Years in Foodservice: 13 years
Favorite part of my job: I love meeting with patients and teaching them about food and nutrition. My greatest joy is when patients and their family members thank me for explaining a prescribed diet in words that they can easily understand and appreciate. It feels wonderful to give people the tools they need to be successful in improving their overall health and well-being.
Best thing I ever tasted: Okinomiyaki from a small restaurant in Japan called Taisho's. Amazing!
Years in Foodservice: 13 years
Favorite part of my job: I love meeting with patients and teaching them about food and nutrition. My greatest joy is when patients and their family members thank me for explaining a prescribed diet in words that they can easily understand and appreciate. It feels wonderful to give people the tools they need to be successful in improving their overall health and well-being.
Best thing I ever tasted: Okinomiyaki from a small restaurant in Japan called Taisho's. Amazing!
Eric Thompson
Nutritional Services Director
P: 248.423.5167
elthompson@orhmi.com
Hometown: Detroit , Mi
Current City: Southfield , Mi
Years In Food Business: 16 yrs
Favorite part of my job: Being able to care for the sickly thru therapeutic Nutrition
Best thing I ever tasted: My wife’s Chicken & Broccoli Casserole.
Current City: Southfield , Mi
Years In Food Business: 16 yrs
Favorite part of my job: Being able to care for the sickly thru therapeutic Nutrition
Best thing I ever tasted: My wife’s Chicken & Broccoli Casserole.
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