Thomas Hogan – Managing Owner
Tom is a Annapolis native who grew up in the outskirts of Annapolis in St. Margaret’s. His first job was a dishwasher at Busch’s Chesapeake Inn at age 14. Busch’s burned to the ground in a horrific fire in 1977. And, was rebuilt only to be demolished again for the new Wawa, where it stands today.
At age 18 he moved to the island of St. Croix in the United States Virgin Islands. The plan was to stay for about 3 or 4 months and enjoy the island life before starting college. However,the trip lasted for about 10 years. Tom worked at a very popular Hotel and restaurant called the Club Comanche. It was here that he learned the basics of cooking and managing a restaurant. Hurricane Hugo devastated the island in 1989 and Tom moved back to Annapolis permanently in 1990.
Soon after his return from the islands, Tom enrolled in graduate school at the University of Maryland and completed his MBA in 1996. Tom, along with his partners, also own the very popular Federal House Bar & Grill located on the City Dock in downtown Annapolis. Tom manages the operations of the Main Ingredient and oversees the business office.
Currently, he lives in Arnold, MD with his wife, Sue.
Tom is a Annapolis native who grew up in the outskirts of Annapolis in St. Margaret’s. His first job was a dishwasher at Busch’s Chesapeake Inn at age 14. Busch’s burned to the ground in a horrific fire in 1977. And, was rebuilt only to be demolished again for the new Wawa, where it stands today.
At age 18 he moved to the island of St. Croix in the United States Virgin Islands. The plan was to stay for about 3 or 4 months and enjoy the island life before starting college. However,the trip lasted for about 10 years. Tom worked at a very popular Hotel and restaurant called the Club Comanche. It was here that he learned the basics of cooking and managing a restaurant. Hurricane Hugo devastated the island in 1989 and Tom moved back to Annapolis permanently in 1990.
Soon after his return from the islands, Tom enrolled in graduate school at the University of Maryland and completed his MBA in 1996. Tom, along with his partners, also own the very popular Federal House Bar & Grill located on the City Dock in downtown Annapolis. Tom manages the operations of the Main Ingredient and oversees the business office.
Currently, he lives in Arnold, MD with his wife, Sue.
Evie Turner – Vice President
Evie was born in Chicago to an Italian mother who is an amazing cook and baker and a father who loves to sail the Chesapeake Bay. Their love to entertain on water or at home influenced her at young age for food and friends. Her 1st catering job was at 14 years of age which kept her busy as she attended St. Mary’s High School in Annapolis.
Whether catering on weekends, on holiday break from Roanoke College or choosing to turn it into her career in 1997, Main Ingredient has been a constant in her life. Evie Turner has come full circle with Main Ingredient. Evie’s passion of catering and attention to detail continues her drive to create the ultimate catering experience. She has successfully completed numerous years of Catersource Seminars and is a member of the International Catering Association. Main Ingredient honored Evie in 2002 for TWIN (Tribute to Women in Industry) through the YWCA and actively participates on the committee yearly. Evie uses her creativity and experience to assist and guide MI Team. Evie resides in Severna Park with her husband, Arnold and her dog, Uma.
Evie was born in Chicago to an Italian mother who is an amazing cook and baker and a father who loves to sail the Chesapeake Bay. Their love to entertain on water or at home influenced her at young age for food and friends. Her 1st catering job was at 14 years of age which kept her busy as she attended St. Mary’s High School in Annapolis.
Whether catering on weekends, on holiday break from Roanoke College or choosing to turn it into her career in 1997, Main Ingredient has been a constant in her life. Evie Turner has come full circle with Main Ingredient. Evie’s passion of catering and attention to detail continues her drive to create the ultimate catering experience. She has successfully completed numerous years of Catersource Seminars and is a member of the International Catering Association. Main Ingredient honored Evie in 2002 for TWIN (Tribute to Women in Industry) through the YWCA and actively participates on the committee yearly. Evie uses her creativity and experience to assist and guide MI Team. Evie resides in Severna Park with her husband, Arnold and her dog, Uma.
Jennifer C. Francis – Vice President
Jenny was born and raised in Annapolis. Throughout her high school years, she was responsible for cooking dinner for her family of seven. She also developed a love for baking as early as 6th grade. That is when she began her quest for the best chocolate chip cookie. Her first job was as a volunteer at the hospital in downtown Annapolis. Coincidentally, they had her working in the Snack Shop. She went on to work in restaurants as a server and even a cook during high school. She worked as a “salad girl” and worked her way up to “appetizer/pizza” cook at Fred’s Restaurant. Jenny began her college education as voice/music major. She changed majors halfway through and now has a degree from Towson State University in Psychology. Her professional career took her in the direction of Human Resources for about 6 years. In 1988, she married Tom Francis and moved to Atlanta, Georgia. Jenny’s interests in cooking and baking continued as she entertained in her home for friends and family. Upon their return to Annapolis, Jenny was asked to work with a local caterer. This is when her passion for people and food came together. In 2001, she began her own catering business called About Thyme Catering. Her company enjoyed immediate success. So much so that the Main Ingredient took note. In an effort to grow the business, Main Ingredient approached About Thyme Catering about merging. They did so in January of 2004. Jenny’s focus has always been on Menu Development, Quality of Product and Presentation, Sales and Training. Jenny and Tom have 3 boys, 2 in college and 1 in high school. They are actively involved in their church as a family.
