Catering Manager408-276-6018 email@example.com
Director of Catering
Chana Richey has a wealth of experience in the hospitality industry. She began her food service career in her early teens; working her way through the ranks of several different restaurants before gravitating into the realm of catering. Chana spent eight years as the Events Manager for Stanford University Dining Services where she opened catering programs within many of their cafes. She has also organized and executed Chef Conferences on behalf of the National Associate of Colleges and University Food Services (NACUFS).
Chana joined Bon Appétit at Oracle in 2011 as the Director of Catering and oversees catering for HQ, Santa Clara and Pleasanton.
Chana holds a bachelor’s degree in Business with a concentration in Human Resources, as well as a Certified Meeting Professional (CMP) certificate from the Convention Industry Council.650-996-5680 firstname.lastname@example.org
John has over 25 years, 15 of those in management of hospitality services such as culinary and front of house experience at private clubs, resorts, concert venues, and fine dining restaurants. His favorite part of the hospitality business is the opportunity to share a positive and professional experience with the team he works with and guests he serves. In John’s leisure time he enjoy music performances, the cinema and outdoor activities. Currently he lives in Santa Cruz with his lovely wife Jen.email@example.com
Growing up in Hawaii, Randy was exposed from a very young age to a wide spectrum of international cuisines. He fell in love with the high energy and excitement and not to mention the great aromas of the kitchen. Soon he moved to San Francisco to start working at fine dining restaurants such as Acme Chop House, Public House/Mijita, to hone his palate and management skills. Since then he has been hooked on the food scene in the Bay Area and can’t wait to learn firstname.lastname@example.org
A Bay Area native, Tim has always been fascinated by food and fondly remembers telling his parents that he wanted to be a ‘pizza man’ when he grew up. His love for cooking started when he was a small boy and could be found in the kitchen preparing the family dinner once a week. He learned the connection of ‘farm to fork’ cooking early on with family trips to Sebastopol to pick apples and then subsequently return home to turn the harvest into as many different items as possible. At the age of 17, he began cooking professionally in local restaurant kitchens.
Tim has trained in many fine dining establishments throughout the San Francisco Bay Area such as Vertigo, Zibbibo, and Splendido for the Kimpton Group under acclaimed Chef Chris Majer.
Hilt’s first Executive Chef position was with the waterfront institution, Moonraker in Pacifica. He led the kitchen there for a few years before being presented with the opportunity to take on a new challenge. Tim hit stride in his illustrious career while running the kitchen at 231 Ellsworth Restaurant in San Mateo where he earned a Michelin recommendation for his elevated Contemporary American food that derived its roots from French, Mediterranean, and Pacific Rim cuisines.
Chef Tim joined the Bon Appétit team at the Oracle Headquarters in 2010 to run the Oracle Conference Center and Catering operations. Tim did a great job showcasing his culinary and kitchen management skills and, hence, was the natural choice to take on the Culinary Director post when the opportunity presented itself.
In his free time, Chef Tim enjoys cycling, reading, and travel.650-506-3838 email@example.com