CHEF ASHLEY JAMES, MANAGING DIRECTOR OF CULINARY
Chef Ashley James has more than 30 years of experience cooking in prestigious kitchens throughout the world, including positions in Argentina, Mexico, Germany, Spain, Singapore, France, England, and the US. Most recently as Vice President of Culinary for Starr Catering Group and an 18-year veteran with Four Seasons Hotels and Resorts in multiple worldwide locations.
Ashley has also been published in multiple cook books and media outlets, as well as having hosted an award-winning PBS television series, Cuisine Culture. Classically trained in France and England, Ashley has cooked in several Michelin-Starred restaurants including the famed Jules Verne in the Eiffel Tower. His international experience and sophisticated approach to global fare make Ashley a natural leader of the Di Bruno Culinary Team. As you might have gathered Ashley loves to travel, fly and explore new culinary adventures whenever time permits.
Working at Di Bruno Bros. is like working in a candy store for chefs with an abundance of the world’s finest gourmet ingredients. As Managing Director of Culinary, Ashley has overall responsibility for the culinary teams of Alimentari, catering, commissary and retail chefs to provide extraordinary culinary experiences using these delights.
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
BENJY SATLOW, CATERING EVENTS MANAGER
Benjy Satlow was born and raised in Jerusalem, and from an early age was captivated by food and wine. As a teenager, he would host elaborate dinner parties for friends, centered around sharing local food and cheap wine.
In 2003, after his army service and trips through Southeast Asia, he relocated to Philadelphia, beginning a career in hospitality just as the city was on the cusp of its third Restaurant Renaissance. He worked at Lacroix in the Rittenhouse Hotel; at Osteria, Mark Vetri’s second outpost; and oversaw the rebirth of the venerable Friday, Saturday, Sunday as Beverage Director. Before joining the team, he sold boutique Israeli wines to Philadelphia area restaurants.
As Catering Operations Manager Benjy oversees all our events to ensure that they are not only lovely and memorable, but also seamless. In his free time, he enjoys hanging out with his growing family, gardening, and snacking on whatever the cheesemongers at our original Italian Market store recommend. Oh, and drinking not-as-cheap wine at his dinner parties.
JENNA DOUGHERTY, CATERING SALES ASSOCIATE
Jenna graduated from Temple University with a degree in Strategic Communication and learned the ropes in and around Philly booking and promoting musical acts. Her time as a production assistant in the entertainment field has afforded her the experience catering to the most discerning VIPs rolling through town.
In her own words:
“My favorite cheese is Prima Donna, paired with a Cabernet Sauvignon it’s the best!
When I am not at Di Bruno’s I enjoy live music, traveling, and spending time with my fiancé, dog, and cat.
I think the Beatles are still the greatest and most innovative band the world has ever seen.
I also throw axes.”
TIM CULLINAN – OPERATIONS MANAGER
Tim began his professional experience in food and beverage as an intern for ARAMARK at Lincoln Financial Field within concessions operations. Upon graduating, he spent two years in Pittsburgh continuing in the oversight of concessions, as well as catering and premium level operations, at Heinz Field and PNC Park. Tim returned to Philadelphia, and continued working in concessions management for ARAMARK at Wells Fargo Center, Citizens Bank Park, and Lincoln Financial Field for two years, before transferring to the Philadelphia Zoo. He concluded his nine years with the company, as the Retail Operations Manager at Drexel University. Tim returned to the concessions world overseeing the concessions department for Garces Group, before he found his way to Di Bruno Brothers.
Tim has enjoyed the relationships he has built while at Di Bruno through the numerous clients and events he has experienced, thus far. Of all the items he has tried, Tim continues to find his way back to the chicken cutlets.
In his down time, Tim can be found at his favorite delis and restaurants around his home near East Passyunk Avenue, or attending the shows of his favorite groups when they come to Philadelphia.
BINTA EDWARDS, SOUS CHEF
Meet Chef Binta
Chef Binta Marie Edwards was born in Philadelphia to Clarence & Lorena Edwards and acquired her A.A. in Business Administration from Community College of Philadelphia. Moving on, she earned her BA in Culinary Management from the Art Institute of Philadelphia in June 2007. Wielding all the skills she’s amassed throughout the years, Binta has been preparing delicious food with Di Bruno Bros. Catering since October 2017.
STEPHANIE YEAGER, OUTSIDE SALES MANAGER
Stephanie Yeager graduated from Pennsylvania State University with a B.A. in History.
After college, Stephanie moved to the Philadelphia area to pursue another degree. But while working in restaurants in between classes, found herself pursuing a career in hospitality instead. Though she has eight years of experience in event planning and catering in the Philadelphia area, Stephanie is new to the Di Bruno Bros. team! She loves Di Bruno Bros. pairs her favorite things in life of cheese, prosciutto and interacting with people.
When Stephanie isn’t at Di Bruno Bros. she is rewatching old episodes of Parts Unknown or perusing the cookbook section of Barnes & Noble.
Currently craving: Jamon Iberico de Bellota + Prima Donna Gouda (topped with DB strawberry prosecco jam of course!)