2024 Women in Culinary Showcase by Compass Group USA

Compass Group USA

The Women in Culinary Program aims to empower our female culinarians through exposure to amazing executive and culinary leaders within the organization, dedicated leadership and development programs, and an annual conference.

This year we recognize and celebrate our incredible female culinarians during our 2024 Women in Culinary showcase that will be hosted at Middleby Innovation Kitchens in Texas.

Welcome to the Women in Culinary Showcase – an intensive two-and-half-day training program! We are delighted to celebrate 24 incredible female culinarians from across Compass Group’s family of businesses. This annual event, which was launched in 2019, provides an opportunity for our chef participants to be exposed to the brightest minds in the field, to increase their awareness of professional possibilities, and to continue building a network of female culinarians. I’m grateful to Compass executive leaders, our chef innovators, our vendor partners, this spacious commercial kitchen setting, and our Diversity, Equity and Inclusion team for creating and contributing to this recipe for success. Compass is the largest food service company in the world, and we have an obligation to do good through food in addition to being a successful business. Our chefs are vital to this mission!

Cindy Noble

Chief People Officer

TABLE OF CONTENTS THE CHEFS Cristina Espinosa - Bon Appétit Management Company.................... 6 Tanarsha Farley - Bon Appétit Management Company....................... 7 Sharna Brooks - Canteen......................................................................... 8 Anastasia Allard - Canteen...................................................................... 9 Amy Clippard - Chartwells Higher Education...................................... 10 Micole Rivera Suarez - Chartwells Higher Educationc ........................ 11 Keri Pinard - Chartwells K12 ................................................................... 12 Melissa Carlson - Chartwells K12........................................................... 13 Katie Goff - Compass Canada ................................................................ 14 Heather McQuaid - CulinArt Group........................................................ 15 Raynasha Noel - Eurest............................................................................ 16 Patricia Seitz - Eurest.............................................................................. 17 Ramena Hirmez - FLIK............................................................................. 18 April Alberto - FLIK.................................................................................. 19 Shakeita Richardson - Levy..................................................................... 20 Melinda Kellogg - Levy............................................................................. 21 Celia Garcia Gomez - Morrison Healthcare ......................................... 22 Victoria Mustacchio - Restaurant Associates ..................................... 23 Alex Strong - Restaurant Associates ..................................................... 24 Jessica Anderson - TouchPoint Support Services.............................. 25 Lauren Rodriguez - TouchPoint Support Services.............................. 26 Charron Williams - Unidine .................................................................... 27 Vana Er-Sahakian - Wolfgang Puck Catering....................................... 28 Michelle Saucedo - Wolfgang Puck Catering....................................... 29

CHEF INNOVATORS Allison Trinkle................................................................................... 32 Jennifer Cox..................................................................................... 33 Einav Gefen....................................................................................... 34 Simone Byron...................................................................................35 Calvin Neal........................................................................................36

GUEST SPEAKERS Aleshia McMath............................................................................... 38 Bethany Simpson............................................................................ 39 Marissa Riffle.................................................................................... 40 Ragin Bryan...................................................................................... 41 Tony McDonald................................................................................ 42 James Pool....................................................................................... 43 Deborah VanTrece............................................................................ 44 Tim Veeser........................................................................................ 45 Aaron Brown.................................................................................... 46 Amy Shaffer..................................................................................... 47

KITCHEN INNOVATIONS Middleby Innovation Kitchens........................................................ 50

VENDOR PARTNERS ChefWorks........................................................................................ 52 General Mills.................................................................................... 52 Kellanova.......................................................................................... 52 Lillie’s of Charleston........................................................................ 52 Smithfield Foods.............................................................................. 52 Ford Hotel Company........................................................................ 52

Chefs THE

Cristina Espinosa Executive Chef

Over her 11-year tenure with Bon Appétit, Cristina Espinosa has held many roles, including Sous Chef, Chef de Cuisine and Executive Chef of Catering Special Events. She gained global recognition for leading the company’s Mindful Lunch Program, earning accolades from Sydney, China, Germany, France and North and South America. Notably, she played a crucial role in establishing systems at the Central Production Kitchen for safely producing grab-and-go lunches during the pandemic. Cristina’s impact extended to merging the Cloud Space Client Experience Center with the Catering team, facilitating top-tier dining experiences and closing multi-million dollar deals with Forbes top 100 companies. As a unit chef, she celebrated her team’s awards, including Catering Team of the Year in 2015 and 2016, and the 2015 Summer Series Event of the Year. Her culinary journey has been filled with many accolades, along with a notable appearance on Food Network’s Chopped in 2019. An Oakland native, Cristina draws inspiration from her Mexican heritage, honed through travels to Mexico since childhood. A graduate with honors from the California Culinary Academy, San Francisco, in 2012, Chef Espinosa’s cooking style blends creativity, fresh ingredients, Californian and Mexican flavors, and French techniques. In her free time, she proudly showcases her Mexican heritage through her personal catering business, C/A Catering and Events, serving the Bay Area with imaginative events. Currently, Cristina Espinosa holds the position of Executive Restaurant Chef for Bon Appétit at a major technology company in the Bay Area.

Tanarsha Farley Sous Chef

Tanarsha Farley, a native of Georgia, has accumulated over two decades of experience in the culinary industry.

Her passion for

the field blossomed at an early age, influenced by her mother’s ownership of a family diner that offered a diverse range of cuisines. Tanarsha began her journey in the culinary world by working at the family diner, where she acquired the knowledge and skills necessary to one day manage the business. Despite the brief duration of her involvement due to circumstances with her mother, the lessons learned were never forgotten. Guided by her mother’s teachings, Tanarsha learned that success in the industry is rooted in providing quality service, delivering quality food and putting in hard work. Armed with these principles, she sought additional opportunities in the culinary field. In 2015, she joined Bon Appétit as a food service worker and swiftly climbed the ranks, earning a promotion to Back of the House Supervisor.

