CulinArt Group

12/11/2025

November promotions at CulinArt 🍁🧡

12/10/2025

Thanksgiving feasts at CulinArt! 🦃🍽️🧡

12/09/2025

We’re so happy everyone enjoyed themselves! 🦃🍽️🧡

Thanksgiving came early to Bryn Mawr thanks to the hard work of our amazing CulinArt Group team! They cooked up 36 turkey breasts, 50 pounds of mac and cheese, 30 pounds of corn, 30 pounds of green bean casserole, 60 pounds of stuffing, 60 pounds of candied yams and a whopping 70 pounds of mashed potatoes! We're thankful for their dedication every day but today was extra delicious!

12/03/2025

Today, on International Day of Persons with Disabilities, we proudly honor the strength, talent, and voice of people of all abilities.

At CulinArt Group, inclusion isn’t just a value, it’s a daily commitment.

We believe that everyone deserves the opportunity to thrive, contribute, and belong.

From creating accessible work environments to fostering a culture of respect and visibility, we continually work to ensure that all team members and guests feel supported and empowered.

Let’s celebrate the diverse contributions of people with disabilities and continue building workplaces and communities where everyone has a seat at the table. 💙

11/27/2025

Wishing everyone a happy and safe Thanksgiving! 🦃🍽️🍁

11/11/2025

🇺🇸 Veterans Day Spotlight: Chef Ryan Farrell 🇺🇸

This Veterans Day, we’re proud to spotlight Ryan Farrell, Executive Chef at Heritage Hunt, for his service to our country and his continued dedication to excellence in the kitchen.

Chef Ryan served in the United States Navy from 2007–2011, stationed onboard the USS Dwight D. Eisenhower (CVN 69).

Reflecting on his time in service, Ryan shared:
“The leadership I had in the military truly shaped who I am today. The men and women who trained me, a young and naïve 18-year-old with no life experience, gave me the training and leadership that I needed to not just be a good teammate, but also the mentorship that I needed to one day lead my own team.”

While his Navy role wasn’t in the kitchen (he was a Qualified Master Helmsman), his service taught him invaluable lessons in work ethic, teamwork, and the importance of preparation and organization.

“There are parallels between the military and the kitchen,” Ryan says. “From the long hours to the structure of the chain of command. Even Escoffier’s kitchen brigade was modeled after military organization.”

When asked what Veterans Day means to him, Ryan put it simply: “It’s a day dedicated to those who have served and sacrificed in wars and battles since the beginning of our country.”

Thank you, Chef Ryan, for your service and for the leadership, dedication, and heart you bring to our team every day.

Happy Veteran’s Day! 🇺🇸

11/11/2025

Today, we pause to honor and thank all those who have served and continue to serve in the United States Armed Forces.

At CulinArt, we are proud to work alongside veterans whose dedication, leadership, and service inspire us every day.

Your courage and commitment remind us of the values we strive to uphold - teamwork, respect, and integrity in everything we do.

Please join us in expressing gratitude to our veteran colleagues. A simple “thank you” goes a long way.

Let’s take a moment to recognize their incredible contributions both in and outside the workplace.

To all who have served - we salute you and thank you for your service 🇺🇸

11/04/2025

Halloween fun at CulinArt 👻🎃💜

10/31/2025

🌟 CulinArt Shines at Compass Night of Stars! 🌟

We’re proud to celebrate an incredible evening recognizing some of our incredible people!

Congratulations to Siobhan Scardina (pictured here with CulinArt Group President, Peter Witkowski and CEO of FLIK, Scott Davis) and Marvin Bustamonte for being named CulinArt Group Managers of the Year 🎉👏

Your leadership, dedication, and passion inspire your teams every day. This recognition is so well deserved. Thank you for embodying what makes CulinArt extraordinary!

10/13/2025

Spotlight on: Adela Smith, Sous Chef ⭐️

“Adela is always excited to discuss her Costa Rican roots along with the foods from her country.

She loves all cuisines and has lived and worked in Italy and Spain.

She is looking to perfect her empanada recipe and has taken on the most recent challenge of making the best buttermilk biscuit.”

- Diane Russo, Director of Dining Services

10/10/2025

Spotlight on: Christina Ramos, Sous Chef ⭐️

“Christina has been with Culinart for 6 years and worked her way up from dishwasher to Sous Chef.

Her dedication shines through in every dish, a testament to her journey and the vibrant culture she brings to Culinart.

Christina’s influence extends beyond the kitchen; she’s a mentor, a friend, and a true inspiration.

Christina moved here from Puerto Rico as an adult and shares her heritage with all of us.

Christina’s passion for food comes from her family. Her food has very little to no waste, as she shares with us her many sofrito recipes.

She is a strong empowering individual!”

- Jessica Mansfield, Senior Chef Manager

10/09/2025

Spotlight on: Adriana Beltran, Sous Chef ⭐️

“Adriana is an associate who not only embodies the values & standards of CulinArt, but also allows her Hispanic Heritage to shine & underpin everything she does.

Her attention to detail & mastery of traditional Hispanic flavors & cuisine has spread awareness throughout Archer & quickly made Taco Tuesdays the most anticipated lunch of the week.”

- Meghan Lambert-Jackson, Director of Dining Services