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Meet Our Staff

Brandon Fortenberry

Brandon Fortenberry

Brandon Fortenberry hails from Lubbock, TX, which he left for NYC in order to complete culinary training at the Natural Gourmet Institute.  He then owned and operated Lone Star Chef, a catering and private chef business, before joining Cornell's only all-kosher dining center 104West! in 2005.  Since then he has held the positions of event manager, banquet manager and senior sales manager at Cornell Catering. Brandon is now the director.  This experience in a variety of roles at Cornell Catering and in the culinary field provides him with unique perspective on leading the team to provide amazing events for clients, and a great working environment for the staff.

Eileen Gibson

Eileen Gibson
Senior Sales Manager

After graduating from The Culinary Institute of America, Eileen followed her passion for both cooking and skiing to the Rocky Mountains working her way up from garde manger to chef de cuisine and sous chef at ski resorts including Sun Valley, Snowbird and Vail. Partnering with chef and husband Dave, they operated hotels in Stratton Mountain, Vermont before settling into their own business: The Inn of the Golden Ox on Cape Cod, featuring New American Cuisine, which received Four Stars from the Boston Globe. Starting a family brought Eileen back to The Finger Lakes where she and Dave operated The Old Erie Restaurant in Weedsport. Eileen is thrilled to have found a home at Cornell Catering, working with a passionate and talented team of catering professionals providing unique events, and memorable experiences with amazing food.

Culinary Team

Tim Oltz

Timothy Oltz
Catering Chef

Timothy Oltz was born and raised in Ithaca, New York. He traveled to Scottsdale, Arizona in 2003 to attend Le Cordon Bleu Culinary School while working at the Camelback Inn Marriott just outside of Phoenix. He then held a six-month externship, working in two different high-volume restaurants in MGM Studios at Walt Disney World, before coming back to the Ithaca area in 2005 to begin his career with Cornell at the Statler Hotel. He worked his way from a line cook at Taverna Banfi to Banquet Sous Chef, then finally became Chef de Cuisine for Mac's Cafe and Terrace Restaurant. Most recently serving as Sous Chef for Catering and Robert Purcell Marketplace Eatery, Timothy is presently serving as Interim Catering Chef. He is actively involved in the American Culinary Federation and is currently a Certified Chef de Cuisine. In 2013 he was nominated to the ACF Culinary Team USA for 2016. He's received bronze, silver, and gold medals since then at ACF cold food competitions. Timothy's view on food is that "it's the most intimate thing you can give to another without physical contact."

Letty Andrade

Leticia "Letty" Andrade
Sous Chef

Letty is a 2012 graduate of the Culinary Institute of America in Hyde Park, New York, and recently was a member of the Cornell Dining team that won a Silver medal at the Skidmore Culinary Challenge. Prior to her current role, she was a private chef, part of the team at Topolobampo (Chicago), and co-manager/chef for a local-sustainable-organic food startup for Etsy. Letty’s career was inspired here in Ithaca at a Peruvian culinary event at the Staler Hotel, and by her many instructors and mentors through the years. Her culinary journey has taken her to South and Central America, and the foods she explored there inspire her culinary focus. Chef Letty says “It’s always an honor for me to work with food in any aspect, and a pleasure to offer my creativity and passion through different foods.”

Sales Team

Marie Robison

Marie Robison
Sales Associate

Marie is a lifetime native of the Ithaca area and started her career at Cornell after attending college in upstate NY in 1982. She is an integral member of the catering team; Marie brings more than 25 years of catering sales and event planning experience, and quality customer service to Cornell Catering.Serving as the primary point of contact, she provides our clients with exceptional experience by managing all aspects of the catering process from coordinating special event space at the university to collaborating with the chef to develop ideal customized menus for event guests, in addition to the responsibilities of contracts, billing and invoices. Her extensive knowledge of resources allows her to find the best of everything available to customize your special occasion.

Event Team

Brad Stock

Brad Stock
Banquet Manager

Brad has more than thirteen years of experience in the food and beverage industry, and has spent over five of those years here with Cornell Catering.  After graduating from SUNY Cortland with a degree in Business Economics, he joined the Catering team with a focus on creating memorable dining experiences for our guests.  He now leads Catering's fantastic events team, ensuring that every event maintains Cornell Catering's high standards.  In 2010, Brad won top prize in the Cornell Dining Meatless Sandwich Competition.

Margaret Bruns

Margaret Bruns
Operations Manager

After graduating from The University of North Carolina at Chapel Hill, Margaret moved to Ithaca and embraced the world of food and beverage management. She first worked as the head bartender in a high-volume Collegetown nightclub, and then branched out to the world of catering at Ithaca College. There she developed a team of students and staff, and found her passion for talking about cocktails and wine and teaching others how to enthusiastically create the perfect drink. Her varied experience over the years, including her roles with us as Event Coordinator and Beverage Manager, have come together in her Operations Manager role. When not overseeing large-scale events on campus, Margaret can be found in tasting rooms all over the Finger Lakes.

Max Mandeviille

Maxwell B. Mandeville
Event Coordinator

A native Ithacan, Max began his interest in food service as a vendor for Mandeville Farms at the Ithaca Farmers' Market.  After studying in Washington, D.C., he returned to Ithaca and worked for a local boutique hotel and bar before coming to Cornell Catering in 2009.  He currently serves as Banquet Captain, managing events and supporting the catering sales team.  Max believes in creating an event menu that balances food and beverages, each supporting the other to contribute something unique to the event. Max is thrilled to be a part of Cornell's diverse team, and to work with the variety of people across the University and the Finger Lakes region.