At the helm of Blue Cielo Catering, Tom leads a team of like-minded individuals who share his belief that “The Sky’s the limit” is the guiding mission for every culinary event they undertake. Tom’s leadership inspires his team to work tirelessly within any budget, with the unwavering goal of over-delivering on the promises made to their clients. Under Tom’s visionary leadership, Blue Cielo Catering has become synonymous with excellence, innovation, and an unyielding commitment to culinary perfection.

In a world where culinary experiences are transformed into memorable journeys, Tom Bunge’s legacy as a trailblazing leader in the industry is indisputable. His dedication to the art of hospitality, coupled with his exceptional business acumen, has set a standard of excellence that continues to shape the culinary landscape for years to come. Tom Bunge’s enduring legacy is one where passion, precision, and the pursuit of culinary excellence converge to create unforgettable moments for all who have the pleasure of experiencing his culinary artistry.

At Blue Cielo Catering, our culinary team is made up of seasoned professionals who bring decades of experience, creativity, and leadership to every event. From intimate gatherings to large-scale celebrations, our chefs are committed to delivering exceptional food, flawless execution, and bountiful presentation that leaves a lasting impression.

Chef Robert Burke brings over 30 years of diversified culinary experience to Blue Cielo Catering. He is the brother of renowned Chef David Burke and has worked alongside him since their teenage years, helping shape and broaden his culinary expertise. Chef Robert is known for delivering beautifully executed cuisine with impressive presentation, as well as his strong leadership in kitchen operations, menu development, and staff management. His experience includes executive roles at DriftHouse by David Burke, Val’s Tavern, Richmond County Country Club, and Art Basil, among others.

Chef Neil West brings over 30 years of wide-ranging culinary and hospitality experience to Blue Cielo Catering. His background spans restaurant leadership, executive catering, conference centers, hotels, healthcare dining, delis, and food truck ownership, making him exceptionally versatile. In Monmouth County, he owned and operated five restaurants and earned recognition from The New York Times, Food & Wine, Bon Appétit, New Jersey Monthly, and The Star-Ledger. Two signature locations were ranked among New Jersey’s Top Ten, and his cuisine earned Zagat acclaim, including a 26 food rating.

Gus Rojas, the Director of Culinary Operations and Project Management at Blue Cielo Catering, is a rising star in the world of culinary and event planning. Gus has honed an impressive set of interpersonal skills that have become invaluable assets in his role within this dynamic culinary enterprise.

Gus’s journey to his current position is a testament to his dedication and determination. He embarked on his career in the culinary and event marketing industry from the ground up, diligently learning every facet of the business along the way. His professional journey began as a Project Marketing Manager, where he demonstrated his prowess in orchestrating unique culinary and special events. Over his young career, he seamlessly transitioned through various roles, each sharpening his skills and expanding his expertise.

Born into a family whose work ethic was instilled by generations of hardworking individuals, Gus draws his unwavering commitment to excellence from his parents and grandparents, who immigrated from Mexico in search of a better life. Their values of resilience, tenacity, and the pursuit of excellence have become the driving force behind Gus’s rise in the catering and event planning industry.

Gus’s educational background offers a unique blend of traditional wisdom and modern innovation. His knowledge of technology, combined with a practical and common-sense approach to food events. Gus understands that the intersection of how culinary artistry and cutting-edge technology can create unforgettable experiences for clients and guests alike.

As the Director of Culinary Operations and Project Management at Blue Cielo Catering, Gus Rojas is known for his unwavering dedication to excellence, attention to detail, and an innate ability to bring innovation and creativity to every project. His commitment to surpassing client expectations has earned him a sterling reputation in the industry.

Gus’s career is a testament to the power of determination, hard work, and a passion for creating extraordinary culinary experiences. With each event he orchestrates, he brings a touch of magic, turning ordinary moments into unforgettable memories. Gus Rojas’s journey is a beacon of inspiration, illuminating the path to success in the catering and event planning world, and his future in the industry is poised to shine even brighter.