Our Team

matt

Matt Flinders

Director of Catering Sales
matt@giuseppecatering.com

Matt’s love for entertaining began at an early age. Assisting his mother in the kitchen before large family dinners and holiday parties, he always took great joy in designing and setting the perfect table. Now, years later, with a degree in hospitality management from Washington State University and over 16 years of management experience in hotels, restaurants, and catering, Matt’s passion for creating the perfect event is still with him today. A California native, Matt has recently returned to San Diego after living and working in New York City where he had the opportunity to plan lavish events for clients including Martha Stewart Omni Media, Christies Auction House, Town & Country Magazine and Estee Lauder. His design skills have been recognized with multiple industry awards, and he has been a board member for a chapter of the National Association of Catering Executives (NACE). Matt’s diverse background and experience in the hospitality industry gives him a unique perspective, combining his professionalism and knowledge of business with his flair for design and passion for entertaining.

Morgan Oaks

Catering Sales Manager
morgan@giuseppecatering.com

Morgan brings to Giuseppe’s over eight years experience working in the event and catering industry. After attending Villanova University, she began her career as part of the special events team at the Museum of Arts and Design in New York. Morgan learned the ropes while managing fundraisers, member events of 1000+, as well as corporate rentals for Nike, Elizabeth Arden, BNP Paribas and Tiffany & Co. to name a few. She was part of the team that opened the museum’s new building, a rare opportunity and career highlight, which culminated in a week-long series of events including a red ribbon cutting with then Mayor Bloomberg. Morgan then brought her expertise to San Diego working in various capacities: as Catering Sales Manager at the House of Blues, supervisor of event logistics and customer experience for LivingSocial Adventures, and Event Manager for two local event production companies. Calling upon this diversified background, Morgan is able to create amazing and memorable event experiences for her clients.

frederik

Frederik Selchau

Catering Director
frederik@giuseppecatering.com

As Director of Catering Operations, Frederik brings to Giuseppe Restaurants & Fine Catering over ten years of specialized experience in high end catering and fine dining from his home country of Denmark, the United Kingdom, and the United States. As an Event Manager at England’s top catering firm he served gala dinners with over 2,500 guests and at venues such as the London Fashion Awards Gala at Victoria & Albert Museum and the Queen’s Annual Christmas party at Windsor Castle. He has dined in over 20 countries on four continents, and is an avid seeker of the perfect dining experience. In his free time, Frederik enjoys life on the water and in his garden, where he and his family explore sustainable farming techniques and the delights of homegrown gastronomy. Frederik started with the company in 2009.

rashi

Rahmatulah “Rashi” Wahidi

Executive Chef
kitchen@giuseppecatering.com

Possessing a natural love for entertaining and a creative approach to food, Rahmatulah “Rashi” Wahidi brings nearly a decade of high end catering and restaurant experience to the Giuseppe Fine Catering team. While living in London, he trained as a chef. During his twelve years in Europe, he worked for the top catering companies in London. The London Science and Design Museum, Lionsgate Films, and Prince William were among his most discerning clientele. He specializes in presentation and menu development. When he moved to San Diego in 2011, he was excited to bring his passion for flavor and eye for detail to the local catering industry. His specialties include Mediterranean, Persian and Indian cuisine. Having traveled the world, Rashi speaks many languages including Farsi, Russian, Dari, and Hindi. He has been to four continents. In his free time, he enjoys spending time with his family, playing tennis, and outdoor activities.

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Byron Fernandez

Staffing Coordinator
staffing@giuseppecatering.com

A native of NY and California, Byron’s love of food, wine, hospitality and traveling began at an early age. A former performing arts student, Byron obtained his bachelor’s in Public Relations from Baldwin-Wallace University outside Cleveland, Ohio. His background in PR, marketing and finance has well-prepared him for his role as Staffing Coordinator at Giuseppe, and he looks forward to continuing to grow with the company. In his free time, Byron enjoys traveling, surfing, music, writing, skiing, snowboarding, and essentially anything outdoors. 

Erin Enters

Venue Beverage Sales Manager for Scripps Seaside Forum
ssf@giuseppecatering.com

Born and raised in Wisconsin, Erin always loved to cook and be around people while hosting events. This led to earning a degree in Public Relations at the University of Wisconsin, Milwaukee while she worked in the restaurant industry to stay close to her first love: culinary arts. Upon graduating, Erin moved to Chicago, where she continued to work her way up in the restaurant industry, through training and eventually managing. As a food and wine enthusiast, it was always important to Erin that she maintain a career that allowed her to continue excelling in her passion. When Erin moved to San Diego, she found her place managing beverage services for Giuseppe’s top event and wedding venue, Scripps Seaside Forum. In this role, she continues to bring the highest level of customer service and enthusiasm to make each event a memorable experience and success.

profile-pic---Cassandra-DeNies

Cassandra DeNies

Venue Beverage Manager / Museum Beverage Services
mcasdbar@giuseppecatering.com

Cassandra DeNies was born and raised in the heart of Silicon Valley in San Jose, California. She went to college at San Francisco State University where she obtained a Bachelor’s degree in Industrial Arts. While attending classes full-time in college, she always found herself drawn into the food and beverage industry working at local restaurants beginning at the age of 19. She began serving tables and then bartending which later led to her working in the catering industry at Stanford Catering on their college campus for a few years. From there she decided to move down to beautiful San Diego where she would be in a larger food mecca to continue working in hospitality at the Marriott Marquis in downtown San Diego  It was at this time, and after over a decade in the food and beverage industry, when she felt it was time to delve deeper into hospitality. Having already been a server and bartender for Giuseppe Fine Catering, when the opportunity presented itself to become their new Venue Beverage Manager, she jumped in eagerly.  

Rio Caramello-Uyeji

Sales and Operations Coordinator
rio@giuseppecatering.com

Rio is proudly a San Diego native, but has lived in various parts of Northern and Central California. Right after high school, she moved to San Francisco to attend the California Culinary Academy earning a degree in Culinary Arts. Rio discovered early in her kitchen career that she had a special love for events and catering after being a part of the banquet team at the Four Seasons Aviara. However, It was not enough to know how to cook, she also wanted to know how a business functions in every way.

In 2010, she decided to take steps towards learning the business side of the industry by enrolling in the Hospitality Management program at San Francisco State University. With new knowledge and the desire to get hands on experience in operations, Rio moved home to sunny San Diego to work days in corporate catering and nights in managing local restaurants.  It has been a long and exciting road, but Rio is looking forward to new endeavors in Sales and Operations with Giuseppe team.

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    “We cannot get over how wonderful the food and service was at our wedding. You are amazing! I will never forget when I walked into the reception before the guests entered and all your staff was lined up ready to go. They were wonderful too! Thank you for your effort to make our wedding special. No one has had better food at a wedding before—that is what we keep hearing. It was spectacular!”
    -Landy & Brendon