Our Team

Collier and Day’s peers have long recognized them as leaders, bestowing upon them multiple national awards, including honors from NACE, ISES and the International Caterers Association (ICA). In addition, Collier, a Certified Special Event Professional (CSEP) has served ISES both nationally and locally in multiple leadership roles and is the 2010 President of the ICA.

“We know how to do off-premise catering,” Collier observes. “And we really complement each other as business partners.”

According to Teresa: “Serving wickedly delicious food is rooted in our nature as Southern women. For A Divine Event, our cuisine is Southern inspired and internationally influenced for just the right mischievous mix.”

After a Georgia Peach inspired a move, Souza learned Southern hospitality from the inside out, boasting more than 20 years in the restaurant and food-service industry with time spent managing such local landmarks as the Peasant, Frankie’s and Jocks & Jills. Souza’s catering experience dates to 1989, where he served as managing partner at Peachtree Catering. It was an experience that prepared him well to found A Divine Event in 1997.

In recent years Souza has served on the board of directors for the National Association of Catering Executives (NACE) and as president of Atlanta’s local chapter of the International Special Event Society (ISES), serving on many industry committees as well.

Collier’s all-encompassing perspective allows him to ensure that each department works smoothly with the next to produce truly divine events… and food that is wickedly delicious.

"When I joined the sales team, I was still uncertain about the direction I wanted to take in terms of my career. When I got to know what inspired our clients and talking to them about how they discovered our company, I began really taking a closer look at our advertisements and websites for our venues. I realized everything was in desperate need of updating and no one was particularly interested in taking that huge project on."

In that moment the methodical, analytical mind that led her to neuromuscular therapy - and the artistic spirit that fuels her photographs - came together and inspired her. From that moment on, Terrell made it her mission to update and improve the company's marketing and visual identity.

"Marketing for me is a blend between art and methodology," she notes. "I'm a thinker, basically, but I've been an artist since I first had a crayon in my hand." After seven years at Magic Moments, overseeing both marketing and sales, A Divine Event brought Terrell in as Marketing Director to help work the same magic through a complete rebranding of the business. "I'm very thankful to be at A Divine Event while the company is going through this exciting process. It's a Marketing persons dream to be able to work on rebranding a company from the ground up and incorporating the amazing ideas we've come up with as a team."

After interning for then-Congressman Isakson as a University of Georgia student, Wilhoit contacted the senator a few years later after parting ways with an advertising career. Wilhoit was hoping to immerse herself in frenetic, nonstop political culture as a Senate aide, but Isakson had other ideas. “He said, ‘Your heart is in planning all these fundraisers and special events,’” she recalls. “‘You should really be doing events.’ He’s always been incredibly supportive.” (And perceptive as well, we must add.)

So Wilhoit moved to Washington, but to work in sales for Design Cuisine, rather than amongst the pantsuit set on the Hill. And wouldn’t you know it—just a year into the job, she found herself on her company’s team planning the Inaugural Luncheon on Jan. 20, 2009. “That particular event was really challenging,” she recalls. “I had five tastings starting in August the year before.” The event itself involved four straight days of work, complete with Secret Service clearances and temporary quarters.

Seeking a change of pace from official Washington, Wilhoit moved back south and joined the team at A Divine Event, where she relishes the challenge of delivering wickedly delicious cuisine in ever-changing off-premise settings. “This really is a company all about excellence and excellent food,” she says. “It was really refreshing to find that.”

Beckerman graduated FSU with an Event Planning degree, putting it to work at her sorority even before she graduated. “Sand Slam,” a volleyball-tournament fundraiser and FSU’s largest charity event, was her introduction to heading up a high-stakes affair, serving as a baptism by, well, saltwater. Beckerman also served as an intern with New York’s Paint The Town Red before launching her events career in Georgia.

Now the enthusiasm and attention to detail she offers belongs to her customers. Beckerman admits she has a tough time keeping her career confined to the office, turning every restaurant experience into a brainstorming session.

“When you show enthusiasm for something, people tend to line up behind you,” she observes. “I think I have the same gusto and enthusiasm that I had in college. Now I just have more of a big-picture perspective on it.”

A graduate of Le Cordon Bleu with an extended externship in France, this seasoned globe-trotter is passionate about fresh, seasonal ingredients and hand-crafted regional cooking with international influences from every corner of the world. The menus she designs bear the stamp of her attention to detail and refusal to compromise her standards.

“I’m passionate about this industry,” she affirms. “At a restaurant, the menu is the same, even if it changes seasonally. But special events give you room for creativity. It’s never the same thing—every party is unique.”