Joel Ryan

Carlos Sandoval

Todd Turzer

Cedric Williams

John Capozzo

John Casto

David Whitman

Trey Pope

Johnathan Sanders

Ryan Poulin

Justin Kruger

Mary Ellen Moreno

Jevon Harris

Sergio Diaz

Jeffrey Dingman

Chris Hildebrand

Joel
Ryan

Carlos Sandoval

Todd
Turzer

Cedric
Williams

John
Capozzo

John
Casto

David
Whitman

Johnathan
Sanders

Ryan
Poulin

Justin
Kruger

Mary Ellen Moreno

Jevon
Harris

Sergio
Diaz

Jeffrey
Dingman

Chris
Hildebrand

Joel Ryan

Executive Chef

With over 25 years of experience in the industry, Executive Chef Joel Ryan has been an integral part in the development of the Fort Collins culinary scene. Having grown up in a cattle ranching family; local, seasonal and scratch-made were not a trend, but a way of life. His commitment to quality has never been compromised. As chef of both The Kitchen and Union Bar & Soda Fountain located in Old Town, he has been featured in many local publications such as the Cooking with Beer in Colorado cookbook. Beyond regional foods, he has immersed himself in international cuisines while completing his undergraduate degree in Socio-Cultural Anthropology. Outside of the kitchen he is an avid gardener, mountain biker, musician, backcountry hunter, and angler. Dine with us and experience the many elements Executive Chef Joel will bring from his diverse background to Broadcom’s Fort Collins café!

Carlos Sandoval

Executive Chef

Chef Sandoval started his training in Le Cordon Bleu college of culinary arts in Austin TX.  He began working in  various hotels and bistros around Texas.  While continuing to pursue new endeavors, he moved to Playa del Carmen to work as a private chef along the Mayan Riviera.  Chef continued his culinary journey in the Bay Area working as a chef for Google as well as Mourad (a Michelin star Moroccan restaurant in San Francisco), moved up as the senior sous chef role at Nvidia in Santa Clara and landed at BAE as Executive Chef in Austin TX.

Todd Turzer

Campus Executive Chef

Chef Todd’s culinary career started because of an interest in free meals. He quickly realized he loved to cook and had a natural knack for it. He got his culinary training at Le Cordon Bleu in Austin, TX where he graduated as Valedictorian. Before his career with Sodexo, Chef Todd worked his way through the ranks of a few chain steak houses, eventually overseeing location openings and operations then quickly moving up to higher-end, privately owned steak houses. Once landing at Sodexo, Chef Todd has worked for Texas Tech University, University of Texas, WinStar Casino and Chaifetz Arena in Saint Louis, MO. In the 19 years he has worked for Sodexo, Chef has had the honor of meeting (and feeding) Sophie Bellon and the opportunity to travel and help over 20 accounts with Sodexo in the United States and Canada. Chef Todd has catered for over 150 music artists, collage and pro athletes.

Cedric Williams

Executive Chef

  • Chef Cedric has been in culinary operations for over 35 years, working for the likes of Nana Grill as Executive Sous Chef in which he achieved a five star rating in Dallas morning news and received a four star diamond mobile award. Chef Cedric was also featured in D magazine for Best Sunday Brunch by Zagat. Chef’s strong background in fine dining and high volume banquets awarded him the honor of serving dignitaries from around the world including President George W. Bush. Born and raised in Killeen Texas, he was reared under a military back ground where he was privileged enough to be immersed in many diverse cultures. In his spare time, Chef Cedric enjoys reading and cooking his world-class BBQ.

John Capozzo

Executive Chef

Born in North Africa, Chef John was exposed to Mediterranean cuisine at an early age often traveling to France and Italy to visit relatives and food was always the main event. Studied Hotel and Restaurant Management at Diablo Valley College and attended the Culinary Institute of American for continuing education – earned several culinary certificates including the Ethnic Cuisine Certificate and CIA Medal. While attending the Culinary Institute of America Chef became a Certified Sodexo Culinary Foundation Instructor.

Chef John hails over 30 years of culinary experience with overarching responsibilities for kitchen personnel, front of house personnel, menu design for buffets, receptions, brunch, lunch, and fine dining. Marketing guest chef and support chef in California for new account openings, cafe refresh and existing account remodels. Executive Chef for our first innovative “Local Artisan” food program which doubled cafe sales from $4k per day to $8k per day.

