Our Staff

Paul Bosch, Executive Chef

bosch Executive Chef Paul Bosch is accessible, humble, direct and authentic. His approach parallels Food In Bloom’s simple, fresh and authentic style. Originally from the Midwest, he completed his degree in Hotel Restaurant Administration at Southern Illinois University. Growing up he would help his parents in their garden, utilizing every fruit and vegetable in every dish he created. Paul continued his path into  culinary territory and received his A.O.S. Degree in Culinary Arts in New York at the Culinary Institute of America before heading westward to Colorado, Washington and finally Oregon. He has left his creative footprint at Skamania Lodge, Resort at the Mountain, and most recently the Oregon Zoo. Chef Paul joined Food in Bloom in November 2014. Paul is a proud member of the James Beard Foundation, Alpha Zeta, National Sommelier Society, Epicures of Wine, Chefs Collaborative and Portland’s always growing and influential food scene. Paul’s inspirations are his wife, children and parent’s continued support, as well Portland’s culinary community. “The sense of comradery among the chefs and their passion for supporting farm to table and sustainability in Portland while still having the ability to tie in their culture and doing it successfully is amazing.”

Kayley Oka, Event Coordinator

kophoto Kayley had a knack for hospitality from a young age and started her studies at San Diego State in Hospitality  & Tourism Management. She completed a 9-month internship at Disneyland Resorts® and worked various catering and event industry jobs throughout college. She eventually decided to change things up a bit, and made the 1,000 mile swim up north without her Orca pod. She then graduated from Portland State University, with a degree in Supply & Logistics Management. Since she began her career in 2009, weddings have really inspired her passion for all facets of event planning and honed her attention for detail. When she’s not throwing parties of her own, she’s the go-to for friends to help plan any celebration. Kayley loves to explore Portland’s amazing dining scene, practice yoga, and spend time with her family.

Kristen Jorizzo, Event Coordinator

k-73 Kristen’s strong work ethic and organizational skills were apparent from an early age.  Born in Medford, OR, she attended St. Mary’s High School, where she ran a fundraiser for a Children’s Heart Surgery Program, organized volunteers for the city’s Art In Bloom Festival Children’s Activities Tent and traveled to Peru to assist in a program that provided eye surgery to cure blindness.  She subsequently attended Lewis and Clark College, where she majored in Studio Art with a concentration in Photography.  Upon graduation, she spent 5 months working at Komen Race for the Cure in Portland.  In 2013 she joined Soirée where she was involved in the planning and execution of fundraisers, museum opening and weddings. Kristen is inspired by healthy living, creative cuisine and working closely with her clients.  She looks forward to being part of the Food in Bloom team.

Justin Saylor, Marketing Manager

justin headshot final Justin has been involved in the Portland restaurant community since he relocated to Oregon in 2002. Originally from Northern Idaho and growing up on a dairy farm, Justin has been drawn to institutions that understand and utilize fresh, local, and ‘from-scratch’ concepts. Taking his foodie passion and combining his sales, marketing, and administrative skills, he’s had the opportunity to work for several of Portland’s most revered and unique restaurants. An avid long distance runner and yoga instructor, Justin brings high energy to the Food in Bloom office.

Stephanie Crawford, Director of Events

Stephanie Head Shot Stephanie is a stickler for detail and the fine points of hospitality. She brings to bear her twenty years of hospitality experience and degree in Art Appreciation to address and overcome all of the logistical and aesthetic challenges every event faces. She led the service staff at A La Carte Event Pavilion, Tampa Bay, Florida’s premier catering company. She managed the events facility and helped contribute to record sales and revenue during her tenure. She managed a variety of events and they were as diverse as: The Tampa Bay Buccaneers Super Bowl ring ceremony, the Patel families’ 800 hundred person two-day traditional Indian wedding celebration, the retirement party for CentCom commander General Tommy Franks retirement party to the Debartolo Family Foundations 1200 person five-course plated fundraising dinner.She and her husband moved to Portland and pursue their passion for local and organic food and sustainable practices. She has spent the last six years honing her hospitality skills and developing her knowledge of local and sustainable practices, as the Catering Director of Artemis Foods. Always looking to take on new and greater challenges, we’re excited to have Stephanie on our team.

Kyle Kornegay, Venue Representative at Exchange Ballroom

Kyle was born abroad in Germany, then his family relocated to Portland when he was 6 and he’s been here ever since. Kyle did not grow up in a household of people that were daring food enthusiasts, so during his adolescent years, he explored Portland and discovered the abundant food options that the city has to offer. He began to cultivate his palette and hasn’t looked back! After graduating from high school and attending classes at Portland Community College, he started working for Salvador Molly’s Catering as a Server, which grew into Vibrant Table Catering & Events. Within six months, he was promoted to Event Manager and started running large scale and detailed events. Over the years, Kyle has dabbled in various roles within the company and ultimately found his niche in executing flawless events.Kyle has watched VT Group grow and thrive as a company. He enjoys the quality of the food each company delivers, the dedication of the staff and the creativity everyone brings to the table. Kyle took on the fast paced role of Venue Sales Representative for VT Group’s fourth exclusive venue, the Exchange Ballroom & Cascade Rooftop, this past January. He enjoys being able to work with Food in Bloom Catering , Vibrant Table Catering & Events and f&b cafe and catering. He also likes the atmosphere of the Eastside Exchange building, which includes some of Portland’s most diverse and design oriented companies.

Anna Schwartz, Venue Representative at Lan Su Chinese Garden

 anna headshot final Anna has over a decade of experience in hospitality. She has a passion for customer service and building relationships. While living in Las Vegas she worked for MGM Resorts, Station Casinos, and before relocating to Oregon she worked at Steve Wynn’s 5 star, 5 diamond resort, Encore. There she helped open up Wazuzu, helmed by celebrity chef Jet Tila, where she was a server for four and a half years. She built long lasting relationships with not only the staff, but also Wazuzu regulars. She also worked alongside Chef Jet at Bon Appétit events and Lucky Rice Festivals.With their love of food and their passion for the great outdoors, Anna and her husband Mike, recently moved to Portland. She started her new adventure at Food in Bloom Catering as a server. This past August she was promoted to VT Group’s Venue Representative for the Lan Su Chinese Garden. Her warm and enthusiastic personality has helped contribute to her success and client satisfaction.
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