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Guy Lamberg - Owner
Guy Lamberg has served as Savory’s owner for the past three years. Guy has over 20 years of experience as a business owner. He has always enjoyed working for himself, which is evident in that he owned a string of successful franchise restaurants for over 12 years. Additionally, Guy has cooked and catered for friends and referrals for as long as he can remember. He received his BA in Marketing and Finance from University of Wisconsin. He truly enjoys all of the Savory dishes, but the Signature Breakfast Quiche always gets his taste buds dancing. Since becoming the owner of Savory Catering and Events, Guy has truly enjoyed working with every employee, trying to make a difference in their lives and put a smile on their faces. Outside of work, Guy’s favorite way to Savor life is to get involved in his children’s activities, spend time with his wife and volunteer his time to youth sports and other charities. |
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Araceli Escamilla - General Manager
Araceli Escamilla has spent ten years as Savory’s General Manager. She has worked in the catering industry her whole life and has learned a great deal from on-the-job-experience and continuously taking on more responsibilities. Araceli is currently continuing her classroom education while simultaneously working for Savory. Her favorite Savory dish is the Chicken Picatta. Araceli’s favorite thing about working at Savory is the people, because of the family-like environment. When she is not working, her favorite way to Savor life is to spend time with her family and attend school. |
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Diane Tramm - Event Planner & Customer Service
Diane Tramm has worked for what was previously called Deliciously Different caterers and Corporate Catering, now renamed Savory Catering’s Customer Service and Event Planner for the last 25 years. She has 31 years of experience and attended the School of Hard Knocks, learning most of what she knows from hands on experience while working in the food industry. Diane’s favorite Savory dish is the Tortilla Crusted Tilapia. Her favorite parts about working for this company are her clients and fellow employees. There is nothing more satisfying to her than planning an event and seeing it completed successfully. Diane considers the people at Savory part of her family. When she is not working, Diane Savors life by gardening and growing flowers.
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Dale Jackson - Guest Services Manager
Dale Jackson has worked as Savory’s Guest Services Manager for the last 7 years. He has 35 years of experience under his belt, having worked for both large and small caterers in the Milwaukee and surrounding areas. Additionally, Dale has owned a professional bartending service for the past 33 years. Though Dale attended college for two years, most of his experience stems from the Army, other catering companies, life experiences and the daily work he does for Savory Catering. Dale’s favorite Savory dish is the Slow Cooked Pot Roast, which he claims is “an experience by itself." His favorite thing about working at Savory Catering and Events is the gratifying looks he has noticed not only from the adult consumers, but also the kids that show there is something special coming from Savory’s kitchen. In general, the people at Savory make his work experience fun and enjoyable. Dale’s favorite way to savor life is to garden and participate in the many different clubs with which he is involved.
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Robert Butterfield Jr. - Director of Culinary Operations
Robert Butterfield Jr. has spent three years as Savory’s Director of Culinary Operations. He has over 25 years working in the food industry. After beginning his culinary career at Four Seasons Hotel Group in Dallas, TX (Las Colinas), Robert moved to Chicago and worked at the Ritz-Carlton Hotel and the Four Seasons Chicago, which was voted the best hotel in the world by Conde Nast travel magazine. He went on to become dining room director at the three-star rated Carlucci Restaurant in Lincoln Park (Chicago). At age 29, Robert became the youngest general manager ever at the Lettuce Entertain You Enterprises (LEYE) restaurant group, leading the 11,000 square foot, 300 seat restaurant to critical and financial pinnacles. During his stay with LEYE, Robert helped create its consulting division with two other partners, a division that achieves $8 million annually in consulting fees today. He also supervised operations at Food Life and Antico Posto (Oak Brook). After leaving LEYE, Robert became the General Manager of Mike Ditkas Chicago, doing $1 million in sales annually before starting his own consultancy group in 2002. Begining in 2005, Robert opened three restaurants in Chicago in under two years, all of which have been successful. One restaurant, Erba, won Chicago Magazine’s best new restaurant of the year in 2006. Robert continues to consult in restaurant kitchens and dining rooms, and caters in Chicago and Milwaukee.
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Victoria Sanchez - Operations Manager
Victoria Sanchez has been serving as Savory’s Operations Manager for the last 9 years. She began working with Savory part-time to get through college and never anticipated the company becoming a second home to her. She received her BA in Criminology, Philosophy and English from Marquette University. Victoria grew up with exposure to the food industry as her mother was a caterer. Outside of Savory, Victoria has worked with Mrs. Fields Cookies and McDonalds. Her favorite Savory dish is Chicken Picatta, and she feels that the best part about Savory Catering and Events is meeting and working with a variety of people. Her favorite way to Savor life is to volunteer and help the less fortunate. |
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Mario Zapien - Chef
Mario Zapien has served as a chef for Savory Catering for the last nine years. Prior to working at Savory, he worked at a few resorts and restaurants in his home country, Mexico. Mario worked his way up through the food service hierarchy, working as a dish washer, prep cook, line cook and finally up to a chef. Working as a chef is an accomplishment that he has worked extremely hard for and one of which he is very proud. Mario enjoys simple foods, so his favorite Savory dish is the Steak Fajita, muy delicioso! His favorite part of working at Savory Catering and Events is learning about new foods and making each dish better every day. When Mario isn’t cooking at work, he enjoys Savoring life through being a hands on guy and working on his house and garden. |
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