OUR TEAM

 
 
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DAN FEHLIG—Cofounder and Artistic Director 

With degrees in architecture and theater and eleven years of experience in New York’s finest restaurants, Dan decided it was time to merge his skills with his innate sense of style and service and make his own statement. In 1983, he founded The Upper Crust, Catering & Events.

Having progressed from waiter to captain to management in such New York institutions as the Four Seasons, 21 Club, and The River Café, he understands the integral part that each staff member plays in shaping an extraordinary experience and is always vigilant when it comes to food, service, and style. Adding his desire for creative development, his unique design skills, and theatrical flair to his service portfolio, Dan's talents are the ingredients that, blended together, make him the maestro of the most compelling events.

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IAN HUMPHREYS—Cofounder and Marketing Director

Ian Humphreys, raised internationally, was educated in Australia, Mexico, San Francisco, and Hawaii.  He attended The University of California, Berkeley and received a master’s degree from Drew University in New Jersey. He taught for over twenty years at Manhattan’s Convent of the Sacred Heart and served as Director of Program Planning for all twenty four Sacred Heart Schools in the United States and Canada. He was the Director of the Garcia Family Foundation, which helps underserved communities with financial needs to attain access to education, art, and culture. Ian brings all of his savoir faire to Durham Springs—culinary event center.

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FRANCESCO MARTORELLA—Executive Chef

Francesco Martorella was raised in Ottsville, Pennsylvania. He earned a degree from The Culinary Institute of America in Hyde Park, New York. Over his 25 year career he has received awards from The James Beard Foundation, Food & Wine, and Esquire.He served as the  Executive Chef at Philadelphia’s Brasserie Perrier before opening his own lauded restaurant, Bliss. He comes to Durham Springs from the highly acclaimed Jansen in Mount Airy, Pennsylvania where he was the Chef de Cuisine. Francesco is returning home to the beautiful Delaware River Valley bringing his reputation, kitchen acumen, and finesse to Cascade the restaurant at Durham Springs. His menus reflect the outstanding seasonal ingredients of the Delaware River Valley.

KATHLEEN PERSING—Sales and Marketing

Kathleen Persing has acquired her experience most recently as Director of Sales and Special Events with Peddler’s Village and Glasbern Inn in Pennsylvania. She has been working in the hospitality industry for over 20 years primarily in the Baltimore area. Her experience includes working for larger branded properties as well as working for independently owned properties. Her forte is Weddings and Special Events up to 500. She has over 10 years’ experience in the social and corporate markets and is looking forward to her new role at Durham Springs Culinary Event Center.

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MICHAEL LONG—Director of Operations

Michael Long has been a resident of Bucks County since 1989. He has over 30 years of executive management experience in the retail industry. He has worked for several international companies including Bloomingdales, Eddie Bauer and Zale Corp. in the disciplines of operations, loss prevention, workplace safety and inventory accuracy. Through his professional accomplishments, Michael has earned numerous awards and has been recognized nationally as an expert in the area of inventory management and  workplace safety. Michael has also served as a senior consultant for a risk management consulting firm, managing all investigative and workplace safety services. He has also consulted numerous small businesses to improve their operational efficiency to increase sales volume and profit margins. Michael is a published writer and has over 10 years experience managing a non-profit humanitarian aid organization for children.