At Eclectic Elegance Event we value each of our employees because we know it takes an entire team to pull of a successful event. Our chefs, event planners and service staff are all exceptional individuals and we are so grateful to have each one a part of what we feel will be something extraordinary. We are building a company where every employee will be valued for their hard work and making sure they are happy will be the foundation for our success.
“Train people well enough so they can leave. Treat them well enough so they don’t want to.”
Meet The Team
Lisa began her career as an event planner over 10 years ago and during this time she has learned what it takes to be a successful planner…passion, organization and attention to detail.
Lisa has had the honor in planning over 1000 events over her professional career. During this time she has learned each client is different and special in his or her own way so she takes the time to get to get to know each on a personal level so she has a better understanding of her clients so she can create the perfect event for them.
Over the years Lisa has had the honor of meeting the most incredible vendors that specialize in entertainment, rentals, lighting and floral. She knows it takes a team of passionate individuals that are successful in their trade to pull off an amazing event.
Gabriel began his career in the culinary profession over 20 years ago. He studied the culinary arts at Scottsdale Culinary Institute. His passion for cooking began when he had the honor with working with Chef Roxs and Scocos in Phoenix, a James Beard award winner during his tenure there. He had started with her as a line cook in culinary school, and by the time he had left he was her chef de cuisine.
He then went on to become the Senior Sous Chef for ll fornaio where he learned Italian cuisine and the went on to open two more Il Fornaios. He then landed himself as the Executive Chef position at Parisi and then moved on to Venice Ristorante where he was the Chef de Cuisine. Venice is also where began his career as a catering chef and he learned quickly it was something he wanted to pursue further. He quickly learned how to bring restaurant to quality food into the homes of his many clients.
It was at Auburn University that Jimmy discovered his passion for food and cooking. His path in food led him to his degree at Johnson and Wales University in Providence, RI. Working with the areaʼs best chefs, Jimmy used that knowledge to land himself a cooking position at Fruition Restaurant in Denver. His work ethic and bright mind propelled him through the ranks of the kitchen to sous chef within a short period of time. He now works at the Fruition farm as their cheesemaker.
He would be honored to bring his culinary talent to your next event.