Meet Our TeamOur entire team is extensively trained and committed to bringing the highest level of professionalism to your event.
OUR EXPERIENCED AND TALENTED CULINARY AND EVENT PLANNING EXPERTS SET THE BAR FOR EXCELLENCE AND CONSISTENCY.
Shauna Chrisman – President
Shauna Chrisman became an owner of Creative Cuisine in 1986. Under her guidance, the company grew from a $300,000 family-owned business to a $2.5 million corporation by 2000. Shauna has been very involved in the catering industry and was President of the International Special Event Society (ISES) for over two 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, designed healthy menus, and built a tasting kitchen that is one of a kind in Columbus.
Dan Mummaw – VP of Sales
After graduating from Michigan State University in 1980, Dan Mummaw gained an extensive management background in the hospitality, retail, 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. Dan was instrumental in forming the Great Lakes ISES Chapter and was the organization’s first President. He sold his business in 2002 and moved to Columbus to work as an Event Consultant at Made From Scratch where he 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 challenging 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 essential office duties. Over the years, Kerrie gained experience in all departments and is now the Vice President of Finance. Her responsibilities 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 daily.
Joshua Schwartz – Director of Sales
Joshua Schwartz hails from the great state of New York and spent his collegiate years close to home at Columbia University. He then took on a Bachelor of Culinary Arts from The International Culinary Center where he studied under such legends as Jacqués Pepin, André Soltner and Alain Sailhac. He honed his skills in the fire of the kitchen at Jean Georges Restaurant of New York, NY before moving on to business ownership. Josh partnered to grow Executive Caterers of Bergenfield, NJ from a $200K revenue to $1M in the first two years of establishment. Josh’s experience leading staff, managing vendor relations, creating menus and exceeding quality expectations have made him an integral addition to the Creative team. At days end, Josh enjoys collecting stamps and spending time with his wife, Katy, young daughter, Ava Mae, and their spunky American Foxhound, Marvin Drake. He is very much looking forward to exploring the variety that Columbus has to offer and creating stellar events at the many venues in and around the city.
Jayne Roberts – Event Consultant
Jayne joined our team all the way from Rhode Island, where she worked as an Event Consultant and Operations Manager for Easy Entertaining, Inc. After graduating from Johnson & Wales University with a degree in Travel-Tourism/Hospitality Management, she took a position as a front desk agent at The Hotel Viking in Newport. While she quickly learned she was meant to work in hospitality, she just as quickly realized her skill set would allow her to grow further in the events industry. At Creative Cuisine, Jayne works directly with many of our corporate and social contacts to help them plan and execute the perfect event.
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 The Ohio State University. After leaving OSU, he began his extensive food background, including an apprenticeship under Chef Hubert Seifert at the Gourmet Market (now Spagio). David’s 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 the Ohio Ecological Food and Farm Association (OEFFA) and was a confirmed vegetarian for 15 years. While David now enjoys cuisines of all varieties, he remains 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 significant and special events. He became the Executive Chef in 2009.