This year, Compass Group North America’s groundbreaking Women in Culinary program celebrates five years of empowering female chefs. Launched in 2019 (with a two-year break during the pandemic), the program connects participants with leading culinary experts, expanding their perspectives on career opportunities and inspiring new professional pathways. The highlight of the program is the “Showcase,” where our chefs demonstrate their culinary creativity.
To date, nearly 100 remarkable female culinarians from Compass’ family of businesses have participated in Women in Culinary, making it a cornerstone for fostering growth and innovation.
We are absolutely thrilled to bring together 30 talented female culinarians from across our organization to participate in our 2025 Women in Culinary Showcase. This annual event has proved a powerful opportunity for chef participants to learn from the brightest minds in the industry, explore exciting professional possibilities, and build lasting connections within a strong network of women in culinary.
This experience wouldn’t be possible without the dedication and support of so many – from our Compass executive leaders and chef innovators to our vendor partners, the incredible team here at Florida International University Chaplin School of Hospitality & Tourism Management, and our own Culture, Equity, and Inclusion champions. Together, you are key ingredients in this recipe for excellence!
As a foodservice, hospitality, and support services company, our chefs are at the heart of our mission. We’re not just about great food – we’re about great people making a real impact. Let’s cook up something extraordinary together!
Cindy Noble Chief People Officer
Table of Contents
CHEF INNOVATORS
GUEST SPEAKERS
Chefs THE
Jaqueline Bishop Executive Chef
With over 12 years of experience in the culinary world, Chef Jackee has built a reputation as a dedicated and innovative professional. From humble beginnings in Tuscaloosa, Alabama, cooking with her mom and grandmother, Jackee has honed her craft in kitchens ranging from local fast foods to elevated dining establishments; ultimately finding a home with Bon Appétit in 2017.
She satisfies the palate with Southern comfort foods; however, has diversified her skills with international dishes as well. Chef Jackee is known for her ability to balance tradition and creativity, delivering dishes that tell a story. She is passionate about using fresh, locally sourced ingredients and believes in the power of food to bring people together.
Throughout her career, Jackee has worked with some of Compass Group’s finest mentors and contributed to shaping menus that have earned accolades and delighted guests.
Recognizing that it is a prestigious honor to be chosen as a Woman in Culinary for 2025, Chef Jackee is ready to display her talents and experience new techniques that will showcase her passion, precision, and innovation on a larger stage. Her journey is fueled by a love for the craft and a commitment to excellence, with dreams of continuing to inspire through food and creativity.
Frankie White Complex Manager
Born in Durham, NC, Chef Frankie discovered her love for cooking as a teenager, inspired by watching her mother and grandmother in the kitchen. This passion led her to pursue formal training at Guildford Technical Community College in Greensboro, NC. Over the years, Chef Frankie has built a rewarding career with Canteen, starting as a manager overseeing one person and advancing to her current role as Complex Manager, overseeing 8 units, including 6 coffee shops. Along the way, she has also trained as a Barista to further refine her skills.
In 2024, Chef Frankie had the honor of graduating from the Upward; Women in Culinary Leadership Program, where she honed her leadership abilities. That same year, she received two prestigious awards: the Key Contributor Award for the Mid-South Division and the Outstanding Leadership Award at the Mid-South Dining Forum.
Outside of work, Chef Frankie has been happily married for 32 years and is incredibly proud of her two children. She believes that cooking is her gift, which is why she volunteers to lead her church’s culinary ministry, using her skills to give back to the community.
Selina Smith Chef Manager
Selina Smith embarked on her culinary journey with Canteen in December 2016. Initially, she dazzled as a Pastry Chef at a prominent healthcare firm. In 2017, she transitioned to a prestigious performing arts center, embracing her role as a catering Sous Chef. There, she honed her skills in savory dishes and delved deeply into the art of event management.
In December 2023, Selina took on a pivotal role as Chef Manager at a newly reopened executive dining facility. Her leadership has been nothing short of transformative. She set outstanding standards for service quality, meticulously crafting a catering program that delights clients and guests alike. With her keen eye for detail and flair for innovation, she has curated diverse dining menus that cater to a wide array of palates, ensuring every guest has a memorable culinary experience.
Candace Dudeck System Culinary Manager
Candace Dudeck is a Systems Culinary Manager for CCL, managing the Noland Health System. Candace’s tenure with Compass Group spans nearly 13 years, where she has held many roles. As the Systems Culinary Manager, she currently oversees the operations of 4 senior living properties with the potential for more.
Candace’s culinary passion began at an early age, which led to her decision to become a chef early in childhood. She attended Culinard, The Culinary Institute of Virginia, and holds an associate’s degree in culinary arts.
Candace joined Compass Group in 2010 as the Sous Chef for Mobile Infirmary Hospital in Mobile, AL. She quickly advanced into the role of Executive Chef and transitioned over from healthcare to senior living where she remains. She has had the privilege of traveling the country for Morrison Living, assisting in new account openings and supporting many sectors ranging from Human Good, Unidine, & Morrison Living.
Nicole Branch Executive Chef
Nicole Branch discovered her love for the culinary arts on her grandmother’s kitchen counter, where she learned the importance of taking time to create food with love. After her grandmother’s passing, Nicole was inspired to continue this passion and enrolled in culinary school. Within three years, she graduated with a bachelor’s degree in culinary management. Following her graduation, Nicole worked in various roles, including as a private chef for a busy contractor, a pastry chef in the Pearl District, and a cooking class chef for Sur la Table. Despite her diverse experiences, she sought a better work-life balance.
