Meet our speakers
Keynote Speakers
Alicia Rainwater
Alicia Rainwater is a Certified Keynote Speaker at The Center for Generational Kinetics (CGK). Her speaking clients range from Bayer and Ebby Halliday Realtors to The Federation of State Medical Boards.
Alicia is a Millennial who has a reputation as a leader in her own generation. She has extensive experience working firsthand to bridge generations in a variety of organizations from hospitals to global non-profits.
Alicia has received a tremendous response to her engaging delivery that combines CGK’s latest research and how-to with her unique experience working with clients. She has spoken to thousands of people across the United States.
Alicia’s personal experiences working with multiple generations as a non-profit leader, school counselor, and licensed medical social worker make her a powerful and inspiring speaker that effectively demonstrates how to solve generational challenges with employees and customers.
Tara Renze
Tara Renze is an author, keynote speaker, emotional intelligence & positive intelligence practitioner, podcaster, thought-leader, wife and mother and is redefining how we unleash purpose, level up our success and create sustainable happiness and fulfillment in all aspects of our lives. After two decades of success in corporate leadership and social selling, she started writing and keynote speaking to empower others to "be who they came to be" and create, own and live the life they desire, envision and deserve. Tara has a true passion and talent for guiding others to harness and realize their full potential.
Through books, keynotes, workshops, podcasts, social media, and insights, she helps her audience become the best version of themselves, achieve unlimited success, live fulfilled and pursue their passions. Tara takes a new and refreshing approach to helping others find purpose and be who they came to be. She combines her expertise in emotional & positive intelligence, success in corporate leadership and experience in social sales along with her roles as a wife and a mother to offer her audience an experience and a message that are sincere, motivating, relatable and game changing.
Tara is recognized as an inspirational leader and top achiever. At CareerBuilder.com, she was celebrated as a top national sales leader as she built and led two multi-million-dollar sales teams, facilitated national trainings, and provided leadership consulting to sales teams across the country. She left the corporate world to raise her two boys and successfully built a nationwide, multi-million-dollar social selling business that offered flexible entrepreneurship for women.
Learning Session Speakers
Jim Accardi
Regional vice president, Armark Collegiate Hospitality
Jim is a visionary senior executive with an impressive track record of contributions to operations optimization, growth, productivity, engagement, and technology innovation in Fortune 500 and smaller companies. Continuously striving to achieve better for his clients and company, Jim is an articulate leader skilled in influencing people, culture, and outcomes. He excels at relationship building through gaining buy-in and collaboration from diverse constituents and partners and driving achievement of ambitious goals. Jim provides mentorship and manages teams to sustainable, high performance while challenging assumptions and transforming problems into opportunities through analysis, sound strategy, and leadership. Prior to his current role, Jim served as Chief Operating Officer at Rizzieri Management, Chief Information Officer at Atlantic Express, and rose through the ranks to Vice President of Technology for Aramark Collegiate Hospitality. He earned his Bachelor of Science in information systems management and technology management from the University of Maryland.
Janet Adams
Managing director, Hospitality Systems
Janet brings more than 30 years of experience in leadership, operational excellence, financial management, contract oversight, and facilities planning. Known for her strategic mindset and results-driven approach, she has successfully led the implementation of innovative improvements and organizational strategies that enhance performance and efficiency.
A passionate advocate for professional growth, Janet has mentored dozens of emerging professionals, managed internship programs, and served as an adjunct professor, sharing her knowledge and real-world expertise in the classroom.
She is also engaged in professional associations, where she has held numerous leadership roles and contributed as a speaker at both regional and national conferences. Janet remains committed to staying at the forefront of industry trends and innovation, bringing fresh insights and forward-thinking solutions to every endeavor.
Martha L. Anderson
Director of business services, Kennesaw State University
Martha Anderson is the Director of Business Services for University Dining at Kennesaw State University. In this role, she provides budget and fiscal management, facilities and capital budget planning, quality assurance oversight, in addition to leading the Standards and Engagement team. Her work supports operational effectiveness by strengthening consistency, accountability, staff engagement and service excellence within dining operations.
Ms. Anderson has more than 20 years of professional experience including corporate, municipal, and higher education sectors. Her background includes leadership roles at Clark Atlanta University, Morehouse College, and Emory University, where she specialized in integrated facilities operations and management. She also served as Deputy Director of General Services for the City of South Fulton, Georgia overseeing capital planning, fleet and maintenance operations, vendor management, and service delivery across a diverse portfolio of public facilities.
