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.”
General Manager: 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.”
Sales Manager: Taylor Smith
A native Houstonian with an engaging personality, coupled with a goal to keep customers happy and satisfied, is what defines Taylor. His dedicated work ethic earned him promotions during his tenure at the historic Gristmill River Restaurant & Bar in New Braunfels, where he was assistant manager. The same determination earned him a bachelor of business administration with a major in finance from Texas State University in 2012. “A passionate commitment to our customers and a belief in our products is the underlying foundation of doing business,” Taylor says. He began his employment at Abby’s in March 2013, and his favorite foods are the Broccoli Cheese Soup, Barbeque Brisket and Sausage, and Fish Tacos.
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—Deli Division: Mark Kulisek
A gastronomist at heart, Chef Kulisek brings a diverse, culinary proficiency of over 35 years of American and International cuisine to Abby’s Catering. Born in Aruba and raised in the Orient, his knowledge is gleaned from his education, and being immersed in diverse cultures while cooking throughout Asia, Europe, South America, and the Caribbean.
The chef attended Florida State University, where he earned his bachelor of business administration degree with a major in hotel and restaurant administration. His résumé highlights executive chef positions for the past 25 years with such organizations as the Sam Houston Race Park, Divi Resorts in St. Maarten, and the Davidson, Hyatt, Westin, and Wyndham hotel chains; the famed Warwick Hotel in Houston being among them.
Chef Kulisek has been with Abby’s since March 2013 and his favorite preparations contain Asian and Mediterranean-inspired influences. His desire is to transform ingredients into a memorable dish that every customer will savor, as he affirms, “I have a passion to bring food to life!”
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.”
Pastry Chef: Myranda ‘Randi’ Mason
Randi has been employed with Abby’s since January 2012, and earned a degree from the Le Cordon Bleu® College of Culinary Arts, Austin. Her specialty is baking and crafting cookies, muffins and luscious pastry from scratch, and her favorite menu items at Abby’s are the Tortellini Alfredo, Carrot Rum Torte, and Key Lime Tart. Randi explains,“Whole cakes can be custom ordered or can be enjoyed by the slice.”
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.
Deli & Take Out 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 International Airport: Jonathan Edwards
Jonathan has been employed with Abby’s since October 2012 and as an eight-year veteran of the Unites States Navy, his experience is a perfect match for managing the FAA cafeteria where federal employees dine. A native Texan, his travels took him to Sasebo Japan, where he served military personnel and dignitaries while managing the Harbor View Club. His favorite menu items at Abby’s are the Cheese Manicotti, Panko-topped Whitefish with Poblano Cream Sauce, and the Philly Cheese Steak. Jonathan’s primary goal? “For every customer to have a great experience!”