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.

Alberto Cardoso-Lino, a culinary virtuoso and a true maestro of flavor, currently serves as the Co-President and Executive Chef of Blue Cielo Catering. With a remarkable 25-year career in the Food Service and Culinary Industry, Chef Alberto has traversed diverse roles, ultimately establishing himself as a culinary luminary.

Born and raised in the picturesque town of Cacaloxuchitl, nestled in the state of Puebla, Mexico, Chef Alberto’s journey into the world of gastronomy was profoundly shaped by his upbringing. The Cardoso-Lino family farm, a rustic sanctuary in the heart of his hometown, played a pivotal role in kindling his intense passion for cooking and cultivating an unwavering commitment to working with the freshest, locally-sourced ingredients.

In the heart of this farm, where generations of Cardoso-Lino’s had toiled, Chef Alberto’s culinary odyssey began. It was here that he was first introduced to the magic of food, as he watched his mother and grandmother labor over traditional Mexican dishes in their home kitchen. These formative years were filled with countless hours spent by their side, absorbing not only their timeless techniques but also their palpable love for culinary artistry.

The Cardoso-Lino family’s farm wasn’t just a backdrop to Alberto’s childhood; it was the hallowed ground where his mother’s legendary recipe, “Alejandra,” was born. This treasured family secret would go on to become a culinary legend, a testament to Alberto’s roots, and a source of inspiration for his future culinary creations.

Driven by his innate talent and guided by the wisdom passed down through generations, Chef Alberto embarked on a culinary journey that led him to train in some of the most esteemed kitchens both in Mexico and the United States. His dedication to the craft and his relentless pursuit of excellence saw him rise through the ranks, ultimately culminating in his appointment as the Executive Chef of Front Street Trattoria in Red Bank, New Jersey, a renowned culinary haven in a town celebrated for its exceptional dining establishments.

Chef Alberto’s tenure at Front Street Trattoria was marked by innovation, creativity, and a deep-rooted commitment to using the finest, locally-sourced ingredients. Under his culinary stewardship, the restaurant garnered a loyal following and earned its place as one of the town’s most celebrated dining destinations.

In 2021, when the owner of Front Street Trattoria retired, Chef Alberto transitioned to a new role as the Executive Director of ShopRite’s Community Food Trucks programs. This move allowed him to expand his culinary horizons and take his passion for food beyond the confines of a restaurant, into the heart of the community.

Today, as the Co-President and Executive Chef of Blue Cielo Catering, Chef Alberto Cardoso-Lino continues to craft culinary masterpieces that not only pay homage to his Mexican heritage but also reflect his unwavering commitment to utilizing the freshest, locally-sourced ingredients. His journey from the family farm in Cacaloxuchitl to the helm of the culinary world is a testament to his talent, dedication, and the profound influence of his upbringing. Chef Alberto’s culinary creations are a symphony of flavors, a celebration of tradition, and a testament to the enduring power of a mother’s love and a family’s cherished recipes.

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.