Jeffery A. Miller Catering

Our Administrative Team

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Our Administrative Team

this little piggy stayed home...

Dwight Amole Human Resources Director
 My most memorable meal was a dinner with friends in a neighborhood Piazza in Rome on a hot July summer night. Dinner included several wines to accompany a 10 course meal. All for about $25. What a deal! 
Jan Balster O'Hara Construction Manager
If you were a food, what would you be and why?

An onion. The more layers you peel, the harder you’ll cry.

What are some of the things you do for Jeffrey A. Miller?

I act as the company butcher (see his video on how to break down a pig!), resident truck driver, head of construction, company manager, and as a party head chef (Jan makes a mean summer salad).

Who cooks for you and what do you like best?

I cook for myself, but I like it when my mother cooks for me. My favorite dish is rind roulade. It translates to German beef roll.

Robyn Bell VP of Sales and Marketing
CEO of Partyspace
What is your earliest food memory?

Eating  fresh-picked Jersey sweet corn and tomatoes on hot summer evenings with my family.

What is your favorite restaurant?
Raaga Cuisine, an Eastern Indian restaurant in Santa Fe, NM.

What was your first job?

Age 14 – working in the kitchen at a summer camp for underprivileged children.

Julia Clews Event Designer

Prior to Jeffrey Miller I worked extensively in the design field, focusing on apparel design. I was trained at the Fashion Institute of Technology in New York as well as Politecnico di Milano in Italy.  While my formal training has been in fashion I use my eye to stay close to current trends across industries. My close attention to detail helps to establish a seamless transition from your vision to reality.

When I am not working, you can find me outdoors – boating, fishing or skiing. My fiancé and I love to travel and we are always researching our next destination.  I love working hand in hand with couples to help plan their special day. I am excited to meet you to help make your event a perfect success!

Stefan de Wet Controller

I am originally from South Africa; I played Rugby and Chess.  My favorite cake at Jeffrey Miller catering is carrot cake, by far.  My favorite saying when someone asks “How is it going today?" is—"Peachy."  I also help out as bartender at several events a year. 

If I have a rough day I always do the following: I look in the mirror, close one eye and smile – always does the trick. 

Most important of all – I hate Paper.

Marc Liss Chief of Staff/ Event Designer
What was your first job?

Dishwasher at IHOP (12th grade)

What do you like to do when you're not working?

I watch sports & play Scrabble

What is your favorite part of a wedding?

The Bride and Groom's first dance

What's your favorite food?
Shrimp cocktail 
John Mango Director of Operations
What was your first job?
My first job was as a newspaper delivery boy for the Delaware County Daily Times.  It was a great opportunity for a 12 year old boy, that taught me the value of hard work, dedication and how to save money for things I wanted.
 
What do you like to do when you aren't working?
I have a few hobbies that I tend to indulge in on a seasonal basis.  During the spring and early summer, I love to go fishing; salt water, fresh water, you name it, I love it.  In the late summer through fall I am an avid paintball player.
 
What is your greatest non-work-related accomplishment?
Since 2006, I have been a NFHS and PIAA High School wrestling official, having officiated events at all levels of competition including the PA Junior Wrestling Middle School State Championships and, for the last three years, the Mid-Atlantic Wrestling Association’s Eastern National Championships in Salisbury, MD.
Jeffrey Miller CEO & Founder
 My most memorable meal, and the meal that really motivated me to become a chef, was a dinner I had with my then college girlfriend, and now wife, attorney Laurie Magid.  We were all of 19, and went to dinner at Lutece- then the finest restaurant in Manhattan.  We started with a slice of foie gras terrine in a window of toasted brioche. Next came sea scallops and roe seared in a veal demi-glace. The entree was perfect rack of lamb with a lamb Bordelaise. We finished with strawberries and orange segments napped with a sabayon sauce broiled just to brown the surface.  Very simple dishes, but each one was perfectly executed with the best ingredients.  Andre Soltner became my hero and his food, my permanent inspiration.
Shelley Nohowel Director of Planning
What was your most memorable meal?
It was in 1988 in Paris at a family-owned restaurant named Pile ou Face (heads or tails). Everything on the menu was from the family farm: beef, fish, vegetables -- you name it! It was the freshest meal I've ever tasted and a farm-to-table experience way ahead of its time.
Mona Pascal Office Manager
I've been working with Jeffrey A. Miller since 2008 and it's by far my favorite of all the places I've ever worked. I love what I do and I love the people I work with!
 
If you were a food, what would you be?
Lobster macaroni and cheese. Because JAM makes the best lobster macaroni and cheese I’ve ever had. 
 
At what event did you earn your Jeffrey A. Miller chops?
My very first Jeffrey Miller event was at the Community Arts Center in the middle of a hurricane. Half the servers were calling out because their moms wouldn't let them work and after the event I drove home in the middle of the road the entire way because there were no other cars on the road.
 
Who cooks for you and what do you like best?

I cook for myself, if heating up a Stouffer's counts as cooking.

Donna Robb Production Manager

If you were a food what woudl you be?

Donna's kids answered for her! "You would be either gnocchi because it grounds you in family and comfort or pasta Bolognese as it is a complex sauce open to the interpretation of the preparer or chef and it takes only a handful of ingredients to meld artistry, flavor and comfort into a meal so many can enjoy. You are not tofu."

Laura Shoup Marketing Director
Venue Manager and Event Designer
What is your greatest non-work-related accomplishment?
My greatest accomplishments are my children, Gabe, 14, and Bo, 11, but also -my first hike with my family to the top of a 46er (46 peaks higher than 4,000 ft elevation in the Adirondacks).  Five hours up and seeing my kids' faces full of accomplishment when they made it to the top.  Looking out to the world from up there is a feeling like no other- we now have a family goal to finish all 46.
Toni Vitello General Manager
If you were a food, what would you be?

A beautiful, ripe, red tomato. Because it has so much flavor and goes great over pasta or in a salad when it’s ripe.

At what event did you earn your Jeffrey A. Miller chops?

I love events where the bride and groom ask for things that are not really common and we are able to accommodate them. There was one event where the bride was Italian and she really wanted a specific Italian dessert that comes from a region of southern Italy where her family was originally from. She just happened to tell me the name of the region and it was two towns over from where my sister lives in Italy. So my sister called this restaurant in Martina Franca where they make this dessert and they gave her the recipe and she sent it to me. The bride was so happy that she was able to have this dessert on her wedding day!

Dessa Wideman Kitchen Administrator

Dessa is the one responsible for most of the text you see here on our site! When she's not interviewing chefs and finding new and exciting ways to write about delicious food, she can be found helping out with other JAM projects such as building farm tables and foraging for edible plants.