Meet iCater’s Culinary Team

iCater has assembled an outstanding culinary team, working with some of the finest chefs in the area to develop our menus, recipes, and overall catering strategy.  We combine a passion for creatively prepared fresh food and a commitment to customer service with an innovative social entrepreneurial business model.

Our chefs uphold the highest standards for their staff and kitchen operation as they oversee culinary trainees in the catering social enterprise’s workforce training program.

Frank van Overbeeke, Executive Chef

Frank van OverbeekeExecutive Chef Frank van Overbeeke began his culinary training at his mother’s knee.  As the eldest child, he was responsible for preparing dinner for his siblings while his parents were at work, and in the process, fell in love with cooking.

Growing up in Canada, he completed a pastry and baking apprenticeship program before beginning his cook’s training. Frank then moved to Europe where he spent five years mastering his craft. While working at small brasseries in Germany, he acquired an understanding of how to cook with the seasons and how to make the most of what was fresh and available at the time.

Upon his return to the United States, he spent the next 15 years as chef in some of the top restaurants in Boston and New England, including Salamander, Anago, Pomodoro, and Bouchee on Boston’s Newbury Street.

Chef Frank views his move from Newbury Street to Pine Street as the culmination of his years of training and experience. He takes pride in providing creative, nutritious meals for the guests of Pine Street Inn, while using his extensive culinary background to lead and inspire iCater’s social enterprise catering business. Chef Frank is passionate about coaching the students in iCater’s food services training program, with the goal of building a stronger and more knowledgeable workforce in Boston’s culinary sector.

Under Chef Frank’s culinary leadership, iCater has developed into a competitive corporate catering service, providing delicious, high-quality food to its customers. “I feel like I’ve trained my whole life to do this job,” says Chef Frank. “I have great job satisfaction and more importantly, my wife and kids and parents are proud of me. You can’t beat that.”

Carey Snow, Sous Chef of Family-Style Meals

Sous Chef Carey Snow was instilled with the desire to be civically engaged at a young age.  While earning her bachelor’s degree from Southern New Hampshire University’s Culinary Arts program, Carey became involved in the Alternative Break program, where students go on service trips instead of taking a traditional break.  On one of Carey’s service trips to Mississippi, she became interested in AmericaCorps.

After graduation Carey joined AmeriCorps*NCCC where she traveled around the country completing various service projects.  During her second year as an AmericaCorps*VISTA, Carey started to long for her roots in culinary arts.

She found an opportunity to blend her love for food and for helping others as the Culinary Coordinator at a small day program for 50 adults with mental illness.  Carey wanted to make an even greater impact and knew she had the capacity to contribute at a larger organization, like Pine Street Inn.

She joined iCater’s team as a cook, and was soon promoted to Production Sous Chef in July of 2013.

“I can’t think of any other job I would rather have,” says Carey.  “I get to do two things that I love on a daily basis, cook and contribute to my community.”

Jaiy Dickson, Supervisor of Catering Affairs

Jaiy DicksonJaiy received her Bachelor’s degree in Communications from Bridgewater State University in 2013. Before that she had studied basic culinary arts at the Johnson & Wales College of Culinary Arts for a year.

After graduating she moved on to working in hotels, including the Hyatt and Doubletree. She spent those years focusing on sales and event planning.

Pine Street Inn caught her eye because of the scale of the work it does. In iCater she saw the possibility to combine her love of cooking and culinary background with her hotel experience, all with a “social enterprise cherry on top”.

In this new position, Jaiy is eager to standardize and streamline the operations of iCater to enable more business to be brought in and accommodated. She will provide much needed support of the staff and trainees alike. She loves to cook and will happily cook anything, but her personal favorites are French and Italian cuisine.


Joe LeBlanc, Catering Support & Kitchen Associate

Joe LeBlancJoe is a 2013 graduate of Pine Street Inn’s Food Services Training Program (FSTP). He came to the Inn looking to improve his career prospects. As an alumnus of the Cambridge Rindge and Latin School’s Culinary Arts and Hospitality program, FSTP was a natural choice for him.

After graduating from the program, Joe got a job as a grill cook at Tasty Burger. In 2 months he was promoted to manager, where he supervised 10 people.

Despite his success there, over time Joe couldn’t shake the profound effect of cooking for the less fortunate at Pine Street Inn. He eagerly turned back to see what opportunities were available.

Joe likes to do and cook anything as long as he’s on his feet and active. That attitude and his experience make him a natural choice for a position that requires a ton of energy and passion.