Judy Bellefy, foodservice worker

Aramark at Polaris Industries

Nominator: Shannon Bernett, foodservice manager, Aramark

“Judy joined our team with little more than home food knowledge. Now she is my backup cashier, front of house lead and is working on learning kitchen items. Judy has volunteered to help on second shift when others have been gone. She maintains my Good Day items and mIcro-market. Last but certainly not least, Judy is the one who creates all of our pizzas on Fridays.”

Kimberley (Renee) Benge, lead cook

Tyson Food Services/Aramark

Nominator: Renee Benge, general manager, business services

“Working in a manufacturing environment is not always a glamorous position, but Renee does it well and she's proud! Through the last couple of years with COVID challenges and being the most difficult years ever, she has come into work smiling and being positive every day. She finds ways to support the FSD and ensures that all the manufacturing employees have good food and good experiences. In addition to COVID-related issues, turnover was already a concern prior to COVID, and it certainly worsened over this period. Despite the hardship, as a lead, Renee led her team to successful meal periods for both shifts six days per week and at two dining locations. Talk about resilience! I'd want 1,000 Renee's on my team any day!!”

Edward Booker, chef manager

Eurest, Quest/Norristown, Pa.

Nominator: Mary Beth Toewe, communications director, Eurest

Edward's Story: "I started out as a utility person for Restura Inc. in 1995. From there I became the catering associate when we had yearly catering sales of $300,000+ and I began cooking with the assistance of Chef Ron Gorham. I started working for Eurest June 28^th, 1999 as a prep cook at SAP America. I currently have been in my role as chef manager for 14 years. This has never been a job to me, this is my life. I wake up every morning to try and make an impact and give the absolute best possible service that I can. When the guests arrive, they all feel the comforting escape from their everyday duties at work. You will always have the family experience and you will not leave before I get a smile out of you."

Rafael Covarrubias, general manager

Blizzard Entertainment/Bon Appetit

Nominator: Suzanne Navarro, senior manager of global workplace experience, Blizzard Entertainment

“Rafael has tirelessly worked to ensure our full food service programming remained flexible during WFH thru integration of enhanced food safety protocol rollout, implementation of contactless transaction technology and so much more, all while ensuring his team’s morale remained high. Rafael has successfully managed service budgets, change of vendors and COVID protocols with positivity, focus and communication. Rafael is truly an exceptional employee and embodies what a Foodservice Hero is!”

Edith Gubacsi, director of dining services

Eurest, Mohegan Sun Casino

Nominator: Mary Beth Toewe, communications director, Eurest

“Creating great guest experiences, not only for our customers but also for her associates, Edith Gubacsi, DDS, Mohegan Sun, always has an upbeat and professional attitude that allows her to successfully prioritize the needs of over 100 team members across three shifts, seven days a week. It is her engagement and willingness to do whatever is necessary for our business that is paramount during these times. 

Edith began her career in the industry as a bartender, but, lucky for us, she was drawn to Compass Group, starting as a third shift, front of the house manager for five years before becoming the director of dining services at Mohegan Sun for the past year.

Read below for Edith’s story:  

‘My passion is serving great food and seeing satisfied guests. I am always striving to learn new things and expand on my experience. I truly enjoy helping people and making sure that my team members are taken care of is my top priority. We serve about 5,000 guests daily, and we keep everything fresh through all three shifts: full and inviting. A fun fact about me is that I used to live in Miami, FL and had a 4.5i Mustang GT that I would take up to West Palm to the track there and race during the summer when they had amateur night. It was lots of fun, even if I wasn’t the fastest.’”

Hannah Hobson, prep cook

Genie Café, Genie Industries/Aramark

Nominator: Ralph Combs, foodservice director, Genie Industries/Aramark

“Hannah is a non-stop worker who does everything she is asked to do; when she is done prepping, she we still go wash the dishes, sweep and mop, clean all the tables. If she is needed on the line, she hops in without complaint. She is also trained to help out the cashiers if we are short-handed. She is also a great cook and can make many different foods.”