She holds a Master of Business Administration and a Bachelor of Applied Science in Supply Chain Logistics from Kennesaw State University and is currently pursuing a Doctor of Public Administration at Valdosta State University focused on financial integrity in state and local government. A proud U.S. Army Veteran, Ms. Anderson applies a servant leadership philosophy grounded in operational excellence, ethical governance, and mission-driven impact.
Ms. Anderson is passionate about professional development, cultivating strong organizational cultures, and advancing integrity in public service. Outside of her professional work, she is dedicated to her religious congregation and values spending quality time with her family.
Asma Ahad
Director of halal market development, IFANCA
Asma Ahad is Director of Halal Market Development at IFANCA. She has lead efforts in the US and abroad to create awareness and provide solutions for halal consumers. At IFANCA she builds key partnerships with global and national leaders such as UNICEF, the American Academy of Dietetics and Nutrition, and University Food Service programs, to address concerns of food and health security, as well as, nutrition equity. Early in her career at Kraft Foods she initiated and led the first study in North America that established the relevance of everyday retail products to halal consumers.
She also serves on the board of the Halal Product Development Company, a portfolio company of the Public Investment Fund.
Dawn Aubrey, PhD, MBA, CCA, CEC, FMP
Vice president of hospitality, University of Vermont
Dawn is an accomplished executive leader with more than 35 years of experience overseeing multi million dollar higher education programs and auxiliary service operations that drive student success. She is known for designing and implementing strategic improvements that elevate value, strengthen resource stewardship, and enhance the effectiveness of campus dining and hospitality services.
As Vice President of Hospitality for Sodexo at the University of Vermont, Dawn partners with campus leadership to achieve Best In Class performance with both national and regional recognition. Her leadership has guided 12 major institutional transitions. She also created the award winning University Dining program at the University of Illinois, nationally recognized for sustainability and wellness and honored with the State of Illinois Governor’s Award for Sustainability.
A champion of innovation in university dining, Dawn collaborates with academic partners to integrate the dining experience into the broader academic mission. Her contributions have earned her recognition as a Woman of Distinction in Business, Ocean Hero, Community Service Leader for Literacy and Food Insecurity, Local Food Champion, Food Recovery Advocate, and as a Past President and current National Education Chair for the National Association of College & University Food Services (NACUFS).
Kimberle Badinelli
President, Hospitality Systems, LLC
Kimberle Badinelli is the President of Hospitality Systems, LLC, where she leads a team of affiliates bringing more than 70 years of combined experience in hospitality management, strategic marketing and communications, and data analytics. Her work centers on helping organizations better understand themselves and their audiences through thoughtful strategy and data-driven insight.
A highly skilled Assessment & Revenue Strategist and Strategic Systems Development Consultant, Kimberle also serves as a Project Management Director and Strategic Marketing and Communications Administrator. She specializes in developing and implementing system-wide assessment strategies that uncover organizational opportunities by leveraging behavioral research and purchasing data. Her approach equips teams to better anticipate consumer behavior and make informed, strategic decisions.
Kimberle is the architect of three innovative benchmarking systems: a Project Valuation System that prioritizes initiatives amid limited resources; a Marketing ROI/ROO framework that aligns support efforts with organizational goals; and an Interdependency Project Management System that guides projects from concept through media strategy.
She is passionate about building consistent, people-centered programs and believes that strong organizational development practices are key to achieving sustainable, measurable results.
Jenna Brott, RD, LD
Regional registered dietitian, Aramark Collegiate Hospitality
Jenna Brott, RD, LD is a Regional Registered Dietitian with Aramark Collegiate Hospitality, where she leads health and wellness programming across the West region and supports the onboarding and development of on-site dietitians. She also delivers food safety and allergen training for employees throughout the region. Jenna has been with Aramark for 12 years, beginning as the campus dining dietitian at the University of Minnesota before advancing to her current regional role.
Stacey Brown
Director of dining services, Northwestern University
Stacey has over 19 years' experience in higher education food service. She has worked closely with students, clinicians, and dietitians over the years to help shape campus dining programs that are inclusive and welcoming. At Northwestern University we have taken this to the next level with our collaborative approach to accommodations, student mental health, and food allergies.
Sarita Cargas
Associate professor, Human Rights, The University of New Mexico
Dr. Sarita Cargas is an associate professor of human rights in the Honors College at the University of New Mexico. She is also the director of the NM Basic Needs Consortium, NM BNC, which has the mission to reduce food and housing insecurity in NM colleges and universities. Her work involves research on needs insecurity and fostering evidence-based solutions.
