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Paul Whitcomb, President & Chief Executive Officer
Paul Whitcomb is a principal shareholder and Whitsons’ President & Chief Executive Officer, responsible for overseeing all of our client services and internal support teams. In this capacity, Paul is the company’s corporate ambassador of our mission and vision and spearheads the development and management of the company’s business strategy. With over twenty years of experience in the company, Paul has served in many areas of the organization, meeting each challenge with a fresh and intuitive perspective that has been invaluable to Whitsons’ success.
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Robert E. Whitcomb, FMP, Chief Innovation Officer, Prepared Meals
Robert Whitcomb is a company founder and Whitsons’ Chief Innovation Officer of our Prepared Meals division. Bob’s team member-centered philosophy, investment in technology and commitment to quality and safety have been instrumental in driving Whitsons’ growth into new markets and geographies. He is a Past President of the Society for Foodservice Management (SFM) following a successful term as the 2001-2002 President. In 2009, Bob was honored with the prestigious IFMA (International Facilities Management Association) Silver Plate Award for excellence in onsite management.
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John Whitcomb, FMP, Chief Innovation Officer, Contract Management
John Whitcomb is a company founder and Whitsons’ Chief Operating Officer for our Contract Management division, overseeing School Nutrition, Corporate Dining, Residential and Healthcare services. John has been at the helm of numerous nutrition initiatives, is responsible for instituting the company’s third-party audit program and has spearheaded the creation of Whitsons’ “CFE” (Center For Excellence) account-level accreditation and reward program and “ACE” (Achiever of Culinary Excellence), the company’s four-year certificate program to recognize individual performance. Through his leadership, Whitsons continues to lead the industry with innovative culinary and nutrition awareness programs.
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Douglas Whitcomb, FMP, Chief Product Officer
Douglas Whitcomb is Chief Product Officer and, as a company founder, has been actively involved in the company’s operations since its inception. Currently, he oversees the company’s Purchasing, Nutrition and Menu Development. An entrepreneur in the truest sense, Doug continues to research and implement ways in which to harness the culinary team’s creative talent, focus on new product development and develop innovative menus that help our customers lead healthier lives.
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Beth “Whitcomb” Bunster, Chief Financial Officer
Beth Bunster is the CFO and a shareholder in Whitsons, responsible for developing and implementing the company’s long-range financial strategy and growth plan. Beth’s other responsibilities include overseeing Accounting, financial statement preparation and analysis, budgeting and forecasting, internal auditing and cash flow analysis. In addition to her day-to-day responsibilities, Beth plays a key role in creating and implementing the company’s strategic plan.
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Michael Whitcomb, Vice President of Customer Relations
Michael Whitcomb is an executive shareholder and Whitsons’ Vice President of Customer Relations for our Prepared Meals division. In this capacity, Michael oversees client relations, developing relationships with clients and ensuring complete customer satisfaction. Involved in all aspects of Whitsons since its inception, Michael has worn “many hats”, giving him diverse hands-on experience that enables him to provide unique perspective and the ability to deliver solutions.
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Andrew Whitcomb, Executive Chef
Andrew Whitcomb is an executive shareholder and has been with Whitsons almost since the company’s inception. As an Executive Chef, he is responsible for creating and testing new recipes and preparing the finest quality food for our customers, as well as creating sample dishes for tastings and presentations. His unique, eclectic culinary creations have been enjoyed at events ranging from intimate gatherings to elegant banquets for thousands of guests. Andy has had the privilege of serving such distinguished guests as former President and First Lady Bill and Hillary Clinton, Harrison Ford, Martin Scorcese, Bette Midler and other celebrities, at well-known venues such as Lincoln Center in Manhattan and the Vanderbilt estate on Long Island. Andy studied at Le Cordon Bleu in France and was honored with the Culinary Chef of the Year Award by the American Culinary Federation’s Long Island chapter.
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William Whitcomb, Director of Fleet Services
William Whitcomb is an executive shareholder with Whitsons and oversees the company’s fleet vehicles, telecommunications systems and the company’s Islandia headquarters physical plant. Under Bill’s management, Whitsons has developed a sophisticated telecommunications network enabling 24-hour immediate access to all field management personnel. He also oversaw the installation of an electronically monitored GPS tracking system for the company’s entire vehicle fleet. Bill is also directly responsible for ensuring that our Islandia headquarters and main culinary center remain completely operational, including maintaining complete systems redundancy with multiple backup generators.
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