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
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources