Overlook Hospital's Samantha Martin picks things up very quickly, and subtly enhances processes as opposed to just following the status quo.
As marketing manager/café supervisor for Bon Appétit at Stanford Graduate School of Business in Palo Alto, Calif., Shannon Donahue has the unique ability to support and innovate in multiple arenas.
Danielle Fanter was hired at Legacy Retirement Communities as a server, which sparked her interest for the love of food.
Autumn Ryder began with Ohio University dining as a student employee who was quickly promoted because she is organized, shows initiative and is enthusiastic.
Matthew Vasquez is a superb team player, and he is always available when you need him to assist the team or region.
Daisy Cardenas, principal supervisor at UCLA Medical Center in Los Angeles, is a take-charge person who oversees 43 employees in the Dining Commons Cafeteria; 15 of those employees are under her direct supervision.
USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations.
Independent School District of Boise City's Katie Chadband has a natural ability to provide coaching and guidance to staff.
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.
Christina LeMin, senior marketing specialist for Government Services at Sodexo, 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.
Misty Phillips, general helper for Fairborn City (Ohio) Schools, is the model of an exceptional employee by being quick to notice obstacles and always being positive when planning the solutions
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.
Lima Estates' Patrick Picciocchi believes in providing the tools to his staff to complete tasks.
When Tyler Moser was hired by Metz & Associates at The J.M. Smucker Company as a dishwasher it didn't take long for management to realize they could depend on him so he slowly started taking on more responsibility.
Julie Tucker’s energy and passion inspire all her colleagues at Broome-Tioga BOCES. She is continually delivering a positive outcome to challenging projects.
Norfolk Publich Schools' Christina Kepa brings unmatched creativity and enthusiasm to her job.
Nick Barlow, foodservice manager, Saint Francis Hospital South in Tulsa, Okla., started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007.
Emily Abbott, supervisor of Nutrition Services at Swedish Medical Center in Seattle, was hired as a nutrition assistant delivering room service meals, but she immediately demonstrated leadership skills and was promoted to a department lead.
Adam Lewis, catering supervisor at Vanderbilt University in Nashville, is not one to seek the limelight or praise.
Bethany Landon, manager of Seasons Marketplace and interim catering manager at Iowa State University in Ames, started her career at ISU in catering but was chosen to run ISU's $13 million newly renovated dining facility, Seasons Marketplace.