People

Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.

People

Cyril Ortigosa-Liaz

Top accomplishment this year:Participating in an American Culinary Federation culinary competition, which included a four-course mystery basket, and receiving feedback that the dishes were tasty and e...

People

Paige Willauer

Top accomplishment this year:Becoming general manager for Centerplate at the Long Island Ducks’ home ballpark.What’s been your most rewarding moment?My current concessions manager was an i...

Top accomplishment this year:Helped onboard 25 international chefs and sent three U.S. chefs abroad for Sodexo’s Global Chef Exchange program.What’s been your most rewarding moment?One of ...

Top accomplishment this year:Hosting our first-ever Discipline-Free Banquet, which was designed to both recognize and reward offenders who avoided receiving any discipline over the course of a year, e...

Top accomplishment this year:Becoming the youngest director in my region.What’s the biggest challenge you’ve had to overcome?Age-related skepticism is a challenge that I face as a young, n...

Top accomplishment this year:Building strong relationships with servers as a young manager.What would you say you excel at over more seasoned employees?I organize and plan catering events. I take the ...

Top accomplishment this year:Starting a food waste diversion program with on-site composting at Borgess-Lee Memorial Hospital, where I previously held a director role.What’s been your most rewar...

Top accomplishment this year:Regional winner of the Rising Star Award within Sodexo Senior Living.What’s been your most rewarding moment?My most rewarding moments are when residents attend and e...

Top accomplishment this year:Adapting my grandfather’s recipe for sweet potato pie, which received many compliments, as a holiday dessert across the district.What would you say you excel at over...

Top accomplishment this year:Working with our team to revamp all our menus to reflect a focus on fresh and local items, resulting in students selecting almost 1.5 million entree salads for lunch last ...

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