Who We Are
Toque & Bottle Advisory is a Chicago-based consulting company that provides unique food and beverage strategies to large-audience events, conventions, and hospitality businesses throughout the United States. Our team of experts plans and executes tasting and service experiences to captivate audiences on behalf of our clients.
Meet the Team
Toque & Bottle Advisory is a team of experienced leadership personnel, bringing together event specialists, marketing agents, and a network of industry resources. With diverse pool of skills and knowledge, over 70 years of combined hospitality experience, and a shared passion for great food, beverage, and service, we provide top quality service and strategy to every project we take on.
Benjamin Smock, Founder & President email@example.com
Benjamin Smock, a graduate of The School of Hospitality Business at Michigan State University, has over 20 years of experience in the hospitality industry. Smock has managed fine dining restaurants, sports bars, upscale concessions, and thousands of catering events at a variety of venues, including McCormick Place. Ben founded Toque & Bottle Advisory in 2006 to provide customized food, beverage, and service expertise to Conventions, Restaurants, and Event planners.
Angela Matis, Events
Angela Matis brings 14 years of experience in event management, internal and external sales and client relationships to the TBA team. Angela launched her hospitality career at The Clubhouse in Oakbrook, and served as a sales representative for Cintas Corporation. Angela interacts directly with over 100 local restaurants, coordinating participation, event logistics, and service execution for a multitude of tasting events.
Elisabeth Del Toro, Marketing & Social Media
Elisabeth Del Toro holds a BA from the University of Chicago. She brings several years of hospitality experience and joined the TBA team in November 2017. If Toque + Bottle "favs" your tweet, Elisabeth appreciatively chuckled first.
Henna Khemani, Chicago Concierge
Henna Khemani is a graduate of Roosevelt University's Hospitality and Tourism program, and currently working on her Masters from there as well. She has 5 years experience in many hotels and roles such as front desk and sales coordinator. She was also a concierge at the Palmer House Hilton.
Shannon Sawyer, Bistro Tickets
Shannon brings 19 years of hospitality management and wine education to the TBA team. Most recently the General Manager at Frasca Pizzeria and Wine Bar, Shannon previously managed restaurants for the Francesca’s Restaurant Group and at Zed 451. Shannon’s focus for Bistro Tickets is centered upon providing excellent customer service and a pleasant experience online and onsite.
Anni McNulty, Director of Sales firstname.lastname@example.org
Anni McNulty brings over 20 years of experience from a multitude of aspects in the hospitality industry. An accomplished, dedicated & results-driven professional, Anni has spent her career in the Chicagoland marketplace focusing on internal & external sales, marketing, brand management, event management, restaurant operations, training & client relationships. Experienced in driving brand recognition & increasing sales while providing excellent customer service & support, Anni’s passion lies in learning new industry developments & using all resources & skills to drive business while maintaining loyal, strong client relationships. Anni joined the TBA team in 2018 excited not only about expanding the amazing client base but strengthening these relationships to form lasting partnerships with Chicago’s finest hospitality team!
Ryan Gamperl, Restaurants & Business Development
Ryan Gamperl is an Alum of the Marquette Evans Scholar program and studied Finance at the College of Business Administration at Marquette University. He has spent over 20 years in the hospitality industry and has focused on all aspects of business development. Ryan brings experience, professionalism, and networks from a multitude of different industries including restaurants, wholesale/retail distribution, building and business development, food-based product and service businesses.