Our People
To learn more about the heart of McCalls, please click on an individual’s name below:
Dan McCall, Founder
Lucas Schoemaker, President & Executive Chef
Lee Gregory, Executive Vice President
Arnold Ertola, Managing Partner
Catering Management Team
Cyrus Pahlavan
Anna Williams
Kirsty B. Gumina
Hannah Tiblier-Weiss
Culinary Group
Brian R. Nauer
Josip Martinovic
Jose Marroquin
Kenny Yuk Lan Tsui
Peter Koenig
Catering Operations Team
Terrance Mulhall
Ben Trotzer
Peter Gumina
Julie Lockhart
Zack Porter
Sergio Arroyo
Catering Logistics Team
Al Rossi
Oscar Valdez
Design
Miguel Torres
Museum Cafés
Thomas Sotelo
Dan McCall, Founder
Dan created the firm that bears his name in 1980 with a philosophy to create the best possible experience for every client, every time. In the first six months of the company’s history, Dan produced three events with a combined attendance of 21,000 guests — complete with extensive catering, design and headline entertainment. Within a decade McCalls became, and remains, the largest off-premise catering business in the San Francisco Bay Area.
A graduate of the Cornell Hotel School, Dan served as the Director of Catering at the St. Francis Hotel from 1973 to 1980. In 2009, Dan stepped down as Chief Executive Officer, but continues as an active advisor to the firm — involved in the training of and development of a new generation employees to ensure the company’s future. The result is a continuity of services and a long list of returning clients that makes the company what it is today.
Lucas Schoemaker, President & Executive Chef
Lucas is President and Executive Chef of McCalls. In his more than 20 years with the San Francisco-based catering company, Lucas has been recognized with numerous awards including the title of “Master Chef of America.” His classical European culinary training began at the age of 12, and he later did apprenticeships at a series of two and three star restaurants in the Netherlands, Belgium and France. Lucas moved to the United States to further pursue his culinary passions, working as a chef at Peacock Alley at the Waldorf Astoria in New York and as an owner/partner of Le Trianon Restaurant in San Francisco. Lucas joined McCalls in 1989.
Lee Gregory, Executive Vice President
Lee is Executive Vice President of McCalls, overseeing sales and marketing. Lee joined McCalls in 1994 after 10 years at IBM. She has fundraising and event planning experience with numerous Bay Area organizations and nonprofits. Lee serves on the boards of the following organizations: San Francisco Travel, SFCVB Foundation, Fort Mason Center, San Francisco Art Institute and the Advisory Board of City College of San Francisco Culinary School. She graduated from Stanford University with a BS in Mechanical Engineering.
Arnold Ertola, Managing Partner
Arnold is the Managing Partner of McCalls and one of its original employees. He has spent his entire career in the catering and hospitality business. Before joining McCalls, Arnold owned three small local restaurants. He graduated from the Culinary School at San Francisco City College. Arnold is proud to be a Bay Area native.
Cyrus Pahlavan
Cyrus works with a diverse set of clients in both the social and corporate markets, creating events large and small. Partnering with destination management companies, he crafts some of the Bay Area’s most exciting major events. Combining his understanding of cliental, extensive international travel and a very refined palate from years in the restaurant business, Cyrus designs innovative menus for his clients and the company. He joined McCalls in 1999.
Anna Williams
Anna is one of Northern California’s preeminent wedding caterers. She has coordinated more than two thousand weddings, mastering the art of designing a day that compliments one’s individual style and taste. With her vast knowledge, Anna also helps families and individuals create a variety of special occasions: anniversaries, bar mitzvahs and milestone-birthday celebrations. Anna is an industry leader, active in the Bay Area Wedding Network and International Special Events Society. She has more than 20 years of banquet and catering experience at hotels and resorts including Hyatt Regency, Hilton, Radisson and Lake Arrowhead Country Club. Anna joined McCalls in 1997.
Kirsty B. Gumina
Kirsty is an Account Manager for McCalls. In this role, Kirsty specializes in all aspects of event layout including: site selection and design, floor plans, flowers and decor (china, flatware, linens, glassware, furniture and lighting). Since joining McCalls in 2001, she has choreographed more than 1,000 one-of-a-kind themed events. Kirsty is a Bay Area native, graduating from UC Berkeley in 2000.
Hannah Tiblier-Weiss
After graduating from Berkeley with honors, Hannah joined McCalls in 2004. She works closely with the de Young and the Legion of Honor planning both museum internal programs and corporate and social events. Hannah is an integral part of the McCalls sales team.
Brian R. Nauer
Brian has 36 years of experience in the food-service industry. After six years as a Banquet Chef at the Hyatt Resort, Lake Tahoe, he joined McCalls in 1987. Brian is currently Executive Sous Chef and Director of Purchasing.
Josip Martinovic
Josip is the Chef de Cuisine at McCalls, responsible for menu development, tastings and high-profile, sit-down dinners. Born and raised in Croatia, he graduated in 1990 from a four-year culinary academy specializing in French-Mediterranean cuisine. In 1991, Josip moved to Germany where he worked at the Four Seasons Hotel focusing on German, French and Italian cuisines. For six years, he ran a successful restaurant and kitchen in Munich. He came to the United States in 1999 and joined McCalls in 2000.
