ProChef certification is considered one of the most prestigious achievements in the culinary world.
As part of Aramark’s commitment to culinary excellence, Chefs from across Aramark’s businesses have graduated from The Culinary Institute of America’s (CIA) ProChef® Certification program. The latest cohort of 36 ProChef graduates is making their mark in a variety of settings, including universities, sports venues, destinations, hospitals workplaces. Their diverse levels of certification underscore an unwavering dedication to culinary evolution and innovation.
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, supporting specific stages in a chef’s career.
“The achievements of these chefs reflect the exceptional training and extensive skill development offered by the ProChef program. This program equips them to elevate their culinary artistry and innovation,” said Marc Bruno, Chief Operating Officer, U.S. Food & Facilities at Aramark. “At Aramark, we foster a culture of culinary excellence, and we are immensely proud to honor this distinguished class of ProChef graduates.”
The following chefs earned their ProChef II certification:
Aramark Collegiate Hospitality (ProChef II)
- Alex Machuca, University of California Irvine
- Anthony Alexis, University of California Bakersfield
- Cody Goode, University of Kentucky
- Gordon Rego, James Madison University
- Jayme Willoughby, University of Tennessee
- Joanna Garcia, Millbrook School
- Justen Riley, Jacksonville University
- Kyle Freeland, Saint Elizabeth University
- Kyle Midgett, Virginia Commonwealth University
- Peter Grello, Drexel University
- Raul Porciuncula, University of California Irvine
- Raven Campbell, Western Carolina University
- Robert Clough, Shepherd University
- Ryan Whittaker, University of South Carolina
- Stanley Szymczak, University of Massachusetts Lowell
- Steven Fowler, Arizona State University
- Todd Lean, Temple University
Aramark Destinations (ProChef II)
- Nick Walsh, Zephyr Cove Resort
Aramark Sports + Entertainment (ProChef II)
- Aaron McKay, Culinary Innovation Chef
- Jason Eksterowicz, Citi Field
- Quinn Lange, University of Tennessee
- Tamir McCrae, Philadelphia Zoo
- Virginia Lindsey, Tampa Convention Center
Through Aramark’s partnership with EcoLab and Lobster Ink, the following chefs earned their ProChef I certification through online classes:
Aramark Healthcare+ (ProChef I)
- Anthony Baker, Aramark Healthcare+ Regional Project Manager
- Barvensky Mazard, Bethesda Hospital
- Brett Trutna, Methodist Richardson Bush Renner Medical Center
- Brian Anderson, Chesapeake General Hospital
- Corey Pierce, Lankenau Hospital
- David Nicholson, Aramark Healthcare+ District Manager
- Matthew Eidson, Aramark Healthcare+ General Manager
- Monique Garza, Methodist Dallas Medical Center
- Nicole Patterson, Broward Health Medical Center
- Pete Cookingham, Aramark Healthcare+ Regional Executive Chef
- Salvador Gomez, Methodist Dallas Medical Center
- Wilken Mondesir, Aramark Healthcare+ District Chef
Aramark Workplace Hospitality (ProChef I)
- Toby Miles, Aramark Workplace Hospitality Food Service Director
To learn more about Aramark’s commitment to culinary excellence, please visit https://www.aramark.com/our-services/food-services.
