Tom McDowell: A Visionary in CateringTom McDowell: A Visionary in Catering

Tom McDowell admits, his career in catering, and many of the opportunities that define his catering company Pavilion Catering, just sort of happened by chance. As a kid, he wasn’t the best student, and coming from a family of medical professionals, the one thing that was clear, he would need to forge a different path, as the medical field was not the right fit. It was his father who suggested he look into culinary school as a possible career path given his penchant for cooking at home. 

So, McDowell decided to pursue a degree at Johnson & Wales University in Providence, RI, and graduated with his Associated of Science in Culinary Arts and later a Bachelor of Science in Food Service Management. While attending college, McDowell quickly realized he was out of his element; sure, he enjoyed cooking at home, but he had never worked in a restaurant before when all his classmates had. 

“So, halfway through my first year of college I went and got my first restaurant job, which turned out to be incredibly influential,” he says. He became a cook at a brand-new restaurant called the Town Farms Inn in Middletown, CT.

“I quickly learned that wasn’t a typical restaurant job,” he says, “opening up something brand new in of itself is a completely different experience.” 

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Throughout his time in college, McDowell continued to work not only at the Town Farms Inn, but other restaurants to continue gaining experience. 

“I was never really that good in the kitchen,” he reminisces, “but all the knowledge that I gained meant that I could speak the language of the kitchen,” which proved to be crucial for him after graduation.

Event chef Dave Dauzat and Tom McDowell seasoning the sauce. Photo courtesy Tom McDowell

McDowell's first job out of college was a seasonal job as the chef/manager at the Old Lyme Beach Club in Old Lyme, CT. This job opportunity came at the recommendation of a chef he had previously worked with at the Town Farms Inn.

“Like many other times in my life and in my short culinary career, I was way under qualified, so I had to fake quite a bit,” he says

While working at the Old Lyme Beach Club, a member of the club asked him to cater a cocktail party. 

“It was an epiphany of sorts for me, since I felt like I kind of knew what I was doing,” he says. “For the party, I prepared all those 1980’s high-end hors d’oeuvres; scallops wrapped in bacon, stuffed mushroom caps, little quiches, and I walked away with $1,000 in my pocket. That was a lot of money in 1980! That really got me thinking that catering could be the way to go for me.”

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After the season ended at the Old Lyme Beach Club, McDowell worked in management positions at two hotels with banquet spaces specializing in weddings before landing in a retirement home as the food service director. He didn’t find institutional food services fulfilling, so he kept his options open, on the lookout for something else. 

Eventually McDowell learned that the Polish Falcons of America, a local, fraternal organization in Middletown, CT, were moving into a newly renovated rustic facility, with a banquet room overlooking a lake. 

"I approached these people and told them about my different experiences and that I’d be interested in running their banquet operations,” he says.

However, the organization wasn’t looking to hire an internal F&B team and instead were looking to contract with an outside catering company.

“So, I told them, as a matter of fact, I just opened a catering business, which, of course was a fib,” he jokes. "I've always been entrepreneurial, and as you can see, had a knack for stumbling into opportunities.”

So, in 1984 at the age of 26 years old, McDowell opened Pavilion Catering, laying the foundation for a career devoted to culinary excellence. 

“I had $1,200 in my life savings account, I bought a telephone, an answering machine, a briefcase, and a calculator,” he says, “and then I put an ad in the Yellow Pages for my business. A friend of my dad’s talked his daughter into having her wedding with me, and that kicked off Pavilion Catering."

Pavilion Catering has continued to remain the exclusive caterer at The Pavilion on Crystal Lake for the past 40 years. Focusing on the Connecticut wedding market, and then in 2008 McDowell founded Connecticut Wedding Group setting a new standard for wedding planning and execution across Connecticut. 

TomMcDowell and Jonathan Jennings, COO of CT Wedding Group, outside the Barns of Wesleyan Hills. Photo courtesy Tom McDowell

Connecticut Wedding Group has become renowned for orchestrating some of the state’s most extraordinary wedding experiences, offering exclusive catering services at prominent venues including The Barns at Wesleyan Hills, The Pavilion on Crystal Lake, and Lyman Orchards Golf Club; with a commitment to farm-to-table cuisine, innovative design, and comprehensive planning. McDowell is quick to point out that without the expertise, vision, and professionalism of Jonathan Jennings over the past 25 years the company would not have enjoyed the success and recognition it has received.

Food, friends, and fascination

So, what is it about the catering industry that has kept McDowell enthralled for all these years?

“Food and parties are one of those things that everyone can relate to,” he says. “When you can start seeing things from the inside, it is incredibly fascinating.” 

Additionally, he says it's very rewarding to be part of so many clients’ memories. 

“Every wedding is something special and there’s such excitement about it–it's a fun vibe and you’re in the middle of all the action,” he says. “There's nothing more gratifying than, at the end of a wedding, hearing the couple say that we made their wedding daydreams come true–they'll have photographs and memories of this wedding for the rest of their lives, and you’ve been a big part of it.”

Jonathan Jennings (COO of CT Wedding Group), Tom McDowell, Robert Frungillo (owner of Pavilion Catering), and son Matthew Frungillo at the Leading Caterers of America Executive Summit 2024 in Chicago. Photo courtesy Tom McDowell

However, more than anything though, McDowell values the relationships he has developed and nourished since entering the foodservice industry. In fact, many of the friendships from his first restaurant job all those years ago at the Towns Farm Inn have remained close friends to this day. 

“Caterers are an interesting breed of people,” he says. “It’s almost like a sports team because you have a game plan, you get everyone motivated, and you go off to win the game.” 

McDowell credits Michael Roman as one of the most influential friendships of his career, so it’s only fitting that he has been named the 2025 Michael Roman Lifetime Achievement Award recipient by Catersource magazine. 

“I was completely thrown off guard and did not see this coming,” he says. “I am humbled and overwhelmed.”

Making his mark

McDowell's exceptional contributions have earned him a place among the original members of the exclusive Leading Caterers of America, a prestigious network of the nation’s top catering companies.

“The ability to interact with the best caterers in the country and share ideas freely has been life changing,” he says. 

Tom McDowell during a Vietnam Culinary Learning Journey where he became a Master Chef. Photo courtesy Tom McDowell

He is also a valued member of GROW; a Catering Educational Foundation (formally ICAEF) where he is the chairman of the advisory board, and the Les Amis d’Escoffier Society of Connecticut.

“All of this adds to the creative process,” he says. “You have to keep rethinking and re-imaging your business. I think that’s what keeps things fresh–fresh ingredients and fresh ideas.

Additionally, McDowell's team at Connecticut Wedding Group has earned numerous accolades, including the 2019 ICA CATIE Award for Signature Caterer for Best Wedding and the 2013 Connecticut Restaurant Association Chef of the Year.

The winds of change

As you would expect, McDowell has seen considerable change during his tenure in the catering industry. A few that stand out in his mind include: 

Customer expectations have skyrocketed 

“They've never been higher because they see things on social media, so they know exactly what they want,” he says. “And they’ve never been more educated.”

More detail

“The way people buy catering is way more detailed,” McDowell says. “What used to take an hour of order-taking, is now two to three hours, plus countless hours over the phone. In order to deliver people’s dreams, you have to take that time.” 

Inclusivity 

“The kitchen culture used to be a frat house locker room,” he says, “it was non-inclusive, it was non-friendly. The ‘Me Too” movement has brought a change that has been a breath of fresh air.”

Work-life balance 

“People don’t want to work 60/70/80 hours a week anymore,” McDowell says, “and having to change your business to accommodate this is a reality. People value their time, so we are having to think about how we approach things, how we schedule things.”

Turning the page

In 2023, McDowell sold Pavilion Catering, Inc. and CT Wedding Group to his dear friend and colleague, Robert Frungillo. He continues to be present within the company, known for his humble approach, and preferring to operate behind the scenes. His true passion lies in mentoring the talented team of CT Wedding Group, guiding them to create unforgettable wedding experiences that exceed client expectations. His visionary leadership and dedication continue to shape the landscape of catering and event planning.

 “I don’t have any particular talent, except one–I’m really good at finding talented people and bringing them together.” he says. “That’s something that I take great pride in–the mood, the attitude, the enthusiasm that I can help bring out within my staff. It’s what continues to set us apart.”

Tom McDowell and his wife Samantha with their children on their wedding day in 2019. Photo courtesy Tom McDowell

Beyond his professional achievements, McDowell is a dedicated family man living in Essex, CT with his wife, Samantha who constantly provides a positive influence and is a tremendous support system. Together, they have five children and are proud grandparents. Outside of work, the happy couple are active in their community and enjoy traveling, including going on as many culinary learning journeys (sponsored by GROW) as possible, playing golf and pickleball, and enjoying winters at their home in Naples, FL.

“It’s a lot of fun to spend more time with the people you care most about and be available to them,” he says. “When you start a business, your family gets neglected–that's a bit of a regret I have from early on.” 

Words of wisdom

Although McDowell's role in the catering industry has changed, he is still just as excited to see where the industry can go as he was on first day on the job. 

“'There’s never been a better time to be a caterer’ according to Michael Roman, and it’s so true,” he says. “I'm excited to see what a younger generation is going to bring, not only what they have for ideas, but what they have for expectations.”

McDowell offers these nuggets of wisdom to the industry that helped shape him in so many ways: 

Talk to the younger people in your company 

“As you get older you realize that you are not in the same age group or mindset of your customers,” he says, “so you have to keep rethinking; and value the input of your younger staff.” 

Money first

“When you’re in school, they don’t really teach you how to manage money,” McDowell says, “This was a rude awakening for me early on in my career. If you don’t watch your numbers, and price things properly, you won’t be in business very long. It doesn’t matter how good your food is, it doesn’t matter how great your service is, it doesn’t matter how great your décor is, if you’re not managing the business side of things, which is the boring stuff, you’re going to fold. Managing the money is everything because it’s not just about you and your family. You’re responsible for this huge number of employees who are feeding their families–you have to steer the ship to make sure your company is profitable.”

You can say “no”!

“I tell young caterers, I tell seasoned caterers, that the most profitable word in business is 'no,’” McDowell says. “When you say ‘no’ to things, especially less profitable business, you become more in demand, you become like the restaurant you can’t get a reservation at; this puts you in a better position to spot great opportunities."

It’s time to celebrate! 

Join us in celebrating Tom McDowell and all of this year's Leadership Award recipients at our annual Awards Ceremony on Thursday, February 27th at 5:30 p.m. on the General Session Stage.  Considered by many to be the Oscars night of the events and catering industry, during the Awards Ceremony the Leadership, ACE, Gala, and CATIE awards are bestowed upon the best of the best in our industry. Cheer on the nominees and applaud award recipients as they take the stage to accept our industry’s highest honors! Congratulations to this year's winners and we look forward to celebrating with everyone this February!