Culinary Talent
CULINARY LEADS
Nick Cavaretta
Executive Chef
Restaurant Associates @ World Bank Group
Culinary Advisory Group | Lead
Nick Cavaretta
Executive Chef, Restaurant Associates @ World Bank Group
Culinary Advisory Group | Lead
Nick Cavaretta has been with Compass Group for 17 years, the last 6 of which have been as the executive chef at the World Bank in DC. His focus is on bringing eccelctic, authentic world flavors to diners in a sustainable manner. Nick was named the Chef of The Year by Restaurant Associates in 2023, he received the Culinary Award of Excellence in 2022, and was the Culinary Innovator of the Year in 2014. Prior to his time with Compass Group, Nick served as the captain of the Cayman Islands National Culinary Team, and has also worked in top kitchens in the US Virgin Islands and Hawaii.
Brendan Dougherty
Director of Culinary
Sodexo
Culinary Advisory Group | Lead
Brendan Dougherty
Director of Culinary, Sodexo
Culinary Advisory Group | Lead
Brendan Dougherty is a distinguished culinary professional who graduated at the top of his class from the Academy of Culinary Arts in Mays Landing, New Jersey. He honed his skills in France, training under Michelin-starred Chef Jean-Michel Bouvier at L’essentiel in Chambéry and preparing private dinners on a French péniche for acclaimed expat Kate Hill of Kitchen at Camont in Gascony.
Upon returning to the United States, Brendan managed Lacroix at the Rittenhouse in Philadelphia for several years before transitioning to on- and off-site catering for a prestigious catering company in the Philadelphia area. Seeking new challenges, he was recruited by a classmate working for Sodexo. Brendan quickly advanced through the ranks and now serves as Culinary Director for the East, overseeing a team of culinarians and driving growth and innovation for all clients and guests within the Sodexo Corporate Services family.
David Haynes
Regional Executive Chef
Eurest / Compass Group
Culinary Advisory Group | Lead
David Haynes
Regional Executive Chef, Eurest / Compass Group
Culinary Advisory Group | Lead
After graduating from the prestigious Culinary Institute of America, David's culinary journey took him to the heart of culinary excellence in Manhattan, where he worked tirelessly at Le Cirque 2000, learning from the masters of the craft. But David's ambitions didn't stop there. With a hunger for knowledge and a passion for pastry, he ventured to Napa Valley to immerse himself in the art of baking and pastry at The Culinary Institute of America Greystone.
Armed with a formidable skill set and an insatiable appetite for adventure, David's career led him to the dazzling lights of Las Vegas. From the iconic Bellagio Hotel to the opulent Wynn Hotel.
But David's journey wasn't confined to the glitz and glamour of the Vegas strip. He sought out new challenges and experiences, from the heights of the Eiffel Tower to the historic streets of Lyon, France, where he refined his craft in some of the finest dining establishments in the world.
Now, as the Regional Executive Chef for The Great Lakes for Compass Group, David finds himself in the vibrant city of Detroit, where he continues to push the boundaries of culinary innovation. With his wife Meghan and their two children by his side.
Gregory Headen
Executive Chef
Aramark Workplace Hospitality
Culinary Advisory Group | Lead
Gregory Headen
Executive Chef, Aramark Workplace Hospitality
Culinary Advisory Group | Lead
Born and raised in Philadelphia, Chef Greg is the last protégé of the legendary Chef Georges Perrier of Le Bec Fin. As executive chef of Perrier’s French Bistro, he earned a proud 2-bell review from critic Craig Laban. Chef Greg then honed his craft at the 3 Michelin Star Restaurant Per Se under the guidance of Eli Kaimeh and Corey Chow.
He brought his passion for food to Restauranteur Stephen Starr, leading the kitchens at Jones and The Dandelion. In 2019, his creativity shone as he won Food Network’s “Chopped.” Chef Greg then embraced his love for Southern cuisine at SOUTH, where he created a menu that honored the region’s rich heritage.
Chef Greg has led and developed culinary teams at JP Morgan & Chase, AT&T Global Headquarters, and currently Keurig Dr. Pepper Headquarters, continuing to share his culinary expertise and passion.
