Our Team

 

 Leila Miller, Senior Director of Catering  

Leila Miller, Senior Director of Catering, brings over 16 years of experience creating stunning events with unique details to her role at Constellation. In addition to leading the sales team and overseeing strategic growth in the Philadelphia market, Leila oversees Constellation’s picturesque greenhouse venue, Fairmount Park Horticulture Center.

Prior to joining Constellation in 2011, Leila worked at Eclatante, an event planning and design company, where she gained invaluable experience and operational knowledge, orchestrating a variety of social events from concept to execution. Leila joined Constellation where she continued to flourish creatively and honed her ability to bring each client’s vision to life. Specializing in weddings, mitzvahs, and signature social events, Leila’s creativity and operational experience make her a natural leader of the Constellation team in Philadelphia.

 

 

 

John Sulley, Vice President of Culinary Innovation

Chef Suley brings a unique blend of culinary know-how, high energy leadership and business acumen to Constellation and Elior North America. In his role, he is responsible for leading all culinary development, innovation and execution across the SCG portfolio.  

Throughout his 20+ year career, Chef Suley has been recognized for his unique culinary vision and leadership with numerous awards, including being named a James Beard Foundation “Rising Star Chef” nominee, and “Rising Star Chef of American Cuisine.”  John has worked alongside several of the world’s most accomplished chefs including Daniel Boulud, Laurent Gras and Alfred Portale, and his early career featured stops with the Ritz Carlton, Waldorf Astoria and St. Regis Hotels.  

Since 2011, John has led thousands of team members around the globe in large-scale, multi-unit, multi-brand operations by serving as Vice President of Food and Beverage Operations with Royal Caribbean International, Celebrity Cruises and Great Wolf Resorts. A 1996 Graduate of the Culinary Institute of America, John and his wife Chanelle have two children Madison (5) and Jayden (7)

MorganMorgan Bedore, VP of Sales, Marketing, and Creative Development

Morgan Bedore brings to Constellation a staunch professionalism, vibrant enthusiasm and innovative creativity that she has fostered throughout her career. Formerly the Director of Events for Robertson’s Flowers, Morgan was responsible for the management of the events team and creating the overall aesthetic for numerous social, corporate and private events, from lavish weddings to high-profile charitable galas such as The Lemon Ball, Melmark’s Star Ball and the Crohn’s & Colitis Foundation’s Renaissance Ball. Prior to Robertson’s Flowers, Morgan was the Director of Catering at the National Constitution Center with Max & Me Catering and was integral in planning the culinary dimension for the Museum’s opening gala and Governor Rendell’s 2003 Inauguration for which she consulted on all aspects of event design from menu planning to venue décor.

A graduate of George Washington University, Morgan’s passion for cuisine, unique approach to presentation and great attention to detail have made her a major contributor to the success of Constellation.

 

SimonSimon Powles, President

At the forefront of Constellation is accomplished hospitality expert Simon Powles. Prior to founding the division of Constellation in 2007, Simon held a senior management position with Food For Thought, a Chicago-based special events and foodservice company and also helmed Wolfgang Puck Catering & Events, where he was responsible for substantial revenue growth in four major markets. Simon’s experience also extends to catering for prominent sites such as The John F. Kennedy Center for the Performing Arts and The National Museum of American History in Washington, D.C., as well as prestigious political and social events such as President Bill Clinton’s Second Inaugural Lunch at the United States Capitol Building and The Governor’s Ball for the 73rd Annual Academy Awards.

A veteran of the food and beverage industry, Simon has extensive special event catering, restaurant and foodservice management experience in major markets throughout the United States including Atlanta, Philadelphia, Los Angeles, Las Vegas, St. Louis, Minneapolis, Dallas, Seattle, Portland, San Francisco, New York, Miami, and Washington, D.C.

 

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