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about us


“To be the premier dining and automated services provider that creates valuable partnerships for our clients, customers, and associates.”


Elite Cuisine is, and always will be, the provider of choice for organizations that view food services as a valuable benefit.

"The provider of choice for organizations that view food services as a benefit."
executive team
executive team


Jim is the founder and majority shareholder of Elite Cuisine and serves as its President & CEO. Jim is a thirty year veteran in the foodservice industry, with extensive experience serving premier white collar corporate clients.  Jim started his career with H.A. Pope and Sons in 1982, which was acquired in 1986 by Restaura Dining Services.


In 1987 Jim was promoted from Manager of Food Services at General American Life Insurance to General Manager of Food Services at Maritz. In 1991 he was promoted to Area Manager responsible for Maritz, Anheuser Busch, A.G. Edwards, Southwestern Bell, Enterprise Leasing and Boatmen’s Bank. 


Jim was later relocated to Denver to serve as a senior executive managing a five state territory for Restaura.  In 2000 Restaura was acquired by an international foodservice company.  Jim stayed with this organization for several months and then left to start a western division for another regional foodservice company.  As VP/GM Jim helped to build a thirty million dollar division before leaving to start Elite Cuisine in 2004.


Jim is a Board Member of Penn State University's School of Hospitality Management. Jim’s executive foodservice experience, in addition to his experience in design and layout to maximize premier food services facilities, has been a key component to the success of every corporate client engagement in his 30 year tenure.

executive team
executive team



As Elite Cuisine enters into a new era of impressive growth, we wish to welcome Mr. Peter Regopoulos, a thirty-year hospitality industry veteran who brings perspective and experience from a wide range of hospitality management projects and ventures. Upon graduating from The Pennsylvania State University with a Bachelor of Science degree in Food Service and Housing Administration, Pete began his professional career as a management trainee with Walt Disney World. While working for Walt Disney World, Pete pursued graduate studies for an M.B.A. from Rollins College with specialization in finance. Prior to joining Aramark, he served as a financial analyst developing zero based budgets for The EPCOT project.

     In 1982, Pete joined Restaura Dining Services Business and Industry Division as a general manager providing housing and food services to a five hundred resident construction facility at Prudhoe Bay, Alaska. In 1999, Aramark purchased Restaura Dining Services. His twenty-five year career with Restaura/Aramark has given him a breadth of experience operating contract food service accounts in college dining, business and industry, vending, catering and fast food. Pete progressed from a general manager to a Regional Vice President of Operations.

         In 2007, Pete joined the School of Hospitality Management (Penn State) as an instructor teaching financial and managerial accounting, strategic leadership and developed a course in entrepreneurship in the hospitality industry. Being an active member of The Penn State Hotel and Restaurant Society, he also served as advisor to the student chapter of PSHRS. Pete's area of expertise is in controlling cost in food service operations, financial analysis, and entrepreneurship. In 2015, Pete was promoted to senior instructor in the School of Hospitality Management. Pete served as the Director of Entrepreneurship for The School of Hospitality Management and was a key member of The Pennsylvania State University entrepreneurship steering committee. In addition, from 2011-2017, he served on the Hospitality Advisory Board of Elite Cuisine LLC. In June 2017, Pete received his MBA in entrepreneurship from Southern New Hampshire University.

As of January 2018, Pete assumed his new role as the Chief Operating Officer for Elite Cuisine, LLC.


executive team


executive team

Chef Douglas began his Culinary training in St. Louis. He then continued his education with the Culinary Institue of America at Hyde Park and Greysone. He received his certification of Executive Chef in 1996 from the American Culinary Federation, and was nominated for Chef of the year in 1997 and 1998.


Chef Douglas competed and won several awards from the American Culinary Federation.  His experiences range from serving the former President George W. Bush, Oprah Winfrey, Martha Stewart, John Ashcroft, and Mayor Freeman Bosley, of the City of St. Louis.  His passion and focus beyond his great flavorful food, is teaching and training new Chefs with a focus on culinary fundamentals.

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