Our Team

Let us cater your next event.

Linda Carmigiano

President
Linda Carmigiano is the President and founder of Normandy Catering. Linda was the youngest of 12 children growing up in Chardon Ohio. Her parents owned local restaurants in the 1940’s and 50’s, making food preparation a true family legacy.

WHAT GOT ME STARTED:
In the late 1960’s, my husband, Sandy, and I decided to turn our gourmet passions into a catering business. Our first big event was a wedding in 1968 for 250 people. The success of this event led to the start of Normandy Catering and Party Center.

IN MY FREE TIME:
I am currently enjoying my retirement sharing residences between Florida and Concord, Ohio. This allows me to stay on the greens 12 months a year honing my other passion, golf. When not golfing, I enjoy preparing meals alongside my husband of 50 years.

Sandy Carmigiano

Corporate Chef
Sandy Carmigiano grew up in Mayfield Heights and has been a driving force in the business since it opened in 1978. As corporate chef, Sandy is responsible for creating new menus and recipes, as well as overseeing the culinary team in all aspects of food preparation.

WHAT GOT ME STARTED:
My parents owned the Sugar Bush Restaurant on Chardon square in the 1950’s and early 60’s.  During the summer months, I would help out in the restaurant. This exposure to authentic home cooked food and candy making has been my inspiration for food and entertaining. This passion was the driving force in the creation of our own catering company out of our home. From that time forward, we never looked back. After opening Normandy Catering in 1978, we worked hard setting the foundation for what Normandy is today.

IN MY FREE TIME:
When I am not working with one of our executive chefs on a new recipe, my passion is on the greens. Linda and I are avid golfers and we spend most of our free time golfing together.

James C. Carmigiano

Chief Executive Officer
James currently serves as Chief Executive Officer and is responsible for overseeing all aspects of the business operation. James’ background is in business management, but his passion is in the kitchen. Many days you will find him in the kitchen creating new and delicious dishes for Normandy’s menus.

WHAT GOT ME STARTED:
My mother founded Normandy Catering in 1978 when I was 13 years old. Prior to that, I can remember sitting at the kitchen table on a Saturday afternoon making watermelon balls for an event my mother and father were catering out of their home. Since that time I have always had a passion for food. In 1980, I started working in the kitchen at Normandy Catering developing and honing my skills in the culinary arts. Since that time, I have been the driving force in many of our new programs and services. Over the past ten years, I have seen sales more than double and the number of employees quadruple, making Normandy a highly regarded economic driver in the region and in 2011, a winner of a prestigious Weatherhead 100 award.

IN MY FREE TIME:
I currently reside in Chagrin Falls and enjoy the small town atmosphere it has to offer. Often, my wife and I can be found in town dining out with friends. I also enjoy reading a good food magazine, going to the gym, spending time with my kids, and camping.

Ryan Baker

Chief Operating Officer
Ryan began a fast-track career at Normandy Catering in 2006 as a part-time business consultant and has risen through the ranks as sales manager, general manager, and recently, Chief Operating Officer.

WHAT GOT ME STARTED:
My unique skill set is the result of my wide-ranging employment experiences that include: three years as a unit manager for Parnelli Jones Racing in Reno, NV; owner of the largest Firestone automotive service center in Ohio for 14 years; and national sales manager for IBM for four years. I have owned multiple small businesses; I currently run one of the largest internet Bulletin Boards in the world.

IN MY FREE TIME:
I enjoy being together with my family, whether it’s a quiet evening at home or cheering at my kids’ sporting events (when I’m not sighting them in the viewfinder, that is). Then, of course, there’s cooking – I’m obsessed with it! I’m really into cutting-edge food trends and trying out new food preparation techniques. The best part is watching the delight and surprise on people’s faces when I serve up something visually appealing and delicious.

Kathleen E. Stropki

Event Manager
Kathy is currently an Event Manager with an extraordinary career encompassing over 30 years in the hospitality industry.

WHAT GOT ME STARTED:
I have worked with some of the industries finest including The Paradise Grand Hotel on Paradise Island in the Bahamas, The Ritz-Carlton in Atlanta, GA, and the Boca Raton Hotel and Club in Boca Raton, FL. Locally I have worked with The Stouffer/Renaissance Cleveland Hotel, Quail Hollow Resort & Club in Concord, and of course most recently for Normandy Catering.

IN MY FREE TIME:
I enjoy antiques, gardening, and of course, planning and producing events for family and friends!

Stacey Hill

Director of Event Sales, The Tanglewood Club
Stacey is the Director of Event Sales at The Tanglewood Club. Stacey has over 25 years of hospitality experience.

WHAT GOT ME STARTED:
I grew up in a family environment where celebrations were a regular occurrence. After graduation from the University of Maryland, Easter Shore, I began my career with Hyatt Hotels, Chili’s Restaurant, John’s Hopkins University, and Northrup Grumman. After moving to Ohio I continued my career with Constantino’s Market before joining Normandy Catering at The Tanglewood Club.

IN MY FREE TIME:
I am actively involved with our local school board and I assist on the hospitality and fundraising committees. My children and I are involved with various charitable organizations. I feel it is important for my children to be exposed to a variety of cultural experiences and diversity.

Brandon Feimer

Catering Manager, Normandy Party Center
Brandon started with Normandy Catering in 2006 as a chef. His passion for catering beautiful events was quickly realized as he moved up the ranks, and is now our Off-Site Catering Manager.

WHAT GOT ME STARTED:
I began my culinary career at 16-years-old as a food runner at Jacob’s Field. That got me thinking about working in other areas of food service. In 2005, three important career events happened: I graduated from Pennsylvania Culinary Institute as a student of the Le Cordon Bleu program; I was selected for a prestigious externship as a line cook in St. Thomas, U.S. Virgin Islands; and also that year, I began working in the catering industry.

IN MY FREE TIME:
I enjoy setting up tables with unique, elegant displays, but I also have a passion for cooking and working with people. In my free time, I enjoy cooking creatively for family and friends, playing hockey, and attending local events in the Cleveland area.

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