Director of The Ice House & Crushed Ice Catering
Erica Schnell was born and raised in Louisville, Kentucky. She graduated from Stetson University in 2008 with a Bachelor’s of Business Administration with a focus in Family Business and Business Law. After graduation, Erica began working for the world renowned Triple A Five-Diamond resort – The Breaker’s in Palm Beach, Florida.
She returned to Kentucky in 2010. During this time, she partnered with a friend to begin Old Vines, LLC – a wine distributing company. After extensive training in the wine industry – Erica then shifted her focus to special events and culinary expertise. She became a graduate of Murray’s Cheese School in New York City in 2011, and became involved with Thirsty Girl, a network of women who love food, wine and travel – at both the New York City Wine Expo and the Southern Women Show in Orlando.
Assisting her Father in the start-up of both Crushed Ice Catering and the Ice House, Erica now has mastered the art of successful event planning, catering and general business operations. She is the current Director of both sister companies, the Ice House and Crushed Ice Catering.
Chef Laurence Agnew
Laurence Agnew is originally from Zachary, LA, received his certification as Chef de Cuisine from the Louisiana Culinary & Hotellerie Institute International, followed by experience at several prestigious hotels and restaurants.
Early in his career, Agnew gathered experience in New Orleans, first as Sous Chef at Victor’s Restaurant (Triple A 5 Diamond & Mobil 5 Star Restaurant) located within the famed Ritz-Carlton, followed by time as Sous Chef at Restaurant August with acclaimed Chef John Besh.
With the Capella Hotel Group, Agnew worked as Chef de Cuisine at renowned L’Auberge de Sedona. During his time at L’Auberge Restauant he was recognized by Sedona Magazine where he was listed as one of “Sedona’s Finest Chefs” in 2006. With Capella Hotel Group, Agnew traveled overseas to his family’s native Ireland to accept a position as Executive Chef with the new Capella and Solis hotel brands in Cork and Donegal. Returning to the states, Agnew presently resides as Executive Chef at Crushed Ice Catering.
Agnew is happily married to his wife, and together they have a son, Keegan, and a beautiful daughter, Ainsley.
Catering Sales & Event Manager
Lindsay’s passion for food and events started at a very young age. Her early culinary experience came from helping with her mother’s company, Two-Can Events & Catering, as a child.
At the age of 19, after working at a local restaurant as a hostess, Lindsay decided to start a career in Catering and Event Planning. From April 2007 to May 2010, she worked with the exclusive catering company at the Kentucky Derby Museum. Lindsay worked with the catering director on developing customized menus, staffing, decor and event layouts. Lindsay was also involved with menu planning, rentals and coordination for Kentucky Derby Events for four years.
All of her experience ultimately led her to the opportunity of starting with a new company, Crushed Ice Catering in June 2010. Today, she works with clients on menu development, décor, rentals and execution of weddings and events.
Derek was born and raised in Louisville, KY and graduated with honors from St. Xavier High School in 2005. After attending Miami University his freshman year, Derek transferred to the University of Kentucky where he played hockey for the Wildcats and graduated from the Gatton College of Business and Economics with degrees in Finance and Management.
Upon completing his studies at UK, Derek worked for Integrity Benefits Group as an insurance broker before joining The Ice House and Crushed Ice Catering in December 2011. Derek currently works as the on-premise bar manager at The Ice House and also works to market the venue for corporate clients and special events.
Catering Sales and Event Coordinator
Lauren credits her love and passion for Hospitality back to her Easy-Bake Oven days. Growing up in Westport, Kentucky, Lauren learned at a young age how to love everything local.
After graduating from Western Kentucky University with a Bachelor’s Degree in Hospitality Management in 2012, Lauren began working at Churchill Downs where she experienced her first Kentucky Derby with Food and Beverage and her second with Event Coordination. Broadening her horizons and experience, Lauren moved to Palm Springs, California as the Banquet Manager at The Viceroy, and then to Athens, Georgia as The Senior Banquet Manager at The Classic Center.
Lauren has returned to her Old Kentucky Home full of passion and energy to work in Louisville, and be at home with Crushed Ice Catering.
After spending some time getting booed off stage at open mic nights across the east coast Zach decided to finally invest all of his creative energies in the culinary industry which has supported him financially since he was a teenager. He soon found that nearly a decade of transient culinary wandering had given him a number of odd and exciting culinary stories that make him the unique chef that he is and the DIY attitude and experience to achieve the level of success he has at such an early age. When he’s not at work you can usually find him camping with his Wife Andrea and their three children… all of which are cats.