Under 30

Rising industry stars under the age of 30
 
Under 30
bobby huerta

Bobby Huerta has made a difference at Legacy Retirement Communities by improving recipes and earning his certification as a Certified Healthcare Chef.

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Matthew Vasquez is a superb team player. He is always available when you need him to assist the team or region. He has the client relationship building and operational knowledge and knows how to balance the client needs with the company needs, says R.T. W

Daisy Cardenas, principal supervisor at UCLA Medical Center in Los Angeles, oversees 43 employees in the Dining Commons Cafeteria; 15 of those employees are under her direct supervision. Cardenas is a take-charge person who presents creative ideas and can

USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations. Travis is responsible for more than 175 employees daily and is in charge of the remodel at the health sciences campus, which includes

Independent School District of Boise City's Katie Chadband's eagerness to learn the technical skills of menu planning, marketing and budgeting were complemented by her natural ability to provide coaching and guidance to staff. Katie is extremely c

The dedication that Tomoko Okada demonstrates places her among those at the top of the field, and her influential contributions to current research set a high standard for those to follow. As an emergent leader, Tomoko is a true servant. She volunteered w

Christina LeMin, senior marketing specialist for Government Services, boosted sales during the recession by bringing a creative and innovative approach, such as implementing a “candy” store with sweet, salty, energy and healthy snacks. She als

Misty Phillips, general helper for Fairborn City (Ohio) Schools, is the model of an exceptional employee, says Child Nutrition Director Paula Montgomery. Phillips is quick to notice obstacles and is always positive when planning the solutions. She is alwa

Brittney Stuard, dietitian and student employment coordinator at Colorado State University in Fort Collins, meets and works with students who have special dietary needs, such as food allergies vegans and others with specific needs. She created a Dine with

Patrick Picciocchi believes in providing the tools to his staff to complete tasks. He provides direction to his team and steps out of their way as they achieve their objectives. He is dedicated and willing to take on any assignment to make his team succes

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