FOUNDER / DIRECTOR OF OPERATIONS
Chicago native Michael Rosenstein paired a successful career in the hospitality/food & beverage business with a natural flair for style and buzz-creation when he founded Crepes a Latte in 2001/ Michael honed his skills as General Manager of Sullivan's Steakhouse, where he oversaw the opening and management of its flagship Chicago location. He's also held management positions at several area restaurants - Shelly's Back Room, Magnum's Steakhouse, and Prairie Restaurant. Michael combines his extensive industry experience with strength in operations, training logistics and a knack for translating a hospitality service into a visual experience for large-scale events.
OWNER / DIRECTOR OF MARKETING & BUSINESS DEVELOPMENT
Hailey Rosenstein's role at Crepes a Latte includes overseeing the company's marketing and business development efforts. She has a niche for relating to the client's perspective and sees innovative ways to meet their objectives. Hailey's passion for the big picture and end result has helped deliver tangible sales results for Crepes a Latte's clients. She is a seasoned executive with over a decade of experience in convention marketing and planning. Her background in exhibiting began at an early age, working for her family business exhibiting at local events and festivals throughout Texas. Her marketing experience has been honed through roles in public relations, advertising, event planning and pharmaceutical convention management at leading non-profit trade associations and pharmaceutical companies.
DIRECTOR OF SALES &
Mark has been refining his command of the hospitality industry throughout his career. He received his BA at DePaul and an Associate of Applied Sciences at Kendall College. He graduated at the top of his class and headed off to Paris to begin an apprenticeship there. While in France, Mark had the privilege of studying under master sommeliers in Paris and wine makers in Bordeaux and Champagne. Mark has served as Chef de Cuisine, Wine Steward, and General Manager at several Chicago restaurants, as well as managing food and beverage finance for the Renaissance Chicago Downtown Hotel and directing events at Ian Schraeger’s PUBLIC Hotel / The Pump Room. He brings a love of all things hospitality to Crepes a Latte and is excited to grow with this growing company!
SENIOR MANAGER /
Shelly Tracy brings a wealth of restaurant experience to her current role of helping our clients get maximum visibility at their trade shows and events. Early in her career, she gained experience as trainer and office manager both at Magnum's Steakhouse and Shelly's Back Room. Her credentials firmly established, she became office administrator at Chicago's renowned Sullivan's Steakhouse and later administrative manager for mk the restaurant. Highly organized and with a flair for detail, Shelly works in close collaboration with founder Michael and they share a strong belief in the importance of exceptional service.
SENIOR MANAGER /
Troy Heldt brings over 40 years of experience in the hospitality industry to the Crepes a Latte team, as well as a sought after perspective in successful business management and exceptional customer service. Throughout his career, Troy successfully managed and grew multiple business entities, including high traffic bar/restaurants in the heart of Wrigleyville such as BEER on Clark, Baja Beach Club, and Tequila Roadhouse. Between his business accomplishments, Troy has been a key asset in supporting and managing the Crepes a Latte team nationally. Troy is known for his enthusiastic leadership and team management approach, and is a frequent “go-to” for employee training. Troy is excited to support, motivate, and grow the Crepes a Latte team on a full time basis in his role as senior manager.
HOSPITALITY SERVICE MANAGER
With years of experience in both the front and back end of the business, Bob has become a connoisseur of the food and service industry. Having gone from fast food to fine dining, from steakhouses to French bistros, he has acquired a diverse and solid foundation in the food industry. His experience has instilled in him a passion for great service. His first exposure to dessert crepes and gourmet coffee was while serving at L'eiffel Bistrot & Creperie. After college he moved on to manage a small town wine bar named Exclusively Napa, where he developed his leadership skills by cultivating a regular customer base with the assistance of an excellent support staff. Bob has always let his passions be the driving force in his life. He brings this passion into his work every day at Crepes a Latte.
ACCOUNT MANAGER / CHICAGO SALES
Over 5 years ago, Tina began working with Crepes a Latte at local events and national trade shows. As a natural "people person", she had much success on the show floor. Her role in the company has since grown and expanded into the local Chicago sales manager. Her past experience managing her own bar and her background in the hospitality industry & customer service gave her an advantage in catering management. She has a passion for details and is dedicated to providing a unique and memorable experience for clients and customers.
Jeff Burisek is a hospitality industry veteran whose distinctive presentation style is reminiscent of a very proper British butler. Before joining our team, he worked with two catering companies: Chef by Request and Cuisine Currant. A master of all our trade show service, Jeff trains team members on the fine points of operating our Freeze, Frost Bite, and Milkshake/Malt services - and shares his tips for ensuring that each guest walks away with a smile. Jeff is known for great follow-through whatever the situation, and masterfully manages our shipping and receiving department.