SUMMER 2020 Operators
AramarkPaolo Stefani Regional Executive Chef – Higher Education
Nicolo Meli Director of Culinary – Aramark Canada
Chef Paolo is responsible for all things culinary in the Central Region of the US, which is made up of 10 states (Arkansas, Illinois, Indiana, Kentucky, Maryland, Michigan, Missouri, Ohio, West Virginia, Wisconsin) and 45 accounts. He focuses heavily on catering and special events throughout the region and works with his teams to develop menus, logistical information and execution. Chef Paolo also has responsibility for sustainability when it comes to local food and purchasing. Chef Nicolo leads culinary development for all of Aramark Canada, including 45+ accounts in C&U, senior living, B&I, and healthcare segments.
Benchmark Global HospitalityOlivier Gaupin Director of Culinary Operations
BENCHMARK®, a global hospitality company with a combined portfolio of over 70 properties in the US and internationally, is a trailblazer in the development, management, marketing and owner-advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company’s established, iconic Benchmark Resorts & Hotels portfolio, the newly-branded Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly select and preferred destinations.
Brooke Army Medical CenterCarol Brock Executive Chef
Brooke Army Medical Center, in San Antonio, Texas, features five dining locations that serve 3,000 – 4,000 people daily. In addition to serving patients in its 400-bed hospital, BAMC customers also include residents and retired veterans from Fort Sam Houston, local residents, plus hospital staff and guests. Dining locations include cafes, grab-and-go options, and a large dining room run by Chef Carol.
Henry Ford Health SystemJulie Carrigan Director of Support Services, South Market
Henry Ford Health System is a $6.5 billion integrated health system comprised of six hospitals, a health plan, and 250+ sites including medical centers, walk-in and urgent care clinics, pharmacy, eye care facilities and other healthcare retail located in the Detroit, Michigan area. Established in 1915 by Henry Ford, the health system now has 32,000 employees and remains home to the 1,900-member Henry Ford Medical Group, one of the nation’s oldest physician groups. An additional 2,200 physicians are also affiliated with the health system through the Henry Ford Physician Network. An active participant in medical education and training, the health system has trained nearly 40% of physicians currently practicing in the state.
Hilton WorldwideLolly Block F&B Customer Experience & Innovation
Adam Mickenberg F&B Customer Experience & Innovation
Hilton is a leading global hospitality company, with a portfolio of 18 world-class brands comprising more than 6,100 properties and more than 977,000 rooms in 118 countries and territories.
Hyatt HotelsBrian Contreras Corporate Director of Culinary, Hyatt Place & Hyatt House Americas
Chef Brian Contreras leads culinary operations for the Hyatt House (103 locations globally) and Hyatt Place (356 locations globally) properties. Rated the #1 Extended Stay Upscale Brand by Business Traveler News Hotel Brand Survey, Hyatt House hotels offer guests free breakfast plus an Omelet Bar and H BAR lounge with craft cocktails and freshly prepared meals at select locations. Hyatt Place was Rated the #1 Upscale Brand in the 2018 Business Traveler News Hotel Brand Survey, featuring hot breakfast daily plus a 24/7 Gallery Market with prepackaged salads, snacks and desserts.
Indiana UniversityAndrew Smith Area Retail Manager
Rahul Shrivastav Executive Director, Dining Services
Kettering Health NetworkCheryl Shimmin Network Director of Culinary & Nutrition Care
Morrison HealthcareCurt Seidl VP, Culinary Support
Deane Bussiere Corporate Executive Chef
For more than 65 years, Morrison Healthcare has specialized in healthcare food service. It’s all we do. Today, we are the ONLY leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems in this country. As part of the Compass Group, Morrison Healthcare has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. And each employee makes a promise to every client that great foodservice starts here. We commit to that promise every meal, every customer, every day.
Ohio UniversityErik Keller Executive Chef
Ohio University Culinary Services is a division of Student Affairs. It is responsible for the operation of all food operations on the Athens campus. Culinary Services serves approximately 4 million meals per year and have over 8,300 students on a meal plan. Ohio University Culinary Services is one of the largest self-operated college dining service in the nation with FY18 sales of $46 million. National benchmarking surveys conducted by the National Association of College and University Food Services (NACUFS) have ranked Ohio University Culinary Services as one of the most efficient college food service operations 18 years in a row.
Providence HealthMark Dunn Executive Director of Food & Nutrition Services
Radisson Hotel GroupCarl Montgomery Category Manager, Strategic Sourcing
SodexoBrett Cunningham Senior Manager of Culinary Development
University at AlbanySteve Pearse Executive Director, University Auxiliary Services
Located in New York’s capital city, the University at Albany is the premier public research University in the Capital Region and offers nearly 19,000 students the expansive opportunities of a large university in an environment designed to foster individual success. UAlbany’s Dining Program supports three dining halls, 18 retail locations housed in a state-of-the-art Campus Center, 3 satellite retail locations, plus concessions and catering.