Christy Jensen, cashier/foodservice worker

Battelle Energy Alliance, Idaho Falls/Aladdin

Nominator: Mark Slater, district manager, Aladdin

“Outstanding Service: Christy goes above and beyond, working tirelessly without fail; her commitment to excellence is beyond amazing, her food skills and adaptability to change phenomenal, and her client and staff engagement is out of this world. I am honored to have Christy on my team at Battelle Energy Alliance in Idaho Falls and this recognition is just a small token of my appreciation.”

Franki Lentz, cook/barista

State Auto Headquarters/Aramark

Nominator: Kari Bozynski, foodservice director, Aramark

“She has been in foodservice in various positions throughout her life over the past 50 years. She continues to take on challenges, innovate, accept challenges, and strives to continuously provide the best hospitality. Every day she remembers to bring a smile to guests while remembering their families and stories. It's truly an honor to work with her and watch her resilience.” 

Ryan McDonald, executive chef

Eurest, Northeast Region

Nominator: Mary Beth Toewe, communications director, Eurest

Ryan's Story: "I prepared my first meal for my family at age five and was hooked. At 15 I took the lead of my first kitchen and at 16 chose to double down working the front of the house host stand, which became the drive to succeed in all aspects of the business with excellence. I have been with Compass Group/Eurest since 2013 and for the past seven years I have been a district chef, recently moving into a regional support role. My passion is the experience of food and the thought and science that can go into it. The fact we can change another person's mood from the thought and knowledge that is put into a dish or experience—that is so personal. That alone inspires me to learn more, think more and give more. The most fulfilling part of my job is having the chance to truly impact a person's life and family, being able to coach and mentor. One of the greatest opportunities Eurest provides its leaders is to pinpoint an hourly associate in any position and potentially help guide them into a marketplace leader, a district leader, a division leader or a senior leader. The opportunity to positively influence lives and careers is extremely gratifying. A guest experience in a marketplace throughout the Northeast region completely starts with every person owning that they created the greatest experience for the guest. Seriously, not only do we have the opportunity to make someone smile, but we also have the opportunity to make someone smile with all the variables that may arise in their workplace! Eurest is a fulfilling place to work that will give you the opportunity to grow if you want to grow. A fun fact about me is I was kicked out of home economics in junior high school...I had a different thought on how to execute an egg white frittata.”

Martha Pacheco, supervisor

Charles Schwab Orlando/Sodexo

Nominator: Golan Fuchs, area general manager, Sodexo

“Martha does all the behind-the-scenes work that doesn't get the recognition that it deserves.  She is my FOH supervisor who handles a lot of the tedious paperwork and also has the hard job of leading employees without the management title.”

Olga Palusko, event staffing manager

HMG Plus, Inc., New York, N.Y.

Nominator: Karen DiPeri, president, HMG Plus

“Olga Palusko has been a dedicated, hard-working member of our team since 9/29/2016. Our company provides staffing support for the top global foodservice companies based here in New York City. Her position with the company is a staffing coordinator. During the pandemic, she worked tirelessly to maintain contact with our out of work staff. Then, just as we were coming out of the pandemic and events started coming back, the war in Ukraine began. Olga is from the Ukraine and her family was in hiding in someone else's house during the invasion. Even though she was fearing for the lives of her family, friends and homeland, she kept focus on her role, never once complaining or requesting time off. She pushed through the agony of what was unfolding and met the demands of the business needs. We all rallied to assist, but she insisted on keeping pace. She is the unsung hero of HMG Plus.”

Lori Peoples, chef manager

Eurest, Lansdale, Pa.

