The Team

Our names might be on the articles of incorporation, but we are nothing without the dedicated team we have creating alongside us. There is a fine line between family and team- every day we are grateful to have crossed it to create a vibrant culture. Many of us have worked together for a decade- there is a certain synergy that our Truffleberry family has. It is an uncommon, beautiful and powerful bond, no doubt part of why we continue to be presented with invigorating opportunities that remind us all why we are so passionate about what we do. Humbled and inspired every day, by the people we call co-workers but know are much more than that.

Vaidotas Karsokas

EXECUTIVE CHEF + CO-FOUNDER

Vaidotas Karsokas earned his culinary degree from the Cooking and Hospitality Institute of Chicago and took his talent all over the world working for Norweigian Cruise Lines. He trained in the finest dining kitchens while cruising from Germany to Hawaii and everywhere in between. While soaking up knowledge from some of the best chefs in the world, Chef Karsokas created his own deliciously artistic style that he continues to perfect. He is a true food artist. In Chicago, he trained at Bin 36, Bin Wine Cafe and A Mano, perfecting seasonal and authentic handmade Italian cuisine.

Never one to turn down an opportunity to create something new in the kitchen, he constantly researches, tests, and perfects his creations. In his spare time, you can be sure to find him sharpening his knives.

Brittany Ferrin

CEO + CO-FOUNDER

Brittany Ferrin earned her Le Cordon Bleu Culinary Degree from The California Culinary Academy in San Francisco, CA. On the West Coast, she developed her cuisine style by training in some of the most celebrated restaurants in the Bay Area and immersed herself fully in the dynamic foodie culture of San Francisco.

Ferrin has trained in Hawaii at Wine Spectator Award Winning “I.O” and “Pacifico.” Both restaurants had unparalleled quality produce as all greens, vegetables and herbs were grown at the restaurant’s own farm. From the earliest stages of her career, Ferrin appreciated making a solid connection with quality ingredients enhanced by this Farm to Table approach.

She continued her career in Chicago at Bin 36, A Mano, and The Hotel Sax gaining experience in kitchens where almost everything was made by hand. Her training in high volume, high stress and fast paced restaurant environments strengthens her ability to deliver for our clients most special celebrations. Her whole type A/Capricorn/Perfectionist thing helps too.

In her spare time, you will find her practicing yoga, writing, or drinking gallons of tea.

Loren Hall

CREATIVE DIRECTOR

Loren is a jack of all trades, master of all. There seems to be nothing she hasn’t been or done, but we sure are happy she landed on Creative Director for Truffleberry Market. Loren is the creative drive behind our original presentations, seemingly everything she touches turns to bold (get it?). Her eye for style and ability to imagine beyond what a normal brain is capable of keeps her designs totally original. Her certified sommelier status brings a valuable wine knowledge to our events and allows us to pair beautifully with menu items. A member of the International Sommelier Guild (since 2006), Hall is a Featured wine writer and has designed an array of creative wine programs picked up by vast media such as,Wine Spectator, Chowhound, Chicago Tribune, and NBC.

It is not uncommon to walk into our office and see her still sleeping there from working into the wee hours of the morning. Her dedication can be seen and felt in every detail. We dig the energy, talent and passion she brings to each event.

Nicole Dryden

EVENT DIRECTOR

Although she fools us often, Nicole is actually human and not a machine. She never skips a beat or misses a thing- truly a master of details. Equal parts nice as pie and strong as steel…she helps guide clients and staff to ensure everything is seamless. She catered events at 9 months pregnant and then again with a 6 week old baby. That’s right, not even making/having an entire human being could slow her down. Her daughter is a regular presence at work, who gives us all a reason to pause for a moment to do a dance, make a silly face or twirl in a circle. Nicole’s personality is a very cool blend of her laid back Pacific Northwest-ness mixed with an exceptionally impressive drive. She loves cross fit, Thanksgiving and brussels sprouts.

Ali Cavedo

DIRECTOR OF CLIENT RELATIONS

Ali is the most charming of them all, with a smile that shines brightly and a worth ethic that is rare, she is a dynamic force. It is in her blood to be accommodating and nothing makes her happier than to think of *that thing* to make someone smile. Her organization, giant brain and ambition are some of the reasons we love her at work- but her smile, her warmth and her love of desserts are some of the reasons we love her even mor

Carlos

CHEF DE CUISINE

Carlos rocks. He is pure dedication, hard work and crazy talent. In 5 years, we have yet to hear one complaint come out of his mouth. The flavors of his food are complex and result in many happy sighs and/or eyes rolling in the back of the head by people savoring every flavor of his creations. His artistic touch gives his plating “that thing” people have to take photos of. He is the only person I know that can work 100 hours a week and then go play soccer at 6 am on his day off. He is a bottomless pit of energy, positivity and talent.

Francisco

SOUS CHEF

Francisco is a genius. His innovative ideas about menus, plating and execution are a treasured asset in our kitchen. His talent surpassed perhaps only by his kindness, never a day goes by that he doesn’t “bring it”. He has remarkable strength, skills and smarts- all of which make us sometimes wonder if he is a robot. He is an incredible dad, has an amazing laugh and is the best secret santa gifter there is.