Will Born and raised in Manhattan, Will Keh has been in the catering business for over 15 years. By having a father who was credited with introducing Sichuan cooking to NYC, Will grew up in restaurants. He founded Cloud in 2011, after working for another prominent NYC catering company for 10 years. Will’s trademark is working hard for his clients and exceeding their expectations. After graduating from The University of Vermont, Will traveled throughout China for 2 years and learned to speak Mandarin along the way. Back in New York, he worked in Financial PR running Edelman’s US based corporate practice for Chinese SEOs for a few years. He then gave catering a try and succeeded in running his previous company within 4 years. Wanting to build a better business model, Will left to start his own company. He is infamous for working with his clients around any constraint and delivering results quickly. He believes that the integrity of the products served is what is always most important. When not at work, Will enjoys spending time with his family and saltwater fly fishing. He has been happily married for over 10 years to Andrea, who is a freelance illustrator. Darrell A Brooklyn native, Darrell started his accounting career working for financial firms such as Bear Sterns and Gavin Anderson & Company. He quickly switched gears entering the catering arena at Chef & Co. where Darrell remained for almost 10 years overseeing the company’s finances including AF, AP, payroll, licensing, insurance and monthly profit and loss. Carlos Carlos attended the prestigious Culinary Institute of America in Hyde Park, NY and graduated from both the Associate and Bachelor programs. Carlos continued his tenure in the Meat and Fish Fabrication classes as a Teaching Assistant. At the CIA, he met his mentor, Chef Olivier Andreini, CMC, who inspired him to become a Certified Master Chef. Carlos worked at two Michelin Star Sergi Arola Gastro in Madrid and three Michelin Star Martin Berasategui in San Sebastian, Spain. After returning to the U.S., Carlos accepted a Sous Chef position at Craigie on Main, one of Boston’s best restaurants, at the helm of James Beard Award winner Chef Tony Maws. Now as the Executive Chef of Cloud Catering & Events, Carlos has brought the intuitive culinary wisdom of his grandmother and his honest and delicious approach to the table. With years of experience, his cuisine culminates in classical and modern touches, along with an with an emphasis on fresh ingredients, simple preparations and artistry. His talent, creativity and high standards for himself and his staff lends to his dedication to bring Michelin standards to catering, and are the driving forces at Cloud Catering and Events. Marie Pastry Chef Marie Riddle moved to NYC from Asheville, NC. Prior to Cloud, Marie worked for Daniel Boulud’s Dinex Group including two years at the flagship restaurant, Daniel. She joined Cloud to help develop and raise the level of the pastry program. Now in charge of the pastry kitchen, Marie draws from her fine dining experience to bring high quality desserts to the world of catering. Nathan Nathan comes to Cloud after nearly ten years with Danny Meyer’s Union Square Events where he started working events, eventually becoming their Service Director before building and leading their first Training and Development team as the Associate Director of Training and Hospitality. Early in his career he also worked with notable organizations such as Sonnier & Castle, Thomas Preti, and Rouge Tomate. Nathan’s multifaceted understanding of hospitality, service, and operations comes from the diversity of his background. He has played key roles in planning and managing events ranging from presidential fundraisers and dinners, festivals, dine-arounds, and social events and galas of all shapes and sizes including the Robin Hood Big Benefit at the Javits Center for 4200 guests three years in a row. He also assisted in the opening of two corporate dining programs, the Conrad New York banquet space, pop-up restaurants at SXSW for CNN and The NFL at the Renaissance Hotel in Times Square, sporting venues, and cultural institution cafes around the city. Bill Coyne Growing up at the Jersey Shore, Bill’s parents couldn’t get him out of the ocean. Or off the stage. His love of the arts brought him to New York City,( where he graduated with honors from NYU) and allowed him to travel around the world. However, his deep love of taking care of people brought him to the world of catering; where all his talents work in concert. After captaining for some of the finest catering companies in NYC including Olivier Cheng, Sonnier & Castle; and after serving as a recruiter, captain and booker for Janet O’Brien Caterers in the Hamptons; Bill came to Cloud. Serving as the Lead Captain for Cloud since 2012; Bill was instrumental in development of operations, recruitment of personnel, planning and execution of events ranging from intimate tasting menus for ten; to galas for 1,500 people. His knowledge of the catering scene in NYC is only outmatched by his desire to deliver the best possible experience for his guests; ensuring smiles and lasting memories. Tony Thanks to two degrees in theater, and a natural flair for the dramatics, Tony’s move from budding actor to event planner only seemed like the natural progression for the native Texan who loves nothing more than happy clients. There was no looking back after quickly moving into a senior level sales position during his time at Taste Caterers, where his attention to detail, organizational skills, and ability to multi-task led to positions at both Thomas Preti Caterers, and Olivier Cheng Catering & Events. Tony lives in Long Island City with his boyfriend, Richard, and their rescue pup, Beycon. Rachael Rachael Pheiffer is a true New Yorker: Brooklyn bred in Park Slope. From an early age, her passion for food was cultivated in the kitchen with her mother, a chef. After studying business management at Goucher College, she became the youngest person responsible for opening and managing a Le Pain Quotodien in Washington, D.C. Moving back to New York City, she developed her talent for event planning as an Account Executive for Olivier