Nominator: Mary Beth Toewe, communications director, Eurest

Lori's Story: "My mother died when I was 15 and I started preparing the family meals. I found that I like cooking and baking, so it was a great fit. I have been with Compass Group/Eurest for 21 years, in my current position as chef manager for 17 years. The best part of my job is all the wonderful comments we receive from our customers. They are very quick to let you know when they really like something. They are dessert lovers here, which is good for me because I enjoy baking and trying out new recipes. Eurest is a great company with really good benefits. It is also very possible to move up, as they are very good about promoting from within the company. A fun fact about me is that I like to sew. I test bag and quilt patterns for designers before they are released to the public."

Michael Petit, executive chef

Eurest, Northeast Region

Nominator: Mary Beth Toewe, communications director, Eurest

“Many of our associates began their ‘career’ in foodservice by cooking with their families at a young age. Michael Petit is no exception. His love of cooking started at a very young age cooking with his mother. This inspired him to attend Johnson & Wales University, receiving a Bachelor’s degree in Culinary Arts.

Michael started with Eurest as the executive chef at one of our largest Marketplaces in Boston four years ago and has been in his current position for one year, supporting the Northeast Region as executive chef. Eastern Division Executive Chef Joe Falcone says, ‘Michael is a consummate professional. His culinary talents are second to none. Combine that with how he cares for his people, he leads by example with a consistent goal of learning, teaching and excellence. We are fortunate to have a chef like Michael on our team!’

Michael was also recently recognized by Jim Colombaris, RVP, Mid-East Region, for his support of covering the chef position at a Marketplace in the Mid-East Region, working with a very demanding client that had high expectations, and managing to exceed those expectations for every event he handled. Michael also used his contacts to help fill the chef role permanently, showing the actions of a great leader.”

Here is Michael’s story: ‘My passion is always looking for ways to enhance the profile of any dish that I make. My family inspired me to work hard every day and to always give 110%. The most fulfilling part of my job is knowing that with great customer service and an unforgettable meal I can change someone’s day for the better. A great guest experience for me is when I greet every guest with a big smile while paying attention to every detail through all interactions, ensuring they know that I care about them and their experience. When I’m not creating great guest experiences, I’m an avid bowler and love spending time with my family.’

Christopher Reyes, director of dining services

Eurest, Horsham, Pa.

Nominator: Mary Beth Toewe, communications director, Eurest

Chris's Story: "I always had a love for cooking and hospitality since I was a teen. I started out working for Legal Seafoods Restaurant in my hometown of Peabody, MA. I started back in 2007 as a floating hourly chef in Massachusetts with Compass Group, then left for few years when I went to another company. I came back to Compass Group/Eurest in April 2012 as a chef manager and was promoted to my current role as food service director in August 2021. Being able to have a chance to make a guest’s day through our food and customer service experience really inspires me, as well as being part of a great team. Currently we are transitioning into a swing space as they are renovating my Marketplace, so I have been helping other units, and I am seeing that our guests are very happy to be back in the Marketplaces and seeing our familiar faces again. Eurest is a great company to be a part of. There are so many different opportunities to grow within this company and meet people who are willing to help you get wherever you would like to go. I enjoy coaching my kids and other kids in youth sports (tackle football, flag football and other sports). I have been coaching for eight years now and still going."

Steve Shepos, general manager

Pittsburgh Culinary Center/Metz Culinary Management

Nominator: Maureen Metz, executive vice president, Metz Culinary Management

“I would like to nominate Steve Shepos, general manager of our Pittsburgh Culinary Center. Steve did an emergency repair on a cooler at the Southwestern Pennsylvania Area Agency on Aging so that the food we had purchased and stored did not expire. He had nothing to gain besides assisting another unit and saving the company a non-recoverable cost.”

Blake Stembridge, district manager

Eurest, Atlanta

Nominator: Mary Beth Toewe, communications director, Eurest

Blake's Story: “In 5th grade I found a cookbook in my teacher's library. I called my local Piggly Wiggly asking if they sold goose because of a recipe I found. For a week or so, I was also a dishwasher in my uncle's restaurant on St. Simons Island when I was 12. I then returned for an internship at Sea Island while in culinary school at Johnson & Wales University in Charleston, SC. The hardworking people in each of my Marketplaces are my inspiration. I enjoy hearing about their lives, their families and what makes them incredible unique people. I have learned throughout my career how important and valuable people are. Our guests are treated like family. At every Marketplace I have, I witness managers and team members interacting with guests on a personal level that extends beyond providing food service.”

