Originally from Memphis, TN, he has over 7 years of experience in the food industry. A blend of energy and creativity in culinary arts sparks his ambitions to succeed in the field. A graduate from L’Ecole Culinaire in Memphis, Executive Chef Greg holds an Associate’s degree in Occupational Studies and has received multiple certifications through the National Restaurant Association.
Favorite dish to make: Shrimp and Polenta Grits with Herb Boursin cheese, white wine, and ham reduction sauce
Director of Dining Services
Ryan studied Nutrition and Dietetics at the Southern Illinois University Carbondale. During his time there, he received a research grant to study sustainability in a university setting. He was published in the Journal of Culinary Science and Technology. Upon graduation, he completed his Dietetic Internship at Ingalls Memorial Hospital in Harvey IL, where he studied Medical Nutrition Therapy, Food Service Management, and Community Nutrition. Currently, he is a member of the Academy of Nutrition and Dietetics.
Favorite dish to make: Baked Spaghetti
Senior Retail Supervisor of Dining Services
With a degree in Business and Accounting, Patrice Jones applies her management skills to various departments in Dining Services as Administrator and Cyber Café Supervisor. From office work to kitchen work, she loves to be hands on at all times. Her passion for helping people and making conversation is what drives her to succeed as a dedicated worker. When she is not at work engaging with others and making people smile, she is enjoying her time with her two children and cooking.
Favorite dish to make: Chili
Director of Operations
Claressa is passionate about customer service and working in a fast-paced environment. She received her Bachelor’s in Business Management and has over 25 years of experience in the food and beverage industry. With a constant goal to be “Humble and Kind,” Claressa believes in being hands-on and working in a team environment to deliver exceptional services at catering events.
Favorite dish to make: Baked Goods
Production Chef of Dining Services
Alberto brings over 15 years of experience in the food industry to Dominican University Dining Services. He was trained by Mark Fisher, Executive Chef at the White Eagle Country Club in Naperville, IL and advanced his career by actively learning from other great chefs. His passion in cooking comes from creating new recipes and making people’s favorite foods. With hard work and dedication, Alberto skillfully leads a great team in the kitchen.
Favorite dish to make: Chicken Limon
Meet the Team
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After arriving in Chicago from Serbia in 1991, Jasmina has spent a career in the foodservice and restaurant industry as a Supervisor at Northwestern University and Northeastern Illinois University. Jasmina was also a Supervisor at Old Country Bu et. Jasmina is passionate about providing exceptional customer service and ensuring a great food experience for everyone she has the pleasure of serving. Jasmina is married and the proud mother of two children; a computer science student and Northeastern Illinois University, and a high school hockey player.
Favorite dish to make: Homemade Serbian food and other ethnic cuisine, such as Tikka Masala