Through

unwavering

dedication

and

hard

work,

Tanarsha secured a Sous Chef position at Emory University. Embodying the values instilled by her mother and fueled by her dedication, Tanarsha is on the path to achieving her goal of becoming an Executive Sous Chef. Outside the kitchen, she finds joy in reading and spending quality time with her family.

Sharna Brooks Chef Manager

Chef Sharna, a Baltimore native, developed her passion for food amidst family gatherings and cookouts in the heart of Maryland. Influenced by her caterer mother and skilled cook father, Sharna’s love for diverse cuisines was further enriched during summers with her Southern grandmothers. Her culinary journey began at Carver Vocational Technical High School under the guidance of a transformative chef. Currently, as the Chef Manager of Ward Machinery in Cockeysville, Maryland, Sharna brings nearly two decades of expertise to the table. She has catered to large-scale events, including for celebrities and high-profile occasions at venues like the Ravens Stadium, Oriole Park at Camden Yards and more. A classically trained Pastry Chef from the Baltimore International Culinary College (Class of 2006), Sharna seamlessly blends fine dining and healthcare expertise. She holds a degree in medical billing and coding and has refined her farm-to-table skills under a James Beard award-winning chef. Beyond the kitchen, Sharna is a self-taught abstract artist and free fluid painter. She enjoys old-school R&B, fine loose-leaf tea and gourmet coffee. A dedicated traveler, she explores diverse restaurants for inspiration, embodying her commitment to continuous culinary growth.

Anastasia Allard Sous Chef

Anastasia Allard, a culinary enthusiast from Exeter, New Hampshire, discovered her passion for the culinary arts at a young age. Growing up along the New England coast, she honed her skills through family boat adventures, catching haddock and cod, which later turned into a high school job. Anastasia’s culinary education began in middle school, earning her a gold medal in the 2016 Restaurant and Dining High School Competition with Skills USA. Furthering her commitment, she earned an associate’s degree from Johnson and Wales. Venturing into various restaurants, Anastasia immersed herself in learning the culinary craft, overcoming daily challenges due to a disability. Her resilience led Anastasia to her current role as sous chef for the Canteen team at a leading financial services firm in Tampa Bay. Anastasia continues to infuse her passion and creativity into the culinary arts, bringing a unique flair to her dishes. Her innovative approach draws inspiration from family boat adventures and her time at the fish market. Anastasia’s love for food is evident in her ability to evoke emotions and bring smiles to people’s faces through her culinary creations. With aspirations of becoming an Executive Chef, Anastasia’s culinary journey stands as a testament to her determination, talent, and unwavering love for crafting unforgettable culinary experiences. She expresses heartfelt thanks to her mentor and executive chef for his patience in training her, playing a crucial role in her culinary development.

Amy Clippard Sous Chef

Sous Chef Amy Clippard has been serving the Southeast Missouri State University in Cape Girardeau, Missouri. for over 21 years. In the summer of 2022, Amy accepted the Sous Chef role. Growing up in the surrounding area, Amy is a proud part of the Jackson community. When she is away from work, Amy loves to spend time with her family and cheer on her four beautiful children. She enjoys participating in creative hobbies like painting, drawing, decorating and DIY projects. Amy began her career with Chartwells Higher Education as an hourly associate at the SMSU main residential dining hall on campus, Towers Café. Throughout her time, she has served in multiple roles and understands first-hand the importance of each position for the success of the business. Most importantly, Amy cultivates a relationship with her team and students to create a joyful, meaningful dining experience; she radiates positivity and guides by example.

Micole Rivera Suàrez Senior Executive Chef

Micole, with two years in the Chartwells Higher Education. sector as Senior Executive Chef at Nova Southeastern University (NSU), has garnered positive attention from the University’s executive team. Her strong hospitality, fine dining and innovative culinary skills are paving the way for even further achievement. Born and raised in San Juan, Puerto Rico, Micole’s culinary expertise reflects a global palate. As a passionate Hispanic woman, she cherishes her roots and the cultural diversity that enriches the culinary world. With a Bachelor’s degree in Culinary Management and three certifications from Buenos Aires, Argentina, Micole’s career soared in 2015, working with luxury hotel brands such as Ritz Carlton, JW Marriott and W Hotels. Her 18-year tenure in the hospitality industry, spanning from Argentina to Boston, showcases her versatility—from various kitchen roles to successful management. Micole’s mother remains her strongest professional influence, while her father serves as her greatest personal inspiration. Compass Group has provided Micole with an opportunity to explore the world of food, celebrate shared meals and exemplify what women can achieve in the culinary realm.

Keri Pinard Chef Manager

Keri is the Chef Manager of Farmington Public Schools and has nearly 20 years of culinary leadership and expertise with most of her experience in K12 services. After graduating from Johnson & Wales University, Keri explored many different culinary avenues from casual dining to upscale catering. After trying K12 services she loved the difference that she made in the cafeteria and has been with K12 services ever since. “Serving the students daily is much more than just giving them breakfast and lunch. We also provide them with a culturally diverse menu that opens up doors to new flavors and dishes and is a great way to start conversations and learn about different cultures through their food.” Being able to share her knowledge of food and cooking is one of Keri’s favorite parts of working in the K12 segment. “Preparing different fruits and vegetables the students and our team members may not be familiar with is a great learning moment for everyone and the excitement the staff shows from the food helps the students want to try new things.” Keri is always trying new things to keep the students and staff engaged through her passion for food.

