Pinch me. A month from today, I will be standing in front of an amazing man who I will proudly call my husband. Time has really flown by and so much has been done this past month to prepare. But first, we recently came back from a vacation out to Denver, Colorado where we spent some quality time with friends. While there we experienced our very first hot air balloon ride as our wedding gift to each other… and the views were spectacular! I wish we had enough room in the basket to take pictures of each other while we were in the air, but we managed to get a few shots before and after we went up…
Some other things I’ve done include preparing our welcome bags for out of town guests staying at area hotels. These Hawaiian printed bags are filled with goodies including Hawaiian potato chips, chocolate covered macadamia nuts, almond & coconut KIND bars, Fiji bottled water, disposable camera, Advil, Kleenex packs, sunscreen, and hand sanitizer.
Our foyer has been taken over by packages as well. Let’s not mention how half of our garage is also full of boxes and gifts from our first bridal shower. And I have a second bridal shower this coming Saturday, hosted by my lovely maid of honor, Melissa of Turning Veganese!
Since purchasing, renaming and repositioning what is now Celebration Catering in 2001, Mark Sternberg has seen his company grow into one of Chicago’s premier catering operations.
Following Celebration Catering’s merger with Pear Tree Catering in November 2003, the combined company has seen sales grow over 200%. Mark is very proud that Pear Tree and Celebration Catering recently were nominated for a Jean Banchet Award as one of the top five catering companies in Chicago.
Prior to purchasing Celebration Catering, Mark had enjoyed a 13-year career with the Four Seasons Hotels and Resorts. He served as Director of Corporate and Travel Industry Sales Worldwide, in addition to serving as Director of Catering at the Five Diamond Four Seasons Hotel in Boston. During his first few years in the hospitality industry, Mark developed, built and ran six restaurants in his hometown of Cleveland, Ohio. His success in Cleveland led Mark to Hyatt Hotels and then to the Four Seasons.
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