In the bustling kitchens across the country, Aramark graduates of The Culinary Institute of America’s (CIA) ProChef® Certification program shine brightly. Aramark’s newest class of 60 ProChef graduates work in diverse settings, including universities, sports venues, workplaces, destinations, and hospitals and have achieved various levels of certification, showcasing their dedication to culinary excellence.
The ProChef certification program is a comprehensive professional development and culinary proficiency program that offers hands-on skill validation and recognizes professional achievement. It aims to provide chefs with the knowledge and credentials needed to advance their careers. Certification acknowledges proficiency in culinary arts, personnel management, and financial administration at three levels, each supporting a specific stage in a chef’s career. ProChef certification from the CIA is considered one of the most prestigious achievements in the culinary world.
“The accomplishments of these chefs are a testament to the rigorous training and comprehensive skill development provided by the ProChef program, which empowers them to elevate their craft and make significant contributions to the people they serve every day,” said Marc Bruno, Chief Operating Officer, U.S. Food & Facilities at Aramark. “Aramark emphasizes a culture of culinary excellence, and we are incredibly proud to celebrate this class of culinarians who recently graduated from this prestigious program.”
The following Aramark chefs recently earned their ProChef certification:
Aramark Collegiate Hospitality chefs who received ProChef III certification, the top level of certification:
- Andrew Bergholtz - Northeast Region
- Bryan Slattery - Campbell University
- David Hughes - Western Carolina University
- James Todaro - Georgian Court University
- Joseph Wangerow - James Madison University
- Michael Brainard - University of Mississippi
- Vivian Byrd - Mercer University
Aramark Sports + Entertainment chefs who received their ProChef Level II certification:
- Arthur Martinez - Frost Bank Center
- Bernard Foster - Anaheim Convention Center
- Christopher Revercomb - Paycor Stadium
- Ed Pratscher - Morton Abortorium
- Gabor Kovats - PNC Park
- James Wolf - University of Tennessee Athletics
- Joe Seitz - Citizens Bank Park
- Jon Dornbusch - Walter E. Washington Convention Center
- Kevin Ramkissoon - Richmond Convention Center
- Logan Baker - Minute Maid Park
- Michael Chandler - Mechanics Bank Arena
- Monica Banker - University of South Carolina Athletics
- Natalie Weber - Lincoln Financial Field
- Nova Hardy - Phoenix Convention Center
- Parker Riemann - Cleveland Browns Stadium
- Sean Capsticks - Canadian Tire Centre
- Shaun Miller - MGM Grand Gardens
- Shelby Britton - Empower Field at Mile High
LifeWorks chefs who received their ProChef Level II certification:
- Brenda Granados - Capital One Plano
- James Couch - Capital One Tysons
- Nick Flores - Capital One Tysons
Aramark Destinations had one chef achieve ProChef Level II certification:
- Nicholas Walsh - Zephyr Cove Resort
Through Aramark’s partnership with EcoLab and Lobster Ink, the following chefs earned their ProChef I certification through online classes:
Aramark Collegiate Hospitality
- Angel Hernandez Aguilar - Wilkes University
- Annalease Johnson - Lawrence Technological University
- Beatrice Aponte - University of Massachusetts Lowell
- Benjamin Jablonski - Grand Valley State University
- Carrie Pulido - St. Thomas Aquinas College
- Dawn Stukel - Saint Peter's University
- Haisha Cintron - University of Massachusetts Lowell
- Hutchinson Montez - Wayne State University
- Katlin Tapia-Rosales - Eastern Kentucky University
- Kyle Freeland - Saint Elizabeth University
- Pasquale Stile - Saint Peter's University
- Alan Frederick - Houston Methodist
- Brad Mauger - Jefferson Healthcare
- Carlos Becerra - Swedish American Hospital
- Christian Bravo - Houston Methodist
- Christopher Spaulding – Aramark Healthcare+ Culinary Director
- Colin Gill - Houston Methodist
- Darren McDaniel - University Medical Center
- Erik Janszen - Houston Methodist
- Ernest Martinez - Houston Methodist
- Hope Clark - St. Lukes Hospital
- John Vu - Houston Methodist
- Juventino Florian - Houston Methodist
- Luis Coreas Claros - Houston Methodist
- Luis Morales - Houston Methodist
- Matthew Apice - Bryn Mawr Rehabilitation
- Matthew Melone - St. Lukes Hospital
- Mike Orawsky - Einstein Medical Center
- Orazio Mario Cascone - Jefferson Healthcare
- Phillip Martin Frazier - Thomas Jefferson University Hospital
- Scott Parker – Aramark Healthcare+ Vice President of Operations
To learn more about Aramark’s commitment to culinary excellence, please visit https://www.aramark.com/our-services/food-services.