Melissa Carlson Executive Chef

Chef Melissa Carlson serves as Executive Chef with Chartwells K12 at Big Spring School District in Pennsylvania. Melissa’s love for cooking began at a young age, spending lots of quality time in the kitchen with her mom and grandmothers where she quickly discovered her skill and passion for making cheesecakes, which remain a favorite treat to this day. As executive chef at Big Spring School District, Melissa is responsible for feeding 2,450 students each day. Not only does she create menus that match student preferences and meet school nutrition standards, and she implements innovative programs to promote healthy eating. Prior to joining Chartwells K12 in 2016, Melissa began her Compass Group career in corporate dining with Eurest. She graduated fromthe Indiana University of Pennsylvania Academy of Culinary Arts with a degree in culinary and advanced baking. In 2023, Melissa was honored with the Chef of the Year Award for Chartwells K12’s Mid-Atlantic Region, selected for her outstanding leadership, commitment to culinary excellence and dedication to Chartwells’ goal of ensuring every student leaves the cafeteria happier and healthier than they came in. Melissa is the proud mother to an amazing daughter, Tylee, her first and forever Sous Chef!

Katie Goff Chef

Katie Goff is currently the Chef on board an offshore oil installation in the North Atlantic. She started with East Coast Catering 10 years ago working on various installations as a steward then a baker, head chef and now transitioning to Chef Coordinator. Recently, she received the award for Compass Canada Chef of the Year for 2023. Katie studied Culinary Arts at Holland College the Culinary Institute of Canada in Prince Edward Island. She moved to British Columbia working at a private resort in a small town on Vancouver Island. Then moved to northern Canada and worked in a hotel in the Yukon before returning back to her home province of Newfoundland. She competed all the intensive training to enter the offshore workforce in the North Atlantic. The oil installation she currently works on is Hibernia. It is one of the largest installations in the world and an hour and a half helicopter ride to get to the installation, about 220 miles. Working three-week rotations in a secluded remote site drives her passion for the outdoors. When home, she spends her time running and hiking with her dog and camping. Recently her and her partner started to rebuild a 1979 camper van named Miss Daisy; learning how to weld and fabricate metal, rebuild the engine and exhaust. Hoping that it’ll be ready for a grand cross-country adventure in the spring.

Heather McQuaid Regional Executive Chef

Heather McQuaid spends seemingly every waking moment training people in the culinary arts—from the unit-level personnel in her region of CulinArt’s portfolio, which comprises the Greater Philadelphia area (including Pennsylvania, New Jersey and Delaware), to her 12-year-old daughter, a budding culinary professional who prefers the title “Mom’s Sous Chef.” For Heather, a 20-year foodservice industry veteran, it all started with taking orders at a pizza shop as a teenager. After working her way up to shift manager within the year, she went on to, as she says, “dabble in a little bit of everything”—working at a bakery, meat department, assisted-living facility, bars and restaurants and, eventually, corporate dining. She joined CulinArt in 2017 as a chef at Pennsylvania university; moved to a technology park in Trevose, PA. as catering manager; and ascended to chef manager in 2020. Heather toils the better part of each year opening new accounts (and reopening schools each fall) as well as executing catered events and training new managers. “My number one job duty is support,” she declares—“Supporting the company, supporting the manager and supporting the staff, in whatever capacity that may be.” Beyond cooking, Heather is a very busy mom of four, has a passion for animals (namely, her three dogs) and spends her free time reading, taking the family to museums and other recreational destinations and engaging in animal rescue.

Raynasha Noel Senior Chef Manager

Raynasha Noel was born in the Caribbean Island of Haiti and moved to the United States when she was very young. Having been primarily acquainted with Haitian cuisine throughout her life, food has served as a means for her to adapt to the new and diverse offerings in America without forsaking her roots and the flavors of her home country. Her passion for cooking blossomed at the age of 4 while watching the Food Network, exposing her to unfamiliar foods. Raised by a single father with limited culinary skills, Raynasha found learning to cook a necessity. Intrigued by the variations and commonalities in global food cultures, this interest helped a young girl navigate a new country, language and culture by connecting with people in a unique way. Choosing a culinary science program in high school further fueled Raynasha’s love for the culinary world. After graduating in 2015, she gained experience in various restaurants under the mentorship of skilled chefs. Subsequently, she pursued a bachelor’s in business administration at SUNY Old Westbury in New York. Post-college, seeking a new adventure, she applied for a job in California, booked a one-way ticket, and has been exploring the state’s diverse culinary scene ever since. Raynasha’s initial interest in food out of necessity transformed into a career that not only educated her about other cultures but also deepened her understanding of her home country. She believes that food reveals our similarities rather than differences, as cultures and backgrounds come alive through recipes. Chef Raynasha is continually eager to acquire new skills and discover innovative ways to reimagine the traditional foods we all grew up knowing and loving.

Patricia Seitz Executive Chef

Chef Patti is the Executive Chef for Eurest National Accounts for the United Health Group campus in the Twin Cities Market, where she has resided for the last 8 years and has been in Corporate Dining, for 33 years. She excels in taking simple catering request and elevating them to exceed client expectation. Chef Patti also has a love for interacting with her clients and uplifting their events. After growing up in her family’s restaurant cultivating a love for food and customer interaction, she attended culinary school at the University of Minnesota, Crookston honing her skills and understanding of the industry. Chef Patti has had the privilege of creating and preparing meals for a variety of special guests, including President Biden and former President Bush. When she is not guiding her Culinary team, Patti enjoys gardening, expanding her culinary knowledge and catering incredible food for family and friends.

