OUR CHEFS
RECIPESChef Maya Vincelli
I am the Assistant Director of Retail Operations for Dining Services at University of Richmond in Richmond, Virginia. I believe that chefs have the unique ability to not only shape a menu, but shape the culture of the kitchen. I
Chef Tyler Betzhold
We are exploring new direction in order to keep up with the growth of demand and food in general.
Executive Chef Pat Teague
I am the Executive Chef of the Burlington Vt School District. I oversee 45 Staff members in 14 schools and off site participants. I also manage our extensive catering operation, develop recipes and lunch concepts for each school.
Chef Brian Heddlesten
I love delving into the vast array of global cuisine. Having grown up on military bases I was exposed to people from a large variety of cultures. They inspired me to learn more about food all over the world. I love learning,
Chef Barry Greenberg, C.E.C.
I enjoy the people I meet, the stories behind the food and ability to be creative and make someone’s experience that much better when they come to campus.
Chef DeWayne McMurrey
Healthy options are much more in demand today than in previous years. Nutrition is a fairly new science and explodes as new research is concluded and we see this in the market. We work with hundreds of students on their special
Chef Eric Cartwright
As a chef I love being able to share my knowledge with others so that they can grow and develop. Whether it be staff members or customers, it is why I “do what I do” when others can be successful.
Chef Cassie Kelsch
What I enjoy most is seeing the satisfaction of others eating the food and being able to provide for somebody else. One of my favorite parts of cooking is seeing everything come together on the plate.
Chef Lindsey Schoenfeld
These recipes turn more common ingredients into uncommon recipes. Simple and flavorful. We are a busy family, and timing meals is important.
Chef Jose Martinez
I focus on sustainability by choosing transparent vendors that provide local product that have a great impact in the community, clean practices free on antibiotics, GMO’s, pesticides, hormones, etc.
Chef Cyndie Story, PhD, RD, CC
I enjoy problem solving! When I walk into a kitchen I don’t feel like a chef, I teach and problem solve.
Chef Andy Montero
Andy Montero is Chef/Owner of Montero’s Restaurant Bar and Catering, voted best overall restaurant in Elizabeth City, North Carolina multiple times.
Chef Vahista Ussery
Vahista Ussery, a Registered Dietitian Nutritionist and chef, is the co-founder of To Taste and a member of Chef Cyndie’s K12 Culinary Team.
Chef Jason Reynolds
Chef Jason Reynolds is an award winning culinarian working for Ball State University Dining. He has been a member of the ACF, East Central Indiana, since 1993.
Chef Jeff Denton
I love the fall and winter seasons that bring rich bold flavors with a wide varieties of apples, pumpkins and sweet potatoes. “This time of year makes me so happy.”
Chef Darrin Stegemann
I love seeing how excited people are when they come up to compliment my food ... It is at that point all the stress and aggravation is forgotten and you’re filled with this great feeling of satisfaction, knowing you made that
Chef Garrett Berdan
Garrett Berdan is a registered dietitian nutritionist and chef who specializes in K-12 school nutrition programs, quantity recipe development, culinary training, and food communications.
Chef Carlin Breinig
I have been a personal chef and cooking teacher since 1998. Since I started with personal cheffing, I focus on what people can eat, not what they can’t eat.
Chef Lloyd Galloway
Lloyd has more than 25 years of culinary production experience and is a certified executive chef and approved culinary examiner. For the past six years, he has worked for Sanford Medical Centers Fargo as their executive chef.