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Chefs Table Foundation is a 501(c)3 non-profit organization that offers culinary scholarships to in need veterans and young
adults.
VISION

The vision of Chefs Table Foundation is to support two candidates with a culinary education. A strategic plan has been
developed in order to place a fundamental structure to the organization’s mission. The current focus is to create a strong
awareness of the Foundation’s mission and solicit financial support from the general public, event-fundraising activities,
corporate donations and philanthropic grants.
A pioneering strategy that relates to developing strong relationships with supporters of Chefs Table Foundation is an on-
going process. The founders and volunteer staff are unified with passion to follow the mission statement “service above
self.”
WHO WE SUPPORT

The Founders and the Board of Directors of the Chefs Table Foundation have agreed to offer a culinary school education.
BOARD OF DIRECTORS

Michael Fitzgerald – MIT Endicott House
Mike brings a management career in the hospitality industry encompassing over 38 years. During that period, he has man-
aged hotels, resorts and conference centers starting in New York, Connecticut, Illinois and Massachusetts. His responsibili-
ties have covered operations management, developing and implementing marketing strategies, directing sales processes,
supervising capital projects, overseeing facility renovations and delivering quality services. Over his professional career,
Mike has focused on maximizing revenue streams, controlling costs and effectively managing project budgets. His objec-
tive is to continuously improve through benchmarks to achieve a profitable bottom line for ownership. Mike is currently
the General Manager of the MIT Endicott House Conference Center. The Endicott House has been solely owned and oper-
ated by the Massachusetts Institute of Technology (MIT) for the past 62 years. Mr. Fitzgerald has successfully led the prop-
erty’s revenue and capital growth for the past 20 of them. The MIT Endicott House is situated on 25 acres of Frederick Law
Olmstead designed grounds (Landscape Architect of New York’s Central Park and Boston’s Emerald Necklace garden sys-
tems). Mike has spearheaded the sustainability initiatives on property, including over 60% renewable energy sources,
composting system that reduces waste by 85%, electrolyzed water cleaning systems and even their own greenhouse on
property, providing direct farm-to-table offerings. The green initiatives at the Endicott House are so notable, that they
have been honored with the International Association of Conference Centers Green Star award. Through his close work
within MIT, Mike has seen technology make a significant impact to the industry and believes this will continue at dramatic
levels moving into the future. Key areas are analyzing productivity, processes, operating costs and building systems. Sus-
tainability is an area that holds great potential for the future. Incorporating technology will prove to be a driving force in
advancing, expanding and making sustainability affordable.
Paula Bergquist has worked in the hospitality industry for more than 25 years. As a former Director of Sales for several
hotels and resorts in New England, she brings together a successful leadership track record, business savvy, compassion,
and determined candor. She has worked with professionals at all levels as a sales and marketing executive with Confer-
ence Center Consulting Group specializing in consulting work in revenue improvement through sales training and mar-
keting.
Paula is well known by her ability to identify and develop talent in the hospitality sales field in an effort to reorganize sales
departments. Throughout her career, she has helped clients and subordinates recognize their unique talent and position
themselves as successful professionals and team players. She has an enthusiastic attitude and has developed many inno-
vative marketing initiatives which have resulted in achieving goals and financial success. A graduate from Bay Path Col-
lege, Paula has held membership in the International Association of Conference Centers and several hospitality organiza-
tions in Boston and the northeast.
Fred Zagami is the owner/operator of the Salem Food Mart in Dedham, MA

Janice Williams background includes both corporate and nonprofit positions in marketing, community outreach and pro-
gram management. Her most recent position was Membership and Development Manager at Boston Neighborhood Net-
work Television. Other positions she has held include: Executive Director of Roslindale Village Main Street and Manager of
Agewell West Roxbury at Ethos. Janice sits on the Community Board of the Blue Hills Bank. Williams, along with her hus-
band Glenn have been very active in community volunteerism. They established and manage the Roslindale Arts Alliance
and have produced a live weekly cable television program called “It’s All About Arts” promoting local artists for 20 years.
They were the originators in 2004 of the first Roslindale Open Studios, now in its 13th year. Williams is an exhibiting artist
working in mixed media.