Biographies
Pure Catering and Events' Executive Chef, Luke Houghton and Director of Operations, Marty Galanti will draw on their past experiences to ensure that all catered event operations held at your property are held to the highest quality and standards.
Executive Chef Luke Houghton
Luke began his culinary career at age 16 while attending high school and also capitalized on opportunities to spend time throughout Europe. After spending 2 years as a baker in Skaneateles, Luke began a 5 year stint as Executive Sous Chef at Skaneateles' 4-star, 4-diamond rated Mirbeau Inn and Spa in 1999. He joined the Savannah Dhu Culinary Team in 2004 and helped make significant efforts in upgrading the quality of the fare and overall dining experience. Luke directed the experiment station at Savannah Dhu which included cheese making, gardening (which included aquaponics), sausage making, canning, food photography and website design. He also handled meat processing, butchering and preserving. Luke has now created Pure Catering and Events, which specializes in the planning, managing and operating of high quality events throughout Central New York and the Finger Lakes Region. He also provides consulting services as Chef for Anyela's Vineyards in Skaneateles, where he has developed sprawling vegetable gardens, food and wine pairings, and a full service event venue.
Director of Operations Marty Galanti
Marty brings over 18 years of hospitality experience working for 4-star, 4-diamond rated hotel properties. Following graduation from Rochester Institute of Technology (RIT) with a BA degree in Food, Hotel, and Tourism Management in 1991, he spent 5 years at the United Nations Plaza Park-Hyatt and another 4 at the Omni Berkshire Hotel, both in New York City. Marty gained valuable managerial experience while working in the front office and food and beverage (F&B) departments over that time. Prior to leaving Manhattan he occupied the post of F&B Services Manager overseeing all F&B departments and 65 employees, excluding the culinary staff. He also held a designation as a certified F&B trainer for Omni Hotels. He was promoted to Director of F&B at the Omni Chicago Hotel on the city's Magnificent Mile in 2000. Marty was responsible for all F&B operating departments which encompassed the restaurant, lounge, room service, banquet, mini-bar, culinary and stewarding departments and its 75 employees. He joined the Savannah Dhu Team in 2003 as Director of Operations responsible for managing all F&B, housekeeping, planning and coordinating of events. Marty implemented employee and operation manuals, standards and guidelines, training programs, financial and accounting procedures. In the fall of 2008 he joined the Executive Team at Destiny USA responsible for design, implementation and operation of the project's first phase, a 1.3 million square foot green and universally designed retail, dining and entertainment facility.