Joe has served as Executive Chef at the University of Pennsylvania’s Steinberg Conference Center for the last two years, overseeing all culinary programming and fine dining experiences for Wharton Executive Education. He joined Destinations in May 2023, where he drives menu innovation, cost-control initiatives, and team development across UPenn’s Conference Center dining venues.

Before working at UPenn, Chef Joe served as Executive Chef at the University of South Florida in Tampa, Florida in 2021, and supported the Mid-Atlantic Collegiate Hospitality team as a Regional Executive Chef in 2022 and 2023. Previously, he worked at the Children’s Hospital of Philadelphia in 2019. While in this role, he managed high-volume healthcare nutrition services and elevated patient and staff dining experiences. He began his Aramark career as Executive Chef at Thomas Jefferson University Hospitals & Medical College in 2013 and holds a degree in culinary arts from Johnson & Wales University.

Colossal Crab Martini
Jumbo lump crab served in coupe glasses with mango purée, lime zest, and Sichuan pepper
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Grilled Halloumi Skewers
Charred halloumi cubes and blistered cherry tomatoes, herb-garlic oil
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Tuna Tartare Wonton
Fresh tuna tartare dressed in sesame-lime vinaigrette, crispy wonton rounds

Chef Rich Grab stays ahead of the curve in the ever-evolving world of food and beverage. As Director of Culinary Innovation for Aramark Design + Development, he works closely with operations teams nationwide to bring bold, imaginative concepts to life—most recently the fine dining restaurant Adrian by Stephen Starr. From inventive plant-based creations to playful gastronomic experiences, Chef Rich consistently delivers memorable moments that excite guests and keep clients at the forefront of innovation.

His culinary journey began as a Sous Chef at San Francisco’s iconic Palomino, followed by key roles in several of Stephen Starr’s acclaimed restaurants. Since joining Aramark in 2010, he has led culinary programs at major venues like the Wells Fargo Center, steadily rising to his current leadership role.
Chef Rich holds degrees from the Culinary Institute of America and Le Cordon Bleu, along with an M.B.A. from West Chester University. A ProChef Level III and active member of Aramark’s Sustainability Council, he champions responsible sourcing and sustainable operations through a robust network of local partners.

Smoked Short Rib Meatball Polpette with San Marzano Tomato Sauce
A refined twist on Italian-American comfort food. Made with a short rib and brisket blend and seasoned with Calabrian chili flakes. Pan-seared and finished in a slow-cooked San Marzano tomato sauce infused with garlic confit, sweet onion, basil, and extra-virgin olive oil, served with whipped ricotta.
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Smoky Paloma
A bold riff on the beloved Paloma, where vibrant citrus meets sultry smoke. Tequila blends with fresh grapefruit and lime, softened by brown sugar simple syrup and lifted with club soda. Finished with a smoked salt rim for a savory edge and a lingering hint of fire.

Jacob is a seasoned culinary professional currently serving as Regional Culinary Manager at Aramark Collegiate Hospitality, where he oversees menu innovation and operational excellence. His career spans over 15 years with Aramark, progressing through roles such as Executive Chef, Retail and Production Manager, and District Executive Chef.

Prior to Aramark, he held culinary leadership positions at Wyndham Hotels & Resorts, including Chef de Cuisine and Project Manager. Helsabeck holds a ProChef III certification from The Culinary Institute of America and an associate degree in business administration from Lord Fairfax Community College.

Ceviche of Responsibly Harvested Gulf Shrimp
Plump shrimp “cooked” in lime juice, tossed with diced jicama, pineapple, and jalapeño. Garnished with micro cilantro and a sprinkle of sea salt for a bite that honors the shrimp’s traceable origin.

Sustainable Fish Fridays is a weekly Aramark dining initiative that highlights environmentally responsible seafood across campuses and facilities. Each Friday, menus feature fish and shellfish vetted by the Monterey Bay Aquarium Seafood Watch program, ensuring “Best Choice” or equivalent sustainable options are served.

Pablo is currently the Senior Executive Chef for LifeWorks at the Goldman Sachs headquarters in New York City, where he oversees culinary programming and wellbeing-focused dining experiences for employees. He previously served as Executive Chef at Fabio Viviani in Chicago, where he led menu development and managed daily kitchen operations.

Gordon advanced into executive leadership after serving as Area General Manager at Bluestone Lane, managing multiple café locations and ensuring brand consistency. He further honed his skills through leadership roles at Wagamama, SBE Holdings, Corner Table Restaurants, Legal Sea Foods, and the Crowne Plaza Hotel. Pablo holds an Associate of Applied Science in hotel, motel, and restaurant management from Nassau Community College and a Culinary Certificate from The Culinary Academy of Long Island.

Vegetable Churrascaria
Vegetable Swords Carved to Order:
Roasted Tri Colored Beets, Smoked Butternut Squash, Grilled Pineapple, Ancho Portobello Mushrooms

Sweet Potato Fries with Beet Ketchup, Umami Sauce,
Coconut Curry Sauce, Aji Amarillo

A Brazilian Steakhouse Vegetable Carvery transforms plant-forward dining into a communal, celebratory performance. It honors churrasco’s convivial spirit while catering inclusively to omnivores and vegans, celebrating the universal pleasure of tableside roasting and carving, one vibrant skewer at a time.

Peter is the Executive Chef at Morgan Lewis LifeWorks Restaurant Group, overseeing menu development, team leadership, and daily kitchen operations. He has spent seven years at Aramark, holding executive culinary roles and spearheading large-scale service and special-event programming. During his Aramark tenure, he directed stadium and corporate dining operations, implemented cost-control strategies, and mentored emerging culinary leaders across the organization.

Earlier in his career, he honed his craft through leadership stints at Caesars Entertainment, Ocean Palace Beach Resort & Bungalows, Sandals Resorts, and Omni Hotels & Resorts, mastering high-volume kitchens and refined food styling. Across more than three decades in hospitality, he brings deep expertise in management, ServSafe standards, sanitation, and innovative culinary trends.

LifeWorks Tomahawk Steak Carving Station
Chef Peter carves USDA Prime Angus Tomahawk Ribeye Seasoned with Himalayan pink salt, cracked pepper, and rosemary garlic rub. Reverse-seared and perfect medium-rare, finished with a quick cast-iron sear.

Accompaniments, Accents, and Sauces
Rosti Potato, Horseradish Crema, Smoked Sea Salt, Steakhouse Creamed Spinach