Lisa Bruttell Grant, Vice-President and Co-Owner
lisa@arthurscatering.com
Lisa’s creativity paired with her knowledge of cuisine and event design fuels Arthur’s fresh approach to event planning. She attends professional conferences all over the country and infuses Arthur’s events with innovative catering and design ideas. From nouvelle cuisine to environmentally conscious “fresh and local” menus, Lisa creates events with exceptional flair and imagination. Prior to co-founding Arthur’s, Lisa was an executive chef in the catering industry. At age 9 she dreamed of becoming a party planner and persuaded her mother to place an ad in the newspaper for her new business idea, “Kid’s Parties by Lisa.” She never got a single answer to that ad, but her dream has come true in a big way.

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Mark Leggett, President and Co-Owner
mark@arthurscatering.com
Mark’s enthusiasm, expertise and love of people permeate everything he does, from planning spectacular events to volunteering in his community. His passion for creating memorable parties and serving others is well known in the area. Mark built his business and event design team from the ground up on the principles of quality, creativity, service and dependability. A native of Central Florida, he financed his education at the UCF School of Business Administration by apprenticing at every level of the catering business. Mark co-founded Arthur’s in 1989. Under his expert direction, Arthur’s manages events from 10 to 5,000 guests with ease and has built a loyal client list.

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Charlie Putney, Event Designer  
charlie@arthurscatering.com
407-331-1993
Charlie handles corporate events with flair and ease, working with such prestigious companies as Neiman Marcus, Florida Citrus Sports, Saks Fifth Avenue, Nordstrom, Robb & Stucky and Foley & Lardner. Charlie crafts any event, large or small, with trademark precision, creativity and efficiency. His confident approach can be traced to 20 years of experience in the operations-management industry with Walt Disney World, Cypress Gardens and Townsend’s Plantation in Apopka. He has been with Arthur’s since 1991 and has been a key ingredient to our success.

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Patty Sturgeon, Event Designer  
patty@arthurscatering.com
407- 331-1993
Patty’s long-standing relationship with clients tells her story. She proves herself time and time again with fresh, new event ideas for a huge following of repeat clients. Whether it is a princess-bride wedding, corporate gala or social event, Patty prides herself in taking a client’s vision and making it come true with detail and care. A member of the Arthur’s team since 1994, Patty is a native of Central Florida and attended FSU. She has gained a comprehensive knowledge of the food and beverage industry, and her experience includes working in the Virgin Islands on chartered yachts.

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Lori Player, Event Designer  
lori@arthurscatering.com
407-331-1993
Lori brings together one-of-a-kind themes with “talk of the town” culinary creations guaranteed to create a sensation. She studied theater and art at New York University and University of South Florida while cultivating a career in culinary arts and hospitality management. This blend of talents makes her an exceptional party planner. Some of her high-profile events have included the University of Florida’s “Gator Gala,” a celebration of the 100th anniversary of UF football, and the “Party on the Plaza,” the 150th birthday of the university. Lori has been with Arthur’s since 1997. Her 20 years of designing events in Central Florida, and knowledge of venues and local resources make her a true expert.

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Melissa Burtram, Event Designer  
melissa@arthurscatering.com
407-331-1993
Melissa’s vibrant personality, warmth and smile melt away the stress of any anxious party host. Her confidence and enthusiasm spread to those around her. All our clients, from the multitasking corporate executive to the frazzled bride, take comfort in her flair for creative presentation and imaginative event planning. Melissa joined the Arthur’s team in 2005 with more than 10 years of experience in the hospitality industry. Melissa’s focus for Arthur’s is showcasing the beautiful Casa Feliz in Winter Park to both prospective brides and corporate clients. You can visit this spectacular venue at www.casafeliz.us.

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Hayli Westhelle, Event Coordinator
hayli@arthurscatering.com
Hayli brings enthusiasm to the administrative team and as an assistant to the event planning team. Hayli uses her excellent management skills and passion for beautiful weddings to insure that brides are confident on their special day. A member of the team since 2008, her background includes 5 years of organizing and managing educational events. She is a graduate of the University of Central Florida.

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Julie Noggle, Executive Chef
chef@arthurscatering.com  
Chef Julie’s strong leadership is displayed both in her kitchen and at Arthur’s events. She surrounds herself with a team of inspired chefs and culinary staff brimming with fresh, delicious ideas. As a result, magnificent creations by our team keep customers raving and returning year after year. Julie has been executive chef at Arthur’s since 2000. With more than 21 years in the culinary field, she also served as executive chef at Tuscawilla Country Club in Winter Springs and assistant general manager in the Culinary Café at Lockheed Martin in Orlando.

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Stephen Gray, Chef de Cuisine   
chefstephen@arthurscatering.com
Chef Stephen’s leadership inspires creative cuisine in Arthur’s kitchen and his eye for the visual — he also has a degree in graphic design — contributes to the outstanding culinary presentations for which Arthur’s is well known. He brought his flavorful, visual inspiration to our team in 2000. Stephen has worked in the culinary field since 1992 and previously served as saucier chef at the Peabody Hotel in Orlando and executive chef at the Orlando Sheraton.

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Robert “Bob” Mather, Kitchen Manager  
Bob brings outstanding organizational skills and extensive experience to the position of Kitchen Manager, overseeing important day-to-day production and kitchen operations. A member of Arthur’s team since 2007, his background with Disney, Williamsburg Lodge in Virginia and private country clubs and restaurants make him an excellent leader, ensuring the kitchen runs smoothly and efficiently.

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Kevan Roberts, Pastry Chef  
Kevan brings a unique creativity to Arthur’s festive sweets and pastries, which add sparkle and delight to each event. Inspired by a love of baking, she attended Le Cordon Bleu College of Culinary Arts in Orlando and graduated with high honors and a degree in Patisserie and Baking. She is also a graduate of Rollins College with a BA in Psychology. Kevan has been with Arthur’s since 2009 and was promoted to Pastry Chef in 2011.

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Beth Visconti, Service Manager
beth@arthurscatering.com
Beth joined Arthur’s team in 2001 and skillfully manages, recruits and trains Arthur’s exceptional service staff of more than 100 employees. She ensures that each event is staffed properly so that Arthur’s superior service shines through on every detail. Beth has a bachelor’s degree in organizational management and nine years experience as a manager at the Cheyenne Saloon, Lili Marlene’s and Crackers Seafood Restaurant in Orlando’s historic Church Street Station. She knows people and intimately understands that impeccable service builds loyalty among clients.

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Diane Bostick, Office Manager  
diane@arthurscatering.com
Diane joined Arthur’s in 2004, bringing more than 20 years experience in business management, accounting and human resources. With her background and organizational skills, Diane oversees the infrastructure of Arthur’s and assures that day-to-day operations run smoothly and efficiently.

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William “Mills” Kilbourne, Warehouse Manager 
Mills brings leadership and vision to the operational side of Arthur’s as Warehouse Manager. With 16 years experience in corporate restaurant management and overseeing 7 new restaurant openings as general manager, Mills’ communication and management skills are a great asset to the Arthur’s team. A native of Maryland and a graduate of Towson State University, Mills joined Arthur’s in 2010 and is implementing new and positive ideas in operations.

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