TED GRADY

Co-Owner & Event Designer

Ted joined J&L Catering in 1995 and was hired originally as a waiter for a corporate account within the company. Quickly moving up the ranks, he settled in to full-time event planning for the company, where he has remained working with our social, corporate and private clients for over 10 years. He has designed events for clients around the country, but particularly loves working in Chicago. He works with clients on everything from intimate dinners, to weddings, to major galas in some of Chicago’s most celebrated venues. 

Ted purchased the company in 2001 with his business partner and executive chef, Kevin Kelly. Along with the responsibilities of running a successful business with over one hundred-thirty employees, Ted is very active in Chicago’s fundraising community. Ted is very proud and excited to continue J&L’s long tradition of giving back to the Chicago community and serves as a director on several performing arts and human service organization boards. His personable style and dedication to his clients has helped Ted build an extensive list of long-term, loyal clients and the respect of his industry colleagues.

For more information contact:
Ted Grady
tedgrady@jandlcatering.com

Scott Reichelsdorf

Event Designer

Scott joined the event planning team at J&L Catering in 2005. 

Scott has produced corporate events, numerous weddings, private parties and high profile events for President Clinton, former President Bush, Vice-President Gore and the wedding of Mayor Rahm Emanuel. Scott was part of the planning team for the opening night galas of the Harold Washington Library and the Museum of Contemporary Art. 

Scott’s large scale charity events include the Lincoln Park Zoo Ball, Lake Forest Hospital Ball, Northlight Theatre, Teen Living, Hubbard Street Dance Chicago, Heartland Alliance, Chicago House, Chicago Children’s Theatre, Anthony Quinn Foundation, University of Chicago Renaissance Society and Youth Job Center of Evanston.

For more information contact:
Scott Reichelsdorf
scottreichelsdorf@jandlcatering.com

 

KEVIN KELLY

Co-Owner & Executive Chef

In 1996 Kevin followed his passion for cooking and entered the Culinary Arts program at Kendall College in Evanston. While attending culinary school, Kevin filled in for a chef at an event by J&L Catering and instantly felt a connection with the company. Kevin quickly moved up through the kitchen and became Sous Chef within two years and in his fourth year was promoted to Executive Chef.

Kevin purchased J&L Catering in June of 2001 with his business partner, Ted Grady. Ted and Kevin have made their passion for great food with excellent service a reality in the Chicago catering industry. Kevin and the other chefs at J&L are committed to using local markets around the city, from Argyle Street to the local farmers markets to add authenticity and quality to our menus. Kevin is also active with internships of local high schools as well as Kendall College in Chicago and the Chicago Food Depository Culinary Program.

For more information contact:
Kevin Kelly
kevinkelly@jandlcatering.com

jim bailey

Event Designer

Jim has been with J&L Catering since 1988. He oversees the account at The MacArthur Foundation but his favorite type of event is a wedding! Jim has successfully executed thousands of weddings throughout the Chicagoland area.

Jim's vast experience allows him to customize each and every wedding, making his clients' special day unforgettable. His personable character allows him to build long lasting relationships with many of his clients. Jim can assist with all aspects of the planning process - from the rehearsal dinner to on-site coordination.

We are so grateful to have him as part of J&L’s team for so many years.

For more information contact:
Jim Bailey
jimbailey@jandlcatering.com

 

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morgan berrington

General Manager

Morgan joined the J&L team in 2015 bringing a rich background in culinary arts, wine studies, restaurant management, food writing and food photography. She studied Hospitality Management at the University of Massachusetts-Amherst where she earned a Bachelor of Science degree and went on to obtain a degree in Culinary Arts from The Culinary Institute of America.

After graduation she became a sommelier and restaurant manager at the first U.S. location of Eataly in New York City. While in NYC, Morgan worked in the test kitchens of Bon Appetit Magazine and began her own food blog, Fork My Life, photographing and cooking all of her culinary adventures.

When Morgan returned to Chicago, she continued her passion for all things Italian and worked as dining room manager at the Michelin-Starred restaurant Spiaggia. 

Morgan brings her creative spirit, love of everything food and hospitality managerment (and Instagram obsession) to J&L as their General Manager.

For more information contact:
Morgan Berrington
morgan@jandlcatering.com

Vanessa Flink-Larsen

Director of Corporate Sales

Vanessa joined the J&L team in 2011 and brings years of experience in sales and client relationship cultivation. Having spent several years in corporate sales, she easily relates to her clients and their individual needs.  Vanessa works with a wide range of clients from advertising firms, law firms, international embassies, private equity firms, photography studios, universities to nonprofit organizations. Whether it is a partners lunch, continental breakfast drop-off or large scale conference, Vanessa brings her expertise to execute flawless and professional events.

Vanessa has produced many large scale events and multi-day conferences featuring The Chicago Tribune, NEOCON and The University of Chicago.

She also volunteers with the nonprofit organizations Zacharias Center and United Way of Chicago.

Her personal demeanor, professionalism and organizational skills coupled with a love of food and creating lasting relationships makes her an asset to the J&L team.

For more information contact:
Vanessa Flink-Larsen
vanessa@jandlcatering.com

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Nit Vyas

Event Designer

J&L welcomed Nit to the team in 2014! Nit began his career in special events operations and production in 1989. He has worked with many institutions, corporations, non-for-profits as well as galas, private events, outdoor tented events and weddings.

Nit has an the uncanny ability to listen to his client's vision and make it come to life. His love of food and innovative presentation keeps him on-trend in the culinary scene.

In the eyes of Nit, "it’s not just an event - it’s an ongoing relationship."

For more information contact:
Nit Vyas
nitvyas@jandlcatering.com