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Joe Pacifico has categorically shaped the course of his company’s development from its earliest commissary feeding contracts to its present status as a leading regional foodservice provider. Commencing its first client relationships in 1969 under Pacifico’s direction, with daily espousal from his wife, Patricia, and a staff of five, CulinArt’s humble beginnings included a series of institutional accounts supported by a single production kitchen in Long Island City, NY. When asked to describe the company today, Pacifico is immediate in his response boutique onsite dining services. He is adamant that although CulinArt’s philosophy to provide the highest quality service based on guaranteed financial performance has not wavered from its earliest inception, the evolution of the corporate and operational structure has elevated CulinArt to eminent industry status. The company’s unique industry niche, offering tailored operational services with the support of deep-rooted corporate and field infrastructure, has promoted CulinArt to a $125 million organization. Upon passing the torch of company Presidency to Thomas Eich in 1999, Pacifico’s tradition of unmitigated participation in CulinArt’s daily activities has changed little. He is in tune with each of the company’s over 120 accounts, and welcomes the opportunity to visit individual operations to converse with onsite managers and associates. His support of the business development team is consistently instrumental in new account development. Today, Pacifico’s immediate focus has shifted toward CulinArt’s financial progression and investor relations, leaving day-to-day operational challenges to Eich and his team. CulinArt’s recent rate of expeditious development, across diverse venues and extending far beyond its Long Island, New York headquarters, has only prompted Pacifico to command further growth. Joe Pacifico is an active member of the Society for Foodservice Management and an avid supporter of its School-to-Career committee works. | 