Patrick brings with him a wealth of experience from his previous role as Director of Operations at Mosaic, a hospitality group specializing in restaurants, catering, and event production. He was integral to the company's success, having spearheaded the launch of three new restaurants and the establishment of four commissary facilities in Virginia and South Carolina. Over the past 12 years, Patrick has traversed the East Coast extensively, working in diverse regions such as Virginia, North and South Carolina, D.C., Maryland, Tennessee, Florida, Louisiana, and Illinois. These experiences have allowed me to collaborate with a wide array of companies and venues, including those in higher education, convention centers, museums, and various outdoor settings. These experiences have honed my ability to adapt and excel in multifaceted hospitality environments.

Andrew received his Master's Degree in Nutrition from Georgia State University and completed his dietetic internship through North Carolina Central University. Andrew also comes from a business background and has years of experience in the hospitality industry. Andrew is the ultimate foodie. He enjoys cooking, learning about food, and most importantly... eating! Originally from Atlanta, Andrew and his wife are new to the Denver area and are excited to explore, build relationships, and make a difference!

Riley has a passion for all things food-related, from cooking and experimenting in the kitchen to the way it brings people together. This love for food inspired her to earn a Bachelor's degree in Nutrition and Dietetics from Metropolitan State University of Denver. Originally from central Texas, Riley has called Denver home for the past six years. She also enjoys traveling to explore different cultures and, of course, to savor their local cuisine.

Chef Pedro Diaz, originally from Brooklyn, New York, is a highly skilled culinary professional with a passion for innovative cooking. Educated at the prestigious French Culinary Institute, Chef Pedro’s diverse career spans various industries. He has worked with a Hawaiian cruise line, catered to international airlines, and honed his skills in kitchens around the world. His competitive spirit led him to showcase his culinary expertise on popular TV shows such as Chopped and Cutthroat Kitchen. With years of experience in relaunching several restaurants, Chef Pedro has developed a reputation for revitalizing menus and creating memorable dining experiences. His creative approach, combined with his deep culinary knowledge, allows him to consistently push the boundaries of traditional cuisine, making him a respected figure in the culinary world.

Chef Crystal Sanchez has been a vital part of Regis University’s dining operations for over 13 years, bringing deep expertise and passion to the kitchen. Classically trained in Italian cuisine, she crafts flavorful dishes inspired by traditional recipes—from handcrafted pastas to rich, savory sauces. Her dedication to quality and taste shines whether she’s preparing daily meals or catering large events, earning her a loyal following on campus. Chef Crystal’s menus reflect her commitment to diverse dietary needs, ensuring every guest enjoys a satisfying experience. More than just a chef, she creates a warm, welcoming kitchen environment and shares her love of food through every dish. Her creativity and leadership keep Regis dining fresh, innovative, and deeply connected to the campus community.

Tiffany is a native to Colorado and a graduate of Art Institute of Colorado. Tiffany has always had a passion for food, customer service and the catering industry. With over 15 years of hospitality, food and beverage experience, in stadiums, hotels, universities and restaurants she has seen countless corporate receptions, social events, and weddings. Tiffany loves spending time with her two boys and enjoys what Colorado has to offer in every season.