Meet Our Team

  • Michelle Reuter
  • Michelle Reuter
    Campus Executive Chef

    Growing up in Wisconsin, my family was passionate about food, which carved my career path. I studied at Scottsdale Culinary Institute, Le Cordon Bleu in Scottsdale, Arizona. My career began in the sports and entertainment industry, which opened opportunities to travel and see this beautiful country. After spending time in the Southeast I fell for the palate of vegetables, fruits, meats, and seafood the region has to offer. My priorities for farm to fork became defined, which lead my career to Bon Appetit Management Co. My passion for food translates poetically with Bon Appetit Management Co. Our kinship for sustainability and building relationships has created a symmetry that embraces me as a Chef.

  • Susan Roberson
  • Susan Roberson
    Catering Sales Supervisor

    With 14 plus years of experience in Catering, Susan started her career in 2003 and began working at Emory in 2011. She received her Degree in Marketing with a Minor in Hospitality from Georgia State University. After transitioning to Emory and later working with Bon Appetit, Susan believes that the company does a wonderful job educating the customers about their seasonal and sustainable offerings. She states, “It makes sense to eat locally.” When not at work, Susan enjoys knitting, yoga, and shopping at local Farmers Markets.


  • Denise Gilbert
    Director of Safety

    Denise has been with Compass Group for 24 years and with Bon Appétit for 11 years. She has a BA in Education, is Serve Safe Certified, and Serve Safe Train the Trainer Certified.

    Denise states,” Teaching is a passion for me. Keeping each and everyone one of our guests, whether they are an internal or external guest safe is rewarding for me. I like to send everyone home the same way they came to work. Safely.”

    (404) 375-1313
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  • Bukola Babatunde
    Quality Assurance Manager

    With 10 years of experience in Food Safety, Prior to Bon Appetit, Bukola started her career in food safety with the New York City Department of Health as a Public Health Sanitarian and with Ecosure as a Food safety Specialist. She received a B.Sc. Degree in Public Health at Hunter College (CUNY). Bukola believes that Food safety is important, it is essential. One of her favorite quotes as a food safety professional is “The goal of the food safety professional should be to create a food safety culture, not a food safety program”. – Frank Yiannas

  • Jessica
  • Jessica Perry
    Residential Dietitian

    With over 7 years of experience as a dietitian, Jessica’s career began with Emory Healthcare. She is now the Residential Dietitian of campus dining at Emory University. Jessica has a Bachelors of Science- Public Health in Nutrition and a Master of Science from The Ohio State. Her passion for health conscious culinary arts stems from her love of food. Jessica describes one of her most memorable aspects of her career when a patient comes back and says, “Your training really helped me.”

    Jessica states, “What I love most about being a dietitian is that aha moment. When you can tell your patient finally understands the impact of nutrition.” When it comes to campus dining, Jessica is most passionate about showing guests that you can, “eat well and be well.”

    (470) 658-3197
  • Alyse Festenstein
  • Alyse Festenstein
    Manager of Community Partnerships

    Alyse’s first encounter with Bon Appétit Management Company was as an undergraduate at Washington University in St. Louis where she studied cultural anthropology and spent most of her days at the student-run garden known as the Burning Kumquat. Alyse states, “The Bon Appétit chefs were the garden’s biggest supporters on campus and it was through these relationships that I began to learn about the company’s vision for sustainable food service and commitment to using its purchasing power and leadership to create change.”

    She joined Bon Appetit as a Fellow and spent two years traveling to college campuses (and farms!) in the Midwest, learning about dining operations, and engaging guests in sustainable food issues. Now as the Manager of Community Partnerships at Emory University, Alyse is excited to work alongside our fantastic team and the Emory community to further the university’s leadership in the field of sustainable dining.

    (650) 814-2566

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  • Daniela Smallwood
    Director of Marketing & Communications

    With over 17 years of experience in marketing and communications leadership, Daniela has spent over six years providing marketing and communications management for campus dining accounts at universities throughout Texas and Louisiana. She is also a U.S. Air Force veteran, where she served as a Graphic Designer and Art Director for 6.5 years.

    Daniela has completed certificates in Multimedia Management, Visual Information and Graphic Design at the Department of Defense’s Defense Information School (DINFOS). In addition; she has a Bachelor of Science in Entertainment Business from Full Sail University.

    Daniela stated, “It is my passion to help organizations change, transition and emerge through strong communication and people development.”

    (404) 426-4295
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  • Peter Todaro

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Peter, your regional Fellow. Read more about Peter and his interest in food issues here!