Pete Rukule
Vice President, Culinary
ISS Guckenheimer
Culinary Advisory Group | Lead
Pete Rukule
Vice President, Culinary, ISS Guckenheimer
Culinary Advisory Group | Lead
Chef Pete Rukule is a driving force of innovation and high work standards. With over two decades of experience, he feels grateful for the journey that has led him to his current role. Through his continuous pursuit of excellence and innovation, Pete seeks to contribute positively to the future of dining. He recognizes that culinary greatness is a collaborative effort that involves the dedication of many talented individuals. As he continues to grow, Pete ensures that culinary excellence remains central, delivering top-notch client service consistently. He remains committed to making a positive impact in the culinary industry while staying true to his values of sustainability and ethical dining choices.
Pete’s culinary journey began at ISS Guckenheimer in 2003 after a successful career in fine dining. His dedication to elevated work standards shines through in his commitment to culinary mastery at work. As Pete’s culinary career progressed, he took on various roles including Regional Executive Chef, Culinary Director and Food Excellence Director, each contributing to his diverse expertise and growth in the field.
Scott Simpson
Regional Culinary Director
Aramark Workplace Hospitality
Culinary Advisory Group | Lead
Scott Simpson
Regional Culinary Director, Aramark Workplace Hospitality
Culinary Advisory Group | Lead
Scott Simpson is a seasoned culinary professional with over a decade of experience at Aramark. During his initial six years with the company, Scott played a role in the Destinations group, helping to develop innovative programs for iconic locations such as Yosemite National Park and Denali National Park. For the past four years, he has excelled in Aramark’s Workplace Experience group and currently serves as the Regional Culinary Director for the West region. Prior to his tenure at Aramark, Scott honed his culinary skills at MGM Grand Resorts and the Wolfgang Puck restaurant group. His passion for hospitality is evident in his commitment to delivering exceptional service and creating memorable experiences for his guests. This dedication to excellence is complemented by his enthusiasm for teaching, demonstrated by his decade-long role as an Adjunct Professor at Macomb Community College, where he inspired and educated aspiring chefs in their culinary program. An active member of the American Culinary Federation, Scott holds the certification level of Certified Executive Chef.
CULINARY ADVISORS
Chris Ivens-Brown
Chief Culinary Officer
Compass Group
Culinary Advisory Group | Advisor
Chris Ivens-Brown
Chief Culinary Officer, Compass Group
Culinary Advisory Group | Advisor
Chef Chris Ivens-Brown was born and raised in the south of England. At just sixteen years old, he was accepted into the prestigious Academy of Culinary Arts program at London’s Academie de Culinaire de France. In 1995, Chef Chris moved to the United States and started his career working for Compass Group. In recognition of his exemplary performance, achievements and leadership, he was promoted to Chief Culinary Officer in 2018.
Chef Chris’s passion for advocating for culinary sustainability has been discernable over the past decade. He has made it his mission to educate the food industry, as well as the home cook, about simple and effective methods for cooking and eating fresh, seasonable and sustainable foods. Chef Chris has also had the honor of cooking for a myriad of celebrities and public figures - Phil Collins, Martha Stewart and Queen Elizabeth to name a few.
John Ryan
Chief Culinary Officer
LifeWorks Restaurant Group
Culinary Advisory Group | Advisor
John Ryan
Chief Culinary Officer, Lifeworks Restaurant Group
Culinary Advisory Group | Advisor
Chef John is an accomplished professional who brings almost 35 years of culinary experience to his role as Chief Culinary Officer for LifeWorks Restaurant Group. He is responsible for business growth, mentoring and training chefs, opening new accounts, cultivating local restaurant partnerships, designing a national catering program, and nationwide quality control of all LifeWorks accounts.
Chef John has worked at prestigious hotels and Fortune 500 companies in the U.S. and abroad. His work has won him many accolades and prestigious awards. In addition to culinary excellence, Chef John is accomplished in strategic leadership, operations management, food costing, sales growth, concept development, project management, and sales forecasting.
CULINARY rising stars
Michael Kedala
Executive Chef @ Spotify NYC
ISS Guckenheimer
Michael Kedala
Executive Chef @ Spotify NYC, ISS Guckenheimer
Chef Michael Kedala was born surrounded by food, quite literally. His first home was situated on the edge of a corn field in Sussex County, NJ, where produce thrives, providing all the essential ingredients for quality cuisine. Mike first stepped into a restaurant kitchen at age thirteen and never looked back. Since then, his artistry in the culinary world and passion for food have been forever evolving, taking inspiration from the people and cultures he has immersed himself in.
