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.

Chef Josh Abro brings creativity, passion, and years of culinary experience to Ranger Dining. A graduate of Johnson & Wales University in Denver, Josh began his journey at The Plimoth in 2016, working his way up to Executive Chef. There, he became known for seasonal menus, bold flavors, and memorable dining experiences ranging from 10-course wine dinners to intimate pop-ups. His strong partnerships with local farmers and vendors ensure every dish reflects the best of Colorado’s harvest. Before The Plimoth, Josh served as Catering Chef at the History Colorado Center, leading large-scale events with precision and care. With roots in Massachusetts and a love of both New England classics and global cuisine, he brings heart, hustle, and a fine-dining mindset to elevate everyday dining for the Regis 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.

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!

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.

Chef Chris Gabbrants brings a blend of fine dining expertise and collegiate foodservice experience to the Ranger Dining team. Recently relocating to Denver with his family, Chris is excited to bring his skills and passion to Regis and to help elevate the daily dining experience for the campus community. He joins us from another Harvest Table Collegiate Dining program in Redlands, California, where he played a key role in developing systems and procedures that enhanced both quality and efficiency. With a strong background in culinary operations and a commitment to excellence, Chef Chris is dedicated to creating thoughtful meals, supporting his team, and making Ranger Dining a welcoming place to gather and enjoy.

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.

Heather Ramsay is representing Regis University on this year’s Student Board of Directors for Ranger Dining. A senior, Heather brings her enthusiasm, leadership, and love of learning to the team. On campus, she is an active member of the Tri-Beta Biology Honor Society, participates in the biology peer mentorship program, and is a proud member of the Regis Birdwatching Club. Heather also has firsthand experience with Ranger Dining, having previously interned as a Health & Wellbeing intern. She is excited to contribute her perspective, advocate for student needs, and help shape a vibrant and inclusive dining experience for the Regis community.