Ricky Carter
General manager, Marketplace West Dining, Oregon State University
Ricky Carter serves as the General Manager of Marketplace West, a high-volume dining center at Oregon State University. He brings over 20 years of experience in hospitality and commercial food service, along with a bachelor’s degree in hospitality and business management. Prior to joining Oregon State University, Ricky served as a K–12 nutrition services director, where he led large-scale food service operations and workforce development initiatives.
Brian Cochrane
Director of culinary operations, Vanderbilt University
Brian is a native of Middle Tennessee who lives in Franklin. He started his career of professional cooking on Martha’s Vineyard, MA during the Summers of his university years.
After a decade in non-profit work, he returned to the culinary world in 2002. Brian formalized his culinary education as an apprentice under a classically trained French chef. After years of fine dining restaurant and private club positions, he entered the arena of dining service for education.
He has managed dining operations at several private K-12 and post-secondary schools, including University of Arkansas Culinary Arts and Hospitality Management Institute. Brian’s especially enjoys Mediterranean cuisine because the simple preparations allow basic flavors of fresh ingredients to shine.
Jessica Cohen
Program coordinator, DefaultVeg Student Internships, Better Food Foundation
Jessica Cohen is a recent graduate of Cornell University with extensive experience advancing plant-forward dining in higher education. As a DefaultVeg intern, she successfully advocated for the removal of the plant-based milk upcharge, the addition of 15 new plant-based options, and the inclusion of plant-based foods as a strategic priority for Cornell Dining. Building on this success, Jessica founded and directed Upgrade Dining, a national student-led initiative spanning more than 50 universities that helps accelerate plant-based transitions through defaults and behavioral nudges. At the Better Food Foundation, Jessica brings her passion for food systems change and her organizing experience to support student leaders in driving plant-forward progress across campuses nationwide.
Karolyn Cooper
Vice president, Research and Impact, Neimand Collaborative
Karolyn Cooper is Vice President of Research and Impact at Neimand Collaborative, where she leads research and messaging initiatives across education, public health, economic opportunity and other social impact areas. She brings deep expertise in qualitative and quantitative research and strategic communications, with a focus on translating insights into effective, actionable messaging.
Alan Cushman
Associate director of marketing & recruitment, Texas Tech University
Alan Cushman is Associate Director of Marketing for Hospitality Services at Texas Tech University, where he leads strategic marketing efforts that support campus dining and enhance the student experience. With more than 25 years in campus dining, he brings expertise in strategic planning, brand management, market research, and communications. Outside of work, Alan enjoys spending time outdoors and staying active with his wife, Rebecca, and their dog, Sadie.
Scott Daniels
Senior operations leader, Compass Group
Scott Daniels joined Compass Group in 2025 as Vice President of Operations at Northwestern University. A senior operations leader with extensive experience in the hospitality and cruise industries, he served as Associate Vice President of Hotel Operations at Azamara Cruises prior to joining Compass Group. He has held roles including Director and Lead of Hotel Operations, Hotel Director, and Project Manager, overseeing large-scale refurbishments, operational performance, and guest experience. Earlier in his career, Scott held leadership roles in food and beverage and hotel operations with NCL America, Cruise West, Clipper Cruise Line, and major hotel brands, consistently driving guest satisfaction, revenue growth, cost efficiencies, and strong team performance.
Sommer Dunlevy
Associate director marketing & creative services, Kent state university
Sommer Dunlevy is the Associate Director of Marketing and Creative Services at Kent State University, where she leads strategic planning efforts that connect student insight, emerging trends, and data-informed decision-making across campus experiences. Her work centers on identifying patterns in student feedback, structuring qualitative and quantitative input into actionable data, all while using AI-assisted tools to generate insights that support planning, accountability, and leadership decision-making.
A key focus of Sommer’s work is developing continuous student feedback programs that drive measurable improvement. By analyzing trends and identifying themes, she helps teams move beyond listening to students to build a strategic plan/events that are based on student needs. By exploring technology, creativity, and student experience, her work includes applying AI to uncover insights from large-scale feedback, translating ideas into revenue-generating initiatives, and using photography/video storytelling to elevate campus brands and engagement.
Sommer has presented at NACUFS National and Regional Conferences on topics including emerging AI trends, turning ideas into income, food photography and videography for brand storytelling, and the importance of student feedback programs in driving operational excellence and student satisfaction.