Reflecting on her future, Nicole decided to explore a career in senior living, where she could continue her culinary journey while being around residents who reminded her of her grandmother. For the past 10 years, Nicole has proudly served in senior living, and in 2021, she accepted an Executive Chef role with Morrison Living. In this role, she empowers diverse women to grow in the culinary field. Chef Nicole has mentored her Sous Chef and Head Cook, enabling them to take on stretch assignments. She has also played a crucial role in large-scale, highvisibility events in the San Antonio market, frequently assisting the REC and CEC. Additionally, she serves as a resource for her RDO in support of accounts local or nationwide and as a mentor to fellow culinarians and directors.
Cristiane Brito Catering Executive Chef
Cristiane Brito is an Executive Chef with Chartwells at Florida Atlantic University (FAU) where she has made a remarkable impact over the past six years. With more than a decade of experience at Compass Group, Cristiane has worn many (chef) hats, from serving 3,000 meals a day to students to now overseeing all FAU caterings and athletic events. Originally from Brazil, she draws from her rich cultural roots to craft innovative and exceptional dishes.
Known for her hard work, leadership, and attention to detail, Cristiane’s dedication to excellence has earned her respect among her peers and numerous accolades, including winning the prestigious Boca Bowl and Tailgate competition at FAU. She is particularly proud of her organizational and punctuality skills, which allow her to manage the demanding world of culinary services with efficiency and precision.
Outside of her career, Cristiane enjoys traveling with her family and cherishes quality time with friends. Her journey is a testament to her unwavering passion and relentless pursuit of excellence in everything she does.
Melissa Hernandez Retail Executive Chef
Chef Melissa Hernanez has been in the food service industry since the young age of 16, starting in fast food, to line cook working her way up to a Chef in the hospitality industry. After realizing her passion for food and hospitality, Melissa decided to take her career further and attended culinary school, graduating with an associate’s degree in culinary arts.
Melissa has been with Chartwells Higher Education for three-and-a-half years, as a Sous Chef at CSN community college in Las Vegas and has now transferred to Seattle University as a Retail Executive Chef. Working her way up from Sous Chef to Executive Chef has been an achievement; however she does not plan to stop there, Chef Melissa brings positivity, is a team player, and someone you can count on in the kitchen.
Shakirra Denard
Executive Chef
Shakirra’s role at the Archdiocese of Detroit Sacred Heart Major Seminary allows her to share her passion by creating an exemplary culinary experience for students and guests.
Her culinary education began at Dorsey College’s Culinary Arts program. While attending, Shakirra excelled in her studies, being named to the President’s List while diving into a diverse selection of courses.
In 2013, Shakirra joined the Chartwells K12 team at Harper Woods School District, creating a solid foundation in nutrition, food service, presentation, and creativity, while she ensured meals were visually appealing and flavorful for students. After two years at Harper Woods, she started teaching a culinary course at Harper Academy, an alternative high school in the district. Shakirra continued her career with Chartwells K12 taking on her current role as Executive Chef at the Archdiocese of Detroit Sacred Heart Major Seminary. There, she supports her team by coaching and training associates and keeping the focus on nutrition and cost control.
Shakirra enjoys volunteering at the concession stand during Harper Woods home games where she shares her passion for cooking with her community in a more casual setting.
Julia Marshall Executive Chef
Julia’s love for baking started at a young age when she began spending time in the kitchen with her mom. This early exposure ignited a passion for culinary arts that would shape her future career. Eager to turn her love for food into a profession, she pursued formal training at the Culinary Arts and Hospitality Institute in Little Rock, Arkansas. There, Julia earned an associate’s degree in Baking & Pastry Arts and Culinary Arts and a Technical Certificate in Dietary Management.
Julia currently serves as the Executive Chef at National Park College in Hot Springs, Arkansas, where she creates diverse and nutritious menus tailored to the students’ tastes and preferences. In addition to overseeing the college’s daily food service operations, she provides both on- and off-campus catering and applies her expertise to a wide range of events.
In recognition of her exceptional skills and dedication to her craft, Julia was named Pastry Chef of the Year in 2024 by the American Culinary Federation Arkansas Delta Chapter. That same year, she was also a finalist for “Best Chef” in Hot Springs, as recognized by a local newspaper. Julia’s innovative approach to cooking, attention to detail, and commitment to using fresh, quality ingredients have earned her a well-deserved reputation in the culinary community.
Her work continues to inspire future chefs and food enthusiasts alike, as she blends creativity, tradition, and a deep love for her craft into every dish she creates.
Donna Tobias Culinary Director
With a Bachelor of Arts in Communications, her true calling led her to culinary school, embarking on a culinary journey in Dubai, learning from world-renowned chefs such as Gordon Ramsay, Angela Hartnett and Jason Atherton for five years, before relocating to Toronto in 2006. Here, she continued to develop her skills under the mentorship of celebrated chefs like Anthony Walsh and Massimo Capra.
In 2016, Donna took on her first role for Compass Group Canada as Executive Chef for Restaurant Associates. The following year, she joined Chartwells Higher Education at George Brown College, overseeing the culinary program for its three locations. While serving as Culinary Director at the University of Toronto Mississauga, she was awarded Compass Group Canada’s Chef of the Year in 2019.
In her subsequent roles, Donna served as Regional Executive Chef for Envision, mobilizing accounts across Canada, developing menu concepts and launching EATCLUB for its pilot in 2022; and Executive Chef at CIBC Square, one of downtown Toronto’s most prestigious and largest conference spaces under Eurest.
