At Your Service –
The Team
EXECUTIVE LEADERSHIP
Linwood Campbell,
President & General Manager
I live by this everyday and had the privilege of working with Maya Angelou on several of her fundraising events. “They may never remember what you did for them, but they will always remember how you made them feel.”
Linwood’s Bio
Linwood is a seasoned hospitality professional with a distinguished career spanning over four decades in the catering and events industry. Linwood has led transformative initiatives in all the companies he has leadership roles in. Known for fostering collaboration and innovation, Linwood has also trained and mentored emerging leaders in the industry through his leadership with the National Association for Catering and Events. He actively engages with professional and community organizations, Linwood has played pivotal roles in the local chamber of commerces, the Human Rights Campaign, and the National Association for Catering and Events.
A visionary with a proven track record across premier venues and world class hospitality companies such as Hilton, Marriott and Starwood Hotels and Resorts. Linwood has led teams that executed large-scale catering operations generating multimillion-dollar revenues while driving strategic sales growth and client satisfaction. Recognized for leadership excellence, Linwood has earned numerous accolades, including the Mary Margaret Traxler Spirit of NACE Award for the Charlotte Chapter of NACE, George Zell Spirit of NACE Award, Caesars Entertainment Hunter Award and Member of the Year for the Charlotte Chapter of NACE. With a passion for mentorship, Linwood frequently guest lectures and shares insights on hospitality innovation, while contributing to national organizations that shape the future of the catering and events industry. Certified as a Professional in Catering and Events since 2007 and receiving an Honorary Doctorate of Food Service from North American Association of Food Equipment Manufacturers , Linwood exemplifies dedication, creativity, and a commitment to delivering extraordinary guest experiences.
Linwood is excited to be returning to Kelber Catering as the President and General Manager. He along with his husband Troy and fur babies, Isis and Athena look forward to making Minnesota home.
Melissa Hare,
Director of Administration & Assistant General Manager
“The support of an amazing team makes even the most challenging task achievable.”
Melissa’s Bio
While in college, Melissa started her career with Kelber in 1998, working hospitality during the summer. Soon after earning her bachelor’s degree in business and economics, she transitioned to management doing payroll for union staff.
For 20 years, Melissa has worked in various capacities within Kelber’s business office. She’s fostered relationships, learned the inner workings of the Human Resources and Finance departments and implemented various software upgrades.
With great mentorship and opportunity to grow, Melissa achieved her goal of becoming Director of Administration & Assistant General Manager in January 2024.
When she’s not busy at work, she enjoys spending quality time with her family and heading up north to the campground whenever she can.
Sue Andrzejewski,
Senior Director of Operations
“Success at Kelber is measured by our ability to achieve the collective good on behalf of a client.”
Sue’s Bio
After focusing her career on hospitality in 2001, Sue joined Kelber as an on-call banquet server and to her current role as Senior Director of Operations. From her own experience, she never forgets the impact everyone on the team can have on our guests.
Among the high-profile events she’s captained are Microsoft, Republican National Convention, Super Bowl, Major League Baseball’s All-Star Game and NCAA Final Four.
Sue’s detailed and thoughtful planning begins weeks or months before the event, drawing on her knowledge and experience to devise the best plan for each group. Having engaged with a broad array of clients on a wide range of events, Sue works to incorporate the client’s “wow” experience for their guests.
Leading her team with a deep sense of integrity, Sue encourages them through ongoing training, positive, constructive feedback and professional support.
When not immersed in planning or executing events, Sue enjoys being with her family, traveling to places she hasn’t been before and winning the next round of cribbage with her husband.
SALES TEAM
Nick Gundlach,
Director of Sales and Marketing
“The operations background at Kelber is so strong, which helps greatly in the event-planning process.”
Nick’s Bio
When Nick was 18, his brother got him a summer job bussing tables at the Madison Club in Madison, Wisconsin. It was there he developed a dedication to customer service and hospitality. After two summers at the Madison Club, Nick moved to the Twin Cities to further his career in the food and beverage industry.
