James Equi Email & Phone Number

From an early age my inclinations (and personality) dictated I needed to be in the worlds of Service & Sustenance. So here we are many moons later, having been part of fantastic organizations in many different rolls. My latest venture was to manage the contract in a multi-unit campus for a pharmaceutical organization. Read: “Everything all the time”. However, it was more exciting than it seems as the level of food & service really was expected to compete with the best of the best. This meant indoctrinating people to stay true to the meal at hand. It is fun to take the blinders off chefs and managers to unleash their creativity.The managerial aspect of my career grew out of my lifelong culinary journey. Credit an Italian Grandmother who made everything taste fantastic for a great base. Conquering basic kitchen job opportunities & working my way along the path, I was able to add huge pieces to my expertise. This included Exclusive Catering jobs and my own quest for knowledge. Everything from Whiskey pairings to Italian pastry arts, and much between.My natural analytical aptitude really complimented the creative side of my brain (at one point in time I was in school to be an electrical engineer). Budget constructs as well as a designer’s eye let me tackle both creative and data driven obstacles. Hence Project management (Designing and implementing new units, services, and programs), and in-unit Marketing and communications are all part of my repertoire. This, in turn, allows me to see the Big Picture well (can you say “multitasking”?) as well as focus on the day to day.A smattering of career achievements includes opening the Binney St. operation. It is currently a tour unit (for new sales) and perhaps the pre-eminent café for Corporate dining in the Northeast. I have also been recognized with several district culinary and service spirit awards. If you haven’t been paying attention, what should be obvious by now is that I bring a certain exuberance to whatever I am doing at the time. Living in that type of “seize the moment” mentality is what creates a fun work environment for everyone part of the team. This is one reason why I can attract (and keep) good people. No one wants to work in a mortuary, but everyone (at some point in time) wants to run away and join the circus. That’s what foodservice is: the most on-display circus in any/everyplace you can find people eating. And I’m your ringmaster.

Listed skills include Menu Development, Food Service, Food And Beverage, Catering, and 8 others.