His passion and obsession for food gave him the chance to continue his culinary studies in the mountains of Acqualagna, Italy, and on the streets of Thailand. Here, Chef Mike crafted his cooking style around the travel, work, and daily life he experienced. Rather than tying himself to one cuisine, he prides himself on cooking with what's around him, letting the ingredients speak for themselves. Mike is dedicated to building a food program and kitchen culture that can grow with all ISS Guckenheimer locations – a program that will continue progressing with a creative and diverse team, a healthy and inviting culture, and an environment where you can "leave work for lunch" without actually leaving work.
Ann Marie Martin
Aramark
Ann Marie Martin
Aramark
Chef AnnMarie Martin is the Executive Chef at the Ford Experience Center in Dearborn, Michigan, where she leads a team of 30 professionals across various culinary ventures. With a decade-long tenure at Aramark, AnnMarie began her journey as a line cook at the University of Michigan's Ross School of Business in 2014, and worked hard to advance to Chef De Cuisine, overseeing a bustling catering department with annual sales reaching 2 million dollars.
AnnMarie's culinary career began at the prestigious Detroit Athletic Club, renowned as one of the country's finest private clubs. She holds an Associate’s Degree in Culinary Arts from Schoolcraft College and a Bachelor’s in Hospitality from Eastern Michigan University, foundational to her comprehensive understanding of the industry.
Joining Aramark’s Workplace Hospitality team at Ford in 2021, AnnMarie spearheaded the opening of the Ford Experience Center, a premier conference and event venue, and showcase account for Aramark. Her leadership extends across diverse culinary operations, including catering both on and offsite, managing a food truck, producing pop-up meals for blue-collar workers, executing events for Ford’s top executives, overseeing a commissary kitchen, and curating a high-end café featuring local & ethically sourced retail goods and seasonally curated sandwiches and salads.
Throughout her career, AnnMarie has excelled in developing high-end catering solutions with a focus on sustainability and locally sourced ingredients. With a passion for composting, Ann Marie has assisted in launching composting programming in all Ford’s kitchens in the United States. Along with motivating the Ford Dearborn campus to donate leftover goods to local Detroit food banks & soup kitchens. Her commitment to excellence is evident in her dedication to crafting seasonal menus that elevate dining experiences for Ford's guests, setting a new standard in culinary innovation.
Nestor Nacipucha
Executive Chef
Compass Group
Nestor Nacipucha
Executive Chef, Compass Group
Chef Nestor Nacipucha is a culinary artist on a mission to celebrate diversity through food. Born in Cuenca, Ecuador and trained at the famed French Culinary Institute in New York City, his culinary journey is a vibrant tapestry of the love of food. Nestor feels that his most notable achievement is immigrating to America in 1991, when he did not speak English, and made his living washing dishes. This sparked his interest in the service industry. Nestor’s journey as a chef began when he answered a ‘help wanted’ ad in the newspaper for the Trifecta Hotel in Soho, NYC. When Chef Robert Miketta asked him to craft a dish, Nestor noticed cilantro and chicken and immediately began preparing a dish from his hometown. He received the job and worked under Chef Robert who encouraged Nestor to attend Culinary School. He has never forgotten Chef Robert and the chance he took on a kid from Ecuador.
Tina Verville
Executive Chef
Sodexo
Tina Verville
Executive Chef, Sodexo
Chef Tina Verville has built an impressive resume from her start at the New England Culinary Institute in Vermont. From there, she moved to New Orleans where she honed line skills which soon developed into a management role. Upon returning to New Hampshire in 2009, she worked at Surf and at Z Food & Drink then making her way to the Bedford Village Inn in 2012. At the Bedford Village Inn, Tina was quickly promoted multiple times by then Executive Chef Benjamin Knack (Runner-up of Hell’s Kitchen Season 3 & semifinalist of Season 17) and gained tremendous guidance from her predecessor Executive Chef, Peter Agostinelli. In 2017, she accepted the responsibility and role as Executive Chef, which is no small undertaking, until joining Sodexo in 2023.
Anyone that meets Tina knows that she has a strong, collaborative & supportive energy. She radiates and has the pleasure of sharing her passion and talent with a team that she values and learns from every day.