She is currently the Culinary Director for the York University portfolio since June 2024. Outside of work, Donna often travels with her daughter, exploring regional and local cuisines around the world. She is an advocate for women in leadership and gender equity, encouraging the next generation to believe in their full potential and break barriers.
Stephanie Martinolich Executive Chef
Stephanie Martinolich was raised on the picturesque Vancouver Island, where her passion for the culinary arts has flourished over a remarkable 25-year career. A graduate of Vancouver Island University, Stephanie earned her Red Seal certification and has showcased her exceptional skills in numerous culinary competitions, earning accolades along the way.
Stephanie’s journey through the hospitality industry has seen her excel in a variety of roles, always thriving as a Chef with an innate ability to create memorable dining experiences. Her love for family and entertaining continues to fuel her passion for the culinary arts, both in her professional kitchen and at home.
Drawing inspiration from the natural bounty of the West Coast, Stephanie delights in foraging, fishing, and hand-picking ingredients that highlight the region’s incredible flavors. These locally sourced treasures play a starring role in her cooking, reflecting her deep connection to the land and her commitment to fresh, sustainable cuisine.
For the past three years, Stephanie has brought her expertise and enthusiasm to Marquise Hospitality as the Executive Chef at Berwick by the Sea in Campbell River. Each day, she enchants her guests with unforgettable meals, fosters innovation in the kitchen, and leads her team with skill and dedication.
Angie Peccini Manager of Culinary Department
Angie Peccini joined CulinArt in June 2021 as Sous Chef in a corporate dining account, and is now CulinArt’s manager of Culinary Development, overseeing recipe development, product consistency, and program authenticity. She is an accomplished R&D Chef and food stylist, having worked with The Food Network and held culinary positions in both business & industry and education with CulinArt.
Early in her career, Angie was chosen as one of two chefs to appear on the air with Martha Stewart on the syndicated TV show Martha. She went on to work with prominent celebrity chefs in Los Angeles, including one with his own Food Network show. Angie also cooked for Hollywood stars and celebrities as a chef for an entertainment industry caterer.
Angie is a well-rounded culinarian who embodies all the traits CulinArt seeks in both a team member and leader. She is passionate about developing an authentic and intentional culinary experience for guests, clients, and associates. She is methodical and patient in her approach, never cuts corners, and delivers with a subtlety that is rare in the business—her kitchen demeanor and presence is a calming spirit in a hectic world.
Lindsey Romain Executive Chef
Lindsey’s culinary journey began in 2013 when she left college during her junior year, realizing journalism wasn’t her path. Reflecting on her happiest memories—cooking with her late grandfather—she enrolled at the French Culinary Institute by the end of the year.
She has since worked across various culinary sectors, holding roles at Dean & DeLuca, The Palm, and Balthazar, as well as working briefly as a private chef. In 2016, she joined CulinArt as Associate Director of Culinary Development. Despite initially being turned down for not having a driver’s license, she secured the role on the condition she obtained one within six months— which she did. She was promoted to Regional Executive Chef in 2021 and now serves as Executive Chef at a prominent corporate dining account in NYC.
Known for her resilience and leadership, Lindsey frequently leads special projects, including new-business presentations and guest-chef appearances. Passionate about mentorship, she dedicates time to local culinary programs, believing that experience builds character and defines success.
Amanda Standfield Executive Sous Chef
Chef Amanda had dreams of owning a movie theater, working her way up to become a projectionist. However, the digital age prompted her to seek greater challenges. Inspired by culinary icons like Julia Child, B. Smith, and Gordon Ramsay, she ventured into the culinary world despite a kitchen mishap that initially deterred her.
Her journey began at DC Central Kitchen, in Washington, D.C., under Chef Rock Harper, where she gained hands-on training and completed a coveted internship at the luxurious Ritz-Carlton hotel. Although initially intimidated, Amanda embraced the opportunity, and has enjoyed a career in culinary ever since! She has honed her skills working at top resorts and hotels, mastering the art of hospitality and great food.
Today, Chef Amanda is the Executive Sous Chef for catering at Compass One. In this role, she gets to delight customers and the client through unique offerings and elevated customer experiences for events and programs hosted in the Washington, D.C., area.
Frances Lyles Sous Chef
Chef Frances’s passion for the culinary arts was ignited in her childhood, learning foundational cooking skills from her mother, aunts, and maternal grandmother as they prepared meals for their large, deeply rooted Southern family. These early experiences laid the groundwork for her love of cooking and inspired her to pursue formal training at The Pennsylvania Culinary Institute.
Chef Frances began her professional journey at the Hyatt Regency Baltimore, where she crafted meals for the Baltimore Ravens and other distinguished guests. Her warm demeanor and dedication to enhancing the dining experience contributed to positive reviews for the hotel’s newly reopened Bistro 300 restaurant. During her 15 years as a Sous Chef at Hyatt, Frances mentored staff and engaged with young culinary talents through initiatives like the ACF Culinary Challenge. Her expertise then led her to College Park, Maryland, where she served as Executive Sous Chef at the University of Maryland. She earned student praise for her innovative menu updates and commitment to providing safe, inclusive dining options for individuals with dietary restrictions.
Currently, Chef Frances is a Sous Chef at Compass One for a global e-commererce and cloud computing corporation in Arlington, Virginia. In this role, she continues to bring creativity and excellence to the table.
