Meet Our Team

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  • Kristopher Murray
    Interim Resident District Manager

    Kristopher Murray’s hospitality career in Chicago exceeds twenty years. His educational background includes a culinary degree and a hospitality management degree from Kendall College and New England Culinary Institute with professional certificates from Cornell and Villanova. A former Chef at some of Chicago’s luxury landmarks which include the Peninsula Hotel, the Chicago Yacht Club and the University Club. He served as Executive Director and Dean of Washburne Culinary Institute which provided a unique insight to training and development, community, nutrition and the future trends of foodservice. He continues to support culinary education, serving on the board for the Illinois Restaurant Association Educational Foundation. Kris’s current role as Resident District Manager for Bon Appetit Management Company at the University of Chicago is a culmination of his prior experiences. He leads a mission focused on integrity and excellence in foodservice that includes expanding on sourcing local, sustainable practices and promoting diversity throughout the program.

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  • Peter Abrahamson
    Executive Chef

    I love working here at the University of Chicago. It is a beautiful campus full of interesting, passionate people. I enjoy cooking and feeding people great tasting food. I enjoy creating flavorful menus for our guests and experiencing what food can do to all of the senses. I am also proud of Bon Appétit’s Farm to Fork program, and commitment to buying wonderful peak of the season produce from our local farmers. We can, in turn, introduce new, locally sourced, varieties of vegetables to our guests. I am also honored to be our region’s forager for finding local farms and ranches to be used for our culinary delights. My experience includes cooking in prominent restaurants, hotels, and private colleges. I look forward to meeting more great people here and hearing your comments and suggestions for making your dining experiences memorable.


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  • Mary Pat Dorner
    Director of Catering

    Raising four children required creating and executing many special events along the way. This is what I attribute my passion for catering. For me it is very rewarding to guide my client through the planning stages and see it through to production. No matter how big or small I still get that rush and then satisfaction when completed. Every days and every event is different, I love the challenge.


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  • Ashley R. Phillips
    Marketing Manager

    Ashley’s passion for food began at an early age. Her father a dietitian taught her about healthy food habits and nutrition. Fast forward she is living her dream of food and marketing. After graduating from the University of Cincinnati with a B.A. in Journalism, she worked for few years as a news reporter, but desired a new career path. After moving to Chicago and enrolling in graduate school, her love for marketing began. Ashley began working in public relations to help major brands tell their story to the world. After receiving her M.S. in Integrated Marketing Communications she began working for Bon Appétit in 2016 and began telling BA’s story to the UChicago Community.

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  • Nazmul (Nipu) Khondaker

    Nazmul has over 33 years of experience in finance. He has previously worked for companies Lettuce Entertain You Ent, Inc., Brinker International restaurant Maggiano’s, Doughboy Restaurant Group which includes Labriola, Stan’s Donuts, Pizza Barra, and a Commissary.
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  • Lataivia McGary
    Payroll Manager

    Lataivia has nearly 14 years of accounting/finance experience, her passion for numbers lead her to receive a B.S. degree in Business Management with a concentration in Accounting from Devry University, she where she graduated Cum Laude in 2007, she then went on to receive her M.S. degree in Forensic Accounting from the Keller Graduate School of Management where she graduated with Manga Cum Laude in 2009. Her passion and connection to food is simple, she enjoys how food brings families and friends together plus she loves to cook.

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  • Emily Derr
    Human Resource Manager

    Emily started out her career at United Airlines as a Recruiter in support of IT, Legal, R & D, Operations and Revenue Management. She previously worked for Mattel for 10 years as an HR Manager and her experience also includes working at Tyson Foods and where she moved into into Manufacturing as an Senior HR Manager.

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  • Nora White
    Resident Dietitian

    Nora White, MPH, RD, LD is Bon Appétit’s Resident Dietitian at the University of Chicago—though a circuitous, big picture path led her here. She studied architecture and landscape architecture at the University of Virginia, then proceeded to work in a variety of settings, including as a gardener at Monticello, a winemaker’s apprentice, and as a line cook at a few restaurants in Washington, DC, to learn where food comes from and how it’s prepared. This desire to understand food’s path from farm to table further evolved into learning about the ways food can be used to prevent and reverse disease, leading her to pursue a master of public health degree and the registered dietitian credential from the University of Michigan. Now, she works with students, helping them discover where their food comes from (hint—from scratch!) and finding solutions for students with dietary and nutritional concerns.


