Jeanne Schultz Angel, Executive Director
Jeanne has extensive experience in not-for-profit management, community interaction and managing historic buildings. She is a 2010 graduate of the prestigious Seminar for Historical Administration and the Illinois State representative for the American Association of State and Local History “Leadership in History” awards program, and was accepted to the Illinois Humanities Council “Road Scholar Speaker Bureau” in 2013 to speak about the anti-slavery movement. She holds a Bachelors degree in Anthropology and Masters degree in History at Illinois State University. Her career includes Director of St. Charles Heritage Center; Executive Director, Lombard Historical Society, managing two historic house museums; and Executive Director, Illinois Association of Museums.
Danielle Condon, Event Consultant/Catering Manager
Danielle has extensive experience in the private event and culinary world. After graduating from the University of Kentucky with a BS in Dietetics, Danielle attended Le Cordon Bleu Culinary Institute in Scottsdale, AZ where she continued to work in several fine dining establishments including Mobil four star, AAA five diamond, James Beard nominated, and Esquire Top Ten restaurants. After fine dining she turned to exclusive catering, working with groups such as Rolex and Keenland. Danielle plans and coordinates events at the Nineteenth Century.
John Linton, Executive Chef
John “Woody” Linton started cooking at the age of 14 in his home town of Kenosha, Wisconsin. Upon graduation, he sought out Hyde Park to attend the Culinary Institute of America. His first landing was in Scottsdale, working at the award-winning restaurant Vu, with Chef William Bradley. Following this milestone, John helped open The Alto Ristorante at the Hyatt Regency, Scottsdale. John has worked at Lake Park Bistro in Milwaukee, the Bohemian Grove in Northern California, and seasonally at the Talon Lodge in Sitka, Alaska as their Executive Chef. He is currently Executive Chef of Hearth Restaurant in Evanston, consults for Venge Vineyards in Calistoga, California, and is the catering Chef at the Nineteenth Century Club in Oak Park.