At nuCuisine, we are committed to providing our customers with the highest quality of service using the rich resources and talent our international organization offers. One of our most valuable resources is our chefs, who are some of the most skilled and respected professionals in the industry worldwide.
Global Chef Program
This innovative program facilitates the exchange of our executive chefs between affiliates around the world. Each Global Chef shares authentic international cuisine and traditional cooking techniques with clients, customers, staff, and on-site culinary team. Last spring, Global Chef Johann Becker came all the way from South Africa to prepare authentic, flavorful South African cuisine for the students across campus.
Learn more about our talented chefs and their experiences.
John Krickl - District Executive Chef
At age eight, John was cooking Sunday dinner for his nine family members. "I've been in the kitchen since I was five," he says. Since then, John's diners have ranged from Luciano Pavarotti to Elle McPherson (both when he was the executive chef at La Strada on Michigan Ave).
Uwe Wilshusen - Foster Walker
Uwe Wilshusen, born in Bremervoerde, Germany, took interest in cooking at a very young age. At the age of nine, Uwe began to help out at his grandparent’s restaurant in Germany. It was there that his love for cooking grew as he continued to work at the family owned establishment throughout high school. Chef Uwe is a member of the American Culinary Federation, the premier professional chefs' organization in North America.
Now Chef Uwe is putting all of his skills to work for you, as he currently holds the Executive Chef position at Foster Walker Dining Location!
Javier Romero - 1835 Hinman
Javier Romero began working in the restaurant business as a bus boy at the Chicago Yacht Club at the age of 15. It was at the Chicago Yacht Club that Chef Romero was introduced to cooking. He was then hired as a grill cook at DePaul University and was quickly promoted to head cook. At DePaul University he frequently cooked for the Chicago Blackhawks and legendary college basketball coach Rey Meyer
Javier then came to work at Northwestern University, working at many of the different dining halls around campus. Currently he is the Executive Chef at 1835 Hinman Dining Hall.
Mark Weiner - Sargent
A native of Chicago, Mark Weiner has been in the food business most of his life. He has worked as an Executive Chef in fine dining restaurants and hotels throughout the country and has received the prestigious ACF Gold and bronze metals for outstanding presentations in culinary competition. Mark is now the Executive Chef of Northwestern University were he takes a fine dining approach and applies it to college food service.
Cody Raymond - Sargent
Cody Raymond was born and raised in Grand Rapids, Michigan, an upraising that paved the way to a career in the culinary arts. Cody’s resume is loaded with experience in several noteworthy restaurants; however his experience all began under the supervision of his grandmother in their kitchen, a hobby that would translate into a career.
At the age of seven, his grandmother first taught him how to make applesauce and soon after he began cooking for his whole family through out his childhood. His boyhood passion for cooking has become a flourishing career. Cody is currently the food production manager at Sargent Dining Location.
Tom Rubeo - Willard
Tom Rubeo, a native Chicagoan, grew up in a large Italian family with an affinity for cooking. This childhood love of cooking lead Tom to pursue the culinary arts in his choice of education and career aspirations.
As a young man Tom enrolled at the Cooking and Hospitality Institute of Chicago, earning his Associates of Applied Culinary Arts in 2000. Following his dream, Tom continued his culinary education at a variety of prominent Chicago restaurants, including Micky’s Steak House and Pazzo’s Meditteranean Grill. As the Sous Chef of Lincoln Park’s Webster Wine Bar he learned the delicate art of pairing wine with foods. Tom’s education and experience led him to the position of Executive Chef at 1835 Hinman Dining Location, where he brings his culinary vision to life.
Marsha Dawkins - Allison
Marsha Dawkins graduated from the highly accredited Pennsylvania Culinary Institute, where she was recognized as a stand out student and valedictorian of her class.
Chef Marsha has been recognized for her culinary talent, winning numerous awards. The American Culinary Federation awarded her a silver medal for her Seafood Chowder and Pate Choux, a French crème puff filled with berries and dusted with powdered sugar. Her Toasted Lemon Kiwi Cake with Zesty Citrus Yogurt Cream won first prize in the dessert category for the Chilean Fresh Fruit Recipe Contest.
Chef Marsha has been an Executive Chef at Northwestern University for over five years cooking up delicious cuisine for students across campus.
Learn more about our talented guest chefs and their experiences.
