Celebrating the Heart of Our Kitchens: Meet our Chefs of the Year | Part 1
At Compass Group, we believe food is more than a meal; it’s a way of connecting people, uplifting communities, and creating lasting impact. Our chefs bring this mission to life every day. From crafting memorable dining experiences to championing sustainability, they embody the values that define who we are. Their influence goes far beyond the plate as mentors, innovators, and leaders who inspire the next generation of culinary talent.
For the 8th year in a row, we’re proud to celebrate their unique backgrounds, talent, and passion during Chef Appreciation Week.
Thomas Viernes
Executive Chef
Flik ISD
Tucked away in the rolling hills of Hawaiʻi, we find a humble culinarian whose dedication to food quality, education and local sourcing is only surpassed by his deep knowledge of globally diverse, authentic cuisines. Chef Thomas serves quality, innovation and heart with every meal, cultivating a culture where growth and teamwork thrive.
Gage Graham
Executive Chef
Chartwells Higher Education
Chef Gage focuses on building relationships, community, and lasting impact. Here’s an example: What began as packaged meals for one team on campus grew into a customized Training Table program that serves made-to-order meals cooked right in front of more than 450 athletes.
Donna Hollingsworth
Corporate Executive Chef
CCL Hospitality Group
Described as “energizing” and “impactful,” Chef Donna sets the standard in culinary excellence, leadership and innovation. She mentors emerging talent—particularly women—and celebrates team milestones, with dozens promoted under her guidance.
Joe Falcone
Vice President of Culinary
Eurest
Joe’s 23-year journey from Executive Chef to Vice President reflects his commitment to developing talent and shaping Eurest’s culinary culture. Chef’s team is consistently chosen to represent during critical initiatives and client engagements—a testament to the trust he instills.
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