Growing Forward by Coming Home

I like to tell people that food culture is baked into my DNA. I grew up in the hotel industry, where my father started as a butcher and later became a purchasing director. As a kid, I spent countless hours in the kitchen learning the language of food. I got to work elbow to elbow with all levels of staff, and tagged along with my father as he taught me the importance of the operational side of dining. Those early experiences gave me a front-row seat to both the artistry and the logistics of great food, forming the foundation of who I am as a culinarian. Little did I know those summers in the hotel kitchen would be the beginning of a lifelong journey blending the art and science of food.

Even after I moved on to the Culinary Institute of America and started perfecting my craft alongside classically trained chefs in establishments around the country, I never lost sight of a simple truth: amazing food is nothing without solid operational processes. Behind every great dish are tested recipes, quality ingredients, proper planning, a passionate well-trained staff, and the right equipment to bring it all together. That balance between creativity and discipline became the cornerstone of my culinary philosophy — and it’s a mindset that served me well throughout my tenure at Sodexo.

I feel like I’m growing forward by coming home to Sodexo, where I now have the opportunity to share what I’ve learned in the past 30 years of building strong teams, enhancing operational effectiveness, and creating extraordinary guest experiences. 

The Art & Science of Exceptional Culinary Experiences

Whether it’s 2001 or 2025, some tenets remain the same: strong processes and innovation underpin great food service. While things like inventory and supply chain considerations may seem boring, how well these processes work to serve our creative culinary aspirations means the difference between happy customers and no customers. And innovation will always be at the heart of what we do. As trends, palates, and cravings continually change, so does our need to be agile so we can continue to delight.

Success comes from blending the art of food (high-quality ingredients, delicious flavors, and creative preparations) with the science of food (operational discipline, process-driven approaches, and financial responsibility). As I dig into this new role at Sodexo — and as I reflect on Chef Appreciation Week and International Chef Day — I cannot wait to collaborate with people across the organization to develop a landscape where all pieces of art and science work together flawlessly. Together we can create unforgettable dining experiences in both the campus and government segments.  

One of the undeniable strengths of Sodexo that I can’t wait to tap into in this role is the wide breadth of expertise, talent, and specialized service offerings. From its expansive culinary network and robust supply chain, to its unwavering commitment to sustainability and social impact, Sodexo has the scale, systems, and global partnerships to bring extraordinary food experiences to life. For me, that’s where the magic happens — when creativity meets structure, and when amazing food is supported by thoughtful planning, consistency, and care. It’s that perfect balance of art and science that first drew me to this industry and continues to inspire me today. 

Strong Teams as a Recipe for Success

Collaborative leadership is not just important to me. It's who I am. Over the years, I’ve learned that great ideas and bold strategies mean very little if you don’t have buy-in from the people who make them happen. The truth is, success in this business depends on trust, respect, and teamwork.

No pun intended, but I’ve always believed in having a clear recipe for success when it comes to building high-performing culinary teams — communication, collaboration, and coaching. Using this recipe, we will create an environment where chefs and operators feel both supported and challenged, united by a shared purpose of culinary excellence and customer satisfaction in the campus dining space.

And since our dining staff, on-site culinary professionals, dietitians, and operations teams are the true eyes and ears of Sodexo, it is critical to have them participate in the ideation process. Without them, we wouldn’t have the real-time insights into customer preferences, regional flavor trends, and emerging food concepts, so they will continue to play a vital role in shaping our innovative menus and program offerings.

When people have a voice in creating something, they care about it more deeply. They become advocates, innovators, and brand ambassadors all at once. And honestly, there’s nothing more rewarding than watching someone light up with pride over an idea they helped bring to life.

Industry Experience Meets Guest-Inspired Cuisine

While many aspects of the food service industry are the same as they were during my initial Sodexo tenure, just as many aspects have evolved entirely. What hasn’t changed is the value of experience — and Sodexo has that in abundance.

Our deep bench of seasoned professionals, along with our diverse group of generational and cultural leaders, will be crucial in connecting Sodexo’s extensive industry expertise with today’s guest expectations for evolving food trends and global cuisine. This diversity will remain fundamental as we design guest-inspired menus that introduce bold, global flavors, offer innovative takes on regional dishes, and cater to the varied tastes, cultures, and expectations of the students we serve. 

Inspiring the Next Generation

Growing great chefs is critical to Sodexo’s place in the industry and it is important to me personally. I strive to inspire the next generation of culinary professionals as I was inspired many years ago watching my father in the butcher shop.

My approach centers on continuing to develop talent through active engagement — spending time in the kitchens, listening to the teams, understanding their challenges, and celebrating their wins.

I plan to do for the next generation of creative culinarians what was done for me throughout my career by providing the right tools, training, and constructive feedback so they can bring creativity to their work and execute with confidence, consistency, and pride.

Vision for the Future

When it all comes down to it, I want to be able to say that Sodexo offers the best dining experiences, provides exceptional value for our customers, and truly cares about the success of the people and organizations we serve. Because at the end of the day, great food isn’t just about what’s on the plate — it’s about the passion, collaboration, and purpose that bring it to life.