Amanda Gerard
Director of dining and hospitality, The University of New Mexico
Amanda Gerard is the Director of Dining & Hospitality at The University of New Mexico, where she leads a diverse portfolio of campus services focused on enhancing the student experience. With more than 20 years of combined experience in hospitality operations and contract management, she is passionate about leveraging data, creativity, and collaboration to develop innovative solutions to complex challenges.
Amanda enjoys building strategic partnerships and working across disciplines to bring people together around shared goals. She is especially passionate about creating experiences that foster connection and community, believing that meaningful engagement and collaboration are essential to developing solutions that have a lasting impact on students and the campus communities they serve.
Aoi Goto, MPH, RDN
Registered dietitian, UC San Diego
Aoi has 10 years of professional dietetics experience, including hospital food‑service management, and has spent the past three years on the UC San Diego Culinary Development Team, where she designs and supports meals that meet special dietary requirements for students and staff.
Olga Goumas, MS, RDN, LDN
Registered dietitian, Compass Group/Northwestern University
Olga is a registered dietitian with a culinary arts background and extensive experience across food service operations, from cook roles to assistant director positions in K–12 settings, and now as the dietitian at Northwestern University. Her work focuses on creating inclusive, supportive dining experiences and effectively accommodating students with diverse needs. She is committed to fostering enjoyable, accessible food environments through strong cross-campus collaborations and active staff engagement.
Nikki Hamzaeff
Vice president of marketing, Chartwells Higher Ed
Nikki Hamzaeff serves as the Vice President of Marketing for Chartwells Higher Education, a leader in dining and student-focused services supporting more than 300 campuses across the United States.
In her role, Nikki focuses on strategic marketing initiatives centered around revenue growth, meal plan innovation, brand development, student engagement, and the evolution of the campus dining experience. She works cross-functionally with operations, culinary, finance, and campus partners to develop forward-thinking strategies that align with evolving student behaviors, generational trends, and institutional goals.
Since joining Chartwells in 2018, Nikki has supported a wide range of initiatives spanning integrated marketing, consumer insights, brand strategy, and campus dining innovation across a national portfolio. Her work is centered around creating meaningful student experiences while driving measurable business results.
Nikki studied Business Administration and Marketing at California Polytechnic State University and has more than 17 years of marketing experience within the higher education food and beverage industry.
Smitha Haneef
Managing director, Harvard University Dining Services
Smitha Haneef, Managing Director for Harvard University Dining Services, joined Harvard in April 2021. At Harvard, Haneef oversees hospitality and dining for Harvard College’s residential living and learning experience, as well as University professional schools and campus catering. Harvard University Dining Services serves almost 5 million meals annually through more than 30 different campus operations. She is also the founder and co-chair of the Harvard Food Systems Initiative (HFSI), an educational and experiential program in collaboration with Harvard faculty and practitioners in the field to inspire elevated thinking and change to shape future food systems leaders for a more sustainable future.
Prior to joining Harvard, Haneef served as Assistant Vice President for University Services at Princeton University; and helped launch the LifeWorks Restaurant Group of Aramark, with operations at multiple Fortune 500 companies. Haneef was also chef and owner of Aha Bite Corporation, an award-wining restaurant and catering company in Alabama.
Haneef began her career at five-star hotels and restaurants in India and has earned degrees from Osmania University, India's National Council for Hotel Management and Catering Technology, the University of Southern California, the Harvard Graduate School of Education Institute of Education Management, and the Harvard Business School’s General Management Program.
RJ Harvey RDN, CEC, CCMS
Director of culinary, Potatoes USA
Chef RJ Harvey is the Culinary Director for Potatoes USA, where his expertise helps drive global demand for U.S. potatoes through culinary innovation and nutrition education. A Certified Executive Chef, Registered Dietitian, and Certified Culinary Medicine Specialist. Chef Harvey brings expertise across culinary excellence, recipe development, and nutrition education.
A Johnson & Wales honors graduate, he has revitalized hospital and school foodservice programs at Morrison Healthcare and Chartwells K-12. He’s appeared on Food Network’s Alex vs. America, defeating Iron Chef Alex Guarnaschelli, and has been featured in Food Management Magazine, Flavor & the Menu, and other national publications.
Chef Harvey believes that food is medicine. He develops plant-forward, seasonally-driven menus grounded in both culinary excellence and nutritional function—transforming the ordinary into the extraordinary.
