farms. Alfred Seritti is chef/owner of Alfred’s Restaurant in Fort Myers, FL.
’61
retired and loving his life in
ing culinary arts in Philadelphia, he and his wife relocated to Oregon to be near family. He is still working as an independent food production and management services consultant.
Glen R. Hadley retired in 2014 as human resource
director for the Education Division at Sodexo, after 43 years with the company.
John Bencivengo, Jr. is executive chef at the U.S.S.
Chowder Pot III restaurant in Branford, CT. In addition, he is chef/instructor in an afterschool program for children in Bethany, CT and enjoys doing cooking demonstrations for senior citizens at local senior centers and libraries.
’81
Timothy D. Coon is food service manager for Quest
Food Management Services in Lombard, IL. Susana B. Mulcahey is an administrator, elementary French teacher, and
Richard Moseley is the
culinary instructor at Heartwood Grove
owner of the Harpswell Inn in
French Immersion School of the Arts in
Harpswell, ME.
’68
’78
executive chef for Roundy’s
Steven Levin is happily semi-
gratifying career of almost 40 years teach-
’63
Sue Ann Ashton-Becker is
Supermarkets Inc. in Kenosha, WI.
the great Pacific Northwest. After a most
’62
’77
Ralph G. Warren retired as chef/owner of the Westport
Richmond, VA.
’82
Roger Hanson is owner of Hanson’s Hill Country Cater-
Hotel in Westport, NY after 23 years. He
ing at the Lodge at Bridal Veil Falls in
has been married for 47 years, and has
Spring Branch, TX. He spent more than
three children and four grandchildren.
30 years with Sodexo in corporate service
Len Gentieu is author of Chasing the
and healthcare.
Heat: 50 Years & A Million Meals. He gives readers a glimpse into his long and successful career in foodservice—from Army mess to a thriving charter dinner-cruise business.
’83
Karen (Wooley) Kaehler is head of culinary innova-
CARSON COULTER sleeps through her dad’s cooking (see ‘02)
’89
Gerald Dunn is chef/owner for JVD Restaurants, Inc. in
Batavia, IL. Edward L. Pasch is execu-
VA. He is two-time Torch Bearer Award recipient and Chairman’s Club recipient
tive chef at Orama in Edgewater, NJ.
from Sysco Foods Corporation in 2013 and 2014. Robert T. Schaefer graduated
’94
Donato C. Gemmati is chef/owner of Gino’s Pizzeria
Restaurant, Gino’s Pizzeria Red Oaks, and JD’s Pub-n-Brew, all in Poughkeepsie, NY. He makes his own sopressata and house-made wine. Ronald Taylor is
’95
Lisa Schroeder is owner/ executive chef of Mother’s
Bistro in Portland, OR. She received the 2015 Oregon Women of Achievement Award from the Oregon Commission
of charitable organizations.
program director/instructor at
’96
ness Week Award from the Santa Rosa Chamber of Commerce for his contributions to his community. He provides meal vouchers for those in need and supports local businesses, food banks, schools, and
32
Galveston, TX.
’00
David Forcinito is seafood
’01
Paolo Fontana is chef at the
specialist for Southern Foods
in Greensboro, NC.
SCGP Café on the campus of
John McAuley is marketing
NY. In April 2015, he won Edible Long
associate for Sysco San Fran-
Island’s Local Hero Award.
cisco, Inc. in San Francisco, CA.
’02
Jonathan Coulter is owner of Le Café in Apollo, PA. He
is proud to announce a new addition to his family, son Carson, born in Febru-
’87
Clifford Meyers is vice presi-
ary 2015 (above). Russell Wheeler is
dent—business development for
pastry chef at Erna’s Elderberry House in
’88
Michael Jenniches is own-
K12 Services, Inc. in Rockville, MD.
Oakhurst, CA.
Dierk’s Midtown Cafe in Santa Rosa, CA. He recently received the Small Busi-
owner of Art in the Baking, LLC in
Stony Brook University in Stony Brook,
food (right).
of Dierk’s Parkside Cafe and
chef and founder of Loophole
Dining, a pop-up company in Boston,
April Didrikson is president/CEO/
grandpa test various recipes for baby
’74
Michael Betts is a personal
New England Patriots’ Rob Gronkowski.
grandson, Declan, who enjoys watching
Mark Dierkhising is owner
’98
MA. Last year, he was private chef for the
profit communities and generous support
moments are spent in the kitchen with his
May 2015.
Lakewood, NJ.
Portland progressive and feminist non-
in Rome, GA. But, some of his happiest
from Creighton University Law School in
executive chef for Brand Aromatics in
Englewood, CO.
Georgia Northwestern Technical College
president/chief operating
officer for TASTE Unlimited in Norfolk
New York City. John Piliouras is execu-
for Women for her work as a pillar of the
’85
Robert T. Reper is vice
tive chef at the Marriott Downtown in
tion for Red Robin Gourmet Burgers in
Greg Paulson is culinary arts
’97
er/pastry chef at his recently
opened First Stop Bake Shop—a classic mom-and-pop bakeshop in Rosewood Heights, IL.
DEclAN PAULSON SUPERVISING GRANDPA IN THE KITCHEN (see ‘85)
’03
Trevor Kunk is executive chef at Press Restaurant in
St. Helena, CA.
www.ciaalumninetwork.org