Thank you for your interest in CIBUS LLC at the Indianapolis Motor Speedway. CIBUS LLC is an Indiana founded and locally funded catering and food / service company. 

As CIBUS, we are proud to introduce to you an exemplary team of foodservice professionals with over 100 years of combined experience that encompass both culinary and operational fields that rival any in our industry.

Our versatility, experience, and in-depth knowledge, allow us to address the realities of today’s diverse challenges in catering, special events, corporate and military dining.

This impressive team has hosted many of Indianapolis’ finest catered, corporate, and private events, where thousands have experienced our passion for success through the realization of our clients’ total satisfaction.

Our CIBUS team represents the ‘quiet core individuals’ whose expertise and boundless efforts have successfully executed a combined total of over 85 IMS Race days. They will continue their commitment to excellence to the Indianapolis Motor Speedway and to its guests.

We ask you to please take a moment to recognize these talented individuals that will be serving you.

Bill Pitrelli | Corporate Executive Chef

Formally the Corporate Chef for Crystal Food Services, Bill handled the program oversight of all         
• Quality Control      • Menu Development      • Culinary Staffing               
• COGS                      • Labor Costs                    • Food Safety   
• Sanitation               • Purchasing      • Culinary Equipment Procurement

He led Culinary Opening Teams in opening these venues:
           • Indiana State Museum        
           • NCAA Headquarters
           • Indiana Government Center  
           • Camp Atterbury

He led Culinary Teams in Special Events at these venues:
           • Indianapolis Motor Speedway
           • RCA Tennis Final Four
           • Indianapolis Air Show
           • Indianapolis Colts Complex
           • Verizon Wireless Music Center
           • NCAA Final Four

As you can surmise, Bill’s talent is rich in experience, extensive in knowledge and rivals any in the Midwest and deserves greater recognition than noted. Recently, Bill was earmarked as Executive Chef for the new Indiana Convention Center. Through this appointment, Bill designed menu, recipe, and staffing forecasts as well as concession design, for the Center’s success.

Doug Brubaker | Director of Catering Operations

Doug was formerly the General Manager for Crystal Catering’s off-premise catering division. He executed all off-site catering out of The Fountains and the Murat Center located downtown and in Carmel, Indiana. His duties included staffing, coordination of front house catering and culinary logistics, as well as the sales liaison for all off-site events.

1998–2003:  Operations Manager at Indiana Roof Ballroom, where he hosted, executed, and properly staffed 1,350 catered events. Helped continue 85%-90% rebook rate.

1998–2007:  Area Lead Management / Catering Operations at Indianapolis Motor Speedway
           • Hulman Tower Suites: 1998-2001
           • Legends Row Hospitality Area: 2002
           • Pagoda 2003-2006: Oversight of the entire Pagoda complex               including set-up, client relations, and appropriate staffing.
              Executed all special events catering during race season. 
           • Personal Mandate: Exceed client expectations

2003–2005:  RCA Tennis Tournament
Oversight of Racquets (indoor restaurant).  Provided majority of RCA hospitality staff.

Recruitment:  Doug Brubaker successfully fulfilled 35% of the Crystal Catering team at the Indianapolis Motor Speedway and provided continuous weekly support for all of Crystal Catering’s banquet facilities throughout the years. His recruiting talent is a result of his exceptional personality and people skills that complement his understanding of our business and the value of our personnel. He is an exceptional individual.

Emily Cordes | Director of Sales and Employee Operations

In her position as Director of Sales at the Indianapolis Motor Speedway, Emily plays an intricate role working with a staff of skilled culinary professionals and professional servers in the preparation and service of creative, cutting-edge cuisine. Her demand for quality cuisine and service for our guests, makes her an invaluable asset to our team.

As Director of Employee Operations, Emily plays an integral role in the success of each and every CIBUS event. She is responsible for the recruitment, orientation, training, and scheduling of over 250 CIBUS employees, as well as staffing and scheduling for all CIBUS events at the Indianapolis Motor Speedway. Emily is also involved with vendor communications and coordination.

Before joining the CIBUS team, Emily was an Event Sales Assistant for Jillian’s Entertainment, Indianapolis, IN. Her responsibilities at Jillian’s included the scheduling and coordination of all VIP events, and the design and set-up of daily events.

Emily is a graduate of Indiana University / IUPUI with a B.S. in Tourism, Convention, and Events Management, with a Certificate in Special Events Management. She is a member of the International Special Events Society and Meeting Professionals International.

Recruitment: Emily Craft successfully fulfilled 95% of the CIBUS team at the Indianapolis Motor Speedway throughout the past two years

Katie Flanagan | Director of Sales and Events
Cibus at the Brickyard – Brickyard Crossing Golf and Conference Center

In her position as Director of Sales and Events at the Brickyard Crossing Golf and Conference Center she works directly with each client to plan and execute details of meetings, large golf outings, corporate and social events including many wedding receptions. Clients have access to her expertise in event management including creative décor concepts and menu planning. You can be sure that all of your event details will be addressed and presented professionally.

Jeffrey Row | Executive Chef

Jeffrey joined the CIBUS team in 2008 as the Executive Chef for Camp Atterbury and the Indianapolis Motor Speedway. Specializing in innovative and creative fine dining and hors d'ouevres, Jeffrey is also focused on incorporating new ideas into classic favorites.

Jeffrey has been associated with a number of fine restaurants over the past 15 years in Indianapolis and Louisville. During that time he has garnered a number awards and honors, including the following:

2005:  Indianapolis Monthly Menu Guide cover and “Best Bread”.
2004: Reviews published in Indianapolis Dine Magazine, Indianapolis Business Journal, The Indianapolis Star, Intake Magazine, The Daily Journal, and Nuvo Magazine.
1999: Indianapolis Monthly 6 “Best of” awards including Best  Restaurant and Most Innovative Menu.
1998: Indianapolis Monthly “Best Restaurant” critic’s choice award.
1993: Silver medal for confections. ACF/NRA Culinary Salon, Chicago.

Jeffrey’s culinary talents and expertise in management and implementation make him a valuable part of the CIBUS team.