Mary Lussier - Catering Sales Manager

Mary Lussier

Catering Sales Manager

Mary has been involved in the food service and catering industry from the onset of her career. Born and raised in CT, she attended Johnson and Wales University in Providence, RI, and graduated with both Culinary Arts and Food Service Management degrees.

Mary built her career through the years as a Server, Event Captain, Production Manager and Senior Catering Sales Manager. The ability to utilize her well-rounded skillset to plan every detail of an event, paired with the opportunity to work with a variety of clients and venues, drives her passion for event planning. She joined the Riverhouse Catering team in 2019 as Director of Operations, after fourteen years of special event, corporate and higher education catering for two to two thousand guests and positions in both the front and back of the house. When the opportunity arose to transition to the Sales Department in 2021, she didn’t hesitate! She is excited to share her love of cuisine and event planning with all of Riverhouse’s new and existing clients, ensuring each event is a perfectly planned and memorable experience for guests and clients alike.

Jonathan Leff - Executive Chef

Jonathan Leff

Executive Chef

Jonathan has been cooking professionally for over 25 years; starting in New York City where he was raised and attended culinary school. He has worked for some of the best caterers and restaurateurs in Manhattan for over 17 years. Whether in a three star Italian restaurant, one of the city’s premier steakhouses or for one of New York’s finest caterers, Jonathan has consistently strived to produce the best food with only the finest ingredients.

Jonathan moved to Connecticut in 2007 and continued his cooking career with Jordan Caterers as their Executive Chef, where he and his team produced events for 25 to 1000 people in venues as varied as a private home in Litchfield County to the Wadsworth Anthem to a farm in Killingworth. In 2009 Jonathan left Jordan Caterers to open Cuvee in West Hartford and in so doing, he helped to bring the Manhattan lounge style of wine bar to Connecticut for the first time. After Cuvee Jonathan joined the team at Spice Catering Group where he helped to grow and enrich the company. Jonathan then came to Riverhouse Catering, working alongside many of Connecticut’s best local farmers he and his team strive to bring the freshest and best to weddings, galas, corporate and social events.

Jonathan is happy to be at Riverhouse catering as its Executive Chef and he’s looking forward to even more professional and personal growth.

Donna Michaud - Director of Operations at Riverhouse Catering

Donna Michaud

Director of Operations

Donna comes to Riverhouse Catering after many years of working in the Food and Beverage Industry!

At the age of thirteen, Donna began her career working special events for the Shriners organization.  From there, she worked her way through the ranks and held a variety of positions that provided her the opportunity to organize and execute events ranging from private house events to weddings, large social gatherings and fundraisers. She has worked for one of the largest off-site catering companies in Connecticut, as well as Four Diamond hotel properties, banquet facilities, private clubs and restaurants.  Her client base includes a variety of national organizations and individuals – including the Special Olympics Connecticut, presidential candidates, international entertainment personalities, and more!

After joining Riverhouse Catering in September of 2021, Donna brings her vast operational knowledge and diverse skills to lead our Operations Team, ensuring the highest quality of service standards, event execution and client satisfaction – whether it be an intimate dinner for two or a gala for three thousand!