Meet Our Team

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  • Jim O’Brien
    Resident District Manager

    I joined Bon Appétit Management Company 12 years ago after working for Restaurant Associates, another Compass Group company, for the previous 6 years at Severance Hall in Cleveland, home of the Cleveland Orchestra.

    I was attracted to Bon Appétit from the moment I heard about the fresh approach to food, cook-from-scratch kitchens and passion for locally sourced products. The stories of these local artisans sold me on coming here: what other university boasts meals produced from potatoes grown on a farm still harvested by an 80-year-old farmer who personally delivers his own produce with pride? Gotta love this job!

    216-368-5964 Jim.O'

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  • Charise Reid
    District Human Resources Manager

    The human resources department at Bon Appétit is committed to attracting quality candidates with a passion for food. We take pride providing our employees with a stable work environment with equal opportunity for learning and personal growth. Above all, employees will be provided the same concern, respect and caring attitude within the organization that they are expected to share externally with every guest.

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  • Jim Boland
    Director Retail and Catering Operations

    I hope to inspire my team to bring exceptional dining experience to each guest throughout each venue, from premium dining to cafés, to catered events. I believe that creating world class food and hospitality is a true team effort. I am passionate about learning and development and build my teams with enthusiasm for digging into the details and energizing every day with a passion for great food and warm hospitality.

    216-368-8810 Jim.

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  • Dayna Einheit
    Residential Dietitian

    At Bon Appétit, we have a chance to educate our students through food. Through our well-being program, signage to convey information about where the ingredients in the dishes come from, and why something is a healthier option. We are giving students tools they can utilize throughout their lives, not just lunch. I really believe that “good eating is not a punishment but an opportunity.”

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  • Susan Brett
    Site Controller

    As a long-time foodie, I’ve worked nearly every position in food service, from my earliest days as a carhop, to cooking, waiting tables, and managing fine dining restaurants. Joining Bon Appetit in 2014 has been the icing on the cake. I am proud to be part of an organization that focuses on sustainability, locally sourced, and made-from-scratch foods.


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  • Vincent Gaikens
    Campus Executive Chef

    As a chef, the foodservice industry offers many opportunities for those who seek them. The evolution of our business defines success through the ability to not only meet, but exceed, guest expectations. Customer service has always been my driving passion and I consider myself fortunate to work for an organization that attracts likeminded industry leading culinary professionals who share a commitment for authentic food and memorable guest experiences.

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  • Amanda Mass
    Marketing Manager

    As a new member of the team, I am excited to help educate and make people aware of the quality food choices that are a product of Bon Appetit’s commitment to sustainability, humane treatment and local sourcing. Making real connections with people and their needs has always been the aspect of marketing that I have enjoyed the most, so I am looking forward to becoming a part of this community, and helping to provide great experiences for guests.


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  • Claire Kelloway

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Claire, your regional Fellow. Read more about Claire and her interest in food issues here!