Margot Hsu Carroll, CASP
Assistant vice president, Auxiliary Services Louisiana State University
Assistant Vice Chancellor, Auxiliary Services, LSU. Provide leadership, direction and financial oversight for a wide range of self-sustaining, revenue-generating auxiliary enterprises and internal service organizations at Louisiana State University. Scope of management includes the following: LSU Student Union, LSU Bookstore, LSU Dining, LSU Tiger Card Office, LSU Vending, Copier Management, LSU Vending, Copy and Mail Services and other contracted areas. She previously served as Associate Vice President, Auxiliary Services, University of Delaware, and before that she worked for thirteen years at Harvard University as a Senior Admissions Officer. Education: A.B., Smith College, Ed.M., Harvard University Graduate School of Education.
Sarah Hutchinson
Owner and president, Neimand Collaborative
Sarah Hutchinson is Owner and President of Neimand Collaborative, where she leads strategy, creative development and campaign execution across the firm’s work. She brings extensive experience guiding integrated communications efforts—including digital and print materials, websites, advertising and social media campaigns—helping clients deliver high-impact results.
Adam Kaye
Co-founder and chief culinary officer, The Spare Food Co.
Adam Kaye is Co-Founder and Chief Culinary Officer of The Spare Food Co., a food and supply-chain innovation platform that transforms overlooked and underutilized ingredient streams into better for people and planet foods. After two decades as Chef and Culinary Director at the acclaimed Blue Hill at Stone Barns, Adam brings rare depth at the intersection of flavor, nutrition, and sustainable food systems.
That foundation shapes everything at Spare - a chef-led approach to culinary innovation that delivers practical solutions for foodservice operators, built from real food ingredients and better agricultural practices. Adam founded The Spare Food Co. with a chef's perspective at its core: rooted in hospitality, and in the practical reality of how decisions actually get made in kitchens
Patti Klos
Senior director of dining services, Tufts University
Patti Klos has dedicated her career to creating dining programs that nourish students, build community, and operate with excellence. At Tufts University, where she has served for more than three decades, Patti has led a sweeping transformation of the dining organization – balancing a business mindset with exceptional service, strengthening systems and processes, and developing managers into empowered, accountable leaders.
Her work has modernized every aspect of the dining program, from facility renovations and new service venues to inclusive dining initiatives and innovative menu strategies. Patti is especially known for her ability to blend operational rigor with a deep commitment to student well-being, ensuring that Tufts Dining remains both financially sustainable and profoundly student-centered.
A long-time NACUFS volunteer and former Chairperson (2017-2018), Patti has contributed to the profession through national leadership, presentations, and mentorship. Her contributions have been recognized through multiple NACUFS awards including the 2024 Theodore W. Minah Distinguished Service Award and the 2025 IFMA Silver Plate Award in the Colleges and Universities category.
Raymond Kohl
Director of marketing and communications, University at Buffalo
In his role within the Faculty Student Association at the University at Buffalo for the past 19 years, Ray oversees the marketing, public relations and communications functions for all divisions. He has been recognized by NACUFS numerous times, serving as a presenter for the National Marketing Institute, serving as a facilitator for several Conference Marketing Forums, a recipient of the Northeast Distinguished Service Award, as well as the creator of several entries that have won Loyal E. Horton and Sustainability awards. Ray has also served as the Marketing Chair for the SUNY Auxiliary Services Association.
Christy Lee
Business manager, Georgia State University
Christy Lee joined the PantherDining team in the summer of 2021. A proud Georgia native, she earned her Bachelor of Science degree from Georgia State University in 2003.
With over 20 years of experience in food service, Christy is passionate about creating exceptional dining experiences and investing in the training and development of the teams who make it all possible.
Outside of work, Christy values time with her family above all else. She enjoys live music, spending time outdoors with her pups, and making memories with her two sons.
Tim Malley
Assistant dining director, Campus Dining & Shops at The University at Buffalo
Tim Malley is one of the Assistant Dining Directors for Campus Dining and Shops at SUNY University at Buffalo. He has worked at Campus Dining for 19 years starting as a student employee in his freshman year. He was promoted to a Student Manager position in the fall of his sophomore year and continued to work in that position the remained of his time in college. After graduation he was hired into a full-time position as an Assistant Manager with Campus Dining and from there he worked his way up to his current position as Assistant Dining Director. He enjoys training both student and professional staff and has used that passion to help develop and teach in many of the CDS training initiatives - most notably as a licensed Instructor and Test Proctor of the NRA ServSafe program. He was a member of the committee that designed the framework for the Student Leader program and in his current position he helps to oversee the Student Leader program. When he is not helping to train and develop the future of Campus Dining he enjoys spending time at home with his partner of 18 years and their 10 year old daughter and their two cats.
