Culinaire International

Culinaire International Photos

Corporate Offices

+ Add Photo

Culinaire International Reviews

8 Reviews
8 Reviews
Rating Trends

Recommend to a friend
Approve of CEO
(no image)
Richard N. Gussoni
3 Ratings

    I took a challenging assignment as an excellent opportunity to utilize my entrepreneurial ability.

    Former Employee - Food and Beverage Director in El Segundo, CA
    Former Employee - Food and Beverage Director in El Segundo, CA

    I worked at Culinaire International full-time (more than 3 years)


    Eventhough our company headquarters is in Dallas, I felt supported at the LAX property.


    Since it was the company's only account in California, the growth opportunities were very limited unless one will consider moving to other states where the company's other accounts are located.

    Advice to ManagementAdvice

    I appreciate the senior management's support during my tenure at LAX. I was privileged to work closely with Bill Thompson, President and COO of Culinaire.

    Positive Outlook
    No opinion of CEO

Culinaire International Interviews

Interview Experience

Interview Experience


Getting an Interview

Getting an Interview


Interview Difficulty


Interview Difficulty




    Director of Catering Interview

    Anonymous Interview Candidate
    Anonymous Interview Candidate
    Application Details

    I applied through other source. The process took 2 daysinterviewed at Culinaire International in September 2009.

    Interview Details

    Initially interviewed, turned down the role, then a year later was contacted again about a different role. The initial contact (second time) was via e-mail, then phone, then in person. Multiple interviews were done which is why it was a two week process before an offer was made. The interviewers were all professional and seemed excited about working for this company.

    My advice to anyone interviewing is ask some hard questions. Get to know the company culture to ensure that you fit in. Some people do fit into this corporate or local culture, others will not. Ask a lot of questions and see if you can spend time shadowing the role (or another role) before accepting the position.

    Interview Questions
    Negotiation Details
    Negotiation was straightforward and fairly easy to navigate through. My advice, go in knowing what your low number is and make sure you stick to it if you know it is fair.
    Accepted Offer
    Positive Experience
    Average Interview

Culinaire International Awards & Accolades

Let us know if we're missing any workplace or industry recognition – Add an award

Additional Info

Unlock Profile
Headquarters Dallas, TX
Size 1000 to 5000 Employees
Founded Unknown
Type Company - Private
Industry Restaurants, Bars & Food Services
Revenue $50 to $100 million (USD) per year
Competitors HMSHost, Centerplate

Culinaire International makes trips to the zoo, university food court, and music venue a little more palatable. The company is a leading contract foodservice operator that provides dining and hospitality services at entertainment venues, hotels and convention centers, and private clubs. Its foodservice and concessions operations include the Fort Worth Zoo, Meyerson Symphony Center, UT Southwestern, and Kingston Plantation in Myrtle Beach. Culinaire International also offers catering and corporate dining services, and it operates Dallas area restaurants Ristorante Nicola... More

Work at Culinaire International? Share Your Experiences

Culinaire International

Click to Rate