What is Chefs' Council?

The FSD Chefs’ Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts answer questions about food trends and ideas.

Have a question for our chefs?
Email foodservicedirector@winsightmedia.com.


Meet the 2015 Chefs' Council

Carrie Anderson
Executive chef for residential dining, University of Illinois at Urbana-Champaign
Champaign, Ill.

John Andrews
Corporate director of culinary and nutritional services, Ohio Presbyterian Retirement Services
Columbus, Ohio

Brian Axworthy
Chef, Pueblo County School District 70
Pueblo, Colo.

William Brizzolara
Campus executive chef, North Carolina State University
Raleigh, N.C.

Eric Cartwright
Executive chef of campus dining services, University of Missouri
Columbia, Mo.

Bill Claypool
Assistant director/executive chef, Vanderbilt University Campus Dining
Nashville, Tenn.

Cameron Clegg
Executive chef, Parkhurst Dining at Highmark
Pittsburgh, Pa.

Ryan Conklin
Executive chef, Rex Healthcare
Raleigh, N.C.

Ron DeSantis
Director of culinary excellence, Yale University
New Haven, Conn.

Shawn Dolan
Executive chef, UNC Hospitals
Chapel Hill, N.C.

Eric Eisenberg
Corporate executive chef/retail operations manager, Swedish Health Services
Seattle

Eric Ernest
Executive chef, University of Southern California Hospitality
Los Angeles

Iraj Fernando
Executive chef/manager, Southern Foodservice Management Inc. at Bosch LLC
Broadview, Ill.

Callie Fowler
District executive chef, Union Public Schools
Tulsa, Okla.

Kevin Frank
District chef, Detroit Public Schools
Detroit, Mich.

Greg Gates
Executive chef, Kaiser Permanente
Portland, Ore.

Timothy Gee
Executive chef, Robert Wood Johnson University Hospital
New Brunswick, N.J.

Gregory Gefroh
Executive chef, University of North Dakota
Grand Forks, N.D.

Pierre Genereux
Sous chef, Interlude Restorative Suites at Benedictine Health System
St. Paul, Minn.

Gabriel Gomez
Executive chef, UCLA Medical Center
Los Angeles

Richard Hoelzel
Corporate executive chef, Morrison Community Living BHI Senior Living Community
Little Rock, Ark.

Eli Huff
Owner/executive chef, SFG. (SaltFoodGroup) Consulting LLC.
Tulsa, Okla.

Aatul Jain
Operations manager/executive chef, Saint Clare’s Health System
Denville, N.J.

Kurt Kwiatkowski
Executive chef for culinary services, Michigan State University
East Lansing, Mich.

Rob Landolphi
Manager of culinary development, University of Connecticut
Storrs, Conn.

Bill Laychur
Corporate executive chef for culinary support services, Pennsylvania State University
State College, Pa.

Jennifer Leamons
Executive chef, Stanly Regional Medical Center
Albemarle, N.C.

Tracey MacRae
Campus executive chef, University of Washington Housing & Food Services Seattle

Jose Martinez
Senior Executive Chef, Cal Dining, University of California, Berkeley

Jim Mazzaraco
Executive chef, Corning Inc.
Corning, N.Y.

Dewey McMurrey
Hospitality services executive chef, operations, Texas Tech University
Lubbock, Texas

Ryan McNulty
Director of culinary development, Metz Culinary Management
Dallas, Pa.

Darla Mehrkens
Executive chef, Carilion Clinic
Roanoke, Va.

Craig Mombert
Executive chef, Davidson College
Davidson, N.C.

Jason Morse
Chef, 5280 Culinary, LLC
Highlands Ranch, Colo.

Kerry Paterson
Director, residential dining and catering, Oregon State University
Corvallis, Ore.

Drew Patterson
Culinary director for nutrition, Ohio State University Wexner Medical Center
Columbus, Ohio

Steve Plescha
Executive chef, Pennswood Village
Newton, Pa.

Rebecca Polson
Nutrition services chef, Metro Nashville Public Schools
Nashville, Tenn.

Jim Roth
Executive chef, Elmhurst Hospital
Elmhurst, Ill.

Vince Scimone
Director, child nutrition, Grossmont Union High School District
El Cajon, Calif.

Mickey Sellard
Executive chef/manager of dining services, Golden Living Administrative Services Fort
Smith, Ark.

Tom Sewell
Executive chef, Florida Blue (Sodexo)
Jacksonville, Fla.

Daniel Skay
Nutrition manager/executive chef, Castle Rock Adventist Hospital
Castle Rock, Colo.

David Sutton
Executive sous chef, Bon Appetit at SAS Marketplace Café
Cary, N.C.

Craig Tarrant
Director of culinary operations, Compass Group supporting Microsoft Real Estate and Facilities
Redmond, Wash.

Nicola Torres
ACF-certified executive chef, The Garlands of Barrington
Barrington, Ill.

Janna Traver McCann
Executive chef/assistant director, KU Dining Services University of Kansas
Lawrence, Kansas

Brent Trudeau
Executive Chef and production manager, Cypress-Fairbanks ISD
Houston

Jose Zuluaga
Chef, St. Andrews Estates North (ACTS Retirement-Life Communities)
Boca Raton, Fla.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
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We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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