fresh inspiration from a different​ kind of food company

Patrick Henry- Vice President of Technology

Patrick Henry has 20 plus years of Information Technology experience.  Patrick spent 13 years in the US Navy as an Electronics Communications Tech servicing the Navy’s Cryptologic Community.  Other roles industries include Telco Engineering, Air Freight, Renewable Energies, Radiation Detection Systems, Manufacturing, Healthcare and Food Services Manufacturing. Patrick is certified by both Microsoft and Cisco in Systems / Network Engineering.  Experience includes System / Network engineering services, Data Center and Infrastructure planning, Disaster Recovery Planning / Business continuity, Business Intelligence reporting and more.  Passions: Family, all things computers, sports, outdoor activities, and running.

Carole Gutierrez- Vice President of Culinary Operations

Carole Gutierrez has over 35 years of Restaurant, Hotel, Catering and Food Manufacturing experience. Her roles have included the Vice President of Culinary Operations, Production Management, Food Safety and Sanitation.  While at Panache, she oversaw the growth of the company from $3M to $25M in annual revenue within 5 years and managed a crew of 140 employees. Previous to Panache, Carole worked for Four Seasons Hotel, The Remington Hotel, and ran her own catering company, in Chicago, Illinois.  Other experience includes The Park Plaza Hotel, Joe Tecci’s, and Chez Robert in Boston.  Carole is tri-lingual, English, French and Spanish, having been married to a French chef and having lived for 14 years in Mexico.   Passions:  Family, Cooking and Arts.


Harry Black- CFO

Harry is a partner in the CPA firm of Bowman, Monaco & Black, PC located in Cheshire, CT.  He has over 30 years of public accounting experience dealing with business and individual clients.  Most of his business practice centers around manufacturing clients with annual sales volumes ranging from $2.0 to $75 million.  In addition to the above Harry has been appointed executor/trustee for various estates and trusts.  He is a member of the American Institute of CPA’s as well as the CT State Society of CPA’s.  Over the years Harry has served as a President or Board member for numerous business or social groups.  Harry is a graduate of Quinnipiac University in Hamden, CT.  Passions:  Family, Travel and Golf.

Michael Wilson, CEO

Mike is a former CFO of a fortune 50 company, has over 25 years of operations, private equity investment, mergers and acquisitions, strategy, corporate finance, business development, risk management and investment experience. Other roles include President of a Software company, owner of his own private equity firm and was voted one of the 40 most influential people under 40 in the Healthcare industry. Other experience includes positions at Price Waterhouse Coopers and United Technologies and he is a Certified Public Accountant. Mr. Wilson graduated with distinction from The University of Connecticut’s MBA program and he received his Bachelor of Arts degree in Accounting from Central Connecticut State University where he also graduated with distinction.  Passions:  Family, Golf, Cape Cod, Travel, Uconn Huskies.

Jonathan Stack- President & Chief Innovation Officer

Jonathan has over 28 years experience in sales and marketing, operations management, business leadership and development experience including 24+ years of food service operations within the retail, wholesale, catering and institutional segments of the industry.  As a founding member of Panache Cuisine, he ran a $25M+ revenue operation and was the leader in the Mid-Atlantic Fresh Prepared Foods arena.  Jonathan has an extensive network of Industry Resources, Contacts and Strategic Vendor relationships.  His strong science background has allowed an extensive understanding of the food safety operations, requirements and protocols and he is heavily involved with the USDA/FDA and Military HACCP programs and global food certifications.  As Chief Innovation Officer, Jonathan is responsible for culinary and packaging innovation for “Cuisine To GO” food products utilizing fresh, local and sustainable ingredients and materials. Jonathan has an established reputation for premier customer service and best-in-class solutions which draw clients to Fresh Creative Cuisine. Jonathan holds a Bachelor of Arts Degree in Biology/Pre-Med with a concentration in Business Administration from Saint Anselm College in Manchester, NH.    Passions include spending time with his wife and 3 daughters, golfing, beach, skiing, boating & travelling.

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