Tanisha Wynder Sous Chef
Tanisha Wynder is a passionate and skilled culinary professional with over seven years of experience, currently serving as a Sous Chef for Eurest. Dedicated to fostering diversity, equity, and inclusion in the culinary industry, Tanisha actively empowers female chefs and advocates for equal opportunities in professional kitchens.
Her culinary journey began with a heartfelt desire to teach— volunteering to help young children learn to prepare simple meals. This experience ignited her deep passion for cooking and mentorship, shaping her approach to leadership in the kitchen.
Beyond her role, Tanisha is committed to mentoring and inspiring the next generation of women in foodservice, creating a supportive community where every voice is valued. She finds joy in encouraging others to pursue their dreams, embrace their creativity, and stand confidently in their abilities.
When she’s not in the kitchen, Tanisha enjoys spending time with her two beloved fur babies and sharing her love of cooking with friends and family.
Shanique Lewin Executive Chef
Born and raised on the vibrant, sun-kissed island of Jamaica, Shanique Lewin developed a deep appreciation for bold, flavorful cuisine at an early age. Her culinary journey began at just 10 years old, preparing meals for her twin brother and herself. Inspired by her eldest sister, an exceptional cook, she built a strong foundation in the kitchen—one that has continued to evolve throughout her career.
In 2010, she immigrated to the United States to pursue her passion for food, earning a bachelor of science in Culinary Nutrition from Johnson & Wales University. This experience not only refined her culinary skills but also broadened her knowledge of global cuisines, fueling her creativity and deepening her understanding of diverse flavors and techniques.
Throughout Shanique’s career, she has worked in a variety of culinary settings, including long-term care facilities, healthcare kitchens, franchise restaurants, and fine dining establishments. Each experience has contributed to her growth, shaping her approach to food and strengthening her appreciation for the people and cultures behind every dish.
With a passion for the ever-evolving culinary industry, she remains committed to learning, innovating, and creating meaningful dining experiences that bring people together. Looking ahead, she is eager to embrace new challenges and opportunities that continue to push the boundaries of her craft.
Lisa Marino Chef Manager
Born and raised in Brooklyn, New York, Lisa Marino began her career learning the ins and outs of hospitality in family-owned restaurants. After a stint at the Michelin-starred River Café, a spark to pursue a career in culinary was ignited. Lisa moved to Central Florida to attend culinary school at Le Cordon Bleu.
With over 20 years’ experience, Lisa has worked in numerous roles throughout the world of hospitality including catering, food & beverage, and, of course, culinary at industry giants including Hilton, JHM Hotels, and Orlando’s Shari Sushi Lounge. Today, she serves as Chef Manager at Lake Highland Preparatory on the Middle School campus. As a lifelong learner, Lisa loves being surrounded by an educational environment and is dedicated to building and growing her team.
Patricia Castro Executive Chef
Patricia Castro discovered her love for cooking in the coastal city of Lima, Peru, as a child cooking alongside her grandmother. With a profound connection to the ocean, it’s no surprise that Chef Patricia’s signature dish is parihuela – a Peruvian seafood stew made with various types of fish and shellfish and spiced with hot ají panca.
Patricia’s culinary journey brought her to FLIK Hospitality Group where, for more than 15 years, she has infused love and care into each of her creations with the hope of delivering a memorable experience for each guest.
Meagan Maness Culinary Specialist
Meagan Maness has dedicated nearly 15 years to Compass Group, where she has held various roles including Executive Chef for Morrison Healthcare, Director for Morrison Senior Living, Field Analyst for Canteen and, currently, Culinary Specialist with Foodbuy. Her career in foodservice began at the age of 15 at the North Carolina Zoo, and she later earned a Culinary Degree and Baking Certificate from Sandhills Community College.
A native of North Carolina, Meagan comes from a family of women who are passionate about cooking. Inspired by her great-grandmother and great-aunt who owned a restaurant, Meagan learned early on that great food can create lasting memories and bring people together. She continually experiments with new dishes, sharing her culinary creations with family and friends.
Meagan’s diverse culinary experiences span working in country clubs, chef-owned restaurants, and various roles within Compass Group. She is passionate about brainstorming with her team and providing support to elevate their collective performance. Meagan’s dedication to the culinary arts and her commitment to excellence make her a standout professional in the industry.
Awo Amenumey Corporate Chef
Born in Ghana, Chef Awo Amenumey discovered a passion for cooking at a young age, spending time in the kitchen with both her maternal and paternal grandmothers. Her love for food has only grown since then.
Awo pursued her culinary education at West Kentucky Community & Technical College, and later established “Eh’vivi,” a successful pop-up dining series. Through this platform, she merges Ghanaian culture with food, offering a distinctive dining experience that highlights local farmers and celebrates indigenous Ghanaian ingredients, all while emphasizing ethical sourcing and sustainability.
She then joined the Compass Group family as a Traveling Sous Chef for Morrison Healthcare, where she worked for three years. During this time, Awo also served as an Inclusion Ambassador for Compass One DIAC, earned a Food & Sustainability Certificate from the European Institute of Innovation for Sustainability, and obtained a “RePlant Your Menu” Professional Certificate from the Swette Center for Sustainable Food Systems at Arizona State University. She also participated in the inaugural Compass Group Women in Culinary Program.
Awo is currently pursuing a master’s degree in Sustainable Agrifood Systems Management at the European Institute of Innovation for Sustainability in Rome.
