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Our Team

Whitney Butler, RD, CSSD, LDN Director of Corporate Wellness
Whitney is a registered dietitian with over 7 years of experience in nutrition counseling. She graduated with a BS in Nutritional Sciences from Penn State University and completed her dietetic internship with Sodexo Allentown. While completing her internship, she worked at WIC providing nutrition counseling to pregnant mothers and children. Upon passing her RD exam, she worked as the RD at an allergist’s office where she interpreted lab values and administered food challenges to food allergic patients.

She then transitioned into healthcare by working as the outpatient dietitian for Easton Hospital. She provided nutrition counseling for a variety of disease states (cardiac, diabetes, renal, Celiac, etc.) in addition to teaching classes and writing monthly health newsletters for hospital staff. Whitney developed and implemented “Look Who’s the Cook”, served on the board for “Kids in the Kitchen” and was the project manager for “Cook Like a Chef”.

She refined her skillset to more specialized practice as a bariatric dietitian in the Weight Management Center within Lehigh Valley Health Network. During this time, she conducted individual counseling, taught group nutrition classes, developed the protocol for metabolic testing and represented the department in all media outreach. Concurrent with work experience, Whitney also served on the board of advisers for the Sodexo Dietetic Internship and volunteered as Nutrition Education Chair for the Lehigh Valley Dietetic Association.

While working as the Campus Dietitian at Drexel University, Whitney developed programs that supported the mission of creating an outstanding dining experience with a focus in wellness. She worked cohesively with management and culinary teams to complete menu nutritional analysis and develop creative and innovative new programs. Her work with student athletes and passion for exercise science enabled her to accrue the hours required to become a Certified Specialist in Sports Dietetics (CSSD). She has experience providing individual sports specific nutrition counseling as well as team talks to optimize athletic performance.

Whitney has a passion for promoting health and wellness with expertise in sports nutrition, food allergy nutrition, weight management, and corporate wellness programming. During her career, she was honored with the Innovator of the Year Award and the Recognized Young Dietitian Award. She is a member of Academy of Nutrition and Dietetics, Sports and Cardiovascular Nutrition Dietetic Practice Group, Pennsylvania Dietetic Association, and Collegiate and Professional Sports Dietetic Association. Whitney is excited to expand Cuisine365's Nutritious menu into the corporate setting to help the busy professional continue to eat healthfully.
Andrew C. O’Brien Director of Sales and Hospitality
Beginning his passion at a young age, Andrew showed interest in his grandmother’s cooking. His teenage years were spent creating homemade soups and selling them to local vendors. Andrew graduated from Monsignor Bonner High school and continued his education at The Restaurant School At Walnut Hill College, Philadelphia PA. where he received a partial scholarship for his visionary report.

Time spent at the Restaurant School (Philadelphia) was crucial to Andrew’s future. He majored in Hospitality Management while focusing on French Training as a Chef. Andrew Graduated with his degree and began working in restaurants. He was given the opportunity to work every aspect of the restaurant industry in his career including General/District Manager which would soon be helpful for his future ventures. Between Andrew’s long restaurant hours, he started working on his passion part time. Taking on catering jobs for local families including weddings, birthday parties, luncheons, and private dinners. Andrew took up opportunities with opening new restaurants, managing, consulting, and assisting in menu development.

While Andrew’s Culinary and Management skills were key, he also excelled with networking and creating new relationships along with visualizing and pursuing opportunities. This personal gift led him to land professional clients. Personal dinners, chef services and nutritious meals were provided for business owners, professional football players, combine athletes, college athletes and other exclusive clients. Andrew began working with the Philadelphia 76ers and from there co-founding Cuisine365 which has been an amazing experience. Andrew takes pride in his ability to create teams and duplicate his vision along with learning everything he can from all different individuals.

