Class Year: Sophomore Major: Climate Justice & Policy Hometown: Dallas, Texas Your Passion: I am passionate about the intersection of social justice and our changing climate and exploring policy and solutions through community organizing and collective action for a more just and sustainable future. Goal of joining the Board: One of my goals in continuing to serve on the Board is making sustainability accessible at the Table. Building on Harvest Table's sustainable values and providing student feedback, I hope to nurture a sustainable dining culture at Regis through designing a climate-conscious dining experience that prioritizes environmental awareness by minimizing our carbon footprint, purchasing from sustainable sources, working to eliminate food waste, and promoting reusable alternatives to harmful single-use products.

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.

Shelby is passionate about health and well-being as well as hospitality. She is our registered dietitian here at Ranger Dining. Shelby sees food as a way to optimize performance, improve mental health and bring joy to our everyday life. Whether it's a student's next exam or sporting event she ensures that nourishing options are always available. Shelby works closely with the culinary team and management staff to ensure there is a variety of nutrient-dense choices available across campus every day. Nourishing dining options are vital for overall well-being and nourishing the campus community is a top priority. She is available to help guide you on your health journey here on campus. Our Dietitian can aid students with dietary allergies or preferences as well as provide individual and group nutrition tours to familiarize the campus community with the dining opportunities. Shelby also hosts pop-up events for students. She has worked in both hospitality and nutrition for the last decade and a half and is passionate about connecting with you, the students, here on campus. If you have insight on what you would like to see, Shelby is your point of contact.   When Shelby isn't at Ranger Dining, she enjoys trying new restaurants, hiking with her rescue pup, Dahlia, and exploring new parts of the world.

Jason joined the Harvest Table team in September of 2021. He brings over 30 years of experience in the kitchen with 14 of those being in Higher Education. One day is never the same as the next, and he says that’s what he loves about his job. There is always something exciting going on! In his free time, Jason loves to spend time with his kids, play music, and travel to concerts all around the country.

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.