Jose Marroquin
Jose Marroquin has been employed with McCalls since 1991. His twenty-year tenure in the San Francisco Food environment has fueled his passion to make and present all styles of food. As diverse as this city, his culinary skills include preparing Asian, American, European and Latin American cuisine. Jose’s drive to continually perfect his skills and enhance his style has made him a valuable asset to McCalls, where Chefs Brian Nauer, Josip Martinovic and Lucas Schoemaker have mentored him.
Kenny Yuk Lan Tsui
Kenny is the Chef of Asian Cuisine for McCalls. His responsibilities include developing recipes, designing menus, cooking, and hiring and managing chefs for the company’s Asian cuisine department. He joined McCalls in 2000.
Peter Koenig
Classically trained as a certified Executive Chef, Peter has been an integral part of McCalls since 1987. Born and raised in Switzerland, Peter has worked in several leading hotels in Europe and the United States. His more than 40 years of industry experience includes 27 years as an Executive Chef. At McCalls, he is a Managing Partner, in charge of the beverages/sommelier department. Peter also directs the food and wine pairing program in our menu development.
Terrance Mulhall
Terrance joined McCalls in 1987. His vast knowledge of operations has made him the ultimate authority and expert on the logistics of both small and large venue events. As head of the Operations Department, Terrance involves himself in every aspect of our business. He manages the day-to-day operations of the company and our relationships with vendors. Terrance also purchases our equipment and oversees the catering and warehouse managers.
Ben Trotzer
Ben has worked at McCalls for more than a decade. As a Senior Event Manager, he shares his passion for food, wine and hospitality with clients and colleagues. He received a degree in Anthropology from Trinity College. His interest in international cultures translates into a sincere appreciation for the numerous culinary traditions reflected in McCall’s repertoire and a unique enthusiasm for sharing fine world foods with our esteemed clients. Before moving to San Francisco in 2000, Ben worked in boutique restaurants and catering operations in New England, honing his event planning skills. He continues to create memorable experiences for clients in such areas as buffet design and food presentation, and is appreciated for his gracious hospitality.
Peter Gumina
Peter is a Senior Events Manager for McCalls. He joined more than 10 years ago, starting as a busboy. Peter handles every type of event - from intimate sit-down dinners to large-scale productions with 20,000-plus guests. He has played a key role in major events such as Oracle OpenWorld, San Francisco Symphony’s Black & White Ball, San Francisco Opera, The V Foundation and the SFMOMA’s Modern Ball. Peter was voted Outstanding Hotel & Restaurant Student of the Year while at the City College of San Francisco. He earned a BS in Hotel & Restaurant Management at the University of San Francisco. Peter is a third-generation San Franciscan with family ties to the city’s’ restaurant business.
Julie Lockhart
As a Senior Events Manager with McCalls for more than 15 years, Julie’s expertise includes planning, presentation and design of room layout. Beautiful food and buffet displays are hallmarks of her events. Her meticulous attention to detail ensures flawless and smooth events from start to finish.
Zack Porter
Zack, a 10-year veteran of McCalls, joined us with more than 24 years of Bay Area restaurant experience. At McCalls, he infuses everything he does with his creative energy. Zack ensures that your events are brought to life like you envisioned, bringing the same kind of attention you would expect from the owner of your favorite neighborhood bistro.
Sergio Arroyo
Sergio has worked in all aspects of the restaurant industry, including serving as a waiter to owning his own restaurant. As a Maître d’, Sergio is the face of McCalls, ensuring every detail is taken care of so our clients can relax and enjoy their events. He has a BA in Art from UC Berkeley. Sergio joined McCalls in 2003.
Al Rossi
Al is the Permit and Fleet Manager for McCalls, ensuring that safety comes first by working directly with on-site facility coordinators and government agencies such as fire and police departments. He also oversees all permit approvals, equipment and warehouse inspections; the company’s fleet of trucks; and handles alcohol and beverage licenses. Additionally, Al is the company’s mixologist, creating custom drinks that are meticulously matched to the party’s theme and color palate. He has made cocktails that matched the dresses of a bridal party or the color of a sunset. Al joined McCalls in 1993, starting as an on-call bartender.
Oscar Valdez
Oscar, aided by a staff of 30, manages McCalls 25,000 square-foot warehouse. The vast inventory includes enough equipment to do three sit-down dinners for 2,000 guests each. Oscar does an incredible job of keeping track of everything — from flatware, stemware, platters, chafing dishes, wine, liquor, linens, trucks, and portable kitchens. He makes sure everything arrives at the right location on the right day at the right time. He also oversees inventory management after the party, ensuring thousands of items are accounted for and stored correctly. Oscar joined McCalls in 1987.
Miguel Torres
As an established floral and event designer with over 10 years of experience, Miguel’s creative, layered and imaginative vision has graced the halls, ballrooms and rotundas of every major event venue in San Francisco.
Thomas Sotelo
Thomas oversees the museum cafés for the de Young, Asian Art Museum and Legion of Honor. Thomas joined McCalls in 2009, bringing 20 years of food and beverage leadership experience. He previously served as opening Director of Luxury Suites and Catering with the San Francisco Giants at AT&T Park. Prior to that, he was a chef at a number of notable restaurants including Greens and Foreign Cinema.
Patrick McAteer
Trained in London in the classic European style of restaurant service, Patrick adds European flair and professionalism to every event. He works with San Francisco’s most prestigious arts and cultural organizations and plans gatherings for the world’s most-renowned dignitaries. Patrick joined McCalls in 1993. His industry experience includes banquet service at the Guildhall, the Reform Club, the Dorchester and the Grosvenor House Hotel.