Carl Boutilier - CFSP, CPMR, - President/Principal
Carl graduated from Spring Arbor College in 1982 with dual degrees in Economics and Sociology. He has served in the Foodservice industry since 1982. His background includes time with Bob Evans in operations and as a manufacturer's representative in Michigan selling a wide variety of major equipment and supplies. His strengths include institutional distribution, specialty accounts and the lodging market. He is well versed in marketing planning, the user specification process, calling on the consultant, food safety, micro marketing and data base management. He started with M&A in 1992.

Tim Scherer-CFSP, CPMR -Vice President/Principal: Wisconsin
Tim has over 30 years of experience in the foodservice industry. He is well versed in distribution, planning, sanitation, cook-chill, food safety, design, trends, and budgets.  He has significant experience in new store openings, remodels and project management.  His career began with McDonald’s in 1975 and he joined Heinemann’s Restaurants in Milwaukee as Central Commissary Manager in 1979. Tim assumed the position of Vice President of Heinemann's in 1990 and the position of President in 1996 until 2001, when he joined Mirkovich and Associates. 

Patrick Staackmann - CFSP, CPMR, - Vice President/Principal
Pat graduated from Oakton Community College with a degree in Hotel-Motel Management. He entered the industry and spent seven years working with the Hyatt Corporation in Food & Beverage. Then he worked seven years with Boelter/Hinrichs and then spent six years with Sexton/US Foodservice as Equipment & Supply Assistant Manager servicing numerous national accounts and assisting over 80 institutional sales people in Illinois and Wisconsin. He started with M&A in 1997.

Mike Hillebrand - Sales Associate
Mike has over 15 years of total foodservice experience. For the last four years he has been a manufacturer's representative successfully selling a wide variety of supplies and equipment. He also spent time as a project supervisor, installation manager, and smallwares inventory manager.

Joe Wagner - Sales Associate
Joe Wagner started with Mirkovich and Associates in 2006. Joe is a graduate of DePaul University with a B.A. in Marketing. While at DePaul he was President of the DePaul Wrestling Club and Phi Kappa Psi. Upon graduation, Joe was recruited as a sales representative for Minolta until joining Mirkovich.

Don Mason - CFSP, - Sales Associate: Wisconsin
Don is a 1980 graduate of the University of Missouri. He spent over 10 years in field management with Associated Host Inc.'s Bombay Bicycle Clubs as their national roving "Trouble-shooter/Mr. Fix-it" Manager. He brings extensive "operations" experience to the market place. He Started with M&A in 1992.

Kelly Kavanaugh - Key Accounts Manager
Kelly graduated from the University of Illinois in 2008, with a B.S. in Marketing and a minor in Spanish. While at Illinois, she held several positions in Kappa Delta and Volunteer Illini Project. During summer 2007, she interned for Mirkovich and Associates before joining the team full-time in 2008.   As Key Accounts Manager Kelly assists our key accounts in the selection of the proper supplies and equipment. 

Pete Mirkovich - Business Analyst.

Mirkovich & Associates Certified Chefs

George Macht, C.H.A., C.F.E., F.M.P. (Illinois)
Professor George Macht is the coordinator of the Hospitality Administration program. Through the year, Macht teaches the Culinary Arts, Management, Purchasing and Supervision classes. He began teaching at the college in 1977 and is both a member of the International Food Service Executives Association (IFSEA) and a certified Foodservice Management Professional (F.M.P.). He emphasizes the importance of regular interaction among faculty and industry leaders and active participation with trade associations and professional organizations, which gives relevancy to classroom activities.

David Kramer (Illinois)
Executive Chef David Kramer is a graduate of the Foodservice Administration program at College of DuPage and of the Culinary Institute of America in Hyde Park, NY.

Travel and training in Europe have broadened his understanding of the history, traditions and cultures of many regions. Kramer has been a part-time faculty member at College of DuPage since 1999. He has served on its Hospitality Administration Advisory Board since 1997, and has co-chaired the Hospitality Administration’s annual Traditions in Excellence Benefit Dinner and Auction for the past six years. Chef Kramer also teaches a variety of special interest culinary courses for College of DuPage in the Continuing Education program.

Kramer’s students will benefit not only from his teaching experience, but also from his broad professional career as an Executive Chef. He developed his talents at fine Chicago area restaurants, including Maggiano’s Little Italy, Chicago, Oak Brook and Schaumburg; Papagus Greek Taverna, Chicago and Oak Brook; Marriott’s Hickory Ridge Conference Center; the Art Institute of Chicago; Hyatt Oakbrook Hotel; the 95th Restaurant; and Lawry’s The Prime Rib.

Timothy Meyers, C.C.C., C.C.E., (Illinois)
Is a graduate of Kendall College. He has been working in the hospitality industry for 15 years, working for Hyatt hotels, The University Club of Chicago and Marshall Fields.

Meyers has taught part-time for College of DuPage for nine years, and his prior position was program coordinator for the Culinary and Pastry Arts program at the Technology Center of DuPage. He is multi-talented, teaching both culinary and baking/pastry classes, as well as instructing Sanitation and purchasing courses.
He is a member of the American Culinary Federation, where he served on the board as apprenticeship chair. 

John LaSalle (Wisconsin) Chef John LaSalle is a graduate of Loyola University and also received his culinary degree from Washburn Culinary Art of Chicago.  His 22 years in the foodservice industry includes experience in some of the finest hotels, country clubs in the Midwest.  John has spent the last 14 years as a Corporate Chef.  In addition, John has worked with almost every segment of the industry including restaurants, schools, healthcare and business/institutional accounts.  Throughout his career John has conducted educational seminars, start-up training for new equipment installations, and menu planning and food presentation techniques in various settings.  He also possesses extensive knowledge of combi-ovens and the versatility they offer. 

- ADMINISTRATION -

Kate Gagliano - Inside sales specialist
Kate's previous experience was in the import tabletop industry and is very "customer " oriented. In addition to managing the office, Kate coordinates the management of all M&A systems/technology and trade shows activities. She started with M&A in 1988.

Sally Childress – Inside sales specialist
Sally has a BS degree in Business Education from Western Illinois University. She has a strong customer service and administration orientation. In addition to these functions, Sally handles all salesman support, order service, lead follow-up, sales literature and flyer development on our desktop publishing system. She started with M&A in 1994.

Kathy Behrends – Inside sales specialist
Kathy is a seasoned veteran of Foodservice equipment and supply products. She has prior rep and distributor experience and performs quoting, customer service and order service functions. She started with M&A in 1998.

Melissa Zaro - Inside Sales support