Our seasoned team approaches your event with fresh ideas and creatively matches it to your personal style. Whether it’s a corporate business lunch, theme party or a wedding to remember, Creative Cuisine has the skill, imagination and solid experience to ensure that your event is a success.
Shauna Chrisman – President
Shauna Chrisman became an owner of Creative Cuisine in 1986. Under her guidance the company grew from a $300,000.00 dollar a year family owned business to a $2,500,000.00 corporation by 2000. Shauna has been very involved in the catering industry over the years and was President of ISES (International Special Event Society) for 2 ½ years. She has produced events for many of the leading corporations in Central Ohio, ranging from plated dinners for 900 to corporate picnics for 2,500. In 2008 she partnered with Dan Mummaw and her daughter, Kerrie Devore to create a fresh and innovative approach to catering. Together they have renovated the building, started a “green” program, created healthy menus, and built a tasting kitchen that is one of a kind in Columbus.
Dan Mummaw – VP of Sales
After Graduating in 1980 from Michigan State University, Dan Mummaw gained an extensive management background in the hospitality, retailing and design industries. He formed his own multifaceted event management company, Mummaw Creative, Inc., in 1985 and produced a variety of events for Fortune 500 companies, dignitaries and celebrities. He was instrumental in the formation of the Great Lakes ISES Chapter and was the organization’s first President. He sold his business in 2002 and moved to Columbus, Ohio where he was hired as an Event Consultant at Made From Scratch and was eventually promoted to Vice President. He partnered with Shauna Chrisman and Kerrie Devore in 2008 to renovate Creative Cuisine and move the company forward in a difficult economy. The company prospers with Dan’s expertise and has seen increased sales of 25% in the last year.
Kerrie Devore – VP of Finance
Kerrie began working for Creative Cuisine at the age of 14 in 1989. At that time she assisted with food prep and basic office duties. Over the years she gained experience in all departments and is now the Vice President of Finance. Her duties include the handling of all payables and receivables, payroll, and human resources. She also has a dedicated client base that she maintains and works with on a daily basis.
Kristen Kerr – Event Consultant
Kristen Graduated from University of Findlay in 2000 with a Hospitality Management Degree and Accounting. After graduation, her catering and event planning background included: Catering Coordinator for the Kingsmill Marriott Conference Center- Williamsburg VA along with Annette’s Catering in Lexington Kentucky. In 2006 Kristen returned to Columbus as a catering sales manager for the Crowne Plaza Hotel Downtown and played an instrumental role in their off premise division, Fusion Catering. In 2010, Kristen Joined Milo’s Catering as a catering sales manager for corporate sales, marketing and new business development. In 2013 we welcomed Kristen to Creative Cuisine, her in-depth catering knowledge and event planning skills are a great addition to our team.
Les Iddings – Event Consultant
Les has 18 years of experience in the Food & Hospitality industry. She began her career with Made from Scratch in 2000 working as a server and was promoted to the position of Captain within 6 months. Les has expertly managed a range of events from small house parties to large events like “Red, White & Boom.” She has worked in every department that exists in the catering business: Service, Operations and Sales. Les became an Event Consultant in 2004 working directly with the delivery clientele. Les came on board at Creative Cuisine in 2008 and continues to maintain many return corporate clients while remaining devoted to her private clients and brides.
David Tidd – Executive Chef
David attended the Chef’s Apprentice Program at Columbus Technical Institute (now Columbus State Community College) in 1983 and 1984 before transferring to Ohio State University. After leaving OSU he began his extensive food background that includes an apprenticeship under Chef Hubert Seifert at the Gourmet Market (now Spagio). His career also involved Executive Chef positions at Lindey’s in German Village and at Grand Vu in Grandview where he created the eclectic menus and assisted in the conceptualization of the restaurant. He has a long affiliation with OEFFA (Ohio Ecological Food and Farm Association) and was a confirmed vegetarian for 15 years. While he now enjoys cuisines of all varieties he is still dedicated to developing exciting vegan and vegetarian options for all tastes. David has been associated with Creative Cuisine since 1998 creating menus and helping produce large and special events. He became the Executive Chef in 2009.
David Strohm – Assistant Chef
David is a self-taught Culinary Chef with skills in all areas of the kitchen. After serving 4 year in the United States Navy, he was discharged as a Second Class Mess Management Specialist. Transitioning back into civilian life, David pursued his dream of becoming a chef. David moved to Columbus, Ohio in 1999 and worked for Cameron Mitchell Restaurant Group from 1999-2006. He then became the Executive Chef for Milo’s Catering from 2006 until 2016. After a brief time as Executive Chef of the now defunct Village Wine & Bistro, he then joined Creative Cuisine Catering to work and learn under Chef Tidd. David has 35 years of culinary experience in restaurants and catering alike.
Rhonda Brown – Director of Service/Event Consultant
Rhonda began her career in the catering industry in 2004, as a way to spend her summers off from working as a Teacher for the Head Start Program. She quickly discovered that she has a knack and a passion for event coordinating and made the career move to become a full-time Catering Captain. Rhonda joined Creative Cuisine in 2008. Her organizational skills and attention to detail make her a critical part of the Creative Cuisine Team, both in the field and in the office. She now oversees the Event Staff as Director of Service, as well as assisting the Sales and Operations teams as an Event Coordinator. Her on-going relationship with the many venues, vendors and clients give her valuable experience and knowledge that she brings to her role as an Event Consultant.
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Our culinary team approaches your event with fresh ideas and creatively matches it to your personal style.
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