Capozzoli Catering was started by Tony and Alice Capozzoli in 1936
Ralph V. Capozzoli, Retired
Ralph, the eldest son of Tony and Alice Capozzoli officially joined the business in 1970. Along with his parents, Ralph worked hand in hand with every catering event. From a simple "Beef & Beer" to an elegant wedding, Ralph always maintained a high standard of satisfaction for clients and every guest in attendance. He treated each and every client as family. He loved what he did, and did it well. Now retired, he is enjoying the next chapter in his life with his wife Ann, children and grandchildren.
Michael V. Capozzoli, President
Michael, the youngest son of Tony & Alice Capozzoli also grew up in the business. He joined Tony's Catering full time in 1976. Since then, Michael and Ralph have successfully expanded their parent's catering business into a thriving company. They have now acquired exclusive operating rights to three banquet facilities in Pennsylvania and Delaware. Along with this they have transitioned the family business into the 21st Century. Michael is a respected member of his community, serving on his local School Board for over 33 years, eleven of which as president. When not working, Michael enjoys spending time with his wife, Eileen, his children and grandchildren.
Anthony R. Capozzoli, Catering Manager
The son of Ralph Capozzoli, Anthony earned a BA in Hotel and Restaurant Management from Widener University, and joined the team in 1996. Anthony, like his father, is very people friendly and always treats his clients like family. He also coordinates the service staff and assembles a team that always maintains The Capozzoli Family's standard of excellence. Anthony along with his wife, Eileen, has two children.
Christopher M. Capozzoli, Marketing Director
The eldest son of Michael, Chris is a graduate of St. Joseph's University with a BA in Food Marketing and joined the team in 1998. Chris' knowledge of the industry is a key part to the success of Capozzoli Catering. Keeping current on market trends and ideas, he always brings fresh ideas to menus, events and staff functions. Chris is married to his wife Erica. They have two children.
Michael D. Capozzoli. Executive Chef
The youngest son of Michael, Michael is a graduate of Johnson & Wales University with a BA in Culinary Arts, and joined the team in 2003. Like his brother and cousin, he grew up in the business and decided to further his education in the culinary field. Michael interned with several well-known restaurants, hotels and caterers. His talents are exemplified through his knowledge of current food trends as he tailors the menus to accommodate the wants and needs of each and every client. Michael, along with his wife Gina, have two children and one on the way in July 2014
Josh Florence, Red Clay Sales Manager/Chef
Josh has been with our Team since our Restaurant days back in 2004. Working mostly in the Back of the House, Josh has been a great asset in producing delicious, consistent food for all of our events, both on & off-premise. In the past few years, Josh has taken on more roles within our Company and is now the Sales Manager at the Red Clay Room. Josh will help book & plan the entire process for your wedding or event. Like Terri & Brad, Josh is very detail oriented, and will work very close with you to ensure your day goes off without a hitch.