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Editorial Cartoonist for The Economist & The Baltimore Sun

Fees
  • Local: $10,001 - $20,000*
  • US East: $10,001 - $20,000*
  • US West: $10,001 - $20,000*
  • Europe: $20,001 - $35,000*
  • Asia: $35,001 - $55,000*
Kevin Kallaugher (Kal) is the international award-winning editorial cartoonist for the Economist and The Baltimore Sun. His diverse portfolio includes more than 8,000 cartoons, 140 covers, and six books. In lively, illustrated presentations, Kal draws on stage while touching on themes like the uniqueness of our political system and the role of cartoons in free speech. He shares insights on current events, politics, and the economy and offers audiences a unique surprise to take home after his talks. He has lectured at TED, Harvard, Pixar, and Google among others. Offering an exciting twist for meetings and events, his presentations are always funny, interactive, and memorable.

CEO at The US Presidential Service Center Foundation Trusts and US Presidential Culinary Museum

Fees
  • Local: $10,001 - $20,000*
  • US East: $10,001 - $20,000*
  • US West: $10,001 - $20,000*
  • Europe: Please Inquire
  • Asia: Please Inquire
Marti Mongiello is a former White House Chef, Private Investigator, Security Expert, Executive Chef, and a GM of the Camp David Resort and Conference Center working with the past five Presidents for 25 years, from H.W. Bush through Trump. He is a disabled and injured military veteran with a 30-year US Navy retired certificate serving in wars across three continents. Marti served as a butler, housekeeper, military aide, and bartender carrying the proverbial, "chalice for his/her majesty to drink from," having been trained by the CIA, USMC, Navy, and Army in specialized courses for nuclear, chemical, and biological attack manning the underground bunker of Orange One as well as bribery and poisoning. When he first received his Top Secret, Yankee White, SCI clearance, he was in the nuclear submarine fleet and had been identified as a polyhistor and polymath. He has an MBA degree and a second Master's from Lenoir-Rhyne University as a Master Certified Food Executive (MCFE). He attained his Bachelor's from the Art Institute, Summa Cum Laude.
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