Jenny was born and raised in Annapolis. Throughout her high school years, she was responsible for cooking dinner for her family of seven. She also developed a love for baking as early as 6th grade. That is when she began her quest for the best chocolate chip cookie. Her first job was as a volunteer at the hospital in downtown Annapolis. Coincidentally, they had her working in the Snack Shop. She went on to work in restaurants as a server and even a cook during high school. She worked as a “salad girl” and worked her way up to “appetizer/pizza” cook at Fred’s Restaurant. Jenny began her college education as voice/music major. She changed majors halfway through and now has a degree from Towson State University in Psychology. Her professional career took her in the direction of Human Resources for about 6 years. In 1988, she married Tom Francis and moved to Atlanta, Georgia. Jenny’s interests in cooking and baking continued as she entertained in her home for friends and family. Upon their return to Annapolis, Jenny was asked to work with a local caterer. This is when her passion for people and food came together. In 2001, she began her own catering business called About Thyme Catering. Her company enjoyed immediate success. So much so that the Main Ingredient took note. In an effort to grow the business, Main Ingredient approached About Thyme Catering about merging. They did so in January of 2004. Jenny’s focus has always been on Menu Development, Quality of Product and Presentation, Sales and Training. Jenny and Tom have 3 boys, 2 in college and 1 in high school. They are actively involved in their church as a family.
Doug Campbell – Comptroller
Doug Campbell joined Main Ingredient in 2008 after 15 years in the aerospace industry in Alabama and Maryland. At NASA, he led the development of major instruments for both the Hubble and James Webb Space Telescopes. In 2006 he traveled to Sweden to see his boss, John Mather, awarded the Nobel prize in physics, and he spent 2007 on Capitol Hill as an adviser to Sen. Bill Nelson on science and space matters. He brings his expertise in project management and process improvement to the business office at Main Ingredient, where he also oversees the finances of our sister restaurant, Federal House. Doug holds a bachelors degree in mechanical engineering from the University of Alabama and a certificate in accounting from the University of Maryland. He lives in Eastport with his partner, Stewart, and their Basset Hound, Otis.
Doug Campbell joined Main Ingredient in 2008 after 15 years in the aerospace industry in Alabama and Maryland. At NASA, he led the development of major instruments for both the Hubble and James Webb Space Telescopes. In 2006 he traveled to Sweden to see his boss, John Mather, awarded the Nobel prize in physics, and he spent 2007 on Capitol Hill as an adviser to Sen. Bill Nelson on science and space matters. He brings his expertise in project management and process improvement to the business office at Main Ingredient, where he also oversees the finances of our sister restaurant, Federal House. Doug holds a bachelors degree in mechanical engineering from the University of Alabama and a certificate in accounting from the University of Maryland. He lives in Eastport with his partner, Stewart, and their Basset Hound, Otis.
Rachel Cloud – Catering Sales
Rachel joined the Main Ingredient team in Spring of 2009. She graduated from Elon University with a degree in marketing but discovered her true love of planning events when she planned her own wedding in June 2008. Rachel grew up in Annapolis and loves the city, the people, good wine and good food. She enjoys playing golf, traveling with her husband, and organizing each and every event that she plans. She looks forward to making your next event special and memorable for everyone involved!
Rachel joined the Main Ingredient team in Spring of 2009. She graduated from Elon University with a degree in marketing but discovered her true love of planning events when she planned her own wedding in June 2008. Rachel grew up in Annapolis and loves the city, the people, good wine and good food. She enjoys playing golf, traveling with her husband, and organizing each and every event that she plans. She looks forward to making your next event special and memorable for everyone involved!
Brett M. Cureton – Executive Chef
Brett Cureton born in Charleston, SC and raised here in the Annapolis area has devoted over 12yrs of culinary expertise to the Main Ingredient. Throughout his career at Main Ingredient Mr. Cureton has demonstrated leadership skills as Head Pastry Chef, Line Chef and is currently the Executive Chef. His love for culinary arts started as a teenager while living in Ireland where he studied Epicurean cooking. Cureton returned to the states to further pursue his culinary career at Baltimore Culinary College where he was a double major earning the following degrees; Restaurant Cooking and Management and Pastry Chef. Cureton has also been awarded The Mid Atlantic winner of the James Beard Dessert Competition. Along with his passion for food, Cureton enjoys sailing so much that he lives on his sailboat docked in Annapolis. He also enjoys volunteering with The Maritime Republic of Eastport, and ACF. Of course we can not leave out his love for his two French Bull dogs.