His first hotel position in the Twin Cities was banquet houseman, and Nick spent the next 13 years in different roles with that organization. In 2017, Nick joined Kelber as a sales manager. While Nick has a ready laugh, first and foremost, he prides himself in the customer satisfaction he can deliver for his clients. In 2024, Nick has been promoted to Director of Sales and Marketing.
Always a phone call, email or text message away, Nick encourages his clients to reach out with any questions they may have.
Christina Lasso,
Sales Manager
“We must have perseverance and above all confidence in ourselves…” – Marie Curie
Christina’s Bio
Christina came to Kelber by way of Tampa, Florida, where she started a career in communications with ZooTampa at Lowry Park. While working for the zoo, she helped with a major rebranding of the attraction, gaining valuable experience marketing a nonprofit. She then combined her marketing skillset with her love of pop culture and the fan community and began coordinating comic conventions.
Joining Kelber, Christina reconnected with the hospitality industry. With nearly a decade’s worth of experience spanning from public relations to event management, Christina brings a wealth of knowledge and skills to the Kelber team.
In her spare time, Christina can be found baking treats for her family or trying new restaurants in the Twin Cities area.
Scott Richmond,
Sales Coordinator
“The work you put in when no one is watching will matter far more than the work you do when the cameras are rolling.” – Leslie Odom, Jr.
Scott’s Bio
Scott joined Kelber Catering in 2019 as a barista in the Minneapolis Convention Center’s Dunn Brothers Coffee shop. While working in this fast-paced environment, he also was learning about the kitchen, bar and banquet sides of the business.
His work journey has seen him in a variety of roles in the hospitality industry from barista to pantry chef to fast-food restaurant manager. Scott says he enjoys the day-to-day variety of the hospitality business, being part of an event from set-up to tear-down, working alongside a great team of professionals and knowing when help is needed, people are there.
In his spare time, Scott enjoys outdoor activities with his daughters in the summer and playing indoors with them during the winter. And he loves to cook no matter the season.
CULINARY TEAM
Shane Streitz,
Executive Chef
“My work philosophy is to be a leader, not a boss, by getting in there and doing the hard work alongside the team.”
Shane’s Bio
As Executive Chef, Shane puts his philosophy into practice every day. Leading his large team of cooks, he ensures that all recipes are prepared to the highest standards and that the menus he develops creatively enhance every event.
But he’s no stranger to doing the hard work in the kitchen or all the elements that go into a smoothly sourced prepared and served meal.
A call from a family friend in 2003 about a job opening at Kelber Catering launched Shane Streitz on his career path in hospitality and foodservice. That job was in the shipping and receiving department and introduced him to the processes, products and dining paraphernalia it takes to create a delicious plated meal or beautifully set buffet for hundreds of guests. And he loved being part of it.
After two-and-a-half years in the position, he asked how he could advance his career with the company. Kelber offered to send him to culinary school at Hennepin Technical Center.
Once he completed his degree, Shane worked in and ran each department in the kitchen — hot prep, cold food, the bakeshop, as well as retail operations — which gave him a comprehensive picture of what everyone does to create a successful, customer-pleasing meal. He was a young chef in the making and loved every minute of his work.
That on-the-job education positioned him for a promotion to Executive Sous Chef and prepared him to lead the entire Kelber kitchen and banquet team as Executive Chef. In his leadership role, Shane develops menus, manages a large team of cooks and ensures all recipes are prepared to the highest standards.
A fast-paced person working in the non-stop environment of a major catering service kitchen, Shane sheds the stress by practicing martial arts in his spare time.
Shane Streitz is a nominee for the 2025 Michel Malecot Culinary Award from the National Association for Catering Events. Learn more >
Brad Sanborn,
Executive Sous Chef
“The team atmosphere here is unmatched. Everyone knows what they need to do to make everything run smoothly.”