Pamela Swan, foodservice worker

Aramark at Polaris Industries

Nominator: Shannon Bernett, foodservice manager, Aramark

“Pam comes from a food service background. She makes every effort to learn a guest’s name, likes, dislikes and anything important to them. She serves with a smile and does a phenomenal job at promoting all of our food offerings.”

Katie Tollefson, grill cook

Aramark at Polaris Industries

Nominator: Shannon Bernette, foodservice manager, Aramark

“Katie comes to work every day with a smile on her face and does her best all day long to keep the crew and the guests smiling and enjoying the workplace. In the past 18 months Katie has only called in one day.” 

Kevin Trefethen, executive chef

Eurest, Dominion Energy

Nominator: Mary Beth Toewe, communications director, Eurest

“Kevin Trefethen, Executive Chef, Dominion Energy was hooked on hospitality at a very early age, falling in love with all that the restaurant industry had to offer.

Ritu Dewan, SVP Eurest, also recently recognized Kevin for his work at the showcase Marketplace, Dominion Energy in the Mid-Atlantic Region, and being highly recognized by our client partners as a culinary and catering lead as catering revenue and opportunities continue to increase. Furthermore, taking the lead as the Technology Champion and leading the QBR segment on mobile technology, Kevin addresses all the client questions confidently and professionally.”

Here is Kevin’s story: 

“When I was 14 years old, I remember getting a call from a neighbor who was a server at a local seafood restaurant in Virginia Beach. It was New Year’s Eve and their dishwasher had called out, so she asked me if I wanted to come work. I fell in love with the chaotic rush of mayhem that was barely harnessed by a team of misfits and maniacs all working together in harmony while everything around them seemed to be on fire, but still produced some of the most beautiful plates. I knew immediately this was what I wanted in my life. I have been with Compass for seven years now, starting as a chef manager with the Northeast. I ran Konica Minolta for four years, then my wife and I moved to Richmond so she could finish her doctorate, and I took over the SunTrust buildings. Now I am the executive chef at Dominion Energy and district chef. I am passionate about food and people inspire me. Simply put these two things mean everything to me. You can learn so much about food through people, and you can learn even more about people through food. Food without people or culture would be boring. Being able to hear about someone who cooked with their grandfather growing up or how they spent time with friends and would go to certain places to eat—to see the memories come back to them about certain dishes and how they must be made is exciting.”

Dawn VanNess, general manager

Eurest, SAP America/Newtown Square, Pa.

Nominator: Mary Beth Toewe, communications director, Eurest

Dawn's story: “I started in college as a catering manager and loved it. I have taken a few twists and turns along the way but ended back up in hospitality. I began my role with Compass Group/Eurest three years ago as general manager. I love making people happy. There is nothing more satisfying than to be of service and giving people something that gives them joy. Our guests love to come in and see what is in store for them for breakfast and lunch. We have a lot of long=term associates who have developed strong relationships over the years."

Denis Velasquez, cafe supervisor

The Cafe At C1, Restaurant Associates

Nominator: Nicole Hansen, senior regional director, Compass Group USA-Restaurant Associates

“Denis came back onto the team in 2021 after a short hiatus. Upon his return he began to lead the cafes@home meal packing team and fleet routing, sometimes delivering the orders himself when needed. He also spearheads the coordination of campus food donations through the Goodr platform, helping with food waste and hunger solutions. Denis assisted leading the front of house team in opening the cafe, drives the strEATs food truck back and forth to the sale site, and manages storage and inventory for other departments on campus. Denis is a valued member of the team and his willingness to do whatever it takes usually goes under the radar due to his quiet, steady demeanor. We appreciate Denis and the C.A.R.E. he shows all of our team members, clients and guests.”