Chris Ivens-Brown is the Chief Culinary Officer and Executive Chef at Eurest. He began his culinary journey at the Academy of Arts Culinary Program at London’s Academie de Culinaire de France and later managed Bank of America’s Executive Dining Room before becoming VP of Culinary Development at Compass Group. Chris is dedicated to promoting sustainable food practices, impacting both marine and land-based sources, and has successfully integrated these practices within Compass Group. He also educates industry professionals and home cooks on creating fresh, seasonal, and sustainable meals.

Joe Falcone is the Vice President of Culinary Services at Eurest’s Eastern Division, bringing over two decades of experience to his role. With a background holding roles ranging from Executive Chef to Division Chef, Joe is fueled by a passion for culinary excellence. He finds inspiration in the dedication of his fellow Chefs and their commitment to delivering exceptional food and service.

Chef Robin Hernaez began his career in his uncle’s restaurant in Chicago at the age of 10 as a bus boy, dishwasher, and tea pourer working for tips. He studied Culinary Arts at Triton College and gained a deep appreciation for quality ingredients through his experiences in Asia, the Caribbean, and Hawaii. His diverse background includes opening a Historic B&B in Iowa, working with Hyatt and Wyndham hotels, and off-premise event catering in Chicago.

Suzanne is Vice President of Wellness and Sustainability, a Registered Dietitian Nutritionist, and a culinary enthusiast. She leads a team dedicated to shaping the food industry’s future, emphasizing positive change for people and the planet through business growth and strategic partnerships. Suzanne’s extensive background includes private practice, radio hosting, and consulting for Fortune 500 companies and universities. She previously led the Massachusetts General Hospital Cancer Center Nutrition Services and is a sought-after speaker at esteemed institutions.

Kim Egan’s culinary career began as an intern while studying at Johnson & Wales University in Charlotte, NC. Graduating with both culinary and business degrees, Kim proudly wore the chef’s hat until 2013 when a celiac disease diagnosis shifted her culinary journey, leading her to become an innovative force in culinary strategy. With a unique blend of culinary passion and creative thinking, Kim collaborates with the marketing team to bring fresh perspectives to projects.

Meredith Galit’s culinary journey began in New Bedford, Massachusetts, mentored by her high school culinary teacher. She earned her Culinary Arts degree from Johnson & Wales University and honed her skills in prestigious dining establishments. Joining Eurest in 2013, she now serves as Director of Culinary Standards and Webtrition. Meredith’s passion for local ingredients, seasonal menus, and collaboration with women-owned businesses is evident in her impactful work, driven by a dedication to both culinary excellence and innovation.

Jason Shillinglaw, a native of Rock Hill, SC, embraced his culinary passion early in life. His culinary curiosity and prowess led him from kitchens in Charleston, SC to prestigious restaurants in the greater Philadelphia area. Always eager to innovate, Jason transitioned to the role of Research & Development Chef at Compass Group before becoming Executive Chef at Providence Country Club in Charlotte, NC. He now serves as Director of Culinary Purchasing and Compliance at Eurest, where his expertise drives culinary standards and purchasing.

Mark Simmons first embarked on his culinary journey in the private sector, serving country clubs and hotels. Joining Compass Group in 1998, he began his Eurest career in Dallas, TX. Over nearly 25 years, Mark’s roles have evolved from District Chef to his current position, South Division Chef. With a passion for building and expanding the Eurest brand, he’s worked alongside talented individuals nationwide.

Originally from Westhampton Beach, New York, Chris Dupre pursued his culinary career soon after graduating from Johnson and Wales Rhode Island Campus in 2004. He refined his skills in fine dining establishments on Long Island, earning recognition as The Best New Executive Chef of the Hamptons in 2008. After launching and selling a successful food truck in Wilmington, NC, he moved to Charlotte to join Compass Group. Currently a Research & Development Chef for Eurest, Chris specializes in Asian and Indian cuisine.