Brad’s Bio
Brad started his cooking career by attending culinary school while working as a short-order line cook. After completing school, he was looking to hone his cooking skills. With its high-volume events and a higher standard for food and service, Kelber was a great fit, and Brad joined the team in 2016.
In 2018, he was promoted to Retail Sous Chef, where his duties include managing exhibit hall food outlets, menu development, making sure food is served to its highest standard and setting superior customer service standards. One of his first challenges was the Super Bowl Experience. As of 2024, Brad has taken on the role of Executive Sous Chef.
Every day, Brad takes pride in being a leader, maintaining high morale in the kitchen and leading by example.
Nicole Sandlin,
Executive Pastry Chef
“I love Kelber because we share the view of taking pride in our work and achieving a high level of quality.”
Nicole’s Bio
Originally a chemical engineer in California, Nicole pursued her path to pastry by enrolling in pastry school in Chicago. After graduation, she worked at a high-end hotel where her talents matured working under five chefs who shared their knowledge, recipes and techniques.
Her quest for a management position led her to St. Paul and to Kelber. Nicole calls her pastry team the smallest but mightiest in the Kelber kitchen. When working in quantities of 10,000, it takes skill to achieve the balance between beautiful and delicious. Nicole and her team make sure the last plated dessert looks and tastes as amazing as the first one that left the kitchen.
A world traveler, Nicole loves experiencing different cultures and has spent a lot of time in Asia. Of course, she samples desserts in every place she visits.
Amy Maddy,
Pastry Chef
“When we’re developing desserts, I enjoy exploring the layers of flavor and texture. Our team works collaboratively to explore new ideas and combinations to offer our guests.”
Amy’s Bio
Amy joined Kelber in 2003, working in the cold food prep department, There, she saw the flow of the kitchen, giving her insights into how everything comes together to create a great experience.
After six years, she was ready for a new challenge and moved to the bakery department. She came to baking with an interest in bread and a passion for learning new techniques. In 2020, there were no events at the Convention Center due to COVID-19, so she worked with a local bread and flour mill to gain a deeper understanding of flours and bread production.
Amy believes that while bread is a part of the meal that can be overlooked, it can enhance the entire dining experience
Tim Monteto,
Retail Sous Chef
“Take time to be present in every moment as every moment is constantly changing.”
Tim’s Bio
Originally from Chicago, Tim’s interest in cooking began in high school as he watched his mother and grandmother, both from the Philippines, prepare their traditional dishes. After graduating from Hennepin County Technical College, he landed his first job as a line cook.
Working his way through the ranks of the kitchen, he held culinary management positions for Hyatt Hotels in Arizona, Philadelphia, Minneapolis, and La Crosse. He also has worked at the Blake School, Birch Trail Camp, Be Grateful Bakery and Smashburger.
Tim brings a wealth of knowledge gained over decades of experience to Kelber, along with a commitment to elevate the client and guest experience.
Leo Boone,
Chef Garde Manger
“Everything’s going to be all right, no matter what.”
Leo’s Bio
Leo began his culinary career as a line cook in a casino kitchen. He joined Kelber in 2011 as a line cook; a year later, he was promoted to Pantry Sous Chef, then rose to Chef Garde Manger. Working at Kelber, Leo has learned to be aware of the array of issues that can arise in a high-volume kitchen and the techniques to handle them effectively.
Key to his approach is building relationships and fostering an environment for learning from each other, which translates to increasing efficiency, accountability, and working smoothly together during the busy times.
Leo’s hobbies and interests keep his mind and body moving and learning and help him wind down from his fast-paced role.
Daymara Sanchez,
Employee Dining Manager
“Live each day to the fullest!”
Daymara’s Bio
Daymara began her career with Kelber in 2001; one of her first assignments was helping open the employee dining room. As the focus of the dining area grew, she was promoted to manager. She strives to present menu offerings that make the dining room a first choice for employees and building contractors.
