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.

Chef Awo Amenumey earned her culinary degree at West Kentucky Community & Technical College, going on to establish Eh’vivi Ghanaian Cuisine, a successful Ghanaian catering and elevated dining concept. She joined the Compass Group family with a Traveling Sous Chef Role for Morrison Healthcare for three years. During this time, Awo served as an Inclusion Ambassador for Compass One DIAC, earned a Food & Sustainability Certificate from the European Institute of Innovation & Sustainability, and was awarded a “RePlant Your Menu” Professional Certificate from Swette Center for Sustainable Food Systems School of Sustainability at Arizona State University and Compass at Google organized by the Envision Group. She was also a part of the inaugural Compass Group Women in Culinary Program. Now, Awo serves Foodbuy as a member of the Culinary Solutions Team, providing support to our healthcare channel through member engagements, product optimizations, cuttings, and consults.

Chef Franke Jones earned his culinary degree at Johnson & Wales University before embarking on a successful culinary career. He’s worked I esteemed kitchens at the Ritz Carlton Reynolds at Lake Oconee, the Sanctuary Hotel in Kiawah Island, as well as multiple James Beard nominated restaurants. From 2015 to 2023, he served as Culinary Director and Executive Chef for Mason Jar Group, helping one of the restaurants under this local hospitality group to be named Charlotte Magazine’s Best New Restaurant in 2016. He now supports Foodbuy Members through our Culinary Solutions Team. When he’s not at work, Franke enjoys cooking at home and watching the Atlanta Braves