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.

Laura Roseberry | Director of Sales and Employee Operations

In her position as Director of Sales at the Indianapolis Motor Speedway, Laura plays an vital 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, Laura 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. Laura is also involved with vendor communications and coordination.

Laura is a graduate of Indiana University / IUPUI Kelley School of Business with a double major in Marketing and Supply Chain.

Anthea McCormick | Event Sales Manager for the Brickyard Crossing Golf and Conference Center

In her position as Event Sales Manager 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.