| Friday, October 3, 2008 For Immediate Release |
Contact: Jesse Goldberg-Strassler ( 517) 485-4500 ext. 233 |
Telder takes over Lugnuts' Food and Beverage operations
LANSING, Mich. – The Lansing Lugnuts, in conjunction with its parent companies Professional Sports Marketing and Professional Sports Catering, have announced the hiring of Brett Telder as the new Director of Food and Beverage at Oldsmobile Park. Brett brings more than 17 years of experience to the Lugnuts, including spending the last two and half years as the Executive Chef at Lansing’s Cadillac Club.
“We are thrilled to have someone of Brett’s ability and caliber heading up our food operations,” Lugnuts General Manager Pat Day said. “Brett’s experience in the culinary industry will certainly bring a higher level of quality and expectation to Oldsmobile Park, and we expect our fans will be able to taste the difference as well.”
Telder has been a resident of Lansing for over 13 years and has won numerous awards in the last several years. While at the Cadillac Club, Telder won the Lansing Board of Water & Light People’s Choice Award for Best Chili in 2006 and 2007, and the Michigan Governor’s Heart Smart Salad Competition in 2007. This year alone, his restaurant won the Lansing State Journal People’s Choice Award for Best Steak, Best Soup, Best Dinner, and Best Lunch.
He also has extensive experience in hosting catering and banquet events. Telder will be heading up the Lugnuts catering efforts as well, including private events during and after the season that will be held at Oldsmobile Park.
“I am extremely excited to join a great organization like the Lugnuts,” Telder said. “The opportunity to not only build upon a fantastic base that we have here, but also to help cultivate another extension of the Lugnuts high-class brand is a challenge that I look forward to tackling.”
Telder joined the Lugnuts in late August. Along with his other duties, he will also be charged with developing new menu items at Oldsmobile Park as well as overseeing the day-to-day operation of the food service department.
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