Our mission is to offer you top experiences, outstanding cuisine and service you cannot experience elsewhere.
Michelle has been in service to Elon University for 14 years strong, and preluding her time with Elon, she was a member of the restaurant industry. Honored with both the SGA Outstanding Service to Students Award (2015) and the ODK Algernon Sydney Sullivan Award (2017), Michelle finds her work here extremely rewarding because she and her team get the satisfaction of making people smile each and every day. Michelle finds catering especially exciting: “No two events are the same in nature!” Michelle has been Federation of Dining Room Professionals certified since 2010 and Serve Safe certified since 2013. Her favorite dish is Chef Mirek’s Shrimp and Grits!
As a three-year team member, Kristen brings a decade and a half of food and beverage industry experience to the Mill Point catering team. In those years with Elon, she has accumulated a lot of happy client experiences. “I love making each guest’s experience wonderful,” she says. “I also love feeding people!” Kristen’s favorite dish (so far) has been a Parmesan-crusted rack of lamb made by the incredible Chef Mirek.
Several years ago, Deanna was the general manager of a local Tallahassee restaurant, working with the owner to actively seek out opportunities for charity involvement. That notion first introduced Deanna to “event-style food service” and quickly influenced her to make the career move to the catering industry where she could bring that excitement to others regularly. Deanna appreciates everything about being in the moment at her events—embracing the scenery, guest list, menu, décor, circumstances and all else that allow a particular event to become a unique memory to carry throughout life. Deanna’s favorite menu item is the delightful Summer Salad. “Couple that salad with our international and domestic cheese selections, throw some fruit and nuts in there, and you actually have every flavor that you need in order to be happy with life.”
Mirek Lysakowski called Wroclaw, Poland home for over 20 years, where he earned a culinary degree. He left Poland during a troubling time for the country, first emigrating to Austria, and about a year later, Alamance County, NC. Upon arriving in North Carolina, he began working at The Cutting Board in Burlington where he learned English in the kitchen. Chef Mirek worked as an executive chef at several esteemed culinary establishments before landing the job of head chef at Elon University in 2001. Now head chef for Mill Point Catering, Chef Mirek says that he enjoys the smaller town feel and welcoming nature of the people of Alamance County and loves that his position at Elon affords him time to spend with his family.
Adam Neill earned his degree in culinary arts with a concentration in pastry at Stratford University in Virginia. From there, he worked as a pastry chef at several hotels, restaurants and bakeries—including the Fearrington House Restaurant—before becoming pastry chef at Elon four years ago. Adam loves making all sorts of sweets, but he especially loves making fresh croissant dough and homemade ice cream!