Crista Martin
Director for strategic initiatives & communication, Harvard University
Since joining Harvard University Dining Services (HUDS) in 1998, Crista Martin has led the way in how HUDS tells its story, connects with its community, and plans for the future. She and her Communications team coordinate marketing, communications, and engagement across all HUDS operations—work that has been recognized with awards from organizations including the University & College Designers Association and the International Association of Business Communicators. A committed industry leader, Crista is a frequent presenter and volunteer with The National Association of College & University Food Services (NACUFS), where she is also a recipient of the Richard Lichtenfelt Award.
In addition to her communications leadership, Crista directs HUDS’ Strategic Initiatives, helping to shape and implement projects that advance sustainability, food donation, technology integration, business development and planning, customer service, and more. Her impact has been recognized across the University and beyond: she is a two-time Harvard Hero, was named a “Food Hero” by the City of Cambridge in 2015, and received a Harvard College Dean’s Distinction Award in 2020.
Justin Martinez
Dining business analytics manager, UC San Diego
Justin Martinez, Business Analytics Manager, began his career at the University of California, San Diego in 2011. In his time at UC San Diego, Justin managed various restaurants, c-stores, and played an instrumental role in the research & development of many of the restaurants open today. Justin currently provides reporting and analytics for all of the dining initiatives and programs, including the STARS report, as well as day to day financial statements on food and labor costs.
This job provides Justin with the opportunity to combine his passions for sustainability, numbers, and San Diego. As a native born San Diegan, and UC San Diego alum, Justin prides himself in his love and knowledge of the city and campus. Justin is excited and optimistic about the future of UC San Diego and all of its plans and enterprises.
Augustine Medina III
Multimedia Journalist, Texas Tech Hospitality Services
Augustine Medina III is a Multimedia Journalist with Texas Tech Hospitality Services in Lubbock, Texas. Since 2022, he has brought creativity and problem solving to websites, email, and graphic design for print and digital experiences. Driven by curiosity and design, he approaches every project with the belief that great communication requires both art and strategy. In his free time, Augustine spends time with his wife and two kids, or playing music with local Mariachis to embrace his culture and creativity.
Brenda Nelson
Associate director of community engagement for culinary services, Michigan State University
Dr. Brenda L. Nelson is the Associate Director of Community and Engagement for Culinary Services within Residential Hospitality Services at Michigan State University. A scholar practitioner with more than five decades of service to MSU, she provides campus wide leadership that elevates Culinary Services as a strategic partner in student success, an educational collaborator, and a community building hub.
Her work connects food, culture, learning, and belonging through cross campus partnerships, mentorship, and equity focused programming. A first generation college graduate, Dr. Nelson’s leadership is shaped by lived experience, advocacy, and a deep commitment to creating environments where people feel seen, heard, and valued.
A key example of this work is the Bridges Program, which pairs MSU students with non native English speaking Culinary Services team members. While Dr. Nelson championed the program by removing barriers and securing institutional support, its design and implementation are the result of Yuchien Chang’s exceptional leadership. Ms. Chang connected the program with James Madison College, coordinated undergraduate tutors, and sustained a model that strengthens English acquisition, retention, and belonging.
Dee Nguyen
Unit manager of recruitment, Texas Tech University
Dee Nguyen is the Unit Manager of Recruitment for Texas Tech University Hospitality Services. With 15 years of service, she specializes in student hiring, employee recognition, feedback, and public speaking, where she connects with prospective and current students. Outside of work, she volunteers with NACUFS, serving as the Southern Regional Ambassador and member of the National Conference Task Force.
Kara Peruchietti
Dining services complex manager, Michigan State University
Kara Peruchietti is a Dining Services Manager at Michigan State University with over a decade of experience in residential dining operations, team development, and student engagement. She began her career as a student employee, and now oversees front-of-house operations and staff development across the South Neighborhood within the Culinary Services Department of Michigan State University.
Kara plays a key role in leading Bridges, an innovative English Language Learning tutoring program within Culinary Services. In partnership with the Refugee Development Center, Bridges connects student tutors with culinary team members to provide tailored, individualized, high-quality English language instruction. The program not only strengthens communication and workplace safety, but also fosters meaningful cross-cultural connections and builds community across campus.