Christine Gerriets Executive Chef
Christine Gerriets is the Executive Chef at Dodger Stadium. As a native of the Golden State, Christine has always enjoyed the melting pot that is California cuisine and showcases her creativity and culinary expertise for Dodgers fans. Her flavor profiles are heavily influenced by her upbringing in a LebaneseArmenian family and earliest memories of watching her grandmother and family cook Armenian cuisine from scratch.
After overcoming cervical cancer, Chef Christine got her start in the culinary industry, inspired by her grandmother’s catering business. She graduated from Le Cordon Bleu in 2009 and furthered her education by obtaining a bachelor’s degree in culinary management. In 2011, She was hired as a Prep Cook for Levy at Chase Field and quickly realized that sports, food and entertainment were her true calling. In her role at Dodger Stadium, Chef Christine channels her culinary influences to deliver an all-encompassing food and beverage experience for Dodgers fans.
Jessica Pendergrast Executive Chef
Jessica Pendergrast is a classically trained chef with two decades of experience across a diverse range of culinary environments. She currently serves as the Executive Chef for the Spokane Public Facilities District in Washington, overseeing all culinary operations at five venues: Spokane Convention Center, Spokane Veteran’s Memorial Arena, ONE Spokane Stadium, The Podium, and the First Interstate Center for the Arts.
Her enthusiasm for food was cultivated during her childhood on a family farm, where she learned the intricacies of growing, raising and cooking food. In 2005, she embarked on her professional journey by enrolling at the Western Culinary Institute in Portland, Oregon, and working in various establishments including hotels, resorts, fine dining restaurants, contract food services, and even a food truck in Alaska. Since joining the Levy team in 2021, Jessica has demonstrated her capabilities as an inspiring, dedicated, and adaptable leader.
Maria Castañeda Executive Chef
Chef Maria Castañeda possesses an associate degree in Business Management and a Certificate in Baking & Pastry from Long Beach City College. She began her culinary career at Terranea Resort Hotel, honing her skills before transitioning into the healthcare sector. In 2020, Chef Maria joined Long Beach Memorial Hospital as a dishwasher. Her exemplary work ethic and innovative approach quickly earned her a promotion to Supervisor Lead. She further advanced her career by accepting a Sous Chef position at Kaiser Walnut Center in Pasadena.
Chef Maria has successfully completed the Accelerated Manager Program and serves as an Executive Chef, providing regional and local support. Her culinary style, deeply reflects her Mexican heritage, artfully blending American and Latin flavors. Over her three-year tenure, she has contributed to new openings, participated in community events, and provided regional support, showcasing her unwavering commitment to professional growth, unleashing talent, and culinary excellence.
Kristen Bethel Senior Executive Chef
With a passion for both culinary excellence and innovative food service, Chef Kristen holds an associate’s degree in culinary arts from Johnson & Wales University.
She began her culinary journey working with renowned brands such as Marriott, PF Chang’s, Upstream, and 300 East. Her experience spans a broad range of kitchens and dining concepts, allowing her to adapt and thrive in any environment.
Transitioning to the broader foodservice industry, she joined Compass Group, ultimately finding her true calling with Morrison Healthcare, where she has combined her love for great food with a commitment to health-focused dining, serving various organizations across the country.
In addition to her culinary achievements, she holds a Certified Dietary Manager certification, underscoring her ability to balance food preparation with dietary needs and nutrition. This expertise has been put to good use in collaborations with several notable organizations and business dining clients.
Through her diverse career, Chef Kristen has built a reputation for creating exceptional dining experiences, managing large-scale operations, and prioritizing nutritional value. Her journey continues to inspire innovation and dedication to culinary artistry and thoughtful, health-conscious foodservice.
Sally Silverman Executive Chef II
Sally Silverman holds an associate’s degree in Culinary Arts and a bachelor’s degree in Hospitality Management from the State University of New York at Delhi. She began her career honing her culinary skills in the kitchens of private country clubs and luxury resorts across the country, including Bald Peak Country Club in New Hampshire and the Jupiter Island Club in Florida. In 2016, Sally relocated to Washington, D.C., to take on the role of Tournant at the prestigious Cosmos Club, a renowned private club whose members include past presidents and Nobel laureates.
Since then, Sally has spent six years with Compass Group, where she has held key roles, including Executive Sous Chef at Wolfgang Puck Catering and Chef de Cuisine for Restaurant Associates at The Kennedy Center.
Sally currently serves as the Executive Chef for Restaurant Associates at the United States Senate Dining Room, where she oversees the culinary operations for the nation’s lawmakers. In this prestigious role, she ensures the highest standards of cuisine and service for senators, staff, and distinguished guests.
Dornaline Auguste Sous Chef
Dornaline (Dee) Auguste is currently a Sous Chef with Restaurant Associates (R/A). Her culinary journey began after she moved to the United States 17 years ago, and since joining R/A 15 years ago.
In 2022, Dee graduated from NYC College of Technology, where she earned her bachelor’s degree in hospitality management while working full time, a testament to her dedication and love for the culinary arts. Balancing school, work, and family life was challenging, but it enriched her appreciation for cooking and hospitality. Additionally, Dee was one of the first participants in R/A’s Aptitude Potential Training (APT) Program that coaches and develops female frontline culinarians.
Born and raised in St. Lucia, Dee’s culinary passion was ignited in her grandmother’s kitchen, where the bonds of family and food created an unspoken language of connection. Her heritage continues to inspire her culinary approach, with each dish reflecting the comforts and flavors of home. She also co-developed a culinary program for the company Sofrito, that highlights her heritage and work from the APT program.
