Our Team - Blue Plate Catering

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“We hired Blue Plate to cater our wedding and we are so glad we did! Gary and his team were fantastic to work with and answered all of our questions throughout the process. Our food tasting gave us a chance to try a few options we were thinking about and allowed us to talk to Gary about which meals would work best for our plated dinner. Our guests RAVED about the meals all night. Gary checked in with us throughout the night to make sure we were on the same page of when food should be served (we needed our guests served before we were done with pictures because we were running behind) and if we wanted to keep the top of our wedding cake. Even before the wedding, every time I mentioned Blue Plate was catering our other vendors and people we told responded with “oh good choice!” Which shows you the reputation they have in our community and the industry. (For reference, we chose the apricot glazed chicken, peach bbq pork, and southwestern stuffed pepper for our entrees.)”

Stephanie & Logan, September 2022

Meet Our Team

Behind every event is our professional catering team

Jodi Fowler

CEO/Owner

Jodi was born raised in the Madison area and graduated from UW Madison with a Bachelor of Science degree in Zoology. She worked as a Food and Beverage Manager in the full service hotel and private country club industries before purchasing Blue Plate Catering. As a balance to her busy life in the catering business, Jodi spends all of her free time managing her own farming operation southwest of Madison. Her “Triple J Ranch” includes all natural Red Angus cattle, meat and laying chickens, horses, cats, and her beloved dogs.

Q: What’s your favorite thing to cook at home?
A: Things from my farm or garden! Beef, pork, eggs, and produce.

Q: When not at work, where would we find you?
A: On my horse!

Q: What is your favorite restaurant?
A: It’s a tie between Trattoria Stefano in Sheboygan, WI and True Food in Boulder, CO.

David Porto

Director of Sales/Owner

David grew up in Iowa and graduated from UW Madison with a Bachelor of Arts degrees in Spanish and Sociology. Throughout college he was the company manager for Wisconsin Singers. David has worked for Blue Plate Catering since 2004, starting in the kitchen as a prep helper and working his way up to his current position. David is the Managing Partner for sales and handles all on-site event management for the company. He is often the energy packed smile that is seen at Blue Plate’s events.

Q: When you’re not in the office, where would we find you?
A: Summer: Playing ultimate frisbee. Fall: Running with my wife. Winter: Hunting and snowboarding with my dad. Spring: Getting ready for gardening season.

Q: What is the most memorable event you have ever worked?
A: Definitely the one where I lit the table on fire. Oops!

Q: How did you get into the food business?
A: I’m the youngest of 5 and it’s how we all paid for college. We all worked at the same restaurants, kind of a family legacy.

Gary Breedlove

Sales Lead/Owner

Gary joined the Blue Plate Catering team in 2004. After attending Arizona State, Gary has held a number of jobs in food service management ranging from fine dining to pub style establishments. You may see Gary running a cash register at one of our cafeteria operations one minute and then catch him taking a catering order by phone, putting the order together, delivering it, cleaning it up, and it’s possible he may then wash the dishes. He is responsible for the operations of our off-premise catering events. His ability to literally wear “all hats” is invaluable and a real contribution to the continued success of Blue Plate Catering.

Q: What’s your favorite thing to cook at home?
A: Chicken Marsala with wild rice or lasagna.

Q: How did you get into the food business?
A: Started washing dishes at The Norse Chalet in Stoughton.

Q: Who does the cooking at home?
A: I do!

Ben Boltz

Executive Chef

Ben began his career in food service in Oshkosh, Wisconsin. Since then his passion for food has led him to work in some of the best ski resorts in Colorado and California as well as various hotels and venues throughout Wisconsin. His background has provided him with many opportunities to cater events of all sizes, from small in-home gatherings to massive 3,000-person events. Ben’s unique blend of creativity, leadership, and commitment to excellence are invaluable to the Blue Plate team. When he’s not whipping up delicious food in the kitchen, he enjoys camping with his family and spending time outdoors.

Q: What’s your favorite food to cook at home?
A: Grilling chicken wings and sausages.

Q: Where did you get your start in food service?
A: The Tumbleweed in Oshkosh, Wisconsin.

Q: What’s your craziest food service story?
A: I once broke down a 500 pound wheel of Swiss cheese for an event.

Michael Porto

Director of Operations

Michael first joined us in December 2014 as our cafe manager and stayed with the company for a little over 5 years. After a two year break, which coincided with COVID, Michael joined our team again in 2022 as our Director of Operations. He has a passion for people, organization, and getting things done and enjoys putting those passions to work at Blue Plate. In his free time, Michael enjoys spending time with his family and making music.

Q: What’s your favorite thing to cook at home?
A: Pasta with homemade sauce.

Q: How did you get into food service?
A: My first job was at a restaurant in a suburb of Des Moines.

Q: Who does the cooking at home?
A: Mostly my wife.

Jon Polnow

Event Manager

Jon joined the Blue Plate Catering team in 2016. He first started running events in Milwaukee while working for Bartolattas at Pier Wisconsin. After graduating from UW-Milwaukee, he moved back to Madison and became a banquet captain at Madison Marriott West. He was there for several years before finding his home at Blue Plate. Jon is our Service Manager who oversees multiple off-site events each week. From start to finish, Jon is the manager who ensures every Blue Plate guest is happy and full.

Q: What is one fun fact about you?
A: I grew up only five minutes from the Blue Plate headquarters.

Q: Who does the cooking in your family?
A: My wife. I am a lucky guy! 🙂

Q: How did you get into food service?
A: My first job was at Tuscany Mediterranean Grill working weddings while in high school.