Team

Greg has more than 40-years of extensive experience in executive management, consulting and finance with The RK Group, a privately held, full-service catering and events company. He has demonstrated expertise in planning, marketing, business development, administration, team building, cost control and development of controls and procedures.Under Greg’s leadership, The RK Group has grown beyond catering and into a powerhouse of event companies offering services that provide solutions to events of every size in locations that span from empty fields to incredible ballrooms.

As Chief Financial Officer for The RK Group, Brian Colton provides the organizational oversight for all related financial administration activities, including: strategic planning; funding (debt and capital); financial reporting; cash flow management; budgeting and internal controls; value alignment; risk management; and business acquisition financing. Colton has over 20 years of executive management experience in the hospitality industry, having served as chief operating officer for a Dallas-based restaurant group where he directed the company’s growth from a small startup business to a multi-million dollar concern. In his current role with The RK Group, he is additionally responsible for relevant contributions to the company’s special projects such as municipal RFPs and RFQs and supervising all accounting personnel team members and their day-today efforts. Colton holds a bachelor of business administration in finance from The University of Texas at Austin.

Ken Holtzinger has more than 30 years of culinary and management experience. His reputation for orchestrating exact and flawless events of all styles and sizes is part of what makes The RK Group so successful. Currently Senior Vice President, Ken began his career as a sous chef with the company in 1991. His creativity, dedication and local of the business helped him quickly climb the ranks into a leadership position.

Hailing from the food-centric city of New Orleans, Neil Fuselier began his career there in hospitality service as Director of Sales and Production for the Contemporary Arts Center, New Orleans. His responsibilities for corporate events, exhibit openings, related receptions and involvement with citywide events hosting over 20,000 attendees more than prepared him for his role with The RK Group, Austin, Texas. Overseeing all operations for Rosemary's Catering Austin,

Jeffrey Magatagan graduated Magna Cum Laude from Johnson and Wales University in Providence, RI and returned to his hometown of San Antonio to pursue his career in the culinary arts. From his position as Executive Chef at the Plaza San Antonio Hotel, Magatagan first joined the The RK Group, LLC in 2000 as Executive Chef, and later became the Director of Operations at the Facility.

Growing up in the midst of a legacy enterprise, Travis Kowalski experienced firsthand the highest levels of commitment to a job more than well done. As a third-generation member of The RK Group’s founding family, Kowalski also discovered that working hard and a dedication for service to others went beyond a guiding principle or mission. It also reflected the company’s commitment to exemplary quality and redefining the hospitality industry standards, all of which are applied in his daily activities.  Kowalski has been and will continue to be instrumental in supporting numerous activities to broaden and diversify The RK Group’s service as well as its presence in current and new markets through expanded programs and activities. Recognizing the benefit to clients of providing total event capabilities, he has been integral to developing the “one-stop philosophy” that distinguishes the company’s programs and its history of hospitality innovations.

Representing the third generation of The RK Group, Jennifer K. Heinz has since 2016 been integrally responsible for facilitating the company’s efforts in emergency and mobile contingency solutions that reflect diverse applications nationwide as well as in identified international markets. In keeping with planned strategic growth objectives, she directs the turnkey response efforts for deployments requiring global mass-volume, culinary and hospitality programs. Additionally, she oversees destination management services provided through the company’s Circa brand that have afforded clients with premier event facilitation as well as the opportunity to attain their own corporate objectives and enhanced employee engagement.