Beyond the kitchen, Dee is an avid traveler. Exploring new cultures and cuisines has been a central part of her life, fueling her creativity and passion for cooking. As Dee continues her culinary adventures, she looks forward to the future with excitement. She is eager to grow in the kitchen and beyond, and to share the unifying power of food with others.
Samantha Gawrysiak Executive Chef
Samantha Gawrysiak, a Midwesterner at heart, embodies the culinary culture of old and new. At an early age alongside her mother, she developed a love for the kitchen. She began her humble roots in culinary with gardening and canning at a young age. This developed her love for all things outdoors and food related.
As a graduate from Joliet Junior College in a southwest suburban of Chicago, she was armed with the knowledge and the determination to make her humble beginnings turn into her lifelong career.
Joining TouchPoint in July 2019 as Executive Chef, she brought along valuable lessons and the ability to teach and guide. She continues to focus her career on mentoring and giving back!
In her spare time, she enjoys her abundant gardens, still focusing on her humble beginnings with canning all her own home-grown goodness. She loves spending time with family and adores her two pet bunnies.
Jennifer Hernandez Sous Chef
Born and raised in Dallas, Texas, with a proud Mexican-Hispanic heritage, Sous Chef Jennifer Hernandez discovered a passion for cooking early on, assisting family in the kitchen. At 17, Jennifer began her culinary career as a Prep Cook at a renowned Dallas hotel, refining skills through her participation in the execution of highprofile events.
In 2022, Jennifer joined Wolfgang Puck Catering at the Nasher Sculpture Center, quickly rising to Sous Chef. This role provided opportunities to travel coast-to-coast, execute prestigious events, and even meet former Mexican President Vicente Fox.
Beyond leading in the kitchen, Jennifer curates seasonal menus and teaches culinary classes, sharing expertise and her cultural heritage with the Dallas community. In 2024, Jennifer was honored with a Puck’s Promise Award for embodying Wolfgang Puck’s vision.
As she grows in her career, Jennifer remains dedicated to innovation, mentorship, and delivering excellence—always bringing passion, positivity, and a deep love for food to every endeavor.
Rikki May Sanchez Sous Chef
Born in Manila, Philippines, Wolfgang Puck Catering Sous Chef Rikki May Sanchez grew up in a home filled with the rich flavors of traditional Filipino cuisine, inspired by her parents’ love for cooking. Following in her father’s footsteps, she pursued her dream of becoming a professional chef.
At 21, Rikki earned a B.S. in Hotel and Restaurant Management from Far Eastern University-Manila, followed by a year-long internship at Universal Aventura Hotel in Orlando. She later moved to Los Angeles, where she refined her skills in high-end catering and hospitality.
She joined Wolfgang Puck Catering in 2023, overseeing menu development, procurement, and operations while upholding the highest culinary standards at a prestigious workplace account.
Honored to attend the 2025 Women in Culinary Showcase, Rikki continues to push culinary boundaries, blending creativity, leadership, and a deep passion for food.
CHEF Innovators
Allison Trinkle VP of Culinary Development & Supplier Diversity
Allison is a classically trained chef with over 30 years of experience, spanning fine-dining restaurants, luxury hotels and contract food service. Currently, she is the Vice President of Culinary for the new military division within Eurest, developing a winning strategy to feed our soldiers as performance athletes. In this new role she is responsible for customizing dining solutions for all branches of military service with a focus on health, wellness, and nutrition to fuel our fighting force. Allison serves as a liaison for Eurest’s Women in Culinary and the global Women in Food.
Prior to joining Eurest, Allison was with Chartwells Higher Education for over 14 years where she held various roles as a Regional Chef, Division Chef, Director of Culinary Sustainability and, most recently, the Vice President of Culinary Development and Supplier Diversity. Allison also serves as a representative for the North American and Global Culinary Counsels.
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 Senior Vice President of Culinary in the Central Division. She also leads the People Workstream on the Compass Global Culinary Council and represents Levy on the Compass NA 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. Chef Einav spent over thirteen years at Unilever, where she led a team of chefs charged with innovation development, product rejuvenation, consumer activations, and deployment of global projects.
A graduate of the Institute of Culinary Education, Chef Einav has been a part of prominent restaurants like Daniel, Mul-Yam, Danal, and Orna & Ella. In addition, she is an accredited contributor to Art & Cook, was an instructor at the Institute of Culinary Education in Manhattan, has held a TED Talk, and competed on the acclaimed Food Network’s “Chopped.”
Simone Byron Owner/Founder
Chef Simone Byron’s passion for hospitality and education is deeply rooted in her rich culinary heritage and transformative personal journey. Inspired by her great-grandfather, who was not only the first African American caterer in The Bronx but also the Head Chef for Marcus Garvey’s historic Black Star Line, Chef Byron has dedicated her career to honoring this legacy while paving new paths in the culinary and hospitality industries. She earned her bachelor’s degree in Culinary Arts Management from the Art Institute of Atlanta and further refined her expertise through international studies in Italy and Switzerland, where she immersed herself in European culinary traditions and techniques.
Chef Byron began her teaching career at Meadowcreek High School, where she recognized the need for programs that equip young people with the skills and confidence to succeed in the food service industry. This vision led her to establish the Navigate Foundation, a groundbreaking initiative that provides training in professionalism, financial literacy, and advanced culinary techniques. With support from Compass Group and Thompson Hospitality, she transformed Navigate into a national nonprofit, now operating in four states and empowering over 400 students to pursue careers in hospitality and culinary arts.
