Each year, sectors across the family of Compass Group businesses celebrate an international Chef Appreciation Week. It’s an opportunity for everyone to celebrate the talent behind our food and support services, and to learn the real stories of our culinarians. Below, in no particular order, our Chefs behind the guest experience.
Dominique Carnovale Metcalfe
Executive Chef Dominique Carnovale Metcalfe brings a world of experience home to Levy at the DLCC. She was quickly promoted to Executive Sous Chef in 2004, and then again to her current role as Executive Chef in 2008. Following her promotion to Executive Chef, the DLCC opened its doors to the G20 Summit, catering to many world leaders and dignitaries. Most recently in January of 2019, the DLCC had the honor of hosting the PCMA Convening Leaders Conference, welcoming over 3,000 national and international event planners. Chef Dom truly loves making our guests happy through their bellies and will welcome you into “her house” as if you were sitting down to enjoy a meal in her kitchen at home.
Vice President of Culinary at the Convention Centers & Cultural Attractions, Frank Abbinanti is committed to developing not only culinary talent but leadership in managers. He hosts a short quarterly seminar, open to any manager who would like to attend, distilling the top 10 leadership traits of a great leader. Chef Frank also hosts a weeklong hospitality program at Piedmont University for students with sponsorships in the Athens area. His passion is unmatched.
Sam Boisjoly, the Executive Chef at Q2 Stadium, and his team are the talk of Austin. Chef Sam works tirelessly to ensure the tastes and flavors of Austin are presented each day and ensures local partners and suppliers are included. The amazing results by Chef Sam has him recognized by the Texas Chefs Association and recently named him the Chef of the Year award.
At the RP Funding Center, Executive Sous Chef Melinda Kellogg has been a dedicated Levy team member for over 16 years. Her leadership and teamwork have been invaluable in driving the day-to-day operations and sanitation. From assisting at a concession stand, or closing the back office after an event, Chef Melinda’s support and participation are to be commended.
Sous Chef Luis Segarra joined the Levy family in 2009. His love for food, passion for people, and all-around amazing attitude have enabled him to work his way up to one of Brooklyn’s Best. Chef Luis often mentors young chefs who aspire to grow in their career and is often the first volunteer for support trips when needed. He is servant leadership, personified.
The Vice President of Culinary for the Midwest & Restaurant Group, Jennifer Cox embodies the characteristics of a mentor with everyone on her culinary team. She leads group calls, during which chefs can learn from each other and work together, and she arranges one-on-one conversations that deep dive into what motivates each person and develops everyone’s specific skills. Chef Jennifer is passionate about not only each person’s success, but also about each of them as a person. Her leadership demonstrates what is important about Chef Appreciation Week, because our chefs are more than good cooks – they are leaders.
Executive Chef Edgar Solis brings frontier flavors and over 25 years of experience to the Dallas Market Center and the Arlington E-Sports Arena. His leadership, ardent dedication to his craft, and attention to detail has allowed him to oversee major sporting openings and events such as the USTA Tennis Open, NBA and NHL Play-offs, Championships and All-Star Games, and the Manchester Euro-Cup.
The Barclays Center Sous Chef, Colin Schomber, was in school studying computer science when he had to take a pastry class as an elective. After making a batch of cookies that weren’t edible, Colin’s Brooklyn grit kicked in and he had to prove he could do better. A couple batches later he was successful and at that moment Colin decided to pursue a career in culinary. You can catch Colin assisting others in the kitchen and teaching them his treats of the trade any day.
Executive Sous Chef Christine Mazakian is a pivotal member of the Dodger Stadium culinary team. She can always be counted on to go above and beyond to deliver an exceptional and thoughtful guest experience that not only exceeds the client’s expectations but pleases the taste buds of everyone that enjoys her menus. Chef Christine also plays an important role in the growth and development of our hourly and salaried team members at Dodger Stadium. She is the first person to step up and offer her experience and knowledge to help mentor those that are looking to grow in their culinary career. Regardless of the challenges and obstacles we face at Dodger Stadium over the course of a season, Chef Christine always displays a can-do attitude and takes on any challenge with a positive attitude and composure.
Executive Chef at Rose Bowl Stadium, William Quesada is a go-getter. Whether leading a massive community box lunch program at The Rose Bowl during COVID, heading to the mountains and supporting the team at Mammoth Resorts or lending his experience to a new opening at Allegiant Stadium, Chef Will is ready to pitch in and assume a leadership role. A true team player who’s always on speed dial and takes immense pride in his work, creating memories for guests and team members alike.
Georgia Phipps, the Culinary Supervisor at Barclays Center, joined the culinary team in the middle of 2021 and she was quickly promoted to supervisor. Georgia dreams of one day running a major kitchen. She is currently working on her own website which will feature her work. Brooklyn is lucky to have a rising star!
Executive Chef Chris Ross at the Lexington Center initiated a program during the beginning stages of the pandemic to keep his team engaged. He called it Chef School. The program focused on menu writing, menu costing, recipe creation, and implementation via an online class setting. The chef development program targeted the key success factors of BOH operations. The training encompassed everything in an overview from sanitation and food safety, food, and labor costs, to analytics, social media, leadership, team building and more. Chef Chris hopes the program will expand as the essential building blocks for a chef’s success with Levy.
Richmond Raceway’s Executive Chef Ellen Edenfield has spent many years in sports and entertainment. From leading culinary teams at hundreds of races and special events to being the first choice on leading any VIP operation at tracks and sports venues around the country, Chef Ellen’s talents are broad and deep. Most recently, in the absence of a business leader in Richmond, Chef Ellen has risen to the occasion once again by taking the lead role over the entire property.
Executive Chef Alvin Kabiling at Levi’s Stadium exemplifies teamwork – always sharing the workload and acting as the ultimate team player. He is a “yes man” and it is always genuine. He takes amazing pride in everything he does from menu writing, ordering, training staff, and managing his responsibilities with a calm attention to detail.
Executive Sous Chef Pedro Romero at the Footprint Center, home of the Phoenix Suns, has truly had a season to remember. The arena opened after a full remodel and was able to welcome fans for an entire NBA finals playoff run. Without an Executive Chef, Chef Pedro stepped up into the leadership position. Chef Pedro empowered his team to produce food of the highest quality in extremely trying circumstances.
Leilani Contemprato Page
Leilani Contemprato Page, the Executive Chef at Homestead-Miami Speedway, leads her culinary teams through countless races and special VIP events. Chef Leilani has risen to define a new hybrid roll, in the absence of a Business Leader, Premium or Concessions Manager, she is leading all aspects of the business for the entire property. Chef Leilani exemplifies what it means to be authentic Levy.
Amway Center Executive Chef, Cory York, is going into his 4th season with Levy. He encourages his culinary team to make things their own, showcase their individual areas of expertise, and he aids in developing their skills further. Through his mentorship, he has helped develop team members into advanced positions and continues to grow the central FL culinary team. While his tough country boy exterior is deceiving, Corey always has a smile and a story to share with everyone he meets.
Senior Executive Chef Jason Smith, of the Ohio S&E locations, is a leader. His influence sets him apart from those around him. Chef Jay was tasked with leading the culinary business in hiring, training, and opening two new MLS Stadiums 45 days apart from one another. He not only rose to the occasion and learned throughout the process, but his humble leadership and influence ultimately brought together two great new chefs in the company and built a strong support network of trust and reliance within the Ohio market.