Ramena Hirmez Executive Chef

Ramena’s culinary journey starts in Iraq and Jordan, where her mother’s skillful cooking instilled a deep love for the craft. Immigrating to Canada at 14, her passion for culinary arts ignited during an early experience at a local restaurant, leading her to pursue formal training at Culinary School after high school. With a solid foundation, Ramena excelled in high-end establishments, becoming Chef De Cuisine at Toronto’s The Old Mill Inn. Recognized for her dedication and talent, she earned the Club des Amis Scholarship, enhancing her skills at a MichelinStarred establishment in Spain. In 2019, she achieved FLIK’s President’s Circle Award within two years of joining. Currently, Ramena is the Executive Chef at a FLIK Midwest account, based in Chicago. Her journey reflects unwavering dedication to the industry, transforming dreams into reality. She mentors sous chefs and frontline culinary team members, guiding them to become future leaders. “Find something you’re passionate about and keep tremendously interested in it.” - Julia Child

April Alberto Executive Chef

April Alberto discovered her culinary passion while studying at City College of San Francisco. Graduating with a major in Culinary Arts, she started her career at Jardiniere, a renowned French-American fine dining restaurant in San Francisco, quickly progressing from cook to lead cook, then taking on roles as a traveling chef, opening new restaurants and eventually becoming sous chef and executive chef. April made a mark as a Sous Chef at the prestigious Polaris Lounge since its 2018 inception. She then ventured to Hawaii as executive chef but returned to the Bay Area during the pandemic. Despite the challenges, April showed resilience, returning to the Polaris Lounge as Executive Chef in 2022, bringing her culinary expertise back to a place she helped establish. Her journey isn’t just about professional achievements but also personal growth. Known for her leadership and ability to inspire, April fosters a positive work environment where creativity thrives. Her unwavering commitment to excellence, combined with adaptability, has made her an inspiration to aspiring chefs, reshaping the culinary industry with innovation and dedication.

Shakeita Richardson Executive Sous Chef

Chef Shakeita Richardson has been serving as Executive Sous Chef at Nissan Stadium, the home of the Tennessee Titans, since 2017. With her exceptional culinary skills and profound expertise in the field, she has served over 66,000 game-day guests with remarkable productivity. Her contribution to the stadium’s culinary team has been invaluable. Shakeita’s passion for cooking began in her formative years, inspired by her caterer mother, and her grandmother who was well known for her exceptional baking skills. At 16, Shakeita began working as a prep cook at the Nashville Convention Center, which ignited her passion. She subsequently pursued a career in culinary arts, graduating from the Art Institute of Tennessee in 2006. Shakeita worked with Eurest from 2002 to 2013 before accepting a position as Sous Chef in Miami in 2014 with Levy. She then worked at both Marlins Park and American Airlines Arena, and was eventually promoted to Senior Sous Chef. Shakeita’s talent and commitment have been recognized throughout her 22-year career in the sports and entertainment industry. She has supported Super Bowls, Soccer Stadiums, Convention Centers, MLB All-Star Games, Nascar, Men’s and Women’s SEC Tournaments and sold-out concerts. She was recognized in 2006 for Compass Group’s “Be A Star” award, a testament to her exceptional skills and unwavering dedication. Outside of cooking, Shakeita enjoys spending quality time with her daughter, Masiyah, and her two dogs, Nash and Obi. She also enjoys traveling with her family.

Melinda Kellogg Executive Chef

Although Chef Melinda started working in kitchens at the age of 15, so much of her love for cooking comes from her Grandmother. Melinda’s grandma taught her how to garden, can foods and make wedding cakes. Nothing seemed impossible, except the famous whoopee pie recipe that her Grandma kept on lockdown. She began her Levy career at Ravinia in 2005 while still attending Culinary School at the Le Cordon Bleu Chicago. She spent most of her culinary career and training in the Midwest. Learning and growing at large stadiums, such as Lambeau Field in Green Bay WI, to running a Food Truck as Executive Sous Chef at Oak Street Beach in downtown Chicago. Having managed a range of venues across the Chicagoland area, from à la carte restaurants to catering kitchens with Levy, Melinda’s experience spans locations such as the Arlington Racetrack, Chicago White Sox, Sears Center and BMO Harris Bradley Center. Notably, Chef Melinda has dedicated a total of 8 full seasons at Ravinia. In 2017 life brought her to Florida, where she worked at the Kia Center in Orlando until transitioning to the RP Funding Center in 2021 as the Executive Chef. Chef Melinda has assisted in numerous special events including 2 years at BNP Paribas Open running the Emirates Garden Club, USTA, Las Vegas Motor Speedway, Chicagoland Speedway, NBA Playoffs, NHL Playoffs, NFL Playoffs, NCAA tournament the Ryder Cup in 2012. She has also supported Compass Group Events representing Levy in 2013 Compass Night of the Stars at DePaul University in Chicago and the 2019 ACF Show in Orlando. Most recently, she supported NYRA for the Belmont Stakes Race in NYC.

Celia Garcia Gomez Executive Sous Chef

Chef Celia Garcia Gomez began her culinary career at Johnson & Wales University, obtaining her bachelor’s degree in culinary arts and food service management. With this degree, she was ready to take the next step in her career and turned to Morrison Healthcare in 2016. She was hired to join the Manager in Training program at Inova Fairfax, the largest hospital in Virginia. Chef Celia took to the Manager in Training program with passion and dedication and was swiftly promoted to Sous Chef upon completion. She was promoted to Executive Sous Chef as a direct result of her hard work and team-building skills. In this role, Chef Celia continues to elevate patient experience each day. Known for her keen eye for detail, Chef Celia provides unwavering leadership to her team of over 200 associates. She takes great pride in her ability to inspire associates and peers, encouraging others to learn and improve constantly in their field. When Chef Celia isn’t busy bringing a smile to her patients’ faces, she enjoys relaxing at home with her husband and newborn daughter.

