Staff

Edward Sutter, Owner and President

Ed Sutter, founder of Edward's Creative Catering, has more than 25 years of experience within the food service industry, His diverse background ranges from old-fashion authentic pizzerias to white tablecloth restaurants.

Sutter's food service career was launched in 1991 with the opening of Eddie's Pizzeria and Restaurant in Akron, Ohio. As customers began requesting special catered services, they became an integral part of Sutter's business. Eddie's Catering was born, which has since evolved into Edward's Creative Catering.

Today, Sutter focuses his expertise and resources hosting spectacular events at his facility in Broadview Heights, The Imperial Event Center and Ballroom, and throughout Northeast Ohio. He has also added a specialty division, Grills and Thrills BBQ and Special Events Company, which features the well-known Ultimate Picnic Package for corporate clients, family reunions and other special events.

A member of The International Catering Association and Catersource®, Sutter has been featured in an array of trade magazines for his extraordinary buffet designs and professional advice and expertise.

 

Kelly Givens-Byers, Director of Banquets

Kelly Givens-Byers has been affiliated with The Tangier for six-plus years. As the director of banquet sales, she is more than just a “meter and greeter.” Byers is responsible for managing the banquet department and overall set-up and service of Red Letter Events Group catering functions.

Born and raised in Akron, Byers' experience includes an assistant manager position at The Galaxy Restaurant in Wadsworth, as well as a banquet role with Glenmore Country Club in Canton. She also retired from the F.W. Albrecht Grocery Company after 15 years of loyal service.

 

 

 

 

 

Randy Hudack, Director of Sales

Randy Hudack joined Edward's Creative Catering in 2002 as it moved to The Imperial Event Center and Ballroom, the former home base for its catering operations. Hudack's background includes managing multiple restaurants and an attention to detail that fits right in with the company's mission. Hudack is known for going out of his way to ensure clients that their events will be serviced in a professional manner and that they will receive the best value for their catering dollar.

Hudack works with Manager Ed Sutter in creating artistic and elegant buffet and display designs to complement its innovative food offerings. Together, they garnished a national award for buffet design from Catersource®, the nation's largest organization of professional caterers, at a 2004 international conference in Washington D.C.

 

 

 

Angelo Rullo , Executive Chef

Formerly the executive chef of Bravo Franco, one of Pittsburgh's five-star Italian restaurants near Heinz Hall, Angelo Rullo has experience preparing extraordinary menus for everyone from distinguished political figures like Presidents George H.W. Bush and Bill Clinton to everyday theatergoers.

Rullo, now a resident of Northeast Ohio, looks forward to the wide range of palettes to be tempted through his new position with the Red Letter Events Group. As its new executive chef, Rullo is responsible for overseeing all Red Letter Events Group entities, from The Tangier and The Imperial Ball Room and Event Center to Edward's Creative Catering to Grills and Thrills BBQ and Events. Rullo, a second-generation Sicilian, displays a true Italian flair with specialties that include delectable seafood and veal dishes.

A U.S. Army veteran, Pittsburgh-native Rullo graduated from the American Restaurant Association Culinary Program where he worked hands-on with some of the nation's best chefs, including Paul Prudhomme and Wolfgang Puck. He also served as a local division chef for one of the country's largest broadline food distributors and an alternate on the U.S. Culinary Olympic team that competed in Frankfurt, Germany.

 

Michael Kanor, Executive Production Chef

Mike Kanor has been a member of the Tangier team since 1987. After attending Kent State University, he worked his way up to a chef position at facility, which he held until 2002. Kanor left The Tangier only to become an owner and operator of his own local bakery and donut shop. After two years of owning his own business, however, Kanor decided to return to the legendary Tangier where he has been ever since.

Today, Kanor is primarily responsible for the hands-on production of the many menus delivered through the Red Letter Events Group. Food service is in the Kanor blood. His grandfather owned a local butcher shop and his mother worked for Stouffer's in Cleveland. Highlights of his career include cooking for the many U.S. presidents, first ladies, entertainers and celebrities that have made The Tangier an area landmark.