Leadership Team

Colton has over 20 years of executive management experience in the hospitality industry, having served as chief operating officer for a Dallas-based restaurant group where he directed the company's growth from a small startup to a multi-million dollar enterprise. He additionally contributes to special projects such as municipal RFPs and RFQs and supervises all accounting personnel. Colton holds a BBA in finance from The University of Texas at Austin.

Working hard and a dedication to service went beyond a guiding principle — it reflected the company's commitment to exemplary quality and redefining hospitality industry standards, all applied in his daily activities. Kowalski has been instrumental in broadening and diversifying The RK Group's services and presence in current and new markets, and has been integral to developing the "one-stop philosophy" that distinguishes the company's programs and its history of hospitality innovations.

In keeping with planned strategic growth objectives, she directs turnkey response efforts for deployments requiring global mass-volume culinary and hospitality programs. She also oversees destination management services provided through the company's Circa brand, affording clients premier event facilitation alongside their own corporate objectives and enhanced employee engagement.

Ken began his career as a sous chef with the company in 1991; his creativity, dedication, and love of the business helped him quickly climb the ranks into leadership.

His responsibility for corporate events, exhibit openings, receptions, and citywide events hosting over 20,000 attendees more than prepared him for his role with The RK Group in Austin, where he oversees all operations for Rosemary's Catering Austin.

From his position as Executive Chef at the Plaza San Antonio Hotel, Magatagan joined The RK Group in 2000 as Executive Chef, and later became Director of Operations at the Facility.