AMY HOWE, MANAGER, CATERING SALES & BUSINESS DEVELOPMENT
Amy Howe has been in the hospitality industry since 2004, after proudly graduating from the University of Pittsburgh.
She feels very fortunate to have spent her first four years out of school with a private catering company, followed by eight years at a prestigious higher education account where she had worked her way up to the position of Director of Catering. Amy was thrilled to join Di Bruno Bros Catering & Events in the spring of 2016 and is excited to work with a team that shares her passion for food and hospitality.
A perfect Sunday for Amy would consist of a pleasant run on the Wissahickon Trails, snacking on some of Di Bruno Bros’ finest offerings, especially fresh burrata, finely cut speck, and their famous meatballs, and spending the day on her back patio with her husband, Josh and cat, Rosie, listening to Classic Rock n Roll.
DANA UFBERG, CORPORATE EVENT PLANNER
Dana Ufberg graduated from the University of Delaware with a Bachelors’ of Science degree in Hotel Restaurant Management.
She has had over ten years of experience in corporate event planning and exceeding customers’ expectations. She loves food and all of the Di Bruno Bros. offerings but the Truffle Honey is her absolute favorite because “it literally goes on everything.” She won the Core Value Champion in March of 2016 and she loves her Di Bruno family.
Her favorite movie is A League of Their Own and she enjoys traveling with her husband. “People who love to eat are always the best people”- Julia Child
JACKIE GRILLO,CATERING & EVENTS SALES REPRESENTATIVE
Jackie has been with Di Bruno Bros. for the last few years, starting in our Franklin Market store as a Barista during college and then moving onto Catering & Events.
After graduating from Temple University, she worked with the City of Philadelphia as the Charity Coordinator for the Philadelphia Marathon and as the Project Manager for the Wawa Welcome America festival. When she isn’t at Di Brunos, she is exploring the city for great new restaurants, binge watching a new TV show, or planning a party or trip for her group of friends. If you do catch her in one of our stores, you will probably find her grabbing more fig jam and duck prosciutto.
Favorite quote: “The only reason I work out is to live longer so I can eat more cheese and drink more wine.” – Ricky Gervais
DANIELLE SKINNER, MANAGER, CATERING EVENTS
Danielle graduated with a degree from Temple University in Sport & Recreation Management. After navigating through the sports world for a few years she found herself in Special Events.
Danielle’s first taste of the events world was with the Philadelphia Phillies specializing in non-game day events. From there Danielle found herself with a reputable upscale full-service caterer on the main line focusing on unique food-inspired events ranging from intimate house parties, large corporate galas and elaborate weddings, Danielle’s dynamic talents have lent well to making each event exactly what the client envisions.
In her free time, you can find Danielle running marathons, taking her dog Charlie for long adventures and eating all the aged Gouda – scratch that, all the cheese she can find.
DAVID SPINOSA – OPERATIONS MANAGER, COMMISSARY DIVISION
David was born and raised in the Philadelphia area.
He is a graduate from Widener University with a degree in Hospitality Management in 2011. Prior to starting his journey with Di Bruno Bros., he had worked five years with Bon Appétit Catering at the University of Pennsylvania where he worked in both operations and retail.
David loves eating Italian and his favorite cheese is Prima Donna Gouda.
JAMES LIUZZA, EXECUTIVE CHEF
James was born into a family of great cooks, bakers and foodies alike. Although he actually is the first one in his family to have a career in the culinary field, he has always been surrounded by great food and developed a palate as a child. He was awarded a scholarship to Johnson and Wales University in Providence, Rhode Island and graduated with honors in 1997.
James returned to the Philadelphia area after school and went on to work in Atlantic City at Trump Plaza Hotel & Casino. James took his first culinary management position in 2001 as Executive Sous Chef at Scotland Run Golf Club in Williamstown, NJ. In his five years there, he took the culinary department to the next level, helping it be named one of the best golf club restaurants and banquet facilities in the tri-state area. James was promoted to Executive Chef at Scotland Run in 2003 at just 27 years old. James joined the Di Bruno Bros. family in 2006, and helped build what their culinary operation is today.
James takes a simple approach to food, does not over complicate things, and focuses on each ingredient’s integrity.