David Conway, Resident District Manager

Dave received his Bachelor of Science degree in Food Service Management from Johnson and Wales College. He has worked in College Dining for the better part of the past 25 years. Twenty of those years have been spent here at Stony Brook University in various roles including Catering Director and Director of both SAC Food Court and Kelly Dining Center. He has been the Director of Dining Services at SUNY College at Old Westbury for the past four years and started off as the Director of Operations here at Stony Brook. He is now Resident District Manager at Stony Brook.

Rob Reinhard , Operations Manager

Rob Reinhard was born and raised on Long Island, husband and a father of four.  He attended Adelphi University and began his food service career as a concession specialist. His expertise in food & beverage operations afforded him the opportunity to open and operate numerous sporting facilities across the country.  Some of the events he coordinated include The Super Bowl, The Masters Golf Championships, The World Series ’99, 2000, & 2004, The Kentucky Derby, The BNP Paribas Tennis Championships in Palm Springs California, and most recently the US OPEN Tennis Championships in NYC.  Rob has a strong background in project renovation, site readiness, TEAM training.  He assisted with the opening of many minor league ball parks in the area as well as the Amway Center in Orlando Florida, and the Massachusetts Convention Center in Boston.  In 2009, Rob was awarded the Director of the Year from the Compass Community Council.  Rob is a welcomed addition to the Lackmann Culinary Services Team as Director of Operations at Stony Brook University.

John Hutchison, Campus Executive Chef

John Hutchison, born and raised on Long Island, comes to Stony Brook University with a diverse background in higher education culinary services. He first started his career in the foodservice industry after graduating from the Culinary Institute of America in 1995. He was an Executive Chef for the Merchant Marine Academy before relocating to Rochester, NY. While in Rochester he was the Executive Chef at St. John Fisher College. And most recently was the Executive Chef for Wesleyan University in Middletown, CT.

Kevin Daloia, Production Manager Stony Brook Union

Originally from Suffolk County, Kevin J. Daloia started working for foodservice at 15 years old in a kitchen in Ocean Beach, Fire Island, NY. After working his way up the ladder for 12 years, Kevin began working year-round as a chef/sous chef at a few restaurants in New York City. In 1990, he worked for Restaurant Associates and was later promoted to Steward/Assistant Managers at The Museum of Natural History. Four years later, Kevin was transferred to the Corporate Purchasing office as Purchasing Manager, managing over 75 new unit openings. Kevin was working as Purchasing Manager for the Sports and Entertainment Division when Compass was chosen to work for the 2002 Winter Olympics in Salt Lake City. In 2003, he was promoted to Purchasing Director for the Sports and Entertainment Division at the Arthur Ashe National Tennis Center in Queens, where he was responsible for all commissary operations for such things as the yearly US Open Tennis Tournament and The PGA Golf Tournaments. Kevin took on another exciting event when Compass was chosen to work for The 2005 Boy Scout Jamboree in Virginia, an event that fed 43,000 scouts and leaders three meals a day for 18 days. Kevin is happy to be joining Lackmann Culinary as Production/Purchasing Manager at Stony Brook University.

Carly Shephard, Marketing Manager

Carly is the newest member of the Campus Dining Services team. Before coming to Stony Brook University, she worked as a Marketing & Customer Service Manager for a motorcoach company on the East End of Long Island. She received her Executive M.B.A and Masters in Organizational Behavior from St. Joseph’s College in Patchogue. She is excited to be a part of the Stony Brook Community and bring her knowledge to campus dining.

Helene Konsker, Registered Dietician

Helene received her Bachelor of Science in Clinical Dietician from SUNY Oneonta. Shortly thereafter she pursued a Masters Degree in Nutritional Science at CW Post to further her knowledge and sharpen her expertise in her field. Helene's experience has lead her to hold many prestigious positions both in the corporate world as well as building a successful private practice where she is able to help clients of all ages and needs. Helene is available to all Stony Brook students to offer them free nutritional counseling.