Victoria Mustacchio Pastry Chef

Victoria Mustacchio is the Pastry Chef at L’Avenue at Saks in New York City. Originally joining the team as a Pastry Sous Chef in 2019, she was promoted to the role of Pastry Chef in June 2023. She graduated from NYC College of Technology in 2016, majoring in hospitality management with a focus on pastry. Before working with Restaurant Associates, she was part of the opening team at Patisserie Chanson, where she acquired valuable skills working alongside Regional Pastry Chef Stephanie Oliveira. Victoria is a dedicated, creative and hardworking individual who is always willing to help others ensure that the job is done well. She embraces new challenges with enthusiasm. Over the past two years, she successfully managed the pastry program at the US Open Tennis. Her “can-do” mentality and eagerness to learn led to her promotion to Pastry Chef in May 2023. She excels at creating new dessert menus for the restaurant and handling custom requests from Restaurant Associates units around the region. Her goal is to continue growing within the company.

Alex Strong Executive Chef

Chef Alex Strong is the Executive Chef with Restaurant Associates at the Mitsitam Café at the Smithsonian National Museum of the American Indian. Prior to that, she has worked at a variety of locations, including a major technology company, financial institutions, and cultural centers to name just a few. She received a Bachelor’s degree in Culinary Arts with a minor in music from the Art Institute of Atlanta. “When I think back and consider the meaningful events in my past, the importance of my current life and my future goals, all I can come up with is that diversity is the spice of life.” Alex was born on the island of Puerto Rico and raised in the Bronx from the age of two. As soon as she was able to reach the stove, her grandmother not only showed her cooking techniques but she also told her that she must love what she is doing in order for people to enjoy the meal. Those words are a major part of why Alex has a relationship with food. Her mother, who is a classical violinist and played the acoustic guitar, always seemed to enjoy playing music while preparing dinner. Alex didn’t understand it then, but as she grew older, she saw how different music cultures inspired her to attend culinary art school. Shortly after school, Alex travelled to Georgia where she landed her first Restaurant Associates job at the Georgia Aquarium. She not only picked up a Southern accent but also a love for Deep South cooking. Alex also spent time in Miami working at the Carnival Center for Performing Arts where she was introduced to French-Creole style of cooking along with Cuban fusion. Alex currently resides in Baltimore, Maryland where a lot of different “spices” come together to bring excitement and fulfillment.

Jessica Anderson Chef

Jessica Anderson grew up about an hour north of Atlanta in the small town of Flowery Branch, Georgia. Growing up she always had a passion for baking and at the age of seventeen she started her own specialty cake business, Jessicakes, which she managed independently for five years. She went on to graduate from The Art Institute of Atlanta with a Bachelor’s degree in culinary management, and an associate’s degree in baking and pastry. She spent time as cake decorator at one of Atlanta’s oldest bakeries, Henri’s Bakery and Café (est. 1929), as well as worked with the Georgia World Congress Center to provide desserts for VIP ticket holders at Super Bowl 53. Jessica took a leap of faith and moved to Chattanooga, Tennessee, in 2018 hoping to get away from the big city and set roots in the mountains. She started in 2019 and has been with the company for five years. Recently, Jessica was promoted to a lead Chef position. She strives to bring a positive energy and uplifting outlook to the kitchen. In her off time, Jessica enjoys spending time with her fiancé, Ben, and cat, Pippa. On a sunny day she can be found hiking local trails, admiring the Sculpture Fields at Montague Park and visiting local breweries where she and her fiancé usually dominate at trivia. She is currently planning her wedding for April of 2024 and can’t wait to see what her future has in store for her.

Lauren Rodriguez Sous Chef

Lauren Rodriguez has been the Sous Chef since July 2022. She started her career at TouchPoint as a front-line associate and quickly advanced to her current role. She graduated with an associate’s degree in baking and pastry from Austin Community College. Before working for TouchPoint, she was the Food and Beverage Director for a local amusement park as well as several kitchens over a span of 10 years across Central Texas. Lauren’s passion for food and her great drive for excellence has assisted her in learning the ropes to help support all aspects of the operation. With her initiative in food waste tracking, she was able to reduce Williamson’s food waste by 6% and was featured in an Austin, Texas, news outlet for sustainability efforts. Lauren has tirelessly worked to improve processes and become an example of caring for patients and others.

Charron Williams Director of Dining Services

Charron Williams is the Director of Dining Services and possesses nearly 30 years of culinary and dining experience. In 2013, CCL Hospitality Group noticed her drive and creativity and promoted her to Production Supervisor. From there, she moved her way up the ladder to become Director of Dining Services for the assisted living community. Before becoming a Supervisor, Charron managed a large kitchen at Providence Hospital located in Washington, DC, from 2000-2019. She now enjoys creating home-style meals for her lovely residents at the assisted living community. In her position she strives to provide the next generation with the same opportunities she had.

Vana Er-Sahakian Production Manager

Vana Er-Sahakian was born and raised in Studio City, California, just north of Los Angeles. After getting a her BA in Communication from Cal State Los Angeles, Vana decided to follow her passion for hospitality and attend culinary school. Vana graduated from Le Courdon Bleu in Hollywood in 2014. Shortly after, Vana joined the Patina Restaurant Group, starting as a line cook at Ray’s + Stark Bar. Eventually she worked her way up the ranks to become Chef de Cuisine at Leatherby’s Café Rouge. Following a brief stint at SOHO House West Hollywood, Vana joined the Wolfgang Puck Catering team in 2022. As the Executive Sous Chef for Wolfgang Puck Catering’s downtown LA-based commissary, Vana excels at team management and implementing fresh ideas into the workplace dining program. She is proud to work at a company with so many inspiring women in leadership roles, and excited by the opportunity to learn, grow and utilize her creative culinary skills daily.

