Meet the people who make Greens Point Catering possible
BRIDGET & DONN NANNEN
With over 50 years combined experience in the catering business, Donn and Bridget Nannen are the proud owners of Greens Point Catering. Together they have three children: Michael, 20, Jetta, 18, and Greens Point Catering, age 27! Donn and Bridget have delighted in sharing their passion for food and life with all the families through the years. They feel very blessed to have the strongest team in Boulder County working alongside them at Greens Point Catering.
Chef Robert Grant is a Colorado native recently returned home after an enriching and valuable 10 years working in some of our country's most celebrated kitchens. A 2005 graduate of Johnson and Wales Denver, Robert externed in the kitchen of Chef Thomas Keller at Keller’s world renowned, Bouchon Las Vegas. His three-month externship turned to three dynamic years as the notable restaurant’s Chef de Partie. His time there was followed by a three-month immersion in the prolific lifestyles, recipes, and traditions of old-world France and Spain, after which Robert accepted a position with Boston Chef, Barbara Lynch. He joined Lynch’s, The Butcher Shop, as Executive Sous Chef of the bustling neighborhood wine bar, bistro + butcher and quickly became the establishment’s Chef de Cuisine. Summer 2011 brought with it another opportunity to head back to Europe for inspiration and growth; this time to the north of Italy and the south of France. In the fall of 2011 he was offered the Executive Chef position at one of Boston’s oldest restaurants, The Blue Room, where he was honored to be recognized as one of Boston’s top “30 under 30” by Zagat. In late 2013 he helped to open their sister space, Belly Wine Bar, a charcuterie and cheese driven eatery. When he’s not in the kitchen, Robert enjoys spending time with his wife + young son and he can also be found mountain biking, camping or fishing, depending on the season.
Rebecca Sosvielle has been in the food and service industry for nearly a decade, having worked as Culinary Director and Executive Chef at Cured and Cured Catering in Boulder, CO for over five years. Rebecca worked in several farm to table restaurants in Massachusetts before relocating to Colorado in 2010 to complete her education at Johnson and Wales University from whence she graduated in 2011. She is passionate about seasonality, sustainability and supporting local farmers and purveyors whenever possible. When not in the kitchen, Rebecca enjoys gardening, singing karaoke and enjoying a beautiful meal in the company of good friends.
Susie Plank joined the Greens Point Catering team in 2003. A 1988 graduate of CU Boulder in marketing, she was thrilled to bring fifteen years of sales experience to the Greens Point team. Prior to event designing/sales at Greens Point, she worked in all facets of the catering operation including wait staff captain, chef captain, corporate catering, and office administration. She has a heart for serving people and she loves seeing the smiles on their faces as they enjoy a successful event.
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Katie James has been in the Colorado wedding and event industry since 2006, and Greens Point Catering for nearly two. She has enjoyed learning the ins and outs working for various wedding venues, restaurants, bridal shops, in bridal show production and advertising and as an event planner. It was only natural that she ended up at a catering company where all of her passions are combined: love of food, event planning and working closely with couples to make their day special. Her attention to detail and authentic and even-tempered personality comes in handy to calm nerves and make the planning process, as well as the day of your event, as stress free as possible.
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Emily Stuller is a Colorado native, who loves sharing the beauty of the state with friends, family, and clients alike. She has been in the restaurant and food industry for 10 years, and has been specializing in events for just over 5 years. For Emily, the best part of planning an event is the journey taken with her clients. From start to finish, she enjoys the opportunity to be by someone’s side answering questions, giving them peace of mind, adding a little personal touch, and executing an event that they will remember for a lifetime! In her free time, she loves to go camping and hiking with her husband, and embrace the wonderful Colorado summers.
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Rachel Wodtke, a Longmont native, has been at Greens Point for 4 years and in the event industry for 11. In addition to working in the office as the Staffing Manager she also works as an Event Manager. She loves helping people celebrate their big moments and has a true passion for service. When she is not at work she loves to garden, cross country ski and just be outdoors with her husband and dog.
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ETIENNE DE VILLIERS
Etienne De Villiers is a recent CU Boulder graduate with a degree in Astronomy. Focusing his sights back down to Earth, he is going on 6 years with Greens Point Catering. Starting as an event staff member, he worked his way up into the role of off-site chef. Now, he operates as both the equipment manager, handling all equipment headed out to events, as well as working events as an on-site chef. When not catering, Etienne is with his three young children and wife exploring all that colorful Colorado has to offer.
A Niwot local originally from Hawaii, Edgar has been at Greens Point for 7 years and works as our Corporate Manager. He brings to the table his extensive background in the corporate environment and telecommunications industry. During his time off he enjoys radio astronomy, building rockets, flying drones, videography, working out at the gym, and storm chasing in Colorado.
He is grateful to work for Greens Point and for the corporate clientele that continues to support our business.