The Conferences & Catering Team

The University Conferences & Catering staff includes event managers who came to us from corporate America, catering chefs who trained at the finest culinary institutes in the world, and management staff whose hospitality careers include tenures at Marriott Corporation and Duke University, among other locales of distinction.

Along with an impressive range of experience, our team employs a hands-on, detail-oriented approach that leaves nothing to chance on the day of your event.

Trisha Bermingham

Catering and Event Coordinator

Trisha is responsible for booking and coordinating all details for catered events including social functions both on campus and off campus.

Joanne Lewis-McCoy

Meeting Planner

Joanne is charged with booking conferences on campus, which may include overnight rooms, planning logistics and handling website registration as well as on-site registration.

Jarlene Hatfield

Meeting Planner

Jarlene's responsibilities include booking day meeting packages, and coordinating logistics with on-campus as well as off-campus groups.

Jed Greeke

Catering Operations Supervisor

Jed oversees all conferences and catering events. He is responsible for overall training and works directly with the University of New Hampshire Hospitality Program to train and develop students for a wide variety of hospitality positions.

Clara Grace

Catering Supervisor

Responsible for catered events with emphisis on the front of the house.  Assists in staffing of all events, working with students and oversees all Presidential events.

Bruce Augustine and Gina Kemp

Catering

Bruce and Gina manage the delivery and set up of food. They are responsible for the services and break-down of all catering events throughout the University. They interact with groups on a daily basis.

Michelle Fiumara-Montgomery

Executive Catering Chef

Michaelle oversees the daily production of a fast-paced catering kitchen, and part of her duties include menu development, ordering and scheduling. She is dedicated to sourcing local and sustainable ingredients.

Jack Aydelott

Chef II

Jack is in charge of overseeing daily hot food production, ensuring that all aspects of the menu are coming together in a timely fashion. Jack works closely with the executive catering chef on menu development, and is also the chef for private meals at the university president's home.