Eric Barker, director of dining services, Northwood University
With a career in campus dining spanning 23 years, at several different institutions, and involving development of standards of operations, menus, concepts, and facilities Eric Barker has strived to understand that complexities that go into the campus dining decision making process, customer service needs, and the ever-changing demands of our customers. With a deep understanding and background of food production and location design Eric works to ensure that all the pieces are in place to achieve success and build a quality dining program. With a focus on customers, quality, and freshness he currently leads the Dining Services team at Northwood University.
Lynne Bell, assistant vice chancellor - business services, University of Arkansas
Lynne serves as the Assistant Vice Chancellor, Business Services for the University of Arkansas. She provides leadership to Student Affairs auxiliary operations including the Arkansas Student Union, Campus Food Service, Campus Card Office, and the beverage and snack vendors. With more than 20 years of extensive higher education experience, Lynne has introduced numerous innovative solutions, efficiencies, and sustainable practices to the U of A. She has a broad background in capital improvements executing over 50 million dollars in successful projects.
Zach Clark, senior product development manager, US Foods
Zach Clark is a Senior Product Development Manager with US Foods. Zach started his foodservice career as a student employee in the Purdue Dining & Culinary system, working as a student chef and student supervisor while studying food science at Purdue University in West Lafayette, IN. In his nearly 12 years with US Foods, he has he has been in over 50 different food manufacturing facilities and has brought to market over 70 new innovative products as part of the Scoop portfolio. He enjoys sharing his passion for new products which solve problems for foodservice professionals.
Tiffany de la Roche, assistant director for retail dining, Washington University in St. Louis
Tiffany De La Roche is an accomplished professional with two decades of extensive experience in operations, currently serving as the Assistant Director for Dining Retail Operations. Holding a Bachelor's degree in Business with an Accounting and Management emphasis, Tiffany has honed her skills over the years, demonstrating a strong foundation in financial management and strategic planning. With a robust background encompassing five years of senior accounting experience, Tiffany has played a pivotal role in ensuring the fiscal health and efficiency of various organizations. Beyond finance, Tiffany has dedicated over a decade to supporting and developing staff and operations. Her leadership has been instrumental in fostering a positive work culture and achieving operational excellence. Tiffany's commitment to staff growth and empowerment has resulted in high-performing teams and enhanced overall organizational effectiveness. Her multifaceted expertise, coupled with a passion for operational excellence, positions her as a valuable asset in the field of business and management.
Sommer Dunlevy, assistant director of marketing, Kent State University
Sommer Dunlevy, originally from Pennsylvania, received her Bachelor of Science degree from Clarion University with a tri concentration in Advertising, Marketing and Public Relations as well as a minor in Graphic Design. Right out of college Sommer moved to Ohio and worked as a Graphic Designer for Record Publishing Company for almost three years. Wanting to expand her knowledge, she took a job as a Public Information Specialist at the Ohio Department of Transportation for a little over three years. Reaching new areas of interest, she and her husband moved to Salisbury Maryland where she became a Recreation Program Manager (6+ years) where she oversaw marketing programs, design publications, displays and ran programming. Staying in the Maryland area, Sommer then moved into higher education and began a job as a Marketing Specialist at Salisbury University under Auxiliary Services. During her 8+ years with SU, she expanded her marketing skills not only as the graphic designer and event planner on staff, but she also earned a Management Master’s Degree with Marketing Specialization in 2020 from the University of Maryland Global Campus. In July 2021 Sommer moved back to the mid-west and joined the Kent State team as the Assistant Director of Marketing, University Housing and Culinary Services. In this role she has spoken at numerous events, won awards, and continues to grow the UHCS Marketing area.
Sandra Kay Lee, Ed.D, division president, Chartwells Higher Education Dining Services
Dr. Sandra Kay Lee earned her Doctorate in Higher Education Leadership from Maryville University of Saint Louis in 2022. She completed her MS Ed at Purdue University in 2015 and earned her MBA from the University of Tennessee in 2007. Sandra’s doctoral dissertation, a poignant exploration into food insecurity in higher education, stands as a testament to her commitment to address critical issues affecting students. Fueled by her research, she is on a personal mission to significantly reduce food insecurity on campuses across the nation.Currently serving as the Division President for Chartwells Higher Education Dining Services, Sandra leverages her multifaceted educational background to provide invaluable insights to campus communities. In this role, she is at the forefront of initiatives aimed at alleviating food insecurity, drawing upon her expertise in both academic leadership and dining services.
Sarah Korzan, assistant director registered dietitan, Kent State University
Sarah Korzan (she/her) is a Licensed and Registered Dietitian and is a dedicated professional with a multifaceted career in health education and promotion, clinical dietetics, and food service management. She is currently finishing a Doctor of Philosophy degree in Health Education and Promotion and holds a Master of Science and a Bachelor of Science in Nutrition, both from Kent State University. In her role as the Assistant Director and Registered Dietitian for Kent State Culinary Services, Sarah plays a pivotal role in advocating for food security programs and food-inclusive practices within food service. Additionally, she is an Adjunct Professor at Kent State University, inspiring future professionals. Sarah’s commitment to promoting health and nutrition continues to shape her career.
