|
Chef Michael Gueiss
Campus Exective Chef
|
Chef Michael Gueiss was responsible for opening culinary operations as the Resident District Chef at Johns Hopkins University, 2006. Michael opened and oversees all food operations at the university. He opened and oversaw all premium food service outlets at Fenway Park, Boston. While at Fenway he hosted numerous play off games, concerts and the 2004 World Series.
Prior to his work at Fenway, Chef Gueiss was the executive chef at ARAMARK’s First Union Arena in Wilkes-Barre, Pennsylvania. He was instrumental in the opening of the account and managed the staff hiring and major equipment purchases. He helped open major stadiums and worked high events throughout the country.
Chef Gueiss began his career as a tournant chef at The Greenbrier, a 5 Star/5 Diamond property in White Sulphur Springs, West Virginia. Michael has had the opportunity to cook for a number of notable personalities, including both Presidents Bush, Henry Kissinger, Elton John and Bruce Springsteen, and has cooked in the United Kingdom.
Chef Gueiss received his formal training from the Culinary Institute of America, where he graduated with honors and later earned the ranking of CIA Pro Chef Level 2. He currently serves as a mentor for prospective students for the Institute. He is a member of the American Culinary Federation, where he received certification as Chef de Cuisine. |
|
Chef Allison Trinkle
Exective Chef |
Originally from Bristol, TN I moved to Nashville in 1992 to go to culinary school.
I am a 1995 graduate of the Opryland Hotel Culinary Institute; a 3-year apprenticeship ran in conjunction with the local college to receive a degree in Culinary Arts.
After graduation I took on my first Sous Chef position at the Belle Meade Brasserie, a small neighborhood bistro and was quickly promoted to the Executive Chef, staying until 1999. I then took over as the Executive Chef at the Merchant’s Restaurant, a large, 3 level dining venue in downtown Nashville, one block from the NHL Predators arena. Three years passed by quickly and I wanted to get back to the quaintness of the neighborhood restaurants and went to work at the Wild Iris, another small neighborhood bistro in 2002.
After spending over 8 years in restaurants all over Nashville I decided to enhance my experience and go back to hotels. I went to work at the Loews Vanderbilt in Nashville in 2003 as the Executive Sous Chef for 3 years, being promoted to an Executive Chef at the Loews Annapolis here in Maryland in 2006.
With the experience of an Executive Chef from the Loews Corporation, I once again decided that I still wanted to learn more, and was offered a wonderful opportunity with ARAMARK here at Johns Hopkins University as the Executive Chef of Fresh Food Café. This has been an amazing transition from independent and corporate restaurants, to hotels and now to embark on a new chapter into higher education.
|
|
Stephen Grant
Production Manager |
Stephen has had a interest in the hospitality field since he was very young. At the age of 14 Stephen started at a well known Irish Pub in Narberth PA. He continued working there until he graduated high school and was accepted at Johnson & Wales University in Providence, RI. While attending school Stephen worked at a popular bistro style restaurant in downtown Providence. During his sophomore year he went to work for ARAMARK at Rider University in New Jersey. While he was working at Rider the opportunity arose for him to move Baltimore at aide in opening up the Johns Hopkins University. While Stephen finished up school he had continued to work for ARAMARK at Boston University. After graduating from Johnson & Wales he decided to move to Baltimore as the Food Production Manager at Fresh Food Café. |
|
Alan Brooks
Catering Chef |
Alan attended Texas Tech University for Advertising, and then moved on to attend New England Culinary Institute. He has been cooking for more than 20 years, including experience at some notable places like the Four Seasons in Dallas, TX; NCO Centennial Club in FT. Bliss, TX; and Micho’s Fine Dining in Reisterstown, MD. |
|
Devlin Fredenrich
Nolans Chef Manager |
"To have prepared food correctly and to the best of your ability is to honor all involved in its life"
Devlin worked with Chef John Simic a Registered Master Chef for three years. He studied under Chef Walter Leible, Certified Master Chef and Chef Bill Sy, Certified Master Chef. He graduated with an Associates of Applied Science Degree from The Art Institute Of Phoenix, Arizona. He then held the position of Executive Chef at a newly built Country Club in Arizona. Devlin opened a casual fine dinning restaurant in Bel Air, Maryland, which served Governor Erlich, staff, and supporters for three separate fund raising events. He also sponsored food for the Liz Wano Foundation event (an event held for a passenger of flight # 93) for the Discovery Channel. He maintained the Executive Chefs position at a local Mediterranean Restaurant. Devlin has been a member of the National Restaurant Association for 6 years, a member of the American Culinary Federation for 7 years; and has culinary experience of over 20 years. |
|
|
|
Steve Burgoon
Eastern Cafe Sous Chef |
“I love experimenting with the freshest ingredients.”
Steve has been in the food service industry for over 20 years. He has worked for diners, hotels, chain restaurants, fine dining restaurants, institutional cooking and the U.S. Navy. He graduated from Baltimore International College in 2000 with a Certificate in Professional Cooking and Baking . |
|
Dennis Achin
Catering Sous Chef |
"Food is like language, it portrays a culture."
Dennis has been in the food service industry for 20 years in Massuchusetts and Maryland. He has experience in catering, as well as managing and creating menus for fine dining locations. He is also an experienced Chef de Garde-Manger in the art of buffet preparation and elaborate presentation. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|