Elevating the Standard of Hospitality

Connie’s journey in the restaurant industry spans over 35 years, starting as a teenager bussing tables and washing dishes. Through dedication and passion, she rose to the position of Executive Chef. Her enthusiasm for the industry led her to take on various roles, including General Manager, Event Manager, and Caterer.

Connie’s career has provided her with extensive experience in diverse settings such as fast casual, fine dining, healthcare, luxury senior living, and large-scale events. She has also worked with large corporations, where she honed her skills in managing high-volume operations and maintaining exceptional standards across multiple locations. This corporate experience has given her a deep understanding of both front-of-house and back-of-house operations, strategic planning, and team leadership. Her entrepreneurial experience with start-ups earned her Small Business of the Year 2022 and Best of the Best 2024.

One of her passions is mentoring and leading teams, contributing to the professional growth of many in the industry. 

With her diverse background and corporate expertise, Connie is a versatile and knowledgeable professional in the hospitality world, capable of driving success in any environment.

David began his career in the culinary world at the young age of 15, starting as a dishwasher. His passion for food and nutrition led him to work as a cook in an assisted living facility, where he developed a deep understanding of dietary needs and senior care.

With a Bachelor’s degree in Human Nutrition and Food Science from Colorado State University, David advanced to the role of Dietary Manager. He then gained valuable experience in retail food service before becoming a Regional Dietary Manager, overseeing multiple assisted living facilities.

Continuing his dedication to public health and nutrition, David joined Jeffco Public Schools’ Food and Nutrition Services. He earned a Master’s in Public Health, further enhancing his expertise. David has served in numerous roles as an Area Supervisor, managing 26 schools, later becoming the Inventory and Supply Chain Manager. His responsibilities have included procurement, front-of-house and back-of-house software implementation and maintenance, menu planning, warehousing, inventory, and supply chain management.

David's diverse experience and educational background make him a highly skilled professional in the field of food and nutrition services, committed to improving dietary standards and operational efficiency.