Dr. Joe Regenstein
Professor emeritus, Food Science, Cornell University
Dr. Regenstein is a Professor Emeritus of Food Science and Head of the Cornell University Kosher and Halal Food Initiative (CALS), and Adjunct Professor in the Department of Population Medicine and Diagnostic Sciences in the Vet School and Jewish Studies in Arts and Sciences. He is an Adjunct Professor of Food Science at Kansas State University and a Distinguished Foreign Expert at Jiangnan University in Wuxi, China. His B.A. and M.S. are from Cornell and his Ph.D. in Biophysics is from Brandeis University. Dr. Regenstein has taught food waste management, food law, animal welfare, protein chemistry, muscle/meat chemistry, physical chemistry and kosher/halal. Dr. Regenstein’s research has centered on total utilization of fish. He has received IFT’s Elizabeth Stier Humanitarian, Bor-Luh International and Carl Feller’s Career Service Awards. An IFT Fellow, Dr. Regenstein served on IFT’s Executive Committee and was IFT’s first Congressional Science Fellow. Dr. Regenstein is founding co-editor emeritus of Food Bioscience, the first English peer-reviewed Chinese food science journal.
Annie Ryu
CEO & founder, jack & annie's and The Jackfruit Company
Annie Ryu is CEO and Founder of jack & annie’s / The Jackfruit Company, a company she founded while a pre-med at Harvard College to raise small farmers out of poverty and make healthier eating tastier and easier for consumers. After leaving Harvard Medical School in 2016, Annie has worked relentlessly to popularize jackfruit as a ground-breaking meat alternative, pioneering the world’s leading jackfruit supply chain, R&D and brands. Today jack & annie’s is the #1 brand in Frozen Plant-Based Meat at Sprouts, and distributed in thousands of grocery stores and foodservice establishments with a category-leading repeat rate. The company’s farm-to-fork supply chain supports thousands of small farmers and delivers jackfruit to the US with a 94% lower carbon footprint vs. conventional beef. Annie has been recognized as Forbes 30 under 30, Top Women in Grocery, an Unreasonable Fellow, a Young Gun (by Frozen & Refrigerated Buyer), and Ernst & Young Entrepreneur of the Year (Mountain West).
Aimee Sales
Unit manager, Texas Tech University
Aimee is a 2000 graduate of Texas Tech University. She joined the Hospitality Services marketing team in 2016 and currently serves as Unit Manager of Marketing and Merchandising. Before transitioning to Hospitality in 2010, Aimee built her career working with several print shops in Lubbock, including a full-service operation dedicated exclusively to serving the Texas Tech campus. She has also presented at three NACUFS conferences, sharing her expertise in digital advertising and strategies for increasing student engagement. Aimee is the proud mother of two adult sons. Her younger son is a senior at Texas Tech University, while her older son works as a paramedic in Lubbock.
Emily Sandow
Account executive, Touchwork
Emily Sandow is an Account Executive at Touchwork, where she partners with colleges and universities to improve the campus experience through student feedback, operational audits, and data-driven insights. She works closely with dining, housing, and auxiliary services teams to turn feedback into meaningful action and measurable results. Emily is passionate about helping campus leaders better understand their communities and create experiences that students love.
Hannah Shea
Purchasing manager and CBORD administrator, North Carolina State University
As the Purchasing Manager for NC State Dining, Hannah combines strategic procurement with robust system management to support a premier campus dining operation. She oversees the vital system integrity of the campus-wide Netmenu infrastructure and manages a comprehensive capital asset portfolio exceeding $1.2 million. Working closely with a diverse team of over 20 campus chefs, Hannah spearheads menu innovation that elevates the culinary experience for more than 10,000 meal plan holders and drives exceptional quality for high-profile fine dining catering events.
In addition to her primary responsibilities, Hannah is a passionate advocate for environmental stewardship through her work on the NC State Sustainability Committee. Deeply committed to advancing the UN’s Sustainable Development Goals, she has fostered meaningful partnerships across the university to seamlessly weave these vital global objectives into the daily framework of NC State Dining.
Beyond her significant impact at NC State, Hannah contributes her expertise on a national scale as a member of the Premier, Inc. College & University Foodservice Committee, helping to shape procurement strategies across a $10 billion contracting network.
A proud alumna, Hannah is celebrating her tenth anniversary with Campus Enterprises this fall, underscoring her enduring commitment to the Wolfpack community. Go Pack!
Angie Simpson
Dining services complex manager, Michigan State University
Angie Simpson is a Complex Dining Service Manager II with Michigan State University Culinary Services, overseeing multiple residential dining and retail operations. She provides strategic leadership and operational oversight, supporting managers as they leverage data and emerging tools to strengthen team performance and enhance the effectiveness of collegiate dining services.
Norma Witzel Smith
Senior purchasing manager, UC San Diego
Norma Witzel Smith has been in campus dining for over 15 years and is a proud UC San Diego alum.