Global Chef Samarn - from Thailand
Chef Samarn was born in an agricultural environment in Chainat, the upper province on central Thailand. His first job was at the Oriental Hotel, where his talent and hard work were quickly recognized by others.
In his extensive experience as a chef, Chef Samarn has served Thailand royal family members, won numerous competitions and worked with great chefs from around the world in developing the culinary arts. Chef Samarn joined Sodexho Thailand in August 2004, where he oversees kitchen operations at all eight five-star hospitals and the United Nations Conference Center.
Global Chef Chen Hong-Wah - from Hong Kong
Sure, Hong Kong is thousands of miles from here. But, while in residence with our Global Chef Program, Chef Chen had us convinced that Lake Michigan was the Pacific Rim.
Through the Global Chef Program, nuCuisine brings international talent to Northwestern for month-long culinary residencies. We're proud to host distinguished guests like Chef Chen - and happy to bring the world to your table.
Global Chef Placid - from India
Aloo Gobi Masala. Chicken Tikka Makhani. Kashmiri Pulav. Three of the amazing dishes prepared by noted Bangladeshi Chef Placid Gomes while in residence with our Global Chef Program.
Through the Global Chef Program, nuCuisine brings international talent to Northwestern for month-long culinary residencies. We're proud to host distinguished guests like Chef Gomes - and happy to bring the world to your table.
Global Chef Joaquin - from Columbia
Chef Suarez is the executive chef of Sodexho Colombia and has 11 years of experience as both a chef and a hotel and restaurant manager. Chef Suarez received his Bachelor of Science in hotel and restaurant management from New York University, and received an Associate in Occupational Studies in Culinary Arts from the Culinary Institute of America in Hyde Park, New York. His extensive knowledge of the culinary world makes him the perfect candidate for the Global Chef program.
Global Chef Francisco - from Chile
Chef Layera is the executive chef at Sodexho Chile and has worked in restaurants and clubs throughout South America, the Caribbean, and Europe, successfully bringing his skills to their tables. His many awards won, previous restaurant ownership, and his regular participation in television shows make him the perfectly well rounded chef.
Global Chef Tomo - from Slovenia
Chef Tomo Iršič comes from the quaint settlement of Pohorje Styria in northeast Slovenia. Cooking authentic, traditional food from his native country is his passion that started as a child at home.
Beginning his cooking career in 2004, Chef Tomo honed his craft in hotel and restaurant kitchens learning everything about cooking fresh, authentic foods while trying new ingredients.
Chef Tomo also expanded his culinary skills on a boat preparing seafood such as mussels and squid straight from the ocean!
Chef Tomo was thrilled to have the opportunity to share his passion, excitement and traditional dishes with the United States.
Global Chef Barzola - from Peru
Chef Barzola has 10 years of experience covering all areas of the food industry. After he graduated from high school in Peru, he moved to the United States to study management. He took courses at the French Culinary Institute in New York, where he followed his passion for all aspects of the culinary arts and interned for fine New York restaurants and caterers. Upon returning to his beloved Peru, he enrolled at Le Cordon Bleu Peru to pursue his education in the Culinary Arts and Hotel Management. Since completing his formal culinary training, Chef Barzola has directed kitchens for several prestigious restaurants, hotels and cruise ships.
Global Chef Johann - from South Africa
In his spare time, Johann enjoys reading up on alternative healing modalities, and is in the process of completing his Reiki masters Certificate. He also enjoys entertaining at his home, and his famous home made pasta with authentic Italian “Red Sauce”, is infamous amongst his friends. This recipe was taught to him by an Italian lady he met years ago, who came from Sicily. Johann was sworn to secrecy to never reveal this recipe to anyone; something which he has done to this day!
Global Chef Adriana - from Brazil
Adriana Caporossi is a rising culinary star in Brazil, and the first Global Chef from South America’s largest country. Since her arrival into the company in early 2007, Chef Adriana is the Director of Culinary Training with Sodexo Brazil. Adriana’s professional experiences as a chef and in hotel & restaurant management, along with her diploma from a leading culinary school in 2004, suit her well to bring Brazil’s regional flavors and authentic menus to the Global Chef Program. Chef Adriana’s passion and expertise is the pursuit of nutritious meals that support health and wellness, and that are equally tasty, well-presented gastronomical delights. This passion led her to help launch the ground-breaking “Gourmand” concept in Brazil.