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A northeast native, Chef John Coleman came to Dallas by way of Boston. He enjoyed an impressive 23 year Culinary/Food and Beverage Career with the world's premiere luxury hotel brand, starting first as a saucier and retiring as Executive Chef and F&B Director at The Ritz-Carlton, Dallas.
Coleman's many years in the hospitality industry took him through the U.S. and around the globe as part of the Corporate opening team for over 10 hotels. During his adventures, Coleman noticed the common thread among cultures that food brings people together - families, neighbors, friends, and even strangers. This concept that “Food is Social” is a key philosophy of his company, F2M Hospitality. It is a theme you will recognize throughout the divisions – Farm to Market Catering, Savor Gastropub, Pink Apron Pastry and Relish.
Before his love of the spoon, Coleman enjoyed a career as a competitive extreme skier and rock climber, activities he still enjoys today along with cycling, guitar playing and wine drinking. But of all the great accomplishments he has earned, the most rewarding is being a husband and daddy to three lovely girls.
Julie Vorce | Pastry Chef, Farm to Market Catering
Julie has had a fondness for the kitchen ever since she was a child. Born in California, Julie grew up with food always being the focal point of family gatherings. While attending Auburn University, she realized that her love for baking desserts and sharing with friends was more than a personal passion, but a career path she wanted to pursue. She switched her major from Marketing to Hotel & Restaurant Management and upon graduating, headed to San Francisco to attend the California Culinary Academy. There, she earned her degree in Pastry & Baking and simultaneously, interned at award winning Chef Elizabeth Falkner’s Citizen Cake. In February 2010, she joined The Ritz-Carlton, Dallas, where she expanded her pastry skills through plated desserts, chocolate work, and wedding cakes. In August 2013, Julie joined the opening team for Savor, a modern gastropub located in Klyde Warren Park, and currently serves as Pastry Chef. Besides all things pastry and food, some of Julie's other passions are training for marathons, dance, and traveling.
Sigrid Helgason | Sales, Marking and Business Development
“Everyone loves a great party but I love knowing I helped to make it great.”
As Director of Catering and Special Events for two of Dallas’ finest hotels, Sigrid served as the driving force behind the creation and execution of one-of-a kind experiences. She is known for having twenty-twenty vision to direct everything behind the scenes to deliver exceptional results for her clients. With twenty years of experience in the hospitality industry, Sigrid has finely tuned her focus on food, wine and customer service. She uses this knowledge and expertise to lead a team of professionals who on a daily basis exceed the expectations of Dallas’ discerning clientele.
Adam Mitchell | Manager, Banquets and Special Events
Adam discovered early on that entertaining was his passion. After 10 years in the hospitality industry and working for some of the finest restaurants in the city, he has performed every facet of front of house - from server to bartender to management. As the Banquet Manager of Farm to Market Catering, Adam brings his unique ability to oversee every detail of your event set up and then direct the service and execution to the highest of standards. Adam will personally ensure every aspect of your event will seamlessly come together for the perfect experience by leading the city’s most knowledgeable team of service professionals.