Celebrating the Heart of Our Kitchens: Meet our Chefs of the Year | Part 2
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.
Ryan Craig
Executive Chef
Levy
Chef Ryan designs menus that celebrate Chicago’s rich cultural diversity and resonate with fans in meaningful ways, like the internationally acclaimed Odunze Dog (IYKYK)! He fosters an emotionally safe, wellness-focused kitchen culture and leads sustainability initiatives with integrity, encouraging thoughtful sourcing and waste reduction.
Laurie Phillips-Cox
Executive Chef
Chartwells K12
As the statewide chef for Chartwells K12 in Rhode Island, Laurie supports 26 school districts and helps serve more than 30,000 meals per day. And yet, she still finds time to connect with every team, elevate every event and leave every kitchen better than she found it, creating a culture rooted in respect, care and collaboration.
Enver Stermilli
Corporate Executive Chef
Morrison Healthcare
Food is more than cooking. To Chef Enver, it’s storytelling, emotion and connection on a plate. Chef’s commitment to improve lives through food and hospitality is evident in his promotion of wellness, sustainability and community.
Robert Rivera
Corporate Executive Chef
Thompson Hospitality
Chef Robert leads with empathy, respect and a genuine investment in the people around him. He is described as inspirational and motivating, a Chef who fosters loyalty, high performance and opportunities for advancement.
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