John Lombardo, Managing Partner
john@branchescatering.com

John Lombardo is the well-seasoned managing partner of Branches. He holds a BS in business from Cornell University's renowned School of Hotel Administration, where he also taught cooking and kitchen management for 3 years. John's management experience includes many 4 and 5 star hotels and restaurants including:

Caneel Bay in St. John, US Virgin Islands
Kapalua Bay Hotel, Maui
Woodstock Inn, Vermont
Grand Teton Lodge Company, Jackson Hole Wyoming
The Saybrook Point Inn & Spa (Four Diamond), Connecticut
The Alameda Plaza (Five Diamond/Four Star Preferred Hotels) in Kansas City
The Ocean Place Hilton/Conference Resort in Long Branch NJ
And The Grand Floridian Beach Resort, Walt Disney World, FL

Special events have been an integral part of John's career and he has won honors from MPI (Meeting Planners International) and was the innovator and planner of the Kansas City Star's 100 th Anniversary Gala, which was named the "Party of the Year". Many notables have been served by John in the past including American icons President Ronald Regan and Walter Cronkite. John has also been a wine editor for American City Business Journal in Kansas City, where he also owned "Lombardos Restaurant ", a nationally acclaimed eatery that received a 3 ½ star rating and a byline called "A Star is Born" for its first restaurant review. Kosher catering is also a part of his repertoire. John's dedication to the success of each event held at Branches is evident by his strict attention to detail.  

Melanie Rehbein, Sales & Event Coordinator
melanie@branchescatering.com

Melanie Rehbein effortlessly executes a myriad of details in the catering operation at Branches. Prior management positions include the Old Mill Inn, Reef Club, and the former Squires Pub (in Branches location). Melanie has gained valuable knowledge by assisting with the coordination of dozens of civic events including Riverfest in Red Bank, the New Jersey Seafood Festival, and Winterfest in Belmar. Melanie excels by ensuring that every detail of every event is flawlessly executed. Guests continually praise her ability at adjusting to last-minute changes and delivering an enjoyable event for the host and guests.

Kate Stevens, Sales & Event Coordinator
kate@branchescatering.com

Kate Stevens has helped lay the foundation for Branches success by contributing innovative ideas to clients, and offering an enthusiastic and accommodating manner second to none. Her prior experience as an assistant banquet manager/clubhouse manager at Hopewell Valley Golf Club helped prepare Kate for her responsibilities as a key member of the management team at Branches. While enrolled at Monmouth University, Kate's fostered a history of involvement with the planning of local community and civic events; she continues to be involved in these activities, namely the Scholarship Ball, Breast Cancer Awareness, and The Alumni Association. Kate's pleasant demeanor and professionalism are noticeable with each event she coordinates.

Alissa Gelband, Sales & Event Coordinator
alissa@branchescatering.com

Alissa Gelband graduated from the School of Visual Arts in NYC.  She began her career as an event coordinator with Marc Eliot Enterprises, Inc. in Long Island, New York.  She has planned events ranging in size from 20 guests to 600 guests.  Her passion for detailing and event planning has taken her throughout the New York tri-state area, including Crest Hollow Country Club, The Plaza, Mark Hotel and Pierre Hotel in New York City.  Alissa also worked with owner, Marc Eliot and his theatrical production company, ETB Productions.  ETB Productions specializes in musical reviews, one-act musicals, and concerts for special, social, and corporate events.  As well as coordinating shows and events, Alissa assisted in casting and supervising the productions. Alissa relocated to New Jersey in 2004 and was excited to come to Branches in September 2005.  She loves coordinating weddings and special events.  Her attention to detail, style and creativity make her an extraordinary asset to our team.

Jaime Fierros, Chef

It is rare to encounter a chef whose has extensive training and experience in both catering and ala carte menu preparation. Branches is fortunate to have such a chef. Jaime Fierros, a 20-year career chef, began his career as a sous-chef under the tutelage of Basil Plasteras, a long time successful local restaurateur and caterer. Chef Fierros excels at working with our staff to create special dishes for each and every event. His Lobster Bisque is, in fact, award winning. In addition to preparing for our corporate and social clientele, Chef Fierros has developed outstanding menus for special wine tasting dinners and other unique events. Many of our guests have commented that dining at Branches is comparable to having an individually prepared meal at a fine restaurant.

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