Keith Soster
Director of student engagement for Michigan Dining, University of Michigan
Keith Soster serves as the Director of Sustainability and Student & Community Engagement for Michigan Dining. In this role, he also oversees the Maize & Blue Cupboard, the University of Michigan’s campus food pantry. Keith leads a range of sustainability initiatives, fostering collaborations between the classroom and dining operations, supporting sustainable student organizations, and advising several student groups across campus.
He is an active member of the Humane World for Animals’ Forward Food Collaborative Council, Swipe Out Hunger’s Leadership Advisory Council, and the Menus of Change University Research Collaborative.
With more than 35 years of experience in the hospitality industry, including leadership roles at the University of Michigan, the Toledo Zoo, and T.G.I. Friday’s—Keith brings deep expertise in food systems, sustainability, and student engagement. He is a graduate of Bowling Green State University.
Tara Street-Bradford, AIA, LEED AP
Architect, Street Collaborative, LLC
Tara Street is a registered architect, educator, and founder of Street Collaborative, a Baton Rouge–based design firm specializing in hospitality, foodservice, retail, and community-focused environments. Since founding the firm in 2014, she has led hospitality and dining projects nationwide, partnering with restaurateurs, retail brands, and academic institutions to create functional, experience-driven spaces that reflect the culture and character of their communities.
In addition to her professional practice, she serves as an instructor at Louisiana State University’s College of Art & Design, where she mentors emerging designers and shares her expertise in hospitality and institutional design. Tara is passionate about creating dining environments that serve as social and cultural hubs, transforming campus foodservice into meaningful destinations for students, faculty, and visitors alike.
Joseph Tuminello
Associate professor, McNeese State University
Dr. Joey Tuminello, a certified healthcare ethics consultant (HEC-C), specializes in food, medical, animal, and environmental ethics at McNeese State University. He teaches biomedical ethics, environmental ethics, and existentialism, and has led educational programs on food systems for high school and university students with Farm Forward and the Better Food Foundation.
Danielle Vance
Menu design and systems manager, Yale Hospitality
With a background that blends culinary expertise and business strategy—holding a culinary degree from The Culinary Institute of America and a MBA from Johnson & Wales University—Danielle brings a practical, operations-focused perspective to system implementation. She is passionate about helping teams navigate change, improve efficiency, and build strong, collaborative cultures through thoughtful integration of technology. Danielle currently leads the development and implementation of systems that connect menu strategy with operational execution. With nine years at Yale, she has held progressive leadership roles including General Manager and Area Executive Chef before transitioning into her current systems-focused position. Her work centers on modernizing menu management through scalable processes, standardized recipes, and enhanced communication tools that support both daily operations and large-scale events. Danielle plays a key role in advancing system adoption by aligning cross-functional teams, supporting data-driven decision-making, and creating training programs that build confidence and consistency at all levels of the organization.
Megan Varner
Dining services complex manager, Michigan State University
Megan Varner is a Dining Services Complex Manager with Michigan State University, where she oversees front-of-house operations across multiple locations, residential and grab and go. She focuses on staff development, operational efficiency, and delivering ahigh-quality guest experience, leading diverse teams in a fast-paced campus dining environment.
Fallon Weatherspoon
LCSW, Northwestern University Counseling and Psychological Services
Fallon is a Licensed Clinical Social Worker with a history of treating those who struggle with eating disorders and body image concerns. She has 3 years of experience as the Eating Concerns Coordinator at Northwestern University. In this role, she works in tandem with dietitians and medical providers to ensure students are connected to care for eating concerns.
Evan Wilson
Section manager new media & social media, Texas Tech University
Evan Wilson is the Section Manager of Social Media and New Media for Texas Tech University Hospitality Services, where he leads digital strategy, content creation, and loyalty programs for campus dining. A Texas Tech alumnus, he earned his undergraduate degree in 2017 and is currently pursuing a graduate degree in Strategic Communication and Innovation. He enjoys woodworking, photography, and spending time with his children.
Ivan Zou
Owner, Raccoon Eyes
Ivan is a co-founder of Raccoon Eyes, a company he launched in 2023 after witnessing significant food waste in university dining halls. Raccoon Eyes enables dining programs to track student food waste and gather real-time feedback, helping them reduce waste, cut costs, and improve the overall student dining experience. Since its founding, the company has grown to serve over 25 locations. Raccoon Eyes has been featured on ABC News, Good Morning America, Yahoo News, and Causeartist, and was named one of the Top 10 Most Innovative Companies in Georgia in 2026 by the Technology Association of Georgia (TAG).