Our Team

Marc D'Ambrosio - CEO & Founder Classic Sports Catering
Owner and Operator of Classic Sports Catering, Graduate of Harry Lundenberg Culinary School. Marc began his food service career on cruise ships and naval ships in 1977. After achieving the highest status in the industry of Chief Steward, he retired after 10 years to start a family and his vision of his own Catering Company. He began in 1988 as Vice President for a special events food service company. He was responsible for the overall operation of his own events, primarily in the golf industry. Fulfilling the vision of his own company in 1995, he has focused all energy and resources on operating a highly efficient special event concessions and catering business. Marc maintains responsibility for the sales and service aspect of the business with customer service being the number one priority of the company. His mottos that with an intense focus on customer service the sales will follow have been the benchmark, which has allowed the company to grow year after year.

Pauline D'Ambrosio - CFO
Pauline graduated Florida State University with a B.S. degree in Public Relations with a minor in Marketing and a minor in English. She worked for Bank of America for 16 years responsible for the overall operation of the largest banking center in Broward County. Her responsibilities included sales, service and the management of 27 employees. In 1998 she became responsible for overall administration, to include volunteer coordination, travel and various marketing issues for Classic Sports Catering. Her years of management and finance bring a wide array of customer service experience and are integral to the success of Classic Sports Catering. Her administrative role ensures that all clients are satisfied with the responsiveness of the company.

Buck Maddin - Event Production
Buck started in the hospitality industry at age 14. After managing and opening many corporate restaurants, his passion led him to off-site catering and large events for those corporate chains. Buck has worked with events from Rock and Roll tours, movie shoots, NHL, NFL to PGA tournaments. He loves the logistics side of keeping it all together, thus a happy client. Buck's experience comes from a background in sales, marketing, Executive Chef and large event production.

Mike Culligan - Concession Operation Manager
Mike started his career in the industry at the age of 16 with CSC at the Triangle Aquatic Center in Cary. He continued with the company throughout high school at which time he decided to attend the Culinary Institute of American in Hyde Park, NY. Upon his graduation he worked in Denver at Marlowe's and Paramount Cafe. After 2 years he opened WB Tap and Tavern, an upscale "made from scratch" restaurant with his brother in Milwaukee. Following that opening and first year he rejoined CSC for the next big challenge, Full time Event Concessions and Catering. He has worked all of our events in various capacities and now handles Daily Operations for the Golf Tournaments.

Danny Street - Executive Chef
Executive Chef Danny Street has cooked with and for the best all over the world. From cooking with Celebrity Chefs Carla Hall, Gail Simmons, Mario Batali and Cat Cora to feeding Olympians in China, Danny has created deeply satisfying dishes that keep clients coming back. He has experience in large events including PGA and LPGA tournaments, from NASCAR to Stadiums and has been an integral part of the Classic Sports Catering team for over 15 years.

Angela Streeter - Catering Manager
With 18 years of experience in the hospitality industry and running a catering company in the North, Angela has made a wonderful addition to the Classic Sports Catering team this past year. As a proud mother of five, she has honed a pleasing personality that is accustomed to maintaining an upbeat outlook throughout the madness of the moment. Over the past two decades, she has accrued an extensive background that covers all aspects of food service; she's equally skilled in the kitchen, behind a bar, & supervising the overall picture. While based out of Michigan, Angela enjoys the travel opportunities that catering affords her. She loves to work a wide range of events, from weddings & corporate shindigs to golf tournaments & festivals.

Aaron Williams- Concession Operations
Entered the culinary and hospitality industry after serving 10 years in the Army. Graduated with an associates degree in culinary arts from Le Cordon Bleu. Has worked at 80 seat fine dining restaurants doing 200 covers a night, private resorts doing 1500 covers a day, the Marriott resort in Marco Island doing 3500 covers a day, and for the Florida Public School systems before starting full time with CSC. Has been involved in all aspects of running a restaurant and kitchen during career to include menu building, daily specials, writing recipes, scheduling, ordering, pricing, food cost control, training, sanitation procedures, finances, p&l reports, customer service, and kitchen layout/design/optimization.

Marco Donis - Garde Mange Chef
Marco has 27 years in the foodservice industry. After many years of training at the world class Opryland Hotel in Nashville, TN Marco has become one of the premier chef's in the industry. Marco has led kitchens at various properties including the prestigious Sheraton Music City known for its grand productions for groups of all sizes ranging up to 5000. Marco has also gained acclaim for his ice carvings and out of this world fruit carvings and displays. Marco joined CSC seven years ago and the guest of the NFL, PAS, LPGA and PGA Tour has enjoyed the fruits of his labors.