Justin has been cooking since he was 15, including formal training in high school and at the Culinary & Hospitality Institute of Chicago. You may have read that he recently "retired" from FIG which is true, but he still makes cameo appearances when the team needs him. 

While studying Economics at UIC, Holly discovered she was a micro-econ girl in a macro world, drawn more to the details of farmers’ markets over stocks, social rather than financial capital. Holly's first four years at FIG were spent working directly with corporate and non-profit clients on their events, but in 2018 we created a new position that we feel she exemplifies. Combining an element of sales with a focus on what makes FIG different - our sustainability - and how to communicate that to the world. We hope she can make us even better at creating impactful events that create less of an impact on the environment and convince you why we're worth more.

After dropping out of seminary, living in Africa for a year, finishing a philosophy degree, and mastering all things cheese and alcohol for over ten years at various Whole Foods Markets in Chicago, Ryan took the next logical life step by joining FIG's staff full-time. He especially enjoys FIG's commitment to craft alcohol producers, use of seasonal produce from the table to the glass, and client-focused services across a variety of events and settings (as well as creating your next favorite drink, whether it has booze or not). When not at work, Ryan is busy teaching his toddler how to kick a soccer ball and handle himself on the dance floor (neither of which his dad ever had a handle on, so good luck, kid).

Stephanie has over ten years experience in hospitality from her first job at a local doughnut shop, to organizing basement punk shows, to running farmers’ markets, to harvesting olives in Pistoa, Italy. Her creative side loves to paint, take photos, and write, but her business side is all about making sure you’re spending your event dollars on things that matter most to you. She lives in Bridgeport with her two cats, and insists Mitch Mitchell from Ultimate Experience is the best drummer in the world.

Ivy comes to FIG with a twenty-year background in hospitality, most recently as the Events Director with another Chicago caterer. What drew her to FIG was their commitment to providing food that is not only delicious, but also locally, seasonally and sustainably sourced. She looks forward to building on that great foundation of amazing food by providing personalized, impeccable service. As an event manager, Ivy is dedicated to her clients from the initial inquiry, through menu creation and event design, all the way to on-site coordination the day of the event. When she is not working, Ivy enjoys going to see shows, trying new restaurants, cheering for the Michigan State Spartans and entertaining at home with her husband. Whether it’s for work or play, she is most satisfied when the people around her are having a great time!

Laura is originally from the cornfields of the Illinois, but it didn’t take long for her to realize the city life was for her and move to Chicago to study at DePaul University. After graduation and a detour in Denver, where she discovered her outdoor interests were mainly drinking on patios, she came back home with passion for event management. Heading up donor events at the Shedd Aquarium she got to work with many event vendors and realized that catering was the most interesting aspect to her. She is thrilled to join FIG not only because the food is locally sourced, organic and delicious, but the attention to detail is unmatched. In her free time, you may find her at a Dolly Parton concert, a musical, or at home in North Center watching awful reality television with her lovely roommates.