Our Team

 

 Leila Miller, Senior Director of Sales  

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

Prior to joining Starr Catering Group 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 Starr Catering Group 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 STARR Events team in Philadelphia.

 

 

Ashley James, Culinary Director 

Chef Ashley James has more than 30 years of experience cooking in prestigious kitchens throughout the world, including positions in Argentina, Germany, Singapore, France, England, and the US. Most recently the Executive Chef at the Four Seasons Hotel in Los Angeles, Ashley has also been published in multiple cook books as well as having hosted an award-winning PBS television series. Classically trained in France and England, Ashley has cooked in several Michelin-Starred restaurants including the famed Jules Verne in the Eiffel Tower. His international experience and sophisticated approach to global fare make Ashley a natural leader of Starr’s culinary team.

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

Morgan Bedore brings to STARR Restaurant Catering Group 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 STARR Catering Group.

 

SimonSimon Powles, President

At the forefront of STARR Restaurant Catering Group is accomplished hospitality expert Simon Powles. Prior to founding the division of STARR 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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