John Casto

General Manger

John Casto CEC is the General Manger for Broadcom in Colorado Springs. He has been in the food industry for over 37 years and counting! He is a Certified Executive Chef, Certified Post-Secondary Instructor and President of the Pikes Peak American Culinary Federation. He is active in the community teaching classes and sharing his culinary skills. A Graduate from Pikes Peak Community College with a degree in Culinary Arts in 2016, he is now working on obtaining his American Academy of Chefs credentials.

David Whitman

Executive Chef

Chef David Whitman brings more than 22 years of culinary experience ranging from small local restaurants to large scale catering. He took his first culinary job in his hometown of Omaha, Nebraska at the age of 16. Chef David graduated with a Culinary Arts Degree and began his career at the most prestigious catering company in Omaha. He catered large events, from weddings and graduations to concerts and black tie galas. Notably, he served more than 24,000 Berkshire Hathaway shareholders over a weekend. Within 3 years, Chef David earned a spot as an Executive Chef. He led a team responsible for the café and all events at the historic Joslyn Art Museum in Omaha. In 2015, Chef David transitioned to the healthcare world as an Executive Chef for hospitals. In that role, he ran the kitchens and cafeterias that served patients and staff in healthcare facilities across the country. 

Chef David’s culinary passion began after reading Anthony Bourdain’s, “Kitchen Confidential.” The book, coupled with Bourdain’s travel shows, led him to culinary school and a career in the culinary field. When he’s not in the kitchen, Chef David enjoys golf, skiing, travel, and hiking. He moved to Colorado Springs in 2019 from Sacramento, CA and spends as much time as he can exploring all that Colorado has to offer. Chef David is excited to bring his passion and experience to the Oracle team.

TREY POPE

Executive Chef

Chef Trey Pope was raised in the Atlanta area and developed a passion for fine foods at a very young age. At age fourteen he relocated to Boulder, CO where he soon would discover his life’s calling and become a chef. Boulder has a nationally known food scene focusing on sustainable and seasonal products using simple and classical techniques to showcase local ingredients.

In 2005 Trey graduated from The Culinary School of the Rockies which is now known as Escoffier School of Culinary Arts. During his time there he focused on classic French cuisine, French pastry baking, palate development, and wine paring. In October 2005 Trey spent one month in Avignon, France studying at L’Universite du Vin (University of Wine) at Chateau de Suze-la-Rousse. He spent every morning visiting the open-air markets and caverns before preparing seven course dinners and pairings with different Michelin star chefs. While in Avignon Trey successfully completed an externship with Chef Sabastian Emillio at Hotel La Mirande.

As his first position out of culinary school, Trey was hired as the Garde Manger at Mateo Restaurant Provencal. Mateo is a chef owned and operated award-winning bistro at the east end of Pearl St. in Boulder, CO. During this time, Trey advanced to the Sous Chef position. As the Sous Chef of Mateo, Trey produced several successful prix fix dinners while partnering with beverage producers such as Bushmills, Daniel Bouju, and Betts and Scholl. After the tenure at Mateo was complete, in 2009 he moved to the Dallas/Ft Worth area in search of greener pastures and was hired in the exciting new kitchen at Sambuca 360 as an Executive Chef.

Trey worked with Sambuca Restaurants for ten plus years eventually being promoted to Corporate Chef over all concepts. In 2019, Chef Trey decided to make a change and begin a new career in Corporate Services with Sodexo at Toyota Motor North America in Plano, TX. During his time with Toyota, Trey was involved in running the progressive Lone Star Commons Café providing farm-to-table offerings for the Toyota corporate employees including authentic house-smoked Texas bar-b-que and authentic Japanese cuisine. He also spent time in Georgetown, KY as the Campus Chef of Toyota’s largest manufacturing facility, providing daily offerings for the location’s 10,000 plus plant workers.

Johnathan Sanders

Executive Chef

Born and raised in a military family, Chef Jon gained a global perspective of different cuisines growing up in the Philippines, Guam, Germany and Japan. In 2007 Chef Jon finished his AAS in Culinary Arts then graduated with a BA in hospitality management at Stratford University in Falls Church VA. During that time, he was employed with Sodexo Government Services Corporate dining. That was his first exposure to high volume batch cooking in a massive kitchen. He then moved on to work in a different sector of the industry which was as chef de partie working senior dining at Ingleside at Rock Creek Park in Washington DC. After several years working in senior dining, he moved on to work at Choctaw Casino Resort in Durant, OK as Executive Chef in the buffet. Shortly thereafter he was promoted to become the room chef at 1832 Steakhouse where he honed his craft in full service fine dining and high-end catering events. He then transferred to Texas to become Executive Catering Chef at the University of Texas at Arlington, then moving on to work for a small business as Executive Chef at Scratch Kitchen and Drafthouse where he stayed for six years before taking on his current role as Executive Chef at Liberty Mutual Plano.

