Our Chefs

From Top to Bottom, We're Built by Chefs

We get it. Many of us have actually worked in College Chefs kitchens, as well as many restaurant kitchens around the world. We love food and we’re dedicated to providing top notch service to our chapters all year around.

Our Founder

Chef Kevin Gadus

Founded College Chefs in 2008
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Business

Adam Guy

Chief Executive Officer
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Chef Jake Sanders

Vice President of Business Partnerships
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Regional Directors

Chef Lisa Morgan

Regional Director
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Chef Kelley Jefferson, CEC

Regional Director
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Regional Executive Chefs

Chef Kim Dykstra

Regional Executive Chef
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Chef Latonya Wells

Regional Executive Chef
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Chef Mike Sanda

Regional Executive Chef
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Chef Kayleigh Locke

Regional Executive Chef
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Chef Tendai Rivers

Regional Executive Chef
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Chef Jamie Marie Kohler

Regional Executive Chef
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Chef Ashley Marie Heredia

Regional Executive Chef
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Chef Johnny Russell

Regional Executive Chef
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Chef Eric Inscho

Regional Executive Chef
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Chef Matt Sherretz

Regional Executive Chef
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Chef Arnaldo Posadas

Regional Executive Chef
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Traveling Chefs

Chef Victoria Cole

Traveling Chef
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Chef Jay Scott

Traveling Chef
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Chef Charlie Smith

Traveling Chef
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Sales, Marketing, Special Events

Tia Taylor

Director of Business Development
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Vytas DAILIDE

Senior Business Development Representative
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Chef Riley Miller

Director of Special Events
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Chef Justin Rice

Special Event Coordinator
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Chef Liz Pelc

Director of Client Success
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Marianne Peasley

Account Executive
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Accounting, Human Resources

Melanie Meltzer

Human Resource Manager
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Teresa Smith

Accounting Assistant
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Taylor Ross

Controller
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Jim Sarantakos

Accounting Associate
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Melissa Gonzalez

Talent Acquisition Specialist
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Russ La Croix

Accountant
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QK Clemmons

Employee Relations Coordinator
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join the food

Revolution

If you’re a Chef looking for something a little different, send in an application! We think that you’ll love the freedom the job allows. Are you looking for a Sous Chef, Kitchen Assistant, or Dishwasher position? We think you'll love us too!

see current openings

"I have 34 years in the industry and I have worked the 80 - 120 work weeks... not any more. I am working 40 - 45 hours a week , paid time off for Thanksgiving and Christmas , I am able to use all my experience to bring creativity to the table. My boss is awesome always lending support , always willing to talk and help with any idea or problem . I am in a sorority house I have 50 girls , they are great individuals and they make it all worth while! I love my job!"

5.0

Head Chef (Current Employee) 2019

build my plan

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