Mr. O’Donnell is the founder and chairman of Boston Culinary Group, Inc.  In addition to being a leader in the contract food service industry, the company owns and operates a number of recreation-oriented facilities including Jiminy Peak Ski Area in Hancock, MA, and Bromley Ski Area in Peru, VT.  Mr. O’Donnell also owns Allied Advertising Agency, the leading advertising agency in the motion picture industry.

Mr. O’Donnell graduated from Harvard College in 1967 and the Harvard Business School in 1971.  From 1971 until 1976, he was the Associate Dean of Students for the Harvard Business School MBA program and later served as Harvard’s Administrative Director for the Program for Management Development.
  
Mr. O’Donnell is actively involved in numerous boards, charities and foundations.  He is a Trustee of the National Cystic Fibrosis Foundation and founder of The Joey Fund.  Mr. O’Donnell received The Outstanding Service Award from the Cystic Fibrosis Foundation in 1983, 1986 and 1989.  Additionally, he was awarded The Breath of Life Award in 1994, the Foundation’s highest honor.

Mr. O’Donnell received The Richard T. Flood Award in 1992 and 1997 from Harvard College and has served as an elected Director of the Harvard Alumni Association (1995-1998), and the Board of Overseers at Harvard College (1998-2005).  Mr. O’Donnell has also served as Director of the Associates of Harvard Business School and is a member of various Visiting Committees at Harvard College. 

In 2005, Mr. O’Donnell received the Harvard Business School’s most distinguished honor, the Alumni Achievement Award, recognizing him for his community and philanthropic efforts.  Also in 2005, the Massachusetts Restaurant Association inducted Mr. O’Donnell into the MRA Hall of Fame for his extraordinary dedication to the hospitality industry. 

Mr. O’Donnell is a Trustee of Malden Catholic High School and the Winsor School in Boston. 

Mr. O’Donnell serves on the Board of Trustees of the Children’s Hospital Trust, is an overseer at the Boston Boy’s and Girl’s Club, is a member of the Genetics Advisory Board at Massachusetts General Hospital and the Board of Associates at the Whitehead Institute.

Mr. Armstrong’s arrival at Boston Culinary Group coincided with the beginning of a dramatic growth period for the company. Mr. Armstrong’s organizational expertise and operational savvy was a critical ingredient for designing one of the best management teams in the industry to professionally manage this expansion. Mr. Armstrong focused on the location manager and developed training and compensation programs that reduced management turnover, increased revenues and resulted in more satisfied clients.

Today, Joe Armstrong oversees both staff and field operations for the company, which include more than 100 operational locations and over 11,000 employees. In view of the tremendous growth of the organization, Mr. Armstrong is most proud of the long term relationships that Boston Culinary Group has established with its client’s and the fact that he remains easily accessible for consultation and decision making matters.

A graduate and active alumnus of Holy Cross College, Mr. Armstrong served in the U.S. Navy as a destroyer officer.

Mr. Verros has been familiar with Boston Culinary Group for several years, having served as the Executive Vice President of Fanfare, Inc., from 1986 through 1993, a Company that was co-owned by Mr. Joe O’Donnell, owner of Boston Culinary Group.  Fanfare, Inc. was sold to Fine Host Corporation in 1993, where Mr. Verros eventually became President after serving in numerous executive level capacities. 

Mr. Verros’ professional management career began right out of college in 1980 with Ogden Food Service Corporation where he gained invaluable experience working at a variety of high profile locations throughout the country including stadiums, arenas, convention centers and ski areas. In addition to his post-collegiate professional experience, Mr. Verros gained a great deal of his operational expertise and work ethic from his father, a successful restaurant owner.

Mr. Verros has been an allied member of the International Association of Auditorium Managers (IAAM) since 1993 and was recently appointed to the board of directors for the National Association of Concessionaires (NAC). He is a graduate of the State University of New York, College at Fredonia with a Bachelor’s degree in Business Administration. Mr. Verros resides in Massachusetts with his wife Maureen and two sons Christopher and Cameron.

