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Angela McPhaul graduated from Virginia Tech with a degree in Urban Planning. After several years of managing restaurants with Restaurant Enterprises Group headquartered in Irvine, California she made the transition into the consulting side of foodservice with a position at Cini-Little International in Washington, DC. She was marketing manager with Cini-Little for several years before founding Culinary Advisors where she heads up both the Business Development and Financial Arms of the company. Angela joined the Society for Marketing Professional Services in 1991. In the past 10 years, she has served as a Board Member for the Philadelphia Chapter, as President of the Washington, DC Chapter, and as Director of the Communications Committee for Nationals.

Michael Pantano, principal and co-founder of Culinary Advisors, became a full-time consultant in 1980 after ten years in operations. He holds a professional degree from The Culinary Institute of America and a degree in hotel and restaurant management from Widener University. His operations background includes, in addition to a corporate staff support role, institutional management in the healthcare and B&I segments, commercial restaurant, and in-flight catering. As a design consultant, he has served a variety of clients in virtually all segments of the foodservice industry. Mr. Pantano is the immediate past president of FCSI and board liaison to its Board of Examiners.

Bonnie Zietlow, one of the company's founding partners, has in her past 24 years completed designs for over 350 projects. Her major strengths are in the areas of corporate dining, hotels, hospitals, senior living, restaurants and clubs. Prior to forming Culinary Advisors, Ms. Zietlow held the position of director of design for the healthcare division of a major food management company. In that time she led design efforts for over 80 clients. Her early career included 11 years with an international foodservice consulting firm where she rose from draftsperson to senior designer and project manager. As a partner of Culinary Advisors, Ms. Zietlow developed a practical computer database used for the automated production of written foodservice equipment documents. She completed over 120 design projects and is currently working on several projects with major architectural firms.

Suzanne Bahr entered the foodservice design consulting field in 1988, combining her degree in Architecture from the University of Virginia with six years experience selling foodservice equipment. Ms. Bahr began her career in 1982 at Harbour Foodservice Equipment in Boston, then spent four years with The Gill Company in Maryland selling foodservice equipment to institutions and restaurants. She spent the next two years back in Boston working for Sheraton Supply Company, selling furniture, fixtures and equipment to Sheraton Hotels nationwide. In 1988, Ms. Bahr began five years as a design consultant and project manager for Cini-Little International, which led to her present position with Culinary Advisors. She has worked on a wide range of foodservice design projects, in many different capacities, drawing on her unique design and sales background. Ms. Bahr is a Professional Member of Foodservice Consultants Society International (FCSI).