get to know us...
Claire Stevens, Director of Sales
Claire has worked with CateringUnlimited.com since 2003. Claire initially supervised Food and Beverage operations at the Morro Bay Golf Course including the banquet facilities at The View. As Director of Sales, Claire leads the Special Events teams. Additionally, Claire oversees our portfolio of exclusively managed venues and is committed to nurturing close working relationships with our preferred venues. Claire is recognized for her warm and professional approach to customer service. She is well organized and passionate about her job. Claire is a Certified Bridal Consultant who has coordinated well over 1,000 events as large as 3,000 participants. She regularly receives “letters of recommendation” from pleased clients and stays aware of the latest trends in event design and execution. In order to assure a successful event, Claire will often join the serving team on the day of the event. Claire will go “above and beyond” to exceed the client’s expectations while meeting their budget.
Melissa Iftiniuk, Event Specialist
Melissa moved to the Central Coast in 2006 after graduating with a degree in Professional Communications. She worked in Marketing and Public Relations for several years where she was lucky enough to experience event coordination. Melissa realized that she had a knack for planning and coordinating events and joined the CateringUnlimited.com team in 2011. With her organization and attention to detail, Melissa’s role as the Event Specialist enables her to plan every detail of an event, whether is a corporate dinner or extravagant wedding.
Brooke Johnson, Event Specialist
Brooke has worked with CateringUnlimited.com since 2010. She started as a server in the company and is now executing events. Brooke has great attention to detail and loves being involved in the whole planning process of an event. Whether it is a simple corporate lunch, or an involved wedding, Brooke is able to thrive in any situation.
Brooke has lived in San Luis Obispo county for over 20 years and is familiar with all of the beautiful venues the Central Coast has to offer. When Brooke is not at work, she is a proud mother to a 5 year old daughter.
Steve Issac, Executive Sous Chef
Isaac joined the team in 2009 by way of Hawaii, Palm Springs, Beverly Hills, Malibu and Lake Tahoe - with 30 years of cooking experience at major hotels and resorts. Isaac has a vast knowledge of world cuisine and is instrumental in menu creation. Isaac's work has been featured in many culinary publications including Bon Appetit, Gourmet, Food & Wine, Art Culinaire, and Chili Pepper.