MEET THE TEAM
The Monsey Park Hotel is where it all began for Marty. Working in the kitchen,
then moving to the front of the house gave Marty the drive to move forward into
the catering business. He moved upward through the famous Catskill Hotels, giving him the
opportunity to hone his skills in all aspects of the Hospitality Industry. Working in Kosher
and Non – Kosher restaurants, hotels and catering gave Marty the needed exposure to the “Global Environment.”
Marty then worked in the fledgling Passover business, operating over 50 programs worldwide. Marty’s talents
lead him to open one of the first kosher restaurants in the mid 80’s in Midtown called Cheers, a classic Italian Restaurant.
Marty moved back into the catering business, eventually joining Joey Bodner & Eddie Izso, expanding Main Event
into one of the most successful caterers in the North East. Throughout the years, Marty has achieved respect by his peers,
he is cherished by clients and adored by his team. He has surely become a renowned catering industry icon.
Years of industry experience have made Marty an invaluable resource, as he is well attuned to clients’
needs and treasures their trust in his experience and know-how. A well – traveled foodie, he speaks the
international language of the guests that Main Event – Mauzone serves. Marty is enthusiastic to help this
new venture of Main Event – Mauzone and MD Hospitality flourish into the biggest and best caterer in the country.
Born and “bread” in Montreal Canada, Eddie grew up on a French Montreal and Jewish Hungarian diet. After graduating from Herziliyah High School, Eddie spent a year at Bar Ilan University in Israel, where he began his introduction into the Mediterranean, Israeli culinary scene. Then in New York, while attending Yeshiva University, Eddie spent many summers and college breaks working at some of the Catskills’ finest establishments, providing him with superior training in the Jewish kosher food industry and customer service. In 1988, Eddie partnered with long time college friend, Joey Bodner, to open Main Event pizza restaurant in Riverdale. When Marty Bodner joined the team in 1993, it led to the growth of the catering company Main Event Caterers. 28 years later, Eddie looks forward to the next chapter of Main Event-Mauzone. In his spare time, Eddie enjoys travel, family, playing sports, and above all else, the thrill of managing special events.
A visionary, Joey has the food service business coursing through his veins. From the age of 12, Joey worked his way up from busboy, waiter, head waiter and maître d’ in the local halls of Monsey, where he grew up. At 17 he started a small catering business from his home, supporting himself throughout high school and college. After graduating Yeshiva University, Joey worked both in non-profit and the business world for 6 years, while still moonlighting nights and weekends in his first love – catering. In 1988 Joey and his college buddy, Eddie Izso, opened The Main Event in Riverdale, NY. The business took off immediately, rapidly developing a wonderful reputation. By 1993, the tremendous growth of the business prompted Eddie and Joey to expand the management team. They found a natural partner in Marty Bodner, Joey’s brother and longtime professional in the food service industry. Together, the three of them developed one of the east coasts’ largest and most popular kosher catering businesses, serving the tri-state area, and other places including New Hampshire, Rochester, Binghamton, Baltimore and Philadelphia. Being a “people person,” client relations comes naturally to Joey, and he takes great pride in serving his customers. He is also actively involved in many organizations, supporting both Israel and his local community, in fundraising, volunteering and ultimately catering many of their events. After 28 years of owning and operating Main Event Caterers, Joey is extremely excited about the new Main Event-Mauzone alliance. The merger of these two well-known brands have elevated both companies to become bigger and better than ever. Joey’s sincerity and integrity rings true whenever he says, “may we see each other at Simchas.”
David has been building the Mauzone brand since childhood under the direction of his father, Phil Itzkowitz ob’m. David has inherited Phil’s high standards of quality and ethics, along with his compassionate nature, which permeates throughout the entire company. David’s experience has spanned decades and proven to be the glue that holds every aspect of the company together. His food knowledge is great and his business acumen greater. David’s commitment to Mauzone, its employees and its customers starts as early as 3:30 AM and lasts sometimes until late into the night. David is a hands on CEO who sets an example for all to follow with no job too petty and no project too large for his team to handle with his support wherever it’s needed.
Alan has been in the kosher catering industry for over 30 years. He has seen it flourish from a small group of a few off-premise caterers to the booming industry it is today. He began his career working in high volume airline catering while attending graduate school at Baruch, then expanded his repertoire to social catering. Soon after, he was introduced to David Itzkowitz and they established a wonderful working relationship. He quickly became an equitable partner of Mauzone and created the catering division, which has continued to thrive ever since. Alan currently lives in West Hempstead with his wife and five children.