Jeffrey Krakoff, Manager Student Activities Center Food Court

Jeffrey started his career as a Sous Chef with Honu Kitchen & Cockatils in 1996. Most recently Jeffrey worked with HMS Host as the Food Service Director overseeing numerous brand names including Todd English Restaurants, Bobby Vans Steak House, Starbucks and CPK. Jeffrey has a strong customer service background, training with Walt Disney on customer service and hospitality. Jeffrey is a food critic for eatingeverywhere.com and participated as a chef in the Chef’s vs. Cancer fundraiser event for Tastethistv.com .

Sheila Meehan, Manager of the Union Deli

Sheila graduated SUNY Brockport College in Rochester and while attending, worked at one of the Campus Convenience Store Dining Facilities. She became Student Manager after two semesters and continued to work there until her last semester. She began with Lackmann Culinary Services at Hofstra University, in September 1999. She worked in various units at Hofstra including Sbarros, as she became Sbarro certified. After a couple of years she transferred to Lackmann Culinary Services Corporate Office and assisted in Accounts Payable and Accounts Receivables. She later assisted the Purchasing Manager, Corporate Executive Chef, and Human Resource Manager. She is well rounded and understands all aspects of the culinary process from back of the house to front.

Jennifer Fabbricatore, Manager of Roth Dining Services

Jennifer started working at Burger King in 1996 and in the summer of 1997 became a Grill Cook at the Student Activities Center. In 1998, Jennifer managed the Galleria Cart in the Melville Library. After that, she became a Supervisor overseeing all carts on campus. As a long-time employee at Stony Brook University, we are honored to have her as the Manager of Roth Dining Services.

Thomas McGinn, Executive Chef

Thomas McGinn has been in the restaurant business since he was fifteen years old. He attended The Culinary Institute of America, wanting to further his career and education and to immerse himself in the culinary arts. Always very passionate about food, he graduated in 1982 receiving a very prestigious accreditation. From there, he furthered his culinary career, working first as a Sous Chef, and then Head Chef in a number of small local restaurants. He joined the Lackmann Culinary Services Team in 1995, and has been progressing with and contributing his skills to the company ever since. Although working for Stony Brook is his first large scale assignment, he is eager and looking forward to the challenge.

Gail Engel, Manager of Kelly Dining Center

Gail has been a part of Stony Brook University for over 13 years and has worked at several different locations including Kelly, Roth, Campus Connection at H-Quad, and Humanities. She has also worked for concessions for the sport Complex and is looking forward to enhancing students dining experience.

Mark Farzadfar, Director of Operations, Stony Brook Union

Mark has a Masters Degree in Food and Nutrition from Brooklyn College and a certificate in food handling from the Department of Health. Prior to this position he was working as a Food Service Director at Pace University. He was previously with a large foodservice company as a General Manager for their Higher Education division overseeing a volume of 16 million dollars. His first priority has always been focusing on clients, customer service and satisfaction.  His strengths include excellent communication skills, multi-tasking and immediate responsiveness to achieve results. He has effectively managed his team to meet budget requirements in the areas of food cost control, labor management and top line sales.

Al Aberg , Executive Chef

Al began his culinary career early with his mother showing him simple Baking and Soup recipes. He progressed to working at White Cap Seafood and several local restaurants during High School. Al attended The State University of New York at Buffalo and received his B.S. in Management in 1986. Al worked Food Service all through college and upon graduation began a career in Health Care Food Service. To advance his career Al enrolled in The Culinary Institute of America and graduated in 1995 with an A.O.S. in Culinary Arts. His experience during and after graduation included stints at The Rainbow Room, Glouster, Alexi 56, and the Crab House at Chelsea Piers in New York City and Beach Tree Café, Mirabelle, Fusion Grill, Three Village Inn, On The Waterfront, Heffron’s, Harborside and Pine Grove Inn on Long Island. After honing his skills at these respected establishments Al turned his culinary prowess to Senior Dining working at Pine Cove and Sunrise Senior Living. Chef Al is coming to SUNY Stony Brook directly from Jewish Home and Hospital in Manhattan.
Al is an active member of the American Culinary Federation, Long Island Chapter which was voted Northeast Regional Chapter in 2008. Al lives in Holtsville and enjoys boating, organic gardening and cycling in his time off. Chef Al’s well versed background and local flavor make him an excellent addition to the Culinary Staff at SUNY Stony Brook.

