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Cornucopia Foods LLC, a newly created company that will operate concessions, catering and all food and beverage services at Fairplex, has announced several staff members who will manage the company.
Rey O’Day, who has worked in the entertainment and food departments of Fairplex since 1988, has been promoted to general manager of Cornucopia Foods. She is charged with overseeing and developing on-site restaurant, catering, and food and beverage services in addition to managing subcontract providers who will continue to provide many of the signature food items that guests enjoy when visiting the fairgrounds.
Hugh Gallagher is the new director of restaurants and catering services. Gallagher has more than 35 years of special events food and beverage management experience for Fortune 500 companies such as Aramark. He has organized the food and catering at such landmark events as the Atlanta Olympic games and the Millennium New Year’s Eve celebration at the Sydney Opera House in Australia. Gallagher and family are in the process of relocating from Atlanta.
Linda Torrey is the new catering manager. She has been in the catering and banquet business for more than 20 years, most recently as the food and beverage manager at Cal Poly Pomona’s prestigious Kellogg West Conference Center. Torrey has extensive experience on the Fairplex grounds, having been director of catering for C&C Concessions from 1986-98.
For its culinary team, Cornucopia Foods has chosen three outstanding California School of Culinary Arts graduates to head Fairplex’s Top of the Park restaurant. Paolo Mendoza has more than 10 years of culinary experience in hotel, restaurant and conference center casual and fine dining. A graduate of the CSCA’s Le Cordon Bleu program, he has opened new restaurants, catered for the Academy Awards, and has run a successful catering business out of his own home.
Ruben Ambriz brings more than three years of culinary experience to Cornucopia Foods. He was most recently the chef at Sodexho/Toyota in Ontario and also has cooked at the Holiday Inn, Ilventos and Johnny Carino’s.
Justine Ramos is also a graduate of the Le Cordon Bleu program. She joins Cornucopia from the Kellogg West Conference Center where she was the lead night cook. She has great restaurant experience with the highly regarded Patina group (she is known for her mouth-watering pastries and desserts) and also has worked as a personal chef, in addition to catering experience.
For more information, call Fairplex at (909) 623-3111 or visit the Web site at www.fairplex.com.
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