Dameon has been in the catering business since 1989, when he started as a
bus boy at the Conservative Synagogue of Jamaica Estates. He has also worked on
successful Pesach programs in over 10 states. David Itzkowitz and Alan Shulman brought
Dameon under their wing at Mauzone over 17 years ago. Since that first day, he has
been a very proud and recognized member of the Mauzone staff, serving the Jewish
Community with respect and an ever increasing knowledge of what it means to uphold
the rules of the Orthodox Union. Dameons commitment to service excellence is second to none.
Within his years of service, Dameon has worked with 3 major kosher caterers,
however Main Event-Mauzone is where Dameon calls home.
Laurie brings more than 20 years of professional experience working in the hospitality field.
She earned her event and catering stripes working in all aspects of the hotel hospitality field
with Boutique hotels and Hilton Corp., working in departments from catering coordinator, Front Desk,
Housekeeping, Banquets, Conference Services and Catering Sales. As a director of Catering with Aramark Corp,
Laurie lead a team of professionals in the realm of conference services and special events, from donor lunches
and dinners to out of the box events of World Leaders and Industry movers and shakers. Laurie’s ability to adapt to
constant change with a keen eye on attention to detail gave her further opportunity to work with several other
Universities that needed her expertize and guidance. Laurie has established a stellar reputation for taking care
of our clientele, providing impeccable service, domestic and international cuisine selections, and attentive,
professional follow-up. She is well-known for being a valuable resource for all catering, rental, and planning needs,
to provide you with choices that will ‘wow’ your guests and exceed your expectations. When Laurie isn’t planning
fabulous events, you can find her practicing her culinary skills and exploring new and exciting destinations.
With over 25 years of experience, we are proud to feature David’s mastery and creativity.
A graduate of The Culinary Institute of America, David brings his innovative ideas and
techniques to MD Hospitality. Chef David has worked at some of the most prestigious venues,
including The Marriott Marquis and The Turnberry Isle Miami. In 2008, Chef David was
featured in ‘Chefs’ Confidential’ alongside recipes from Chef Bobby Flay and Chef Daniel Boulud.
In 2011, Chef David catered an Anti-Bulling fundraiser hosted by Jill Zarin, which aired
during Season 4 of The Housewives of New York. His creativity and professionalism
have added a unique dimension to the Main Event-Mauzone kitchen.
Chef Marty Levin boasts a top culinary degree from the famous Culinary Institute of
America. Chef Marty has held positions over his almost 40 years as Executive Chef of some
of the largest airlines in the industry. His knowledge of food is nothing short of genius.
Chef Marty is the pioneer of Mauzone’s foodservice division and has created a Strong List
of Clients for Mauzone that trust and believe in Marty and his Skill. Marty is considered a
food expert and is an unmatched virtual encyclopedia of information. Most recently, Chef Marty h
as been HACCP certified. Chef Marty holds many certifications in food technology, nutrition,
menu planning, facility design and sanitation management. Chef Marty is well respected in the
industry and has been featured in several popular publications. Chef Marty currently sits on the
New York State Advisory Committee for Senior Meals, he was appointed by the New York City Department of Aging.
Growing up in Queens, Steven began working for Mauzone at a young age.
He eventually went out on his own for 12 years, working in the food industry, then returned to Mauzone 15 years ago.
After 38 years in the industry, Steven’s experience and expertise has become an invaluable asset to our company.
His hobbies include watching sports and spending time with his family, because in his words, “nothing else matters.”
Fanya has been a part of the Mauzone Foodservice family since the young age of 12. She spent her weekends and
summers selling Mauzone products while mastering the dimensions of the food service industry.
Fanya graduated from SUNY Old Westbury with a degree in marketing, which allowed her to hone her professional
skills and apply them to the industry she had known for so long. Her wonderful interpersonal skills and honesty
assure clients that they are receiving the upmost level of quality and service.
She currently lives in Dix Hills, NY with her husband, two daughters and two dogs. Fanya’s
hobbies include cooking, watching cooking shows on The Food Network, and spending as much time with her family as possible.
Rich Den Herder
With 25 years of professional experience in catering and event management, Rich brings his unparalleled expertise
and enthusiasm to the Main Event-Mauzone team. He has managed successful conferences, galas, conventions, social,
corporate and non-profit events in New Jersey, New York and Washington, DC, ranging from 50-800 guests.
He seamlessly directs staff in all aspects of event production and logistics for kosher and non-kosher events.
From organizing and scheduling facility and logistic event requirements, to regulating shipping and delivery, to
coordinating and executing table design, Rich continues to prove his exceptional management skills.
He currently lives in Clifton, NJ and spends his free time as an active member of the
First Lutheran Church, the Montclair Beach Club, and the Men’s Tennis Club.