Suanne Agugliaro, Customer Service and Training Manager

Suanne graduated from The Culinary Institute of America in 1992. Her previous work experience includes positions at Café Des Artistes, San Dominico, The Garden City Hotel, and the Marriott. She started her career with Lackmann Culinary Services in August 1994 at the C.W. Post campus of Long Island University. Soon after, she received a promotion and was transferred to Pall Corporation where she was responsible for directing all aspects of the business. She is looking forward to contributing her experience as a member of the Stony Brook University staff.

Kenneth Ferro, Manager of the University Café

Kenneth has been in dining services for ten years and first began work in the food industry as a waiter at John Anthony's on the Water in Babylon, NY. Upon entering college at Stony Brook University in 2002, he began working as a busboy at the End of the Bridge restaurant. Within a year, he had worked his way up to a Student Manager. Over the years he served in many management positions at the University and enjoys being Manager of the University Café. The University Cafe serves as a very diverse atmosphere on campus and provides a great environment for faculty, students and the community to come together.

Youhanan Eliakamal, Mashgiah at Delancey Street

Youhanan supervises the kosher meals at Delancey Street Glatt Kosher Delicatessen Restaurant. Prior to this position, he worked in sales and construction. He enjoys working on campus and serving the university community.

Lisa Ambrosio, Catering Director

Lisa brings with her over 20 years of operations experience during which she has enjoyed positions of progressive advancement within the heath-care, education and business sectors of the Hospitality Industry. Lisa has held lead roles in the development & implementation of proprietary brands, team training, sales presentations, trade shows and FDA Imports and HACCP audits. Lisa is looking forward to a great career with Lackmann and being part of the Stony Brook University community.

Deborah Dietz, Office Manager for Catering Services

Deborah was previously working with Campus Dining Services at the Stony Brook University as the Office Manager of the Catering Department. Her primary duties are coordinating clients' catering orders and requirements, accounts receivable, and accounts payable. 
Over the years she has worked very closely with both clients and vendors and looks forward to continuing these relationships as they are the cornerstone of her position.

Maria Bruno, Controller

Maria was born and raised in Poland. She attended schools in Poland and received her degree in accounting there. She came to the United States in April 1985 in a search for a better life for her and her twin children. She joined Lackmann Culinary Services in August 1992 as an Office Manager for Lackmann’s account at L.I.L.C.O. In January 2000, she was recruited to work at the Corporate Office. After assisting various departments with accounting systems, she was promoted to a “Revenue Manager." During her employment at the Corporate Office, she built many professional and friendly relationships with Lackmann’s clients and management. In 2008, she was awarded the “Tom Lackmann Excellence Award”.

Gerard Neuls, IT Manager

Gerard Neuls joined Lackmann Culinary Services in the summer of 1988 as part of the accounting department. In 1990 he was promoted to Computer Operations Manager. Running services and support for an antiquated IBM System 36. Due to advances in technology this was soon upgraded to an IBM AS/400. A Novell network was also setup for use in the Headquarters Offices. Gerard was then promoted to Network Manager overseeing all aspects of the computer department as we transitioned from a Novell network to a Windows NT network structure. This allowed far more flexibility and a programmer was then hired to assist in development of a set of integrated management tools and reporting tools. A promotion to Data Processing Manager followed. As new technology emerged it was integrated and the software that was being developed was then expanded to allow the Managers in the field to use it as well which created a unified Budget, Catering, Daily Sales, Inventory, Item Sales, Operational Reporting Purchasing and Payroll System. These systems were then integrated into the General Ledger system creating a single source entry system which fed a very robust reporting system as well. Ultimately Gerard was in charge of computer hardware and software support for Lackmann's Headquarters as well as Field Operations Support. He was still very involved in the Payroll and Accounting Departments as well.

Vincent Panzeca, Graphic Designer

Vincent received his BA in Media Arts and Animation from the Art Institute of Philadelphia. Prior to working for Campus Dining, he gained experience within the graphic design field as a graphic designer for a Long Island-based production company. Vincent looks forward to contributing his artistic skills to the Stony Brook community as a graphic designer for Campus Dining.