In addition to her educational efforts, Chef Byron is a serial entrepreneur. She owns Dishful Thinking, a full-service catering company known for its innovative and personalized menus, as well as Byron Hospitality, a consultancy dedicated to professional development and workforce training. Through these ventures, she continues to elevate underrepresented voices and provide critical resources to bridge the skills gap in the hospitality industry.
Chef Byron’s work reflects her unwavering commitment to education, community, and the power of culinary arts as a tool for opportunity and transformation. Her impact extends beyond the kitchen, creating a lasting legacy that inspires the next generation of culinary professionals.
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.
Now that their four children have graduated from college, Calvin and his wife Katrina enjoy spending more time outdoors and boating near their home in Nashville.
Chris Ivens-Brown Corporate Executive Chef
Chris Ivens Brown’s career began in London after attending the prestigious Academy of Culinary Arts program at London’s Academie de Culinaire de France at the young age of sixteen.
Since joining Compass Group in 1987, Chef Chris has supported a variety of international and national clients. In 1995, he moved to Charlotte, NC, to oversee Bank of America’s Executive Dining Room, then was promoted to Vice President of Culinary Development in 2002, and in 2018 became Chief Culinary Officer of Eurest.
In 2024, Chris was selected to serve as the first-ever culinary leader on Compass Group North America’s Officers Board, representing more than 200,000 chefs globally. He also holds a leadership role on Compass Group’s Global Culinary Forum supporting the company’s procurement efforts, one of three key initiatives including people and sustainability.
Chef Chris was named the 149th Distinguished Visiting Chef for Johnson & Wales, Providence, and donates his culinary talent to several fundraising events. When not wearing a chef coat, he enjoys spending time with his wife and his three children.
Speakers GUEST
Cindy Noble Chef People Officer
Cindy Noble is Chief People Officer of Compass Group North America, where she oversees the careers and well-being of more than 310,000 associates.
As the leader of the people strategy for the 6th largest company in North America, Cindy is dedicated to helping people unlock their true potential. Cindy’s team attracts and retains top talent, fosters an inclusive workplace, and champions programs that support the growth and well-being of our people.
Cindy’s commitment to diversity is reflected in Compass Group’s consistent recognition as an employer of choice. Under Cindy’s leadership, Compass Group North America has repeatedly been named by Fortune as one of the World’s Most Admired Companies, and by Forbes as a Best Employer for Diversity. Cindy was named an Outstanding LGBT+ Role Model and Empower Role Model by INvolve People and Yahoo Finance.
Aleshia McMath
SVP of Culture, Equity & Inclusion
Aleshia McMath, Senior Vice President of Culture, Equity and Inclusion (CEI) for Compass Group North America, is firmly guided by the belief that people are our purpose. With an extensive background in human resources and management, she provides strategic direction, leadership and advocacy for organization-wide CEI efforts. She partners with leaders across the Compass Group family of businesses to drive inclusive initiatives that inspire associates to “be the difference” within our organization, the communities we serve and the clients we support. Aleisha is committed to elevating marginalized voices, modeling a culture of belonging 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 by Newsweek as one of America’s Greatest Workplaces for Diversity 2024 and one of America’s Greatest Workplaces for Women in 2024. For the past two years it has also been recognized as a Best Place to Work for Disability Inclusion by Disability:IN.
Ariel Cacciaglia Executive Sous Chef
Chef Ariel Cacciaglia is a seasoned professional with over 20 years of experience in the kitchen, bringing an unmatched passion for innovative cooking and flavor exploration. Ariel began her career as a Prep Cook in upstate New York’s Vestal Bakery. Currently she is working at UF Health in Jacksonville, Florida, as an Executive Sous Chef. Her passion from cooking comes from spending time in her grandmother’s kitchen and preparing dishes for her family. Along with her 20 years of industry experience, she is also a graduate of the Culinary Institute of America.
Ariel was born and raised in New York and moved to Florida in 2020. When she is not working, she enjoys spending time with her 5-yearold son and going to the beach and parks.
Ed Mugnani
Western Division President
For more than 25 years, Ed Mugnani has used a collaborative leadership style throughout his career in off-premise catering, retail operations, fast casual and fine dining restaurants. Currently, he is the COO at Krafted Kitchen Collection and the Western Division President at Eurest. Fluent in Spanish, he oversees a diverse range of business and industry dining operations, ranging from startups, financial institutions, technology, utilities, manufacturing, insurance, and retail operations.
Encouraging a mindset of entrepreneurship and intrapreneurship, Ed fosters business evolution through shared camaraderie, recognizing that good ideas are generated from the entire team. A career in hospitality has reinforced that people come first, egos are checked at the door, and success is achieved by anticipating and taking care of the needs of clients, guests and team members.
Always hungry to learn, Ed received an A.S. in Hotel/Food & Beverage Management from Johnson & Wales University, and a B.S. in Hospitality Management from Florida International University. He serves on the Dean’s Advisory Council for both the Chaplin School of Hospitality & Tourism at Florida International University and the Society for Foodservice Management Board, believing that growing the next generation of foodservice leaders is an invaluable investment of time.
Gina Damon President of Operational Support
Gina Damon is the President of Operational Support for Compass One Healthcare. She is responsible for the company’s clinical nutrition and wellness, culinary/retail, patient solutions and experience, nursing engagement and marketing support teams, and works with senior leadership on strategic initiatives for the company. Gina joined Compass Group in 2015 as the Senior Vice President of human resources for Compass One Healthcare, supporting both Crothall Healthcare and Morrison Healthcare. Prior to Compass, Gina worked in the technology sector with PayPal and eBay Inc., as well as in the financial services industry with Bank of America and Goldman Sachs. She has broad experience in human resources and change management and has been involved in several corporate mergers and acquisitions.