In his free time, Andrew enjoys spending time with family and friends, growing and studying business, seeking and envisioning new opportunities, expanding skill set and education, working on his fitness, watching football, and planning for his new baby on the way!
Johnathan Vargo Creative Culinary Design
Johnathan Vargo grew up in rural Pennsylvania across from a livestock farm, down the street from a meat processing plant and just outside the city of Philadelphia. He was certainly surrounded by things that got me interested in the cooking world. Johnathan started out young, at 15 he became a line cook at the diner near his house. After working there for three years he decided to go to school for cooking. He wanted to try something new, so he went for pastry. About a month in, Johnathan got a job cooking at a restaurant in Fairmount and realized he was learning more there than at the restaurant school. Johnathan began cooking at various restaurants in and outside the city until he began working for a Stephen Starr steakhouse. There, he was able to further refine his skill set.

Living in the suburbs, Johnathan took the train in to the city for work. The gentleman selling train tickets asked him where he cooked and told him about a friend of his who cooked for sports athletes. He called the number and got in touch with Andrew O'Brien, one of the partners in the catering company. Johnathan started cooking with Drew for a little while and as things progressed, they decided to start a personal chef and catering company together. From there, Cuisine365 was born and grew into the food-service management company it is today.
Mark Sanderson Operations Manager
Mark Sanderson, Operations Manager for Cuisine365, brings over 25 years of experience in the hospitality industry to meet and exceed our client’s expectations in executing and overseeing the many varied services we offer. Mark was born and raised in Vermont and has always loved the outdoors, camping, hiking and fishing whenever possible. He excelled at sports from a young age and competed at the Division One Level in the sport of wrestling for the University of New Hampshire, where he earned a BA in Psychology.

Having always been a “Foodie” way before that term was ever fashionable, he attributes his early love of food to his grandmother on his father’s side, who was the best cook he has ever come across and who’s epic Sunday Family Dinners were some of the best food he has ever eaten. Mark started working in restaurants in the summers in high school, washing dishes, prepping, pizza cooking etc. In college, he waited tables in various seafood restaurants on the New Hampshire coast. After graduating, he moved to Boston and while taking a year or two to decide upon future schooling, found himself working in restaurants. That year or two turned into 20+ and the rest is history, as they say.

Mark has an impressive resume, having worked in some of the best restaurants in Boston and Philadelphia. Through the years, he held positions ranging from Lead Server, Bar Manager, Corporate Trainer, Food and Beverage Director. Mark has been employed with Legal Seafood, with Celebrity Chef Ming Tsai’s Blue Ginger, Stan Frankenthaler’s Salamander, Todd English Restaurant Group’s Olives, Davio’s Northern Italian Steakhouse, Starr Restaurant Group’s Butcher and Singer, A Kitchen and James Beard Award Winning Chef Michael Solomonov’s Zahav to name a few. Mark was an integral part of the early start up phases for The Bacon Jams, a Philadelphia based spreadable bacon condiment company and 1732 Meats, a Philadelphia based producer of Artisanal Bacon and Specialized Charcuterie. Lastly, Mark spent the last several years with Cuisine365, ensuring that as Personal Chefs and Caterers for the Philadelphia 76ers, the teams daily culinary needs were fulfilled to the highest level of execution and satisfaction possible.

Mark takes great pride in ensuring that all clients of Cuisine365 expectations are not only met, but exceeded. Whether catering for numerous NBA or NHL teams, the Collegiate Sport Programs of Villanova, Temple, UPenn and St. Joseph’s among others, providing daily Personal Chef Services for the likes of WMMR Radio Personality Pierre Robert or the needs of any of our clients for any number of events, from small to large. Mark looks forward to the launch of our Nutritious line and providing the kind of food to the public that will help them live a healthy and productive lifestyle.

We are not a peanut, shellfish, soy, wheat-free facility. May contain nuts, treenuts, soy, milk, shell-fish, wheat, egg, or other food allergens. Consuming raw or undercooked meats , poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.