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  • Darius Nousias
    Cafe Manager

    Darius Nousias grew up in a suburb outside of Athens, Greece and moved to Chicago when he was in 3rd grade. Both the Greek and Chicagoan cultures are where he cultivated his love of food. Spit roasting whole Lamb on Easter Sundays, sampling fresh seafood on Aegean Islands and even sharing a Lou’s deep dish with friends, are some of his best food memories. When he’s not eating, he enjoys working out, motorcycles, all kinds of music and traveling. He earned a B.S. degree in Finance from Southern Illinois University Carbondale

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  • LaNae Davis
    Sous Chef

    LaNae has over 10 years of culinary experience. She previously worked as a sous chef at St. Ignatius High School, she was also a cook at Smith Village Senior Living and she was a chef and owner of Elite Cuisine Catering. LaNae’s demonstrates her passion for food every day at UChicago. “I love food. The idea of preparing good healthy beautiful food gives me a special kind of thrill! I also love teaching others about food and healthy eating! She received Associate of Arts degree in Culinary Arts from the Illinois Institute of Art
    a Bachelor of Arts degree in English from Spellman College and a Master of Science in Journalism from Northwestern University.

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  • Danuel Williamson
    Assistant Cafe Manager

    Danuel has almost 20 years of food experience ranging from grill cook to cafe supervisor to Special Events Logistic manager and now the esteem pleasure of being at U of C in his current role as an assistant retail manager. He loves to see the smiles in people’s faces after having a meal that he helped to create or deliver. He has been with BA for 12 years, and loves the company’s mission to provide great quality food to its consumers. He is a graduate of De La Salle High School and UIC where he studied Liberal Arts.
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  • Justin Hickman
    Commissary Manager

    My family has been in the hospitality industry since I was born and that experience really brought about my love for making people happy. This along with my work experiences during and after college brought me here. I enjoy being a part of Bon Appétit because of their values and mission. We employ quite a bit of students and I find one of the most gratifying parts of my job is to help develop these students. There is nothing better than watching them grow and using their experience with Bon Appétit to prepare them for whatever the future holds.


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  • Deneen McRoy
    Cafe Manager

    I recently came aboard with Bon Appetit at University of Chicago June 2016.
    I have many years of experience in the food service industry ranging from fast food service for my first job to most recently management of fine dining. I am carrying on with Bon Appetit as the Cafe Manager at Cathey Commons.
    I have always enjoyed the food service industry and coming to Bon Appetit will be a new chapter that I am looking forward to. The company makes everyone feel “at home” including management, supervisors, chefs, team members, and above all our customers and clients!


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  • Ayrelle Giles
    Assistant Retail Manager

    Ayrelle Giles is accountable for the development and profitability of several University of Chicago cafes, with over 10 years experience in successfully implementing processes and improving customer service efficacy. In 3 years, Ayrelle strategically planned and opened two distinctive UChicago cafes. With her passion, progressive leadership, and background, she is a sought after consultant committed to quality and superior operating standards. She looks forward to a productive and informative first year with Bon Appetit in assisting with multiple retail locations.


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  • Carly Sullivan
    Safety & Quality Assurance Manager

    Carly received her Bachelor of Science Degree in Baking and Pastry from Johnson & Wales University in Providence, Rhode Island. After moving to Chicago in 2006, she pursued a career in pastry which culminated at the position of Executive Pastry Chef for Billy Lawless & Dirk Flanigan. Carly ran the acclaimed pastry programs for The Gage and sister restaurant, Henri.
    After excelling in Pastry, Carly shifted her attention to the quality and safety side of foodservice after attending Illinois Institute of Technology.
    Carly continued her culinary food safety progression at the Sofitel Chicago Water tower through her position as sous chef and HACCP Champion. She assisted in the implementation of canning, cheese and charcuterie production programs; these were a first for hotels in the State of Illinois.
    I am very excited to be a part of Bon Appetit. As a chef turned Safety Manager, I see many sides to dining and have high standards: flavor profiles, menu development & uniqueness and the importance of training to ensure we get to serve the best and safest foods. The commitment to safety and its training programs is outstanding and that is a key reason I am happy to be a part of Bon Appetit family here at UC.

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  • Caroline Ferguson

    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 Caroline, your regional Fellow. Read more about Caroline and her interest in food issues here!