Meet the Team
We invite and encourage you to call us anytime with questions, comments or suggestions about our Campus Dining Program. Your feedback is always welcome as it can only help us to serve you better.
Kori Dean, General Manager Kori joined the team in May 2005 as the Director of Retail Operations and later served as our Director of Operations until becoming General Manager in January 2010. She moved here from Erie, PA where she worked as the Director of Operations at Edinboro University for two years. Before joining Sodexo Campus Services, Kori worked as a manager for Eat’n Park Restaurants, and she has a degree from Penn State in Hotel, Restaurant & Institutional Management. |
Andreas Ortner, Catering Executing Chef Andreas’ experience in the culinary world began as a child in Austria; he grew up learning about food in the pub that his parents still own today. After attending culinary school, Andreas worked in a range of culinary operations from the Austrian Army to hotels and resorts. Andreas’ travels and the pursuit of the perfect dish brought him to Virginia where he helped a close friend open a restaurant and establish it as a fine dining destination. Now the Catering Executive Chef for Eagle Dining, Andreas offers experience and flavors from all over the world! |
Kelena Hall, Resident Dining Director Kelena joined our team as a Resident Dining Hall Manager at Seacobeck Hall in August of 2010, bringing with her many years of experience in the food service industry and Sodexo. |
John is the newest addition to our management team and he comes to us with many years of experience in military food service. He has traveled the world and we draw upon his experience to serve students, faculty, and staff at Seacobeck Hall. |
 Emily Thurston, Marketing Manager Originally from the Minneapolis metro area, Emily's journey in Marketing started at the University of Wisconsin - River Falls where she graduated in 2006 with a bachelor's degree in Marketing Communications. Upon landing in Virginia almost five years ago, she served as the Assistant Director of Marketing and Business Development at Potomac Mills where she sold advertising, planned special events, and coordinated community outreach. Emily’s passion and affinity for marketing, food, and student life make her a great fit in Eagle Dining. |
Kiesha Childs, Retail Manager at WOW Wingery & Cafe Kiesha has worked at the Eagle’s Nest since 2003. Through her diligence and dedication she worked her way up through the ranks, first becoming a Supervisor and then Retail Manager. Kiesha believes that if you work hard you can accomplish anything, and she is certainly proof of that. |
Joe Wolff, Director of Catering With Joe's arrival in December 2010, our catering department was greatly enhanced, gaining a Director with over 20 years of fine dining experience from Wall Street to Richmond. Joe, a native New Yorker, commutes from Richmond, where he has lived for over ten years. Before coming to the University Joe was the General Manager of the Capital One West Creek Campus, including the Conference and Catering Center. |
Leslie Jacobs, Catering Sales Specialist A native of Northern Virginia, Leslie is originally from Falls Church and earned an Associate’s Degree in Business while living in Vienna, Virginia. She worked for Mary Washington College in the athletic department for six years, and also brings valuable experience in banking to her career with University of Mary Washington Dining Services. Leslie joined Dining Services in 1998 and, as our Catering Sales Specialist, has come to be relied upon for great sales and service by the entire UMW community. |
John McIntyre, Resident Dining Manager 
David J. Schneider, Executive Chef We are extremely fortunate to have david overseeing our culinary operations at UMW. He has over 20 years of nationally recognized culinary work with resorts, hotels, and campus dining. He was Executive Chef at Virginia Wesleyan College, where in the Sodexo Culinary Creations competitions he won first place in 2009 for his accompaniments recipe and first place in 2010 for his dessert recipe. He was Director of Food and Beverages for the Hilton Virginia Beach Oceanfront Hotel and Executive Chef of their Catch 31Restaurant - Hampton Roads' only 4 diamond restaurant! David was also the Executive Chef at Marriott's Camelback Inn in Scottsdale, Arizona, which under his direction received a 5 star rating from AAA. |
Claudia Aschenbach, Business Office Specialist Claudia is from Woodbridge and holds Technical Certificates in Computer and Printer Repair and Envision Database Management. Before joining University of Mary Washington Dining Services in 1997, Claudia held positions in technical services, management and sales with Zayre Department Store and Computerland of Woodbridge. She joined our team as the catering coordinator and was later promoted to Business Manager. |
Richard Gustard, Retail Director A Native of Virginia Beach, Richard joined the team in January of 2007. He earned an Associates Degree in Culinary Arts From Johnson & Wales and he loves working with people. Prior to becoming Retail Director he served as Director of Dining Services at Seacobeck for two years. He has more than 12 years in the Foodservice Industry and really enjoys his work! |
Rose Benedict, Retail Manager at Naturally Woodstock Rose has been with UMW Dining Services since March of 2005, and worked as an Administrative Assistant in the Catering Department and as an Assistant Director of Dining Services before becoming our Marketing Specialist in August of 2007, and then Manager of the Underground Cafe in the fall of 2010. Her previous experience includes being a retail store manager, television producer, and Congressional Legislative Assistant. |
Leigh Yates, Catering Manager Leigh joins us from Viva Las Vegas. Leigh, a native New Yorker, has worked in the glitz and glam of Vegas for over 10 years planning and executing numerous special events. Before joining Sodexo she was the owner & principle planner/designer of Innovative Events. Leigh approaches every event with a fresh perspective, making her clients and their guests experience personal and unique. |
Pam Greenfield, Production Lead Pam holds a degree from King’s College in Wilkes-Barre, Pennsylvania in Journalism and Communications and brings more than twenty-five years of food service experience to her position as Production Lead. |
Bob’s calling in the food industry came when he was in high school and he held a sous chef position at a steakhouse in his home state of Massachusetts. After relocating to the DC metro area in 1993, Bob attended L’Academie de Cuisine in Bethesda, MD and went on to develop a love for pastry and baking. His delicious confections have graced the pages of the Washington Post and have also been published in the Sodexo Desserts Cook Book. Bob has had the pleasure to work in several of Washington D.C.’s Top 50 restaurants, including the Morrison Clark Historic Inn & Restaurant. As a four-year veteran of campus dining at Trinity University in Washington, D.C., Bob’s landing at Eagle Dining is very exciting and we’re glad to have him as part of the team. |
Bob Beaudry, Executive Chef