The team at Uprooted Events is comprised of Vail hospitality veterans and their black book of the area's best servers and local food purveyors.

Each event is personally overseen on three fronts: outstanding FOOD & Beverage, exceptional service, and precise logistics management.

 
 SAM BISZANTZ  Co-owner Sam (Samantha) Biszantz has both a degree in Economics and Hospitality Management and years of experience in the hospitality industry. She and Matt Limbaugh conceived UpRooted Events when they realized a need for more options for unique catering in the Vail Valley. Sam oversees operations, marketing and finances. She is also the co-owner of  Root & Flower  bar in Vail Village. Commonly referred to as Carmen San Diego, she loves to travel and is mom to an awesome pup, Finley.

SAM BISZANTZ

Co-owner Sam (Samantha) Biszantz has both a degree in Economics and Hospitality Management and years of experience in the hospitality industry. She and Matt Limbaugh conceived UpRooted Events when they realized a need for more options for unique catering in the Vail Valley. Sam oversees operations, marketing and finances. She is also the co-owner of Root & Flower bar in Vail Village. Commonly referred to as Carmen San Diego, she loves to travel and is mom to an awesome pup, Finley.

 MATT LIMBAUGH  Co-owner and Executive Chef Matt Limbaugh’s culinary approach is one of constant inspiration, which perfectly complements the adaptable nature of UpRooted Events. A veteran of some of Vail’s most recognizable eateries, his passion is really working with private clients to conceive inventive menus. Frequently found with a margarita after hours, this self-proclaimed python sticks to the simpler things in life, as in most likely by a campfire somewhere in the woods when not plating dishes.

MATT LIMBAUGH

Co-owner and Executive Chef Matt Limbaugh’s culinary approach is one of constant inspiration, which perfectly complements the adaptable nature of UpRooted Events. A veteran of some of Vail’s most recognizable eateries, his passion is really working with private clients to conceive inventive menus. Frequently found with a margarita after hours, this self-proclaimed python sticks to the simpler things in life, as in most likely by a campfire somewhere in the woods when not plating dishes.

 JEREMY CAMPBELL  An Advanced Sommelier currently working his way towards a Master’s diploma, Jeremy Campbell’s passion for wine and spirits is easily recognized by anyone who comes into contact with him. Jeremy serves as a consultant for our beverage catering with a personal touch, getting to know the likes and wishes of each client. While Jeremy has a thorough appreciation for a medley of wines, he is most drawn to the complexities of the Old World (“I’m not fruit forward,” he says).

JEREMY CAMPBELL

An Advanced Sommelier currently working his way towards a Master’s diploma, Jeremy Campbell’s passion for wine and spirits is easily recognized by anyone who comes into contact with him. Jeremy serves as a consultant for our beverage catering with a personal touch, getting to know the likes and wishes of each client. While Jeremy has a thorough appreciation for a medley of wines, he is most drawn to the complexities of the Old World (“I’m not fruit forward,” he says).