As she develops her own culinary and leadership skills, Daymara takes the opportunity to share her talents with those who also work in the employee dining room.
In her spare time, Daymara relishes spending time with her family and doing small home-improvement projects.
PURCHASING & OFFICE SUPPORT
Connie Weigel,
Director of Purchasing
“It’s exciting to be part of such a huge variety of events from creation to completion.”
Connie’s Bio
Connie has 40 years in the foodservice and hospitality industry, with 31 of those years specializing in purchasing and product and menu development for Kelber. Her previous experience included hotel restaurant and nightclub management.
Since joining the Kelber team, she organizes specifications and product acquisition for catered events ranging from 10-8,000 guests. Working closely with the chefs and culinary team, she ensures menus are kept current, fresh and on-trend.
An advocate for sustainability, Connie initiated “going green” in 2009. Teaming up with Mark Zirbel and Chris Larson of the Minneapolis Convention Center, she helped achieve the first stage of the facility’s Sustainability and Green certification. Connie’s has been and continues to be directly responsible for sourcing and expanding quality sustainable disposables.
In 1996, Connie began working with Monona Catering on equipment, design and menu development. She was integral to numerous aspects of opening Monona Terrace in 1997 and continues to be engaged with Monona Catering’s culinary team.
Lauren Grande,
Purchasing Manager
“Every day is a new challenge. It’s how you overcome those challenges that determines your success.”
Lauren’s Bio
In 2009, Lauren graduated from Le Cordon Bleu College of Culinary Arts for Baking and Pâtissier. She started at Kelber the following year as an on-call baker before moving to the pantry department as a lead in 2014.
For a couple of years, Lauren left Kelber to work as a baker for a local grocery store. It was there she discovered that she enjoyed the variety of special events. She rejoined Kelber as a lead in the bakery department. In 2023, she decided to prepare for a tech-based career and enrolled in a data analyst training program. After letting Kelber know she was interested in growing with the company, she took on the Purchasing Manager role.
Lauren loves that every day at Kelber is different and that every event is like a puzzle. She particularly feels great when all the pieces come together correctly. It’s no surprise then that she likes putting all the pieces together to sew clothes for her child and when playing video games. She also has a new-found passion for plants and gardening.
Thalia Campoverde,
Purchasing Coordinator
“Hospitality — in welcoming and looking after the basic needs of our guests — is an act of kindness.”
Thalia’s Bio
Thalia Campoverde comes from a family of Kelber employees. So at age 16, it was natural for her to apply for an on-call position in the Retail department. She gained confidence and skills progressing through the company. She also worked for other organizations as a banquet server and pantry chef.
In 2017, Thalia joined Kelber’s Sales office, then accepted a full-time position in the Business office. She credits the mentors who helped her quickly pick up the ins and outs of the administration side of Kelber. Eventually, staffing changes led to her current position.
Thalia loves being part of a team that consistently executes a wide range of events from start to finish. It’s particularly thrilling for her to see the relationships that employees build with their colleagues and customers. Through her own experience, she knows that Kelber is a place where you can grow within the company.
Away from work, Thalia enjoys spending time with her family, whether it’s a barbecue or game night. She also like taking long walks and stopping at a restaurant with a patio to refresh.
Valerie Kurtz,
Payroll Manager
Valerie’s Bio coming soon
Bio coming soon
Koua Xiong,
Human Resources Coordinator
Koua’s Bio coming soon
Bio coming soon
CATERING OPERATIONS
Dan Bruder,
Catering Operations Manager
“The diversity of the Kelber staff and guests gives us unique experiences every day.”
Dan’s Bio
After 10 years in sales at Schwan’s Foods and Sysco Minnesota, Dan started his career at Kelber in 2007 as an on-call banquet server. In 2011, the opportunity arose for him to become a banquet captain, where he led a staff of 100.