Cheng Catering & Events. After working at OCC for 5 years; planning and managing events for high-end clients at some of New York’s premier venues, she became the Director of Catering at The Morgan Library & Museum. In 2015 Rachael brought her wealth of experience and passion for exceeding client’s expectations to Cloud Catering & Events, as the Director of Events. Keiko Born and raised in Japan, Keiko has been in the high end event industry for 15 years. She began her career as a design director for Tentation Potel & Chabot. She gained extensive product design experience while working for Party Rental Ltd where she also had a hand in their marketing and branding. Most recently she worked as a design director at David Monn, implementing her designs for most high profile New York weddings and social events. We are lucky to have her join the cloud team as our new Creative Director bring her unique design style as a new dimension to the company. Jonathan A native New Yorker, Jonathan has been involved in the food industry for over 25 years in restaurant ownership and management. He has also lead several projects at Bouley and The Four Seasons Hotel. Jonathan works heavily with some of Cloud’s major corporate clients as well as private parties. He is happily married to Valerie, an agent at One Model Management, and has two lovely children, Alessandra and Nicolas. Alexa Alexa grew up in Westport Connecticut, and went to The School of Hospitality Administration at Boston University, graduating in 2014. Alexa immediately moved to New York and began working at TBA Global . From there, she became an event producer at Creative Edge Parties; producing exclusively for the Senior Event Director / VP of Sales. Alexa has produced events of 3000+ guests at some of NYCs greatest venues; as well as producing events for the Miami branch of Creative Edge. Alexa is a HUGE foodie. Robert A native New Yorker, Robert is always up for a challenge. After graduating from Queens College with a degree in Media Studies, he began working in event production. The events Robert plans are like snowflakes; each one is unique. His keen eye for detail comes from his experience working in the rapidly evolving food industry. He says one of the biggest rewards of catering is seeing a raw space transformed into a well-planned event. Kay A Chicago native, Kay grew up with an appreciation for good food. Her passion for event planning began in high school when she would plan events for her local bookstore, ranging from story hour to midnight book releases. She graduated from Boston University’s College of Communication and with her passion for food and entertaining in tow, moved to New York City. After a stint in advertising, Kay found her way to Cloud Catering and Events, where she enjoys planning anything from an intimate cocktail reception to a larger-than-life wedding. Kay’s unique creative lens, attention to detail and love of food are just a few reasons why she is such a successful event planner. Alison Alison started in the catering industry as a way to support her theatrical aspirations after receiving her BFA in Musical Theater from Ithaca College. After 7 years, Alison rose through the ranks from server to captain, navigating some of New York’s top events and clients. Capitalizing on her experience, Alison plays a crucial role in the planning and organizing of all parties at Cloud Catering & Events. Alison currently lives in Sunnyside with her husband, Nathan, and their baby boy, Finn Christian Born in Romania and raised in Queens, Christian started his catering career working part time as a waiter at Olivier Cheng Catering. Shortly after, he honed his people skills to manage staff booking and logistics at Olivier Cheng for five years. Christian brings his staff management experience to cloud where he is responsible for Cloud’s exceptional flow of service. Chelsea Chelsea joined the Cloud team after graduating from Syracuse University with a BFA in Interior Design. She has worked closely with high-end designers and artists in New York City, preparing herself for the fast paced food industry. Chelsea’s innovative design technique and attention to detail have facilitated all event production and graphic design elements of Cloud Catering. Stefanie Stefanie is an Ohio native and current resident of Long Island City. She brings a passion for agriculture and sustainability, and relationships with local farmers and CSAs to her leadership of Cloud’s purchasing team. Prior to joining Cloud, Stefanie worked in the kitchens of Union Square Cafe and other award-winning restaurants in New York City, the Hudson River Valley, and Cleveland. She graduated from the Culinary Institute of America in 2013. In her spare time, she enjoys fishing, reading, viniculture, and exploring local food scenes. Cesar A proud Ecuadorian chef, Cesar has used his unique background and knowledge of Ecuadorian kitchens to bring his own creative style to Cloud Catering. Guided by many teachers and chefs, his journey to Cloud includes refining his skills in a variety of kitchens ranging from seafood restaurants to working as the Lead Cook at Chef & Co. Catering. As one of the first chefs to join the Cloud Catering team, Cesar is always learning and working to improve his skills to be a better chef than the day before. Abdiel After graduating from Lehigh University with a B.S. in Accounting, Abdiel enjoyed a 13 year career as a Financial Analyst for the United Nations, where his responsibilities included preparing biennium financial statements and overseeing over 40 trust funds administered around the world. Wanting to spend more time with his daughters, Abdiel left the U.N. and in 2011 started an export business venture. When Abdiel arrived at Cloud for a temporary position, he had the opportunity to learns the ins and outs of Dispatch team operations. Later, when the chance to lead the dispatch team arose, Abdiel took the bull by its horns and has not looked back. His analytical, organizational and financial skills have served him well in his role of Dispatch Manager. The fast pace and always changing nature of the business has allowed Abdiel to put his skills to great use and thrive under pressure.