Michelle Saucedo Senior Sous Chef

Dallas native Michelle Saucedo turned her childhood dream of working for Chef Wolfgang Puck into a reality. At the young age of eight years old, she would spend her free time watching the legendary chef cook on television, hoping to one day to work in his kitchen. Her aspiration to become a chef continued through high school, ultimately leading her to culinary school after she graduated. While attending Le Cordon Bleu Culinary School, Michelle went to a job fair to find an externship prior to graduation. Her dream became one step closer when she had an opportunity to meet with the team from Wolfgang Puck Catering. The very next day, she received a call to interview and was hired as an entry level Prep Cook. In her ten years with Wolfgang Puck Catering, she’s worked her way up from Saucier to Lead Cook and now to Senior Sous Chef. She’s traveled the country from Los Angeles to Boston to help with some of the company’s high profile events. Today, Michelle runs the kitchen that produces all of the food for Wolfgang Puck Catering’s Dallas events, both off-premise throughout the city and on-site at the company’s exclusive venues including Union Station, Perot Museum of Nature and Science and Nasher Sculpture Center.

Innovators CHEF

Allison Trinkle

VP of Culinary Development & Supplier Diversity

Allison is a classically trained chef with over 25 years of

experience, spanning

fine-dining

restaurants,

luxury hotels and contract food service. Currently, she is the Vice President of Culinary Development and Supplier Diversity for Chartwells Higher Education. In this role Allison ensures all Chartwells chefs have opportunities for development and training as well as advancement. Additionally, she ensures an increase in the number of diverse suppliers that celebrate women and minority-owned businesses. Allison is the Chartwells liaison for Compass Women in Culinary and hosts bi-monthly calls to empower, engage and celebrate the women chefs of Chartwells. In her spare time Allison loves to travel internationally, relax on her boat and entertain family and friends with her wife, Lucy.

Jennifer Cox

Vice President of Culinary

Chef Jennifer Cox has a 30-year career in foodservice and hospitality, with a multilayered focus on all business types: restaurants, hotels, sports and entertainment and large-scale events. Chef Cox began her time with Levy Restaurants in 1998 as the Executive Chef of Montage in San Francisco and played an instrumental role in developing the culinary vision and running the operation of this new Levy venture. The restaurant received critical acclaim and she was invited to cook as a guest chef at the James Beard House in New York. Chef Cox left Montage in 2001 to continue her path in the culinary landscape with a variety of roles: Chef de Cuisine at Citizen Cake working with Celebrity Chef Elizabeth Falkner; Concept Development Chef for Compass Group; Director of Culinary for Joie de Vivre Hotels. In 2011, Jennifer returned to Levy as the Vice President of Culinary, developing a culinary vision blending strategy and creativity, bringing the right balance of standardization and customization, and capitalizing on Levy’s restaurateur heritage, applying it to the broad range of Sports and Entertainment operations. Currently, Chef Cox leads the culinary vision for Levy as the Vice President of Culinary- Central Division and is the Executive Chef and Director of Hospitality in the President’s Suite at the US Open Tennis Tournament. Additionally, she is on the Compass Global Culinary Council.

Einav Gefen

SVP Chef /Innovator

Garnering the reputation as a national leader in foodservice and retail foods, Chef Einav Gefen joined Restaurant Associates in 2021 as Chef/Innovator supporting the company’s continued path of quality, innovation, growth and purpose. Gefen comes from Unilever, where she began as Corporate Head Chef in 2008 and moved to Corporate Executive Chef in 2016. While there, she led a team of chefs charged with innovation development, product rejuvenation, consumer activations and deployment of global projects. Gefen is an accredited contributor to Art & Cook, published in November 2003, which received illustrious reviews as both a cookbook and an art collection. From 2003-2008, Chef Einav was an instructor at the Institute of Culinary Education in Manhattan—where she trained aspiring chefs in all aspects of cooking and presentation. In addition, Gefen has held a TED Talk and competed on the acclaimed Food Network’s “Chopped.”

Simone Byron Owner/Founder

Chef Simone Byron has been in the hospitality industry since her junior year in high school. She fell in love with cooking from an early age, while under the tutelage of her mother and older brother, both culinary enthusiasts. Chef Byron’s family has a deep-rooted history in culinary arts. Her great grandfather was the first African- American caterer in Bronx, NY, and was also the Head Chef for the Black Star Line in the 1800’s. Through hard work and determination, Chef Byron completed her Bachelor’s in Culinary Arts Management from the Art Institute of Atlanta. Graduating college as a single-mother, Chef Byron was then awarded a marketing internship with Disney Worldwide through the ESPN Zone of Atlanta. She later became a full-time employee and after 4 years with Disney, Chef Byron took on an opportunity with Compass Group. Amazingly she became the youngest catering manager in the company’s southeast region! After 2 years with Compass Group, she was promoted to Chef Manager and awarded manager of the year for exceptional leadership and management. After 5 years with Compass Group, Chef Byron made a leap of faith into the education field, as a culinary arts instructor in Gwinnett County Public Schools in Georgia. She managed to grow the program’s enrollment by 300% over a course of 3 years. Chef Byron coached several student culinary competitions and placed 7 times on the state level and twice at the national level.

Calvin Neal

SVP of Culinary & Retail

Calvin Neal is a team builder, who is devoted to the success of TouchPoint Support Services’ culinary people and programs. As the company’s Senior Vice President for Culinary and Retail, Calvin is responsible for patient dining, retail cafes and sourcing. Calvin first entered the world of food and beverage as a dishwasher at age 16. After gigs in some notable hotels and restaurants, Calvin first joined Morrison Healthcare as an assistant manager. Now celebrating more than 30 years with Compass Group, he’s served in every imaginable role in an award-winning rise to his current position. His development of new dining concepts, training and creative motivation programs have won awards and emulation across Compass, as well as industry recognition. Calvin is known to be a leader who always has a plan, along with a penchant for bringing out the best in his teams. He is devoted to their career advancement and has been a strong proponent of groups such as Women in Culinary and the International Corporate Chefs Association. He’s also leveraged the energy of the business to address food insecurity, with initiatives that deliver meals to underserved populations and Good Spread’s fortified peanut butter to malnourished children. Both programs have influenced kitchens across the country to be mindful of their ability to support the community in new, high-impact ways.