Ryan Poulin

Executive Chef

Chef Ryan Poulin has been in the culinary industry his entire life, starting as a child learning from his Grandmother Monique Poulin in her restaurant in northeaster Vermont. Ryan continued to train in a vocational program at St. Johnsbury academy for half of his school day both Junior and Senior year. After high school Ryan continued developing his skills in local restaurants before being hired by Sodexo in 2007 as a grill and pizza cook.    

Over the next 2 years Ryan worked his way up the ranks in the kitchen learning all aspects of the day to day operation, and finally earning the position of Kitchen Supervisor and lead catering chef, maintaining that position for the next 4 years. Ryan moved to Denver in 2013 and was hired at University of Denver as in a lead cook position. Within 6 months was promoted to Supervisor, and eventually within the 1st year of employment with Sodexo at University of Denver, was promoted to Executive Chef.  After 3 years in the Chef Position, Ryan ventured out to learn other segments of the company, including Health Care, and assisting Corporate Dining operations when able.

Justin Kruger

Executive Chef

I am from the Northwest, growing up in Western Washington. My love for cooking started at an early age. Becoming a chef was never my first thought but became my passion as I grew older and motivated me to attend Le Cordon Bleu culinary academy in Portland, Oregon.

Following my graduation from culinary school, I pushed myself to learn and grow as much as I could in the Portland restaurant community. This period in my career expanded my skills and developed my knowledge of seasonal and local sourcing.

This path led me to Napa, California to work for Tyler Florence and Jeremy Fox. Working in their kitchen provided me with a deep understanding of fast paced, high expectation dining. My time spent in this kitchen taught me the skills and understanding on how to be the chef that I have become today.

I joined the Sodexo family after many years of running a local food bank community kitchen. This experience expanded my culinary skillset for creating high quality meals for large groups across many age groups and situations.

I am a married father of one. I enjoy my off time with my family and friends playing golf and exploring the global food scene through cooking

Mary Ellen Moreno

Executive Chef

Chef Floyd’s discovery of the joy of cooking started in a one bedroom apartment at 3am with a bunch of tipsy twenty-somethings. Her place was walking distance from the strip in downtown Dallas and after a night out, it became the place for people to sober up before they headed home. “The after party” safe space.

In 2009 Chef enrolled in the culinary arts program at El Centro College.  She soon got a job in the prepared foods department at Whole Foods and spent the next 7 years developing new recipes for people with special diets and food allergies while keeping up with food trends.  

Chef took time off to grow her family, then landed the job as the executive chef for Paula Deen’s Family Kitchen.  Unfortunately, the demands of a full-scale restaurant and having two littles just didn’t mix BUT, fortunately for us, she soon found Sodexo and worked as chef at Frito Lay in Plano.

And then… COVID-19.

The pandemic forced the associates out and the café due the café closing, but  Chef Floyd was able to join the healthcare segment of Sodexo at Eating Recovery Center and cooked for patients struggling with eating disorders. It was such a shift from what she was used to but it was also rewarding helping people navigate their fears and anxieties surrounding food and get back to a healthy relationship with their meals and snacks.

As time moved on and luck would have it, Chef was hired back into the FritoLay family as Executive Chef helping to welcome their associates back to the office with fun and exciting eats in their café!

Chef Floyd loves to spend time with her family – including her two littles, Macy and Fenix, two of the most adventurous little eaters you’ll ever meet! Getting them to try and love global flavors has been one of her highest achievements!

Jevon Harris

Executive Catering Chef

Jevon’s love for food began at an early age.  Some of his first memories are cooking in the kitchen with his Nana. After attending the Art Institute of Dallas, he worked in fine-dining country clubs and hotels including the Ritz-Carlton and Dallas Country Club. He also had the opportunity to work for several award-winning restaurants like Stephan Pyles and Fearing’s restaurant. He spent the last few years working as Executive Chef for Wolfgang Puck catering and is now happy to be part of the Sodexo family.