Brett Cureton born in Charleston, SC and raised here in the Annapolis area has devoted over 12yrs of culinary expertise to the Main Ingredient. Throughout his career at Main Ingredient Mr. Cureton has demonstrated leadership skills as Head Pastry Chef, Line Chef and is currently the Executive Chef. His love for culinary arts started as a teenager while living in Ireland where he studied Epicurean cooking. Cureton returned to the states to further pursue his culinary career at Baltimore Culinary College where he was a double major earning the following degrees; Restaurant Cooking and Management and Pastry Chef. Cureton has also been awarded The Mid Atlantic winner of the James Beard Dessert Competition. Along with his passion for food, Cureton enjoys sailing so much that he lives on his sailboat docked in Annapolis. He also enjoys volunteering with The Maritime Republic of Eastport, and ACF. Of course we can not leave out his love for his two French Bull dogs.
Debra Darrow – Catering Sales
Debra Darrow joined the Main Ingredient in summer of 2008. She arrived with a background of event planning for a major real estate company. This experience, combined with Debra’s passion for personal entertaining, made her a natural for catering sales. Her attention to detail and love of people make the Main Ingredient a perfect fit.
Debra welcomes you to try Main Ingredient the next time you want to wow your guests or impress your client.
Debra Darrow joined the Main Ingredient in summer of 2008. She arrived with a background of event planning for a major real estate company. This experience, combined with Debra’s passion for personal entertaining, made her a natural for catering sales. Her attention to detail and love of people make the Main Ingredient a perfect fit.
Debra welcomes you to try Main Ingredient the next time you want to wow your guests or impress your client.
Jessica Gates – Bakery Manager
Born in 1983 in Calvert County, Maryland, Jessica Gates has loved baking since the young age of two when she use to sit on the counter top and help her mother mix cookie dough. At the age of thirteen she started decorating cakes for family birthdays and other functions. Jessica’s passion for baking and decorating grew through participation in high school course work in Family and Advanced Foods. Deciding to make her passion a career, Jessica enrolled in Anne Arundel Community College Pastry Program and entered an apprenticeship at Cakes and Confections in Annapolis where she worked for six years. She joined the Main Ingredient team in 2007 as a cake decorator and is now the Bakery Manager. When she is not at work, Gates enjoys spending time with her husband, Jason, and their two children, Nathaniel and Victoria.
Born in 1983 in Calvert County, Maryland, Jessica Gates has loved baking since the young age of two when she use to sit on the counter top and help her mother mix cookie dough. At the age of thirteen she started decorating cakes for family birthdays and other functions. Jessica’s passion for baking and decorating grew through participation in high school course work in Family and Advanced Foods. Deciding to make her passion a career, Jessica enrolled in Anne Arundel Community College Pastry Program and entered an apprenticeship at Cakes and Confections in Annapolis where she worked for six years. She joined the Main Ingredient team in 2007 as a cake decorator and is now the Bakery Manager. When she is not at work, Gates enjoys spending time with her husband, Jason, and their two children, Nathaniel and Victoria.
April Louise Haynes – Office Manager
April celebrates Five years as our Office Manager. She is affectionately know as the “Voice and Glue” of the Main Ingredient. April comes to us with over Fifteen years of Customer Service Management. Her consistent positive attitude lends light to a work place worthy of sharing. April’s professional approach to company business is notices by all who come in contact with her. She maintains the functional flow between our Catering Sales Team, Kitchen and Accounting Office. April was honored as our 2009 YWCA Twin recipient. April would quote that “Success would be nothing without someone to share it with”. Her personal and professional achievements can be traced back to a strong family base, a supportive extended family and a grounded belief in God. She is grateful for loving and accomplished parents, solid work ethics which were established early in life, and a commitment to academic achievement. April strive to provide a positive role model for her son who is the continuously influenced of her success.
April celebrates Five years as our Office Manager. She is affectionately know as the “Voice and Glue” of the Main Ingredient. April comes to us with over Fifteen years of Customer Service Management. Her consistent positive attitude lends light to a work place worthy of sharing. April’s professional approach to company business is notices by all who come in contact with her. She maintains the functional flow between our Catering Sales Team, Kitchen and Accounting Office. April was honored as our 2009 YWCA Twin recipient. April would quote that “Success would be nothing without someone to share it with”. Her personal and professional achievements can be traced back to a strong family base, a supportive extended family and a grounded belief in God. She is grateful for loving and accomplished parents, solid work ethics which were established early in life, and a commitment to academic achievement. April strive to provide a positive role model for her son who is the continuously influenced of her success.
