FOUNDER / CHIEF EXECUTIVE OFFICER
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 Crêpes à 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 / CHIEF MARKETING OFFICER
Hailey Rosenstein's role at Crêpes à 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 Crêpes à 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.
CHIEF OPERATING OFFICER
Haydee Caldero has built a dynamic career growing businesses and managing complex financial transactions. She is passionate about growing small businesses and managing teams. Haydee graduated with an MBA from Harvard. After graduation, she worked at Eastdil Secured, a real estate investment bank, where she advised clients on over $5.0 billion in trophy commercial real estate. She went on to found Dignitas an investment bank and family office for growth-oriented founder and family-run businesses. Her experience includes leading mergers and acquisitions for Compass, a venture-backed real estate technology company. Haydee received a B.A. from Wesleyan University. A Chicago native, she serves on the Board of Cristo Rey Jesuit High School and is a Trustee for the Chicago Police Pension Fund.
VICE PRESIDENT / HOSPITALITY OPERATIONS
Troy Heldt brings over 40 years of experience in the hospitality industry to the Crêpes à 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 Crêpes à 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 Crêpes à Latte team on a full time basis in his role as Vice President / Hospitality Operations.
EVENT COORDINATOR / WAREHOUSE SUPERVISOR
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 services, 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.
DIRECTOR / SALES AND NATIONAL ACCOUNTS
Mark Schab 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 Crêpes à Latte and is excited to grow with this growing company!
SENIOR ACCOUNT MANAGER /
Judi Scott follows a simple work rule: “The details separate the best from the rest!” She has 25 plus years in the hospitality industry and is a perfect fit for us, because of her attention to detail, love of all things culinary, and love of travel. Her career has ranged from kitchen manager, training manager, new store openings, and most recently, Franchise Operations Training Manager for Corner Bakery Café. During her tenure there, she won many regional awards for brand development and training. In her role at Corner Bakery, she successfully trained and developed over 21 managers, opened 16 cafes and mentored future rising stars. We know that Judi will be an asset to our Crêpes à Latte team in the role of Senior Account Manager / Training Development. Her passion, commitment and drive will further our growing brand.
DIRECTOR / PLANNING AND LOGISTICS
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.