Speakers GUEST

Aleshia McMath

VP of Diversity, Equity & Inclusion

Aleshia McMath, Vice President of Diversity, Equity and Inclusion (DEI) for Compass Group North America, is firmly guided by the belief that “People are our purpose and DEI is our promise.” With an extensive background in Human Resources and management, she provides strategic direction, leadership and advocacy for organization-wide DEI efforts. She partners with leaders across the Compass Group family of 28 businesses to drive intentional diverse and inclusive initiatives that inspire associates to “be the difference” within the organization, the communities we serve and the clients we support. Aleshia is committed to elevating marginalized voices, modeling an inclusive culture and collaborating with communities and clients for a better future. She is a member of the Johnson and Wales University Leadership Advisory Board, Leadership Council for St. Jude’s, Compass Global Culinary Council and Compass Group Human Rights Working Group. Compass Group USA was named one of America’s Greatest Workplaces for Diversity 2023 by Newsweek and a Best Place to Work for Disability Inclusion 2023 by Disability:IN.

Bethany Simpson Division Chef

Bethany Simpson joined Morrison Healthcare in May 2012 as a unit chef at the University of Louisville hospital. Within two years, she rose to Regional Executive Chef, overseeing 12 to 14 hospitals. In January 2016, she became Senior Executive Chef at Baptist Health Louisville, maintaining her regional role. By July 2018, Bethany embraced the position of Senior Director of Food & Nutrition, driven by her desire to expand her business knowledge. In April 2020, she joined the Corporate Culinary team, later becoming Ohio Valley CEC in January 2021. In September 2022, Bethany earned a promotion to Division Chef, supporting both Pinto and Whitesell divisions. Bethany’s love for food began in her youth, helping her parents with family meals and savoring her mother’s homemade pizza. She turned this passion into a profession, graduating from Sullivan University in 1999 with an associate’s degree in culinary arts, developing her unique food preparation style. Before Morrison’s, she served as Executive Chef for Stoney River Legendary Steaks in Louisville, with previous roles at Bahama Breeze and Ruth Chris Steakhouse. Balancing her career, Bethany cherishes time with her husband and children, enjoying travel, movie nights and family game night.

Marissa Riffle

Northeast Regional Chef

Marissa Riffle is the Northeast Regional Chef for Chartwells Higher Education. She developed her passion for cooking at an early age when she would cook with her mother. Marissa graduated from Johnson & Wales University, formerly located in Charleston, S.C. She spent many years in Atlanta, GA, working for restaurants, catering companies and as a chef for the film and television industry. Returning home to Ohio, she began her thirteen-year career with Chartwells Higher Education on the campus of Bowling Green State University. Currently, she is a Regional Chef for the Northeast Division of Chartwells. Marissa enjoys the opportunity to work with all the talented chefs across her region and the country.

Ragin Bryan Executive Chef

Ragin Bryan was born and raised in Texas, growing up in a small town in Northeast Texas on a dairy farm. This is where she first fell in love with food, following her Nanny around in her kitchen when she was a little girl. She moved away from her hometown to pursue a serious culinary career. She relocated to Dallas and worked in several restaurants while attending Culinary School at the Art Institute of Dallas. After graduating, she secured a position at a large catering company in Dallas, where she spent 8 years working her way up to Executive Sous Chef. The skills she acquired during this time were invaluable and molded her into the chef she is today. Following her departure from the catering company, she spent a year helping develop menus and running the kitchen for a meal delivery service. Subsequently, she found a home at Flik Hospitality. Ragin started with the company 6 years ago as Sous Chef. Since then, she has climbed the ladder and currently holds the position of Executive Chef in Irving, Texas. “I feel like I’ve really hit my stride in this role and am loving every second of it!” says Ragin. When she’s not in the kitchen at work, Ragin enjoys spending time at home with her wife, Jenae, and their 10-year-old daughter, Carter. Carter loves being in the kitchen with her, bringing Ragin much joy as she passes on her Nanny’s recipes.

Tony McDonald Chief Executive Officer

It’s not uncommon to hear Tony McDonald say two phrases when he speaks on a team call or huddle: “Do what you say you are going to do” and “Be nice to people.” May sound simple, but Tony will tell you these two principles have generated success for many people, including himself, as Chief Executive Officer of one of Compass Group’s largest sectors. Eurest and ESFM have experienced tremendous growth since 2015 when Tony became the organization’s top leader, maintaining a client retention rate of 97% or greater with nearly 20,000 associates in more than 1,500 locations nationwide serving the business and industry market. Tony also oversees the growth and business of Foodworks, a restaurant incubator bringing local street eats to corporate dining, and Waveguide, a leading company in communication technology and design. Tony has over 25 years of experience in the vending, hospitality and foodservice industry and has been involved with national account management throughout his entire career. Tony began a career with Best Vendors, which was acquired by Compass Group in 2003. In 1999, he was named Chief Operating Officer before being named president and CEO in 2004. Tony helped guide Best Vendors to lead the nation in vending management, consolidation services, food cart management, office coffee management and charity collection services.

Tony holds a bachelor’s degree from the University of MinnesotaTwin Cities and an MBA from the University of St. Thomas. A born and raised Minnesotan, Tony lives in Minneapolis with his wife and is the proud father to three adult children and grandfather to two little ones.

James K. Pool

Chief Technology and Operations Officer

James K. Pool III is the Middleby Chief Technology and Operations Officer. In this role he directs the global innovation and technology initiatives and strategy companywide. He led the design and development of the Middleby Innovation Kitchens in Dallas, and currently directs the strategy and activities of the facility. The MIK is the only facility of its kind in the industry, a 40,000-square-foot demonstration kitchen with 15 vignettes showcasing dozens of the most advanced Middleby technologies. James was promoted to a Middleby Officer in 2021. Prior to that he held several senior leadership positions within Middleby which focused on developing advanced technologies within the brands. In this role he directed brand initiatives and product development to support the long-term Middleby strategy. Joining TurboChef in 1995, James started his career with Middleby after the company was acquired in 2008. At TurboChef he led the engineering efforts in the development of the company’s rapid and accelerated cooking ovens, which since their introduction continue to change the landscape of foodservice. James has a background as both a chef and mechanical engineer.