Mr. Ferrulo joined Boston Culinary Group in January of 1998 as the opening General Manager of the BankAtlantic Center in Sunrise, Florida.  In 2000 he was promoted to Regional Vice President.  Today, as a Senior Vice President, Mr. Ferrulo is responsible for locations throughout the Southeastern United States.  Current operations include Dolphins Stadium, BankAtlantic Center, University of Florida, Ole Miss, the Broward County/Greater Fort Lauderdale Convention Center and the Harborside Convention Center.

Mr. Ferrulo’s hospitality career spans nearly three decades.  Prior to joining Boston Culinary Group he spent 14 years with Delaware North Companies (DNC) where he headed the team that developed the concept for Well Bread.  Well Bread was established as the company’s premium services division in an effort to heighten DNC’s visibility in upscale and traditional food service operations.  Mr. Ferrulo also participated in DNC’s inaugural Institute for Business Leadership.  Originally from Buffalo, NY, he worked his way up through the ranks at Sportservice and held the position of General Manager for numerous locations through out the country.  Special event experience includes: the 1984 World Series at Busch Stadium, Saint Louis, MO, the 1995 Baseball All Star Game at The Ballpark in Arlington, Arlington, TX, the 1996 Olympics, Atlanta, GA, the 2003 National Hockey League All Star Game at BankAtlantic Center, Sunrise, FL, the 2003 World Series at Dolphins Stadium, Miami, FL and the planning of the 2007 Super Bowl, also at Dolphins Stadium.

Mr. Glinski oversees the entire corporate office staff of accountants, account representatives and payroll personnel. With over 11,000 employees and more than 65 locations across the country, all aspects of financial accounting and reporting operate under his direction at Boston Culinary Group headquarters in Cambridge, Massachusetts.

Prior to coming to Boston, Mr. Glinski worked in various financial positions with Sportservice and Service Systems Corp., a subsidiary of Delmonte Foods, both located in Buffalo, NY.  In 1978, he came to Boston to work at the Boston Garden Arena before joining Boston Culinary Group in 1979.

Mr. Glinski is a graduate of Canisius College in Buffalo, NY. He served in the US Army and is a veteran of the Vietnam War. He resides in southern New Hampshire.

Orlando began his career in the industry with Sport Service Corp. at the Ruidoso Downs Race Track in Ruidoso, NM. It didn’t take long for him to discover he had a passion for great food and that a career in the culinary arts was for him. From New Mexico he moved with Sport Service to Phoenix Greyhound Park in Phoenix, AZ. He served as the Executive Chef at both of these facilities, responsible for 600 to 800 seat restaurants as well as all catering services. Still with Sport Service, Orlando left Arizona for cooler climates with his appointment to the Executive Chef position at the newly opened Key Arena in Seattle, WA, the home of the Seattle Supersonics of the NBA. Shortly thereafter he left Sport Service and came south to sunny Florida to work for Boston Culinary Group.

In addition to the ODC, Mr. Morales has also spearheaded openings for us at the 60,000 seat Vaught-Hemmingway Stadium in Oxford, MS, home of the University of Mississippi football team and NextStage Arena in Grand Prairie, TX, a luxury concert venue which seats 6,000.

He has also played a critical role in the success of some of the largest events we have been involved with over the last several years, including the 2003 NHL All Star Game at the ODC, the 2004 MLB World Series at Dolphin Stadium (formerly Pro Player Stadium), and most recently the 2005 FedEx Orange Bowl Game, also at Dolphin Stadium. He is currently working on the Bradenton Sarasota Arena Project, a new Florida facility in the development stage which Boston Culinary Group will open in 2006.

Orlando was born in Mexico, the fifth child of seven brothers and sisters. He enjoys reading, running, gardening and carpentry.