T.W. MacDermott, FCSI, President
 Tom had thirty years’ experience in dining service management before organizing Clarion Group:
Founder of
TJ MacDermott Corporation, a dining service management firm recognized as one of America’s fastest growing private companies by Inc. magazine and one of the food service industries "best aggressive regional firms" by Restaurants and Institutions. (Merged with Daka, Inc.)
Vice President for Daka, Inc. responsible for corporate, education and health care dining and vending services as well as new business development in the Northeast.
Vice President for The Seiler Corporation, responsible for college and independent school dining services.
In these positions Tom gained experience with the following accomplishments:
Planning, designing, opening and operating new dining facilities; development and implementation of operational standards and systems; financial controls and reporting systems; effective sales improvement and cost reduction programs; innovative marketing, merchandising and promotional programs.
Member of Foodservice Consultants Society International — Tom was among the first to take and pass the FCSI’s competency exam for professional food service consultants.
Member Society for Foodservice Management
Writer on dining service topics for The Consultant, Food Service Director and Food Management magazines. |
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Angela Phelan, Sr. Vice President
 Ms. Phelan brings over 25 years experience to Clarion in concept development, facilities planning, marketing and operations. Before joining Clarion, Angela served in various corporate, entrepreneurial and academic positions:
President of Phelan & Company — operations and design consultant on projects including South Street Seaport in New York City and several restaurants in the Union Station redevelopment in Washington, DC.
Vice President, Corporate Food Services, Inc. — responsible for marketing, merchandising and standards and opening new corporate dining operations.
Director of Marketing & Sales, Corporate Culinary Services, Inc. — worked on projects including dining, vending and concierge concepts for United Swiss Bank in Stamford, CT.
Founder and Operator, The Boathouse, a fine dining restaurant in Solomons, MD and Gourmet a la Carte, a catering and restaurant operation in Bronxville, NY.
Former Adjunct Professor at the New York Restaurant School and lecturer at the Culinary Institute of America.
Former Contributing Editor at Family Circle magazine.
Author, Kitchens: Designs for Living, published by Friedman/Fairfax Publishers |
Ernest W. Wilder, Vice President
 Ernie joined Clarion Group in 2009 to head our new facilities services consulting practice, including such areas as conference and event planning and management, audio/visual services and lodging. He has more than two decades’ experience in this field.
Chief, Hospitality Services at the International Monetary Fund
Ernie was appointed to head Hospitality Services in 1998 and integrated the management of dining and catering services, conferences and events management, audio/visual services and the IMF’s 177 room hotel into a “one-stop shop” to support the highly specialized requirements of this multi-national organization.
His accomplishments included:
- Managing competitive selection processes for outsourced dining/catering services, audio/visual services and hotel management.
- Establishment of a professional conference planning office.
- Installation of a network-based management system that facilitated and streamlined users’ space reservations, catering and service requirements and billing.
- Development and implementation of multi-year physical improvement programs for the facilities he supervised.
Ernie joined the IMF in 1990 as a capital projects manager and later became Chief of Facilities before becoming Chief of Hospitality Services. He is a graduate of Virginia Tech and was employed by several architectural and engineering firms before joining the IMF. |
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