Gina holds a Bachelor of Arts in pre-law studies from the State University of New York at Binghamton.
Jess
Legge Chief Executive Officer
Jess Legge embarked on her career journey in tech, which led her to found Sifted, a national food service provider. As CEO and cofounder, Jess spearheads strategic expansion initiatives, driven by her passion for harnessing technology to enhance efficiency, minimize waste, and elevate client satisfaction. With a commitment to innovation, her company Sifted, has delivered millions of meals to Fortune 500 companies and burgeoning startups while also donating over $3 million in meals to local communities. Jess embraces the challenge of “scaling thoughtfulness” within the food service landscape, championing a holistic approach that blends culinary excellence with technological advancement. In her spare time, she works with other founders in both the tech and food spaceworking on projects using AI cameras for city curb management and providing mentorship to other prepared food brands.
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.
Shakeita’s passion for cooking began in her formative years, inspired by her mother, Elise Richardson-Hodge, who has been a caterer since 1992, and her grandmother, Idella Manning, who was renowned for her exceptional baking skills. At 16, Shakeita began working as a Prep Cook at the Nashville Convention Center. She subsequently pursued a career in culinary arts, graduating from the Art Institute of Tennessee in 2006. Shakeita worked with Eurest Dining from 2002 to 2013 before accepting a position as Sous Chef in Miami in 2014 with Levy, where she was promoted to Senior Sous Chef.
Shakeita’s unwavering talent and commitment have been recognized throughout her illustrious 22-year career in the sports and entertainment industry. She has supported Super Bowls, Soccer Stadiums, Convention Centers, MLB All-Star Games, Nascar, and sold-out concerts. She has been a part of the Men’s and Women’s SEC Tournaments for the past ten years. Chef Shakeita has been a part of Compass Group for 22 years and Levy for 11 years. She was recognized in 2006 for the “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.
Shornalee Banerjee Senior
Executive Chef
Shornalee Banerjee is a Sr. Executive Chef “Intrapreneur” with FLIK Hospitality since April 2018. She conceptualized and leads the Tapestry program which is an avenue for passionate culinarians to showcase their talents.
She has lived in Northern Virginia for the last 22 years with her husband and two doting daughters. She was born and raised in Mumbai, India. She owes much of her love and passion for cooking to her family, especially her mother and grandfather.
Her culinary training at Mumbai’s prestigious Sophia College almost did not happen. She was born with a minor birth defect with two short fingers and the absence of joints in one finger, on her right hand. Her Dean at the college had serious concerns about her succeeding in her chosen career and she was asked to leave. What clinched the deal? Her determination to give her all before giving up saw her successfully accomplish her Hotel Administration and Food Technology course with flying colors. Her career has spanned 2 continents. She has been a part of one of Asia’s largest flight kitchens, Disney Cruise Lines and Harris Teeter. She is passionate about eliminating food waste in the various sectors of the hospitality industry. Her love for cooking, versatility, experimenting with ingredients and incorporating her Indian roots in her recipes gives her food a very unique zing. She calls herself the “Original Spice Girl”!
Tatiana Ortiz Executive Chef
Tatiana Ortiz is a passionate chef and mentor whose culinary journey is deeply rooted in her family’s traditions. Born in Queens, New York, Tati spent her childhood in Colombia, where she developed a love for cooking through her family’s shared connection with food. Upon returning to the U.S., she began her career in hospitality as part of the wait staff at New York University (NYU). It was there that her passion for the culinary arts ignited, leading her to join the Plated Catering team at NYU.
Over the course of a decade, Tati honed her skills and played a pivotal role in executing high-end events for the NYU community. Her talent and dedication did not go unnoticed. In 2021, during Women’s History Month, she was recognized as the first female chef at NYU with Chartwells, a milestone that inspired the launch of Tuesdays with Tati. This viral video series, amassing over 65,000 views, featured Tati teaching students how to prepare quick and easy meals in their residence halls.
Beyond her achievements in the kitchen, Tati is a dedicated mentor, committed to inspiring and guiding aspiring culinarians. Her dream has always been to encourage others to pursue their passions—inside and outside the kitchen. After serving as the Executive Chef for Plated Catering at NYU for 10 years, she has now taken on a new role leading catering operations at Jasper Kane Dining in Brooklyn, continuing her mission of culinary excellence and mentorship.
Tim Veeser Director of Training, Learning & Talent Development
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.
CULINARY Hospitality
WE BRING HOSPITALITY EDUCATION TO LIFE!
The Chaplin School of Hospitality & Tourism Management at Florida International University (FIU) is ranked 6th in the U.S. and 31st in the world among the best public universities for hospitality & tourism management. Located in Miami, the beautiful Biscayne Bay campus is located right on the water. Students have access to expert faculty, a rich curriculum, and comprehensive culinary facilities. Degrees offered include Bachelor of Science in Hospitality Management, Bachelor of Arts in Global Sustainable Tourism, Master of Science in Hospitality Management, and Doctorate in Business Administration (DBA).
The Compass Group North America Diversity, Equity and Inclusion team is grateful to Florida International University for their extraordinary hospitality and generous support of our Women in Culinary Showcase!
The Compass Group North America CEI team would like to thank you for your continued support of the Women in Culinary Program!
(Left to right) Shareen Nicholson, Aleshia McMath, Teresa Brinati