Christina M. Rossetti – Café Manager
A native Annapolitan who grew up in Bay Ridge. She has been fascinated by the Food & Beverage Industry since an early age and has made the hospitality industry her passion for a decade and a half. She started out as a “counter girl” for Chesapeake Chicken at age 15 and then went into waiting tables for Romano’s Macaroni Grill, where she worked her way up the corporate ladder becoming training coordinator and shift leader all the while attending Towson University and graduating in 2001 with a degree in Advertising. After college she became an event planner in Washington DC and catered countless weddings, also including events for the President of the United States, The Smithsonian Group, the FBI, and numerous Embassies, Political Figures, and Fortune 500 companies. In 2004 she began working in the Marketing Department for Hilton Hotels in Frederick and Washington County, in which she began missing her daily interaction with food & beverages and the Annapolis scenery. In 2005 she went to work for Phillips Seafood Restaurants as their Restaurant and Bar Manager where she was awarded “Manager of the Year 2006” and was also able to further her education in Food & Wine at the Culinary Institute of America in Napa Valley. She has now come “full circle” and settled back in Annapolis, having been with the Main Ingredient for nearly two years as the General Manager for the Cafe. In her spare time she enjoys renovating her new home, kayaking, skydiving, and spending time with family and friends. Her greatest ambition in life is to swim with the sharks.
A native Annapolitan who grew up in Bay Ridge. She has been fascinated by the Food & Beverage Industry since an early age and has made the hospitality industry her passion for a decade and a half. She started out as a “counter girl” for Chesapeake Chicken at age 15 and then went into waiting tables for Romano’s Macaroni Grill, where she worked her way up the corporate ladder becoming training coordinator and shift leader all the while attending Towson University and graduating in 2001 with a degree in Advertising. After college she became an event planner in Washington DC and catered countless weddings, also including events for the President of the United States, The Smithsonian Group, the FBI, and numerous Embassies, Political Figures, and Fortune 500 companies. In 2004 she began working in the Marketing Department for Hilton Hotels in Frederick and Washington County, in which she began missing her daily interaction with food & beverages and the Annapolis scenery. In 2005 she went to work for Phillips Seafood Restaurants as their Restaurant and Bar Manager where she was awarded “Manager of the Year 2006” and was also able to further her education in Food & Wine at the Culinary Institute of America in Napa Valley. She has now come “full circle” and settled back in Annapolis, having been with the Main Ingredient for nearly two years as the General Manager for the Cafe. In her spare time she enjoys renovating her new home, kayaking, skydiving, and spending time with family and friends. Her greatest ambition in life is to swim with the sharks.
Geoffrey B. Williams – Café Chef
Born in Annapolis in 1973, and raised just across the Severn River in Arnold, Maryland, Geoff grew up watching his Italian mother and grandfather cook for family events and holidays. As a child he was expected to help out and often put in charge of preparing the family dinner. Geoff started his professional kitchen career at the bottom, getting his first job as a dishwasher at The Blue Channel in Arnold, MD. He quickly progressed to steam cook, and finally to a spot on the dinner line. In 1995 he earned a B.A. in economics from The George Washington University, but couldn’t seem to stay away from the kitchen, taking a job at a restaurant in Washington DC. After a brief stint at an office job in New York City, Geoff once again found himself back in the kitchen in New Jersey. He returned to Annapolis in 2001, and began working downtown at the old Banana Republic location. In 2003 he was hired on at The Main Ingredient, and within six months was named Sous Chef. It was here that he developed the skills necessary to run a professional kitchen and in 2007 took over as the Café Chef. He is a local, running a restaurant considered as the spot for locals. He lives in Edgewater with his wife Shannon, and their son, Asher.
Born in Annapolis in 1973, and raised just across the Severn River in Arnold, Maryland, Geoff grew up watching his Italian mother and grandfather cook for family events and holidays. As a child he was expected to help out and often put in charge of preparing the family dinner. Geoff started his professional kitchen career at the bottom, getting his first job as a dishwasher at The Blue Channel in Arnold, MD. He quickly progressed to steam cook, and finally to a spot on the dinner line. In 1995 he earned a B.A. in economics from The George Washington University, but couldn’t seem to stay away from the kitchen, taking a job at a restaurant in Washington DC. After a brief stint at an office job in New York City, Geoff once again found himself back in the kitchen in New Jersey. He returned to Annapolis in 2001, and began working downtown at the old Banana Republic location. In 2003 he was hired on at The Main Ingredient, and within six months was named Sous Chef. It was here that he developed the skills necessary to run a professional kitchen and in 2007 took over as the Café Chef. He is a local, running a restaurant considered as the spot for locals. He lives in Edgewater with his wife Shannon, and their son, Asher.