Sergio Diaz

Executive Chef

Originally from Southern California, Chef Sergio has worked in the culinary industry since 2007. While enrolled in San Fernando High School’s Careers through Culinary Arts Program (C-CAP) Chef was given the opportunity to be an intern for multiple hotels across Los Angeles and Ventura County.  In 2008 he was hired on as a Baker for UCLA Bakery.  A couple years later Chef shifted his focus and became a cook for the UCLA catering department. Soon after that Chef ventured out to OK becoming the sous chef for WinStar Casino – landing his first job for Sodexo.  In 2016 Chef was promoted to Catering Executive Chef for WinStar Convention Center with Tradition Spirits where he had the honor of being a part of the Convention Center’s grand opening.  Continuing to hone his culinary skills, Chef Diaz decided to give Texas a shot and started to work for Alcon Fort Worth as Chef Manager where he was soon promoted to Executive Chef where he enjoys overseeing multiple units currently.

Jeffrey Dingman

Chef Manager

I was born and raised in North Jersey. My journey in culinary started in New Jersey when I was 15 years old. I wanted to live down the shore for the entire summer with my grandparents and the deal was I had to find a job. I ended up getting my first job ever in a pizzeria called Panzones pizza in Surf City, NJ. I worked on the sandwich and short order cooking side of things. I started out stretching pizza dough for the pizza cooks and then started learning salads, appetizers, cheesesteaks and hoagies. The rest is truly history. I went to Johnson & Wales University in Providence, RI. I graduated with an Associates & Bachelors Degree in Culinary Arts and a second Associates Degree in Baking & Pastry. When I graduated with my Bachelors Degree I really enjoyed the making desserts and baking so I decided to stay an extra year and get my second Associates Degree. From there I have worked in many different areas of the culinary world including beach clubs, country clubs, Catering, restaurants, Food Service, running a food truck, you name it and ive probly done it in some fashion. After I graduated I moved to upstate New York and I was a Chocolatier in Rhinebeck, NY. As well as the Executive Chef for the catering company we rolled out in the summer time. After my time in NY came to an end I moved to Philadelphia and worked for a catering company in the North East part of the city. I made meals for Warren Buffets Air line and food for the visiting teams of the Philadelphia 76ers and the Flyers. I have personally cooked food for some celebrities including Bernie Sanders, Chelsea Clinton, Anderson Cooper, Lebron James and Jimmy Butler to name a few. I ran a Food truck in Philadelphia for a couple years for a corporate company. Our niche was Sushi Burritos, we did all types of events from breweries and food truck festivals to Major music festivals and The Democratic National Convention. About 6 years ago I got into the food service world working for Compass Group at the Philadelphia college of osteopathic medicine. When I moved on from there I went to a Private boarding school still with Compass Group for a few years as the Sous Chef. After that when the pandemic hit I made the decision to move into healthcare since the future was uncertain and I wanted to make sure I had a job regardless of what the world looked like with covid. Now that we are getting back to more normal times im very excited to get back into Corporate dinning at Terumo BCT

I really enjoy making all types of cuisines because I enjoy a good challenge. I am very passionate about food. My favorites to make are Italian and BBQ from the savory end of things. As for the sweeter side I also really enjoy making different varietals of cheesecake and making chocolate truffles, bon bons and confection work. In my spare time I really enjoy the outdoors, hiking, going to concerts, music festivals, I also mix music and DJ as a hobby and you can also catch me hitting up all the local eateries in my down time.

Chris Hildebrand

Executive Chef

I am a Colorado native, growing up in the South Denver area.  My passion for food has been since an early age.  Becoming a chef has always been my career focus and led me to Culinary School at Johnson and Wales University here in Denver.

Following Culinary School, I chose to see some of the country and hone my skills along the way.  In 2003 I worked at the Ojai Valley Inn, a 5 diamond resort and Spa in Ojai, California learning to work with high quality, fresh and seasonal ingredients.  From there I went to the east coast working at a country club in Philidelphia, PA learning more regional cuisines from that side of the country.  I eventually returned to Denver to work in a fine dining European restaurant learning more focused cooking techniques, seasonal menu planning and gaining the skills to become the Executive chef that I am today.

Eventually I made my way into the Sodexo family working in the Universities segment at both the Colorado School of Mines and Denver University.  These large fast paced environments have helped me use my skills to deliver high quality food for large events and provide great customer service to the student population.

I am married and a father of 3.  I enjoy spending my time outside of work with my family, doing everything from organized sports with the kids to hiking, snowboarding and of course finding great new restaurants in the Denver area.