Gina Mouch, senior training specialist, University of Michigan
Gina Mouch is the Senior Training Specialist at MDining, University of Michigan, where she oversees comprehensive training programs for all functional areas and staff, from on-boarding to off-boarding. She holds a Master's degree in Education with a specialization in Adult Learning Theory and Training and Development. Her academic pursuit was complemented by a career in education spanning over a decade, engaging with both adult and adolescent learners. Gina's professional journey has taken her across two continents, two states, and three cities within Michigan, allowing her to refine her approach to developing effective and innovative learning programs. Beyond her professional endeavors, Gina is an avid trail runner and actively trains for long-distance races. She loves to camp and hike with her two dogs, getting to experience the beautiful seasons of Michigan.
Dave Murray, eastern US business development manager - professional filter division, Vivreau Advanced Water Systems
Dave started out in the coffee industry in 1988 with Green Mountain Coffee Roasters. While there he learned many aspects of the business from roasting coffee and delivering it to fixing machines and overseeing a territory. Dave got to work on the very first Keurig brewer and was put in charge of getting the proper extraction to SCA Gold Cup Standards. From there Dave went on to work at FETCO, running the US Northeast Region and Eastern Canada. After FETCO Dave went to work for an Importer in New Jersey who had just gained Master Importer status for the Egro Super Automatic espresso machine lines for North America. A few years after joining the Importer, Rancilio purchased Egro and Dave went to work for Rancilio overseeing the North American Market. Dave is married with two kids and lives in a quiet little village called Cazenovia in Upstate NY. He enjoys photography and hiking and is very excited to be a part of the Vivreau team!
Deb Nelson, manager, OZZI
Deb is passionate about changing the world from disposable to reusable one meal at a time. The OZZI Closed-Loop Technology Solution for Sustainable Dining has demonstrated proven cost savings and a positive impact on the environment by eliminating waste in landfills and oceans. With extensive marketing experience across multiple industries, she is known for bringing customized, cost-effective solutions to help clients achieve their goals. Deb’s results have been published nationally, she has spoken at many industry conferences and appeared on network television. When she is not working, she enjoys spending time with her family and her goldendoodle, Cody.
Dee Nguyen, unit manager of recruitment, Texas Tech University
Dee Nguyen is the Unit Manager of Recruitment with Texas Tech University Hospitality Services. Starting as a student, she has been with the department for 13 years. She oversees student hiring, retention, and presents about campus dining. After attending the Customer Service Institute in 2019, Dee has expanded her involvement with NACUFS on the Learning Committee, writing an article for Campus Dining Today, and 2022 Mobile Regional Conference Planning Committee as a MC and case study presenter. She enjoys her free time golfing and spending time with her wife and two-year-old daughter.
Evan Olsen, director of campus dining, Florida Institute of Technology
Evan received his business degree from the Dedman School of Hospitality at Florida State University in 2003. He worked for Aramark at Florida State as the Catering Manager coordinating large events including Doak Campbell Stadium skybox catering. From Tallahassee Evan moved to Macomb, Illinois to take the role of Catering Director with Sodexo at Western Illinois University leading the premier catering program in the area. He worked with Sodexo’s national catering team to develop standardized recipes and brochures. He is currently the Director of Dining at the Florida Institute of Technology located on Florida’s Space Coast and leads the Residential Dining and Catering programs. He also heads up Campus Dining marketing efforts, Human Resource functions and assists in numerous Student Government initiatives. He has two children in high school prepping for their own college careers. He also operates an Airbnb with his wife in Cocoa Beach, Florida that enables him to share his love for hospitality.
Emily Sandow, account executive, Touchwork
Emily Sandow, Account Executive with Touchwork. With extensive experience in business development and foodservice management, particularly in the college and university sector, Emily previously managed the largest residential dining facility for a 30,000 student university as Operations Manager of Eagle Dining Services at Georgia Southern University. Emily is passionate about delivering exceptional service and managing customer relationships.
Jon Skoviera, Executive Chef, Florida Institute of Technology
Executive Chef Jon Skoviera has led the award-winning culinary team at Florida Tech for nearly 20 years. Chef Jon trained under chefs in the hotel industry with stops in Minneapolis, St. Louis, Chicago and Orlando before settling into university campus dining. He has won multiple awards including ACF medals, NACUFS Loyal E. Horton award and local culinary competition awards. His focus on authentic international cuisines has made him a favorite of students at Florida Tech who hail from regions all over the world. He created the Global Kitchen Series to celebrate the diversity of campus life at Florida Tech and was featured in the Winter 2023 edition of the Campus Dining Today magazine. Chef Jon enjoys regular deep-sea fishing off the east coast of Florida, so is never far from a fresh catch!
Andrew Watling, director of dining services, Washington University in St. Louis
Andrew Watling, is a veteran professional with over a decade of expertise in campus dining. Since 2020, he has served as the Director of Dining Services at Washington University in St. Louis. Andrew brings a wealth of experience, having previously held key roles such as the Assistant Director of Dining at Washington and Lee University and the Training and Project Manager for Dining Services at Virginia Tech. In his current capacity, Andrew leads the day-to-day food service operations at Washington University, overseeing a dedicated team and managing the relationship with the dining service provider, Sodexo. His leadership extends to cultivating positive client relationships and ensuring a seamless on-campus dining experience for the Washington University community.