In 2015, Dan became Kelber’s banquet manager, and in 2024 he was promoted to Catering Operations Manager. His dedication to high-quality customer service is evident, whether it’s room set up, meal service or simply a kind gesture. Dan approaches everything he does with integrity, spending countless hours in preparation and planning to ensure an exceptional guest experience.
Away from the action at work, you’ll find Dan on a basketball court, playing disc golf or planning his next trip.
Vanessa Leverentz,
Senior Banquet Manager
“It’s exciting to see the way everyone at Kelber works together as a team, and amazing to help bring all the parts together to achieve success.”
Vanessa’s Bio
Vanessa started her career in hospitality with Kelber Catering as an on-call banquet server in June of 2016 at 21 years old. Her first event worked was the Best Buy charity event, for over 2500 people. Throughout her years at Kelber Catering, she worked for various departments including the concession stands and Dunn Brothers Coffee. From greeting customers and cashiering, to preparing food and becoming a barista. Working her way up in the catering department, she became a banquet captain, then banquet manager and two years later, accepted her current role as senior banquet manager. Leading a team of up to 100 employees, Vanessa has learned kindness and a positive attitude go a long way.
Outside of work, she has volunteered and worked for nonprofit organizations helping them plan and prepare fundraising events. You can also find Vanessa enjoying time with her family, going to any Minnesota sports game or trying the next new restaurant in town.
Amy Cieslak,
Banquet Manager
“Working together with all departments to make the guest experience fun and memorable.”
Amy’s Bio
Aside from a 10-year stint as a massage therapist, food and hospitality have been at the heart of Amy’s career. From working in fast food during high school to sit-down restaurants and bars while at college to delivering meals to customers’ doors, Amy has covered the bases and knows what it takes to create a memorable food experience.
What she loves about hospitality and foodservice is being part of people having a good time, enjoying wonderful food and the overall experience of the event. For her, every day is different, and a huge plus is the great team she works with.
At each event, Amy savors getting to see the venue before and after setup and how everything comes together to be the incredible experience the guest sees.
When she’s not ensuring a seamless experience for guests, Amy likes to hang out with her husband and dogs, go on walks and watch movies. She also loves to cook, exploring new recipes, but also making favorites like a mean chicken potpie and linguini with clam sauce.
RETAIL OPERATIONS
Nicole Dudziak,
Co-Director of Retail Operations
“I enjoy the diversity of each event, every day is unique, and our team is amazing to work with.”
Nicole’s Bio
Nicole started her career with Kelber over two decades ago processing payroll. After years of providing support behind the scenes, she wanted to work directly with guests coming into the Minneapolis Convention Center (MCC) for private or public events. She achieved that desire when she became Kelber’s Director of Retail Operations, where she oversees all the cash outlets operating in the building.
It’s exciting for her to watch guests arrive, knowing that the event they’re attending may be the highlight of their week or even of their year. It’s even more exciting knowing her team is providing them with the “extras” that will add to their experience.
Nicole has built great relationships with the partners inside and outside of the MCC. She feels she has grown up with many of them and is proud to call them friends and family.
Chris Babcock,
Co-Director of Retail Operations
“Team Kelber is there to back each other up and make it work. Being reliable isn’t something you do, it’s who you are.”
Chris’s Bio
Chris joined the Kelber team in 2007 as an on-call bartender. He began working in the front-of-house departments, gaining a wealth of knowledge and experience in customer service, hospitality, convention and retail operations, as well as restaurant trends.
Using his knowledge of operations, Chris helped lead the opening of Dunn Brothers Coffee and The Craft Bar and Lounge. A highlight of his career has been helping execute the Super Bowl LII Tailgate Party, which involved multiple events over multiple days, including a complex room transformation for the Superbowl Afterparty, which drew thousands of guests.
Most days, you’ll find Chris on the operations floor, making sure everything is running seamlessly and exceeding the guests’ expectations.
In his free time, he enjoys camping with his family, biking, backpacking and anything in nature.
CONTACT US AT 612-335-6045
to begin planning your extraordinary event today!
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