Creative Food Solutions for Sororities and Fraternities
At College Chefs, you will have full support of our team to create a custom-tailored plan to suit your house needs and provide you with the best service in town.
Founder & Owner
Kevin Gadus graduated from the Cooking and Hospitality Institute of Chicago before going on to gain over twenty years-worth of culinary experience. He’s a former restaurant owner and a Certified Executive Chef. He started College Chefs in 2008 in an effort to deliver a higher quality food to the nation’s youth than had previously been on the market.
Director of Operations
Originally from the small town of Chillicothe in southern Ohio, Chef Supervisor Jared Bost received most of his culinary and managerial training from two restaurants: "Spagio" in Columbus, Ohio and "Furnace Creek Resort" in Death Valley National Park. He’s an outdoorsman, music lover, and golfer. His food influences are largely drawn from Mediterranean cuisine.
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Assistant Director of Operations
Scott has been working in the culinary scene in one form or another for almost twenty years. He is a farm-raised Midwestern native. In recent years, Scott's focus has been on food science and organic gardening. He believes in fresh, from-scratch cuisine making for a perfect pairing with College Chefs.
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Chef John Cagle is a graduate of The Cooking and Hospitality Institute of Chicago. He's worked in various roles from line cook to general manager in restaurants throughout the US over the past decade. Most recently, Chef John served as the Director of Career Services at Le Cordon Bleu Chicago. John also taught and worked in France for four years, and credits this experience for his love of food and food culture. With College Chefs, Chef John travels the nation providing support & advice to Chefs across the United States.
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Growing up in agriculturally rich California, Chef Ian McKinstry’s early memories are tied to relationships with food. He was greatly influenced from summer sunset drives through aromatic peach orchards to musty wine barrel rooms and back home to the fragrant jasmine and meyer lemon of his family’s backyard. Ian’s dad was a trained chef so he learned from a very early age how to cook. It was a natural step to test his chops by stepping into the culinary world through the door of a restaurant. McKinstry’s 20 years of professional experience since has taken him many places; including restaurants of all types, country clubs, personal chef work in homes, on yachts, to many other truly unique adventures. Chef Ian has worked with many great chefs, built relationships with farmers, cheese makers, wine makers, and many others who share a great love for food and how it is ingrained in our culture.
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Currently residing in Tuscaloosa, Alabama, Chef Charlie got his first job in the restaurant industry washing dishes for a pizzeria ... working only for free pizza. After working in various restaurants (where he actually was paid), he decided to follow in his father's footsteps and attend the Culinary Institute of America in Hyde Park, New York. After graduating, he found himself working as a chef and production manager in the collegiate industry, feeding thousands of students daily. After a time dealing in massive production of food, he began seeking a somewhat smaller venue in which to focus more on the quality of food, and College Chefs was the perfect fit.
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Born & raised in the heart of the southwest (Tucson, Arizona), Chef Logan believes that food, family, friends & music are some of the most important things in life. His love for cuisine comes from growing up in a large family of both food lovers and talented cooks. For Logan, becoming a Chef was a very natural thing. Whether he is preparing one of his Grandma’s Lebanese recipes, creating new dishes with his authentic Arizona style, or pleasing a crowd with the old French Classics… food is more than just a passion for Logan – it is a way of life. At College Chefs, Chef Logan currently travels the country supporting and advising company Chefs.
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After six years with Bern’s Steakhouse in Tampa, FL, Robert knew he had to move on to new ventures. He found himself in Gainesville, FL so that he could be closer to family. There he discovered College Chefs and instantly knew they were the company he wanted to work for. He began as the Head Chef of a large fraternity at the University of Florida. Within months of starting, College Chefs began to take notice. He took the same principles he learned from fine dining, and applied them to the food he was serving the fraternity. To say the fraternity was happy would be an understatement. Robert appreciates everything food related including those who get to enjoy his cooking.
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Chef Bob Snow, worked for many years as an Executive Chef at private golf clubs and hotels. Joining the ranks of College Chefs, Chef Bob shares his talents with chapters around the country. His culinary skill is only eclipsed by his endearing personality -- which allows him to be instantly well-received by Chefs and chapters alike.
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A native of Fayetteville, West Virginia, Chef Aaron Twitty gained vast knowledge cooking in the Pennsylvania and West Virginia region. A graduate of Fairmont State University’s culinary program, he has been cooking since he was 14 years of age, landing his his first job as an Executive Chef at the age of 20 -- Chef Aaron also interned at the famous Greenbrier Resort. Given his passion for food and unique experience, Chef Aaron works with College Chefs staff around the country to provide support, offer menu ideas & ordering assistance, and to help facilitate College Chefs' high standards of excellence in food.
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Special Events Coordinator
As a Special Events Coordinator at College Chefs, Liz coordinates and assists in planning special events and philanthropies with chapters around the country. She graduated from the Cooking and Hospitality Institute of Chicago and has spent the last 14 years of her time working in kitchens in roles from prep-cook to executive chef, in addition to several years as a Culinary Arts Instructor. Liz enjoys gardening and playing badminton in her free time.
Tired of the questions "How many gallons of pancake batter does it take to feed 5000 university students" and "How many boxed lunches can your staff make in an hour, before lunch" as the Executive Chef of the University of Nebraska Lincoln Catering Kitchen for ten years, that was enough. Enough to start thinking about the American dream to open your own business. After gathering together a friend/business partner and change from the couch cushions, the dream became reality, and Relish was open. Still in business today, Relish has become a staple for the downtown lunch crowd. Relish was a success and it was time to move on to other ventures, the opening of a new Whole Foods and Pinnacle Bank Arena were next stops. Both fun, educational and challenging jobs, but lacking a good work/life balance. Finding College Chefs, Jessica started at a sorority on campus at Nebraska and has loved working with the company since!
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