Culinary Consulting Can Help Your Operation Thrive

Susan is a graduate of Iowa State University and Johnson Wales. Susan worked for Compass Group's Chartwells sector in both Higher Ed and K-12 as a Regional Chef and Director of Culinary. Her background includes cruise lines, hotels, and as Corporate Executive Chef in the contract foodservice industry. Susan has an excellent background in menu and product development, relaunching menus for two of Foodbuy's largest Hospitality customers.

After graduating from Johnson and Wales, Chris honed his skills in fine dining restaurants for ten years, winning NC’s Best Dish Competition in 2011. Chris then moved into the healthcare arena with Compass Group and Morrison Healthcare as Executive Chef, and in 2015 he was recognized by The American Culinary Federation as a Certified Executive Chef. Chris has been awarded silver medals twice in NC Regional ACF Competitions.

Patrick Egan has been in the foodservice industry for over 20 years and is a Graduate of Johnson and Wales University and has a Food and Beverage Management degree from JWU Providence. Following graduation, he accepted a job with Eurest at Microsoft in Charlotte NC, a member of Compass Group. After spending 9 years working as a Chef in various locations in the Charlotte area, Patrick joined Foodbuy as a Compliance analyst, then as a Field Implementation Specialist. Now expanding his reach beyond Compass Group into the Member Development Group, Culinary Solutions team to offer world class culinary and purchasing support services.

Christopher has over 30 years of experience in culinary arts, spanning diverse sectors. He's worked in restaurants, yachts, luxury casinos, sports service and acute and long-term healthcare. He's enjoyed piloting multiple new programs in the past few years, received the “Hero of the Year 2021” Award from Compass Group, USA for his work with food waste reduction programs, and feeding the food insecure in Charlotte, NC. In 2020, Chris led the team that was awarded “National Account of the Year” for Morrison Healthcare. From his time with Morrison in operations, he has gained experience with over 40 different patient/resident diets including IDDSI and multiple styles of service. Chris’ passion is for taking great care of the residents/patients under his care- food is medicine and can not only heal but boost morale.

Tom graduated from Johnson & Wales University in Charlotte, NC with an associates degree in culinary arts and a bachelor’s degree in food service management. Prior to Foodbuy, Tom has worked through various restaurants to gain over 20 years of experience and most recently worked as a Corporate Executive Chef with a large regional restaurant group of the Carolinas. Throughout his work, Tom has been awarded the Savannah F&W Rising Star Chef, a Partners in Tourism award and has led Mimosa Grill to a top 100 Independent Restaurants by FSR Magazine in 2016. He has also been a representative of many large product brands to represent in showcases, festivals, and special dinner events, including and most notably a guest chef at the prestigious James Beard House in New York City.

Kyle graduated from the University of Central Florida with a degree in Restaurant and Foodservice Management, receiving his culinary degree from The Culinary Institute of America in New York and attending the culinary program at the Apicius International School of Hospitality in Florence, Italy. Throughout his education, he worked for Wyndham Hotels and Resorts, Omni Hotels and was a part of Universal Studios Orlando’s catering team. He's also worked in some of the top restaurants in Charlotte, NC. In 2017, Kyle joined Compass Group as an Executive Chef for both Chartwells Higher Education at The University of North Carolina at Charlotte and Eurest with Duke Energy. He then worked with Foodbuy as a Compliance Data Analyst to expand his education with data analytics and looks to use his experience and background to help provide excellent support for our members.