Given two weeks to put together an Open House, I turned to Blue Plate Catering because of the high quality food I had received at a previous event.  Tim listened to my situation, visited our new location to see the space we would be hosting the event at and worked with me to provide a first-class menu.  The presentation stunning, the food was spectacular, and working with David was a pleasure.  He was very professional and fabulous to work with.  Our guests raved about how amazing everything was.  I can honestly say I did not receive one negative comment about the event.  Thank you Blue Plate Catering for making our Open House a success!  
Linda Sue, Corporate Client, August 2014
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Meet Our Team

Behind every event is our professional catering team

Top Row, From Left: David Porto, Alex Kwitek, Jodi Fowler, Michael Porto. Seated, From Left: Gary Breedlove & Tim DiMenna

Jodi Fowler

CEO/Ownerjodi round.png

Jodi was born raised in the Madison area and graduated from UW Madison with a Bachelor of Science degree in Zoology. She worked as a Food and Beverage Manager in the full service hotel and private country club industries before purchasing Blue Plate Catering. As a balance to her busy life in the catering business, Jodi spends all of her free time managing her own farming operation southwest of Madison. Her “Triple J Ranch” includes all natural Red Angus cattle, meat and laying chickens, horses, cats and her beloved dogs.

Q: What’s your favorite thing to cook at home?
A: Things from my farm or garden!  Beef, pork, eggs and produce.

Q: When not at work, where would we find you?
A: On my horse!

Q: What is your favorite restaurant?
A: It’s a tie between Trattoria Stefano in Sheboygan, WI and True Food in Boulder, CO.

David Porto

Director of Sales/Owner

David grew up in Iowa and graduated from UW Madison with Bachelor of Arts degrees in Spanish and Sociology. Throughout college he was the company manager for Wisconsin Singers. David has worked for Blue Plate Catering since 2004, starting in the kitchen as a prep helper and working his way up to his current position.  David is the Managing Partner for all bar operations and handles all on site event management for the company. He is often the energy packed smile that is seen at Blue Plate’s events.Porto Bio

Q: When you’re not in the office, where would we find you?
A: Summer: Playing ultimate frisbee.  Fall: Running with my wife.  Winter: Hunting and snowboarding with my dad.  Spring: Getting ready for gardening season.

Q: What is the most memorable event you have ever worked?
A: Definitely the one where I lit the table on fire!… Oops!

Q: How did you get into the food business?
A: I’m the youngest of 5 and it’s how we all paid for college.  We all worked at the same restaurants, kind of a family legacy.

Tim DiMenna

General Manager/Owner

Tim grew up in McFarland, Wisconsin and graduated from UW-Whitewater with a Bachelors of Science in Economics and a minor in Business Finance. Since graduation, Tim grew through a number of positions within a company that manages large event venues, ultimately landing as the catering sales manager position responsible for the sales and execution of events for up to 4000 guests. After 12 years within the food and beverage industry, Tim joined Blue Plate Catering in 2012.  He in the Managing Partner responsible for all catering sales and business operations.Tim

Q: What’s your favorite thing to cook at home?
A: Pasta with homemade marinara.

Q: What is the most memorable event you ever worked?
A: US Transplant Games picnic for 4000 people.

Q: How did you get into the food business?
A: Selling hot dogs and hot chocolate at Badger Football Games

Gary Breedlove

Director of Operations/Owner

Gary joined the Blue Plate Catering Team in 2004.  After attending Arizona State, Gary has held a number of jobs in food service management ranging from fine dining to pub style establishments. You may see Gary running a cash register at one of our cafeteria operations one minute and then catch him taking a catering order by phone, putting the order together, delivering it, cleaning it up and it’s possible he may then wash the dishes. He is responsible for the operations of our off premise catering events.  His ability to literally wear “all hats”   is invaluable and a real contribution to the continued success of Blue Plate Catering.

Q: What’s your favorite thing to cook at home?
A: Chicken Marsala with wild rice or lasagna.

Q: How did you get into the food business?
A: Started washing dishes at The Norse Chalet in Stoughton.

Q: Who does the cooking at home?
A: I do!

 

Alex Kwitek

Executive Chef

Alex joined Blue Plate Catering in August of 2013 as Executive Sous Chef, already being very adept in the catering world. Alex previously graduated from UW-Whitewater with a BS in Psychology then attended the International Culinary School at the Art Institute of Fort Lauderdale. From there, Alex worked in a variety of high-end catering operations including an in-flight fine dining caterer in Pompano Beach to even the Miami Heat and the Green Bay Packers! Alex quickly rose to the position of Executive Chef and now oversees and executes all of Blue Plate Catering’s food service including managing several full-time staff. Though king of the kitchen, you’ll occasionally spot Alex out at an event adding a personal touch to your favorite dishes!Alex Working

Q: What’s your favorite thing to cook at home?
A: Jack’s Pizza or Shrimp and Grits

Q: What is the most memorable event you ever worked?
A: Met Life new years eve party in Florida – there were dancing girls in cages!

Q: What is one aspect of food service that you would like to learn more about?
A: Kosher cooking

Michael “Bubba”  Porto

Director of Human Resources/Cafe Manager

Michael grew up in Des Moines, Iowa and also spent time in Massachusetts before moving to Wisconsin. He attended Faith Baptist Bible College in Ankeny, Iowa where he graduated in 2010. Michael moved with his wife and three daughters to Madison in 2014 and joined thebubba round Blue Plate Catering team as Café Manager. Supervising four cafes that serve breakfast and lunch year round, Michael is vital in putting smiles on customers’ faces each and every day while motivating success in our friendly café staff.

Q: What’s your favorite thing to cook at home?
A:Homemade Pasta with meatballs and sauce.

Q: Who does the cooking at home?
A: Mostly my wife, Libby.

Q: What is your favorite restaurant?
A: Sa-Bai Thong right here in Madison!

 

Longtime Professional Support Staff

  • Rick James – Lead Delivery Driver
  • Laura Martinez – Kitchen Support
  • Ben Boltz – Sous Chef
  • Dawn Kurbel – Dean Café Operations
  • Hans Herfel – Café Operations – Driver
  • Andy Foss – Delivery Driver
  • Kristin Soper – Lead Bartender