President/Owner: Ursula K. den Herder


Ursula is at the helm of Abby’s Catering. Her integrity, expertise in the catering and aviation industry, and graceful leadership style is indicative of her respect for people and the success of the Company. Her favorite menu items at Abby’s are the Seafood Bisque and every dish served each day. Ursula shares, “We thank you for your business and look forward to serving you.”

Director of Operations: Gregg Constantinou


Gregg has been employed with Abby’s since November 2010, and the combination of his degree and broad expertise at four and five-star hotels, restaurants and lounges, keep the team operations running smoothly. His favorite menu items at Abby’s are the Beef Vegetable Soup, Fish Tacos, and for dessert—the Salty Caramel Frozen Yogurt. Gregg says, “Our food is home-cooked and fresh every day with a variety of options.”

General Manager / Lone Star College System—University Park Campus: Jason Jacobs

Jason says he always strives to achieve a higher level of excellence in everything he undertakes. A native of Ohio, he began with Abby’s in November 2014.

From busboy and line cook, to bartender and manager, he’s held positions in hospitality for 20+ years, including 10 years for a nationwide restaurant chain.

Giving Abby’s clients an exceptional customer service experience is a high priority that is only surpassed by his love of food and family. Jason’s favorite’s menu items at Abby’s are the King Ranch Chicken, Short Ribs, and Red Velvet Cake as the finale.

“I’m a firm believer that a staff and team can be like the good parts of a family—working towards the same goal,” he says, commenting on his work ethic. “Treat everyone as you would like to be treated, and show the same kind of hospitality you would to a family member.”

Catering Manager, Corporate Catering: Robin Nicholson


Robin’s background as a catering manager for an established Mexican restaurant served as a foundation for her start at Abby’s in May 2014. She earned a bachelor of science from the University of Houston, and her main role is to market our catering services and food tastings to staffs of companies who have a need for exceptional food at competitive prices.

Robin admits her favorite dishes at Abby’s are, Seafood Gumbo, Mediterranean Beef Kabobs, Asparagus Vegetable Medley, and our fresh-baked, homemade cookies. Her enthusiasm is easily recognized, and here’s why:

“Our team pays special attention to every detail. Our food is spectacular, the presentation—amazing! Call us when you need catering for board meetings, trainings, or for corporate picnics or holiday events. We’d love to cater your graduation, rehearsal dinner, and wedding too!“

Office Manager & Executive Assistant: Elizabeth Gonzalez


Elizabeth has been employed with Abby’s since February of 2010, and her proficiency in the hospitality industry grew from her background in business offices and the country club setting. Her favorite menu items at Abby’s are the Lentil Soup, Tuna Salad Sandwich, and Pecan Bars. “Our chef is excellent, and the food is very authentic and fresh every day,” she shares.

Bookkeeper: Thomas Irick


Thomas has been employed with Abby’s since January 2013 and earned his bachelor of science degree in hotel and restaurant management at the Conrad Hilton School at the University of Houston. His hotel and restaurant experience includes the famed Hotel Captain Cook in Anchorage Alaska, where early in his career, he served as an entremetier. He has also served at the Compass Group where he worked at Exxon Mobil as a chef manager.

His favorite menu items at Abby’s are the Cream of Asparagus soup, New York Strip Steak, and the Turkey Sandwich on Wheat with Sprouts and Avocado. Thomas encourages diners to eat at Abby’s and says, “Abby’s has tremendous food, a relaxed atmosphere and a personal touch.”

Executive Chef, Aviation & Corporate Catering Divisions: Adam Deviney

A graduate from The Culinary Institute of Charleston, Chef Adam began his employment with Abby’s in April 2013. Originally from Toledo Ohio, he lends over 16 years of experience in the hospitality industry. He has held positions at La Scola Italian Grill, Gladieux Catering, and as Chef de Cuisine, he oversaw three divisions at an in-flight aviation catering company serving the northern part of the country.

His in-flight catering, fine dining, and technical expertise will be an asset as Chef Adam joins in building on Abby’s over three decades of successful service to their customers. “The professionalism and care shown by the owners make an impact in the quality of our products and the great staff,” he shares. “They’re taking the time to do things right.”

His favorite menu items at Abby’s are the Chicken Salad Delight, and Chicken and Sausage Etouffée, which he reports, “Are phenomenal!” Chef will soon reveal new entrees like Pan-Seared Sea Bass with Wilted Arugula and Charred Tomato Vinaigrette.

Pastry Chef: Rachel Young


A 2010 culinary graduate of Le Cordon Bleu® Atlanta, Georgia, Chef Young has been with Abby’s since July 2013. Her previous employment in The Peach State included Highland Bakery, Capital City Club, and other private dining clubs.

Chef Young is a bread and pastry aficionado, and she believes in creating the best possible product and accommodating the customer. Creating confections such as custards, ice creams, and tortes, such as Opera Cake, are second nature to her. Chef Young says some of her favorite pies are Key Lime and French Silk, two acclaimed desserts that she plans to incorporate into Abby’s menu.

Chef de Cuisine: Francisco Estrada


Francisco has been employed with Abby’s since June 2001, and the cuisine he prepares is highly flavored and desirable, and a big hit with our customers and staff. His favorite menu items at Abby’s are the Chicken Tortilla Soup and King Ranch Chicken. Francisco says, “Our food is cooked fresh daily and is of the highest quality since we are using natural farm-to-market products to prepare our meals.”

Expeditor: Mary Helen Carranza


Mary Helen holds the distinction of the employee with the longest tenure. A valued staff member, she has shown her faithfulness on our team since July of 1988. Mary Helen’s warm personality is evident, and her dedicated work ethic ensures that every meal is complete and on time—especially when coordinating with aviation schedules. Her favorite meals at Abby’s are the Chicken Tortilla Soup and the Chicken Caesar Salad.

Area Retail Manager: Yolanda Minix


Yolanda has been employed with Abby’s since December 2009, and she has worked in restaurants and customer service during her entire career. Her favorite menu items at Abby’s are the Sausage and Chicken Gumbo and Salisbury Steak, Garlic Mashed Potatoes and Green Beans Almondine. “Our lunch specials change daily,” she explains, in her friendly way. “We try our very best to accommodate our customers’ every need!”

Cafeteria Manager: Monica Jacob


Monica has been employed with Abby’s since April 2012 and her diverse background in the industry ranges from butcher shops to restaurants and delicatessens. Her enthusiasm shines through as she shares her favorite menu items at Abby’s. “The Banana Nut Muffins, Chicken Noodle Soup, BBQ Brisket, and the Club Sandwich.I love them!”

Cafeteria Manager / George Bush Intercontinental Airport: Lydia Gonzalez


Lydia is the friendly individual that greets employees and guests at the FAA cafeteria each day. She promotes Abby’s menu, making sure each diner receives special treatment; core values of the Company. Building on a foundation of four years experience in restaurant management, she began employment with Abby’s in October 2012. Her favorite menu items served at the Cafeteria are the California Club, Pork Chops with Mushroom Sauce, Chicken and Beef Fajitas, and German Chocolate cake.