Deborah VanTrece

Founder & Chief Executive Officer

Chef Deborah VanTrece, a leading figure in Southern cuisine, is a James Beard Award-nominated chef, successful restaurateur, and CEO of the VanTrece Hospitality Group. Her acclaimed restaurant, Twisted Soul Cookhouse & Pours, received a Michelin Guide recommendation in October 2023. The Michelin Guide praises her for being a driving force in celebrating Southern cuisine and passing down her expertise. The VanTrece Hospitality Group encompasses diverse concepts like Oreatha’s at The Point, La Panarda and The Catering Company by VanTrece, hosting events for high-profile celebrities and brands, including The Grammys. Chef VanTrece, featured on various platforms and winner of Food Network’s Guy’s Grocery Games, champions the intersection of food and culture, coining the term “modern, global soul food.” Her cuisine reflects the belief that shared meals bring people together, emphasizing the universality of soul food. Before her culinary career, Chef VanTrece, a former flight attendant, traveled extensively, influencing her unique culinary style. She advocates for recognizing the African Diaspora’s impact on American cuisine and supports local farm families, promoting sustainable agriculture and reducing food waste. As a female African American restaurateur and LGBTQ+ advocate, Chef VanTrece is a vocal supporter of social justice. Recognized by The Coca-Cola Company for community contributions during COVID-19, she received a $10,000 prize. Currently, she is working on a cookbook as a follow-up to her bestselling 2021 release, “The Twisted Soul Cookbook: Modern Soul Food with Global Flavors.”

Tim Veeser

Director of Training

In March 2009, Tim Veeser joined Compass Group with Levy Restaurants, serving as the Director of Banquets at Ravinia Festival. After the festival season, he was promoted to Director of Private Dining and Restaurant Manager at Spiaggia in Chicago’s Gold Coast neighborhood, known for setting the Italian dining standard. Managing private events, Tim collaborated with chefs for world-class hospitality. In 2014, he joined the Training & Talent Development teams at Levy and then Compass Group in 2022. Tim delivered hospitality expertise to major events like The Kentucky Derby, US Open Tennis, BNP Paribas Open, and the opening of the 1914 Club at Wrigley Field. He founded Levy G.U.E.S.T. Connect in 2014, aligning employees through service philosophy. Tim, a recognized leader, has consulted for various industries, partnering with Fortune 500 companies and personalities like Oprah Winfrey, Robert Redford and President George W. Bush during his 20-year career. A graduate of Miami University, Tim studied abroad at the American University of Paris. Currently residing in Edina, MN, with his wife and two daughters, he continues to empower leaders and organizations, transforming company culture for a better working world.

Aaron Brown

Chief Executive Officer

Aaron Brown first joined Morrison Healthcare in 2003 where he rose through the ranks, taking on increasing levels of operational responsibility. He helped launch TouchPoint in 2011 where he most recently served as President. He carries with him a passion for hospitality, health and wellness, and a mission to support the underserved. He feels a close connection with the patient experience, given his own personal experience as a patient and a cancer survivor. Aaron sees a unique opportunity to support the largest faith-based hospital system in the world by providing the hospitality services that are so essential to each patient’s healing. Aaron is a registered dietitian with degrees in kinesiology and food and nutrition from Kansas State University. Aaron and his wife Jody, also a cancer survivor, live in Fort Worth, Texas. In his spare time, he enjoys weightlifting, woodworking, and is an avid golfer

Amy Shaffer

Chief Executive Officer

Amy was appointed Chief Executive Officer of Chartwells K12 in December 2022. With over 20 years of supply chain experience primarily in the food service industry, Amy’s background provides her with a unique perspective. By seeing through an operator’s lens, Amy advocates for innovative business solutions and new technologies that simplify day-to-day responsibilities for Chartwells’ 16,000 associates. Amy focuses on enabling their teams to create happier and healthier cafeterias in communities across the country and expanding Chartwells’ impact to more students and schools. Prior to leading Chartwells K12, Amy served in a variety of roles with Foodbuy, having first joined Compass Group in 2011. Most recently as Senior Vice President, Supply Chain, she focused on solving resource and inflation challenges while overseeing the management and execution of Compass Group purchasing strategies throughout the entire business. Amy earned a Bachelor of Science in Engineering from Vanderbilt University and an MBA from Babson College. She resides in Charlotte, NC with her husband and three school-age daughters.

Innovation KITCHEN

Middleby Innovation Kitchens (the MIK) is 40,000 square feet that features 15 active cooking vignettes and 150 pieces of live Middleby commercial kitchen innovation all under one roof. The MIK where Chef-driven demonstration and Middleby innovation meet. Led by Certified Master Chef Russell Scott, the concept was built for the MIK’s customers and channel partners. It’s a one-stop destination for hands-on learning about the extensive Middleby line of automation, beverage, brewing, cooking, IoT, ventless and refrigeration technologies, just to name a few. Located just 15 minutes from Dallas-FortWorth Airport, the MIK is easily accessible. The Compass Group North America Diversity, Equity and Inclusion team is grateful to Middleby Innovation Kitchens for their extraordinary hospitality and generous support of our Women in Culinary Showcase!

to our Vendor Partners!

The Compass Group North America DEI team would like to thank you for your continued support of the Women in Culinary Program! (Pictured from left to right- Teresa Brinati, Shareen Nicholson, Aleshia McMath, Nikita Sanders)