It’s no wonder that Chef Donovan and his crew are beloved by the members of Chi Omega of University of Arizona.
“We make food to make people smarter,” Chef Donovan explains, “we have great food, a great environment, a well staffed kitchen, and a lot of creative freedom.”
Donovan breaks down the team for us, “Tyler is a great prep cook; he’s very knowledgeable. Rachel’s [also] a quality prep cook, she really understands how to run kitchens and doesn’t get frazzled. The other Donovan, my sous chef, has been in Greek life for years...” The team is rounded out with Denny who backs up the crew.
Donovan goes on about the quality of life you get as a chef working with the company and cherishes the fact that you get to spend time with your family.
Area Manager, Chef Logan Richmond, comments, "Working with the Chi Omega house has been amazing. I enjoy working with Chef Donovan and his crew on a regular basis. It has been a fun group to play around in the kitchen with."
Richmond continues, "It's a strength for us when we have a very diverse team assembled from different backgrounds with varying skill sets. It's very important to us that our staff loves their work environment. Happy Chefs means happy food."
Check out a few pics from the kitchen at the Chi O sorority:
Red Snapper fish tacos served with pico de gallo, avocado cream, and coconut chili lime slaw.
Peach BBQ grilled pork chops w/ mango salsa, scallop potato and kale and brussel salad with a shallot roasted garlic vinaigrette.
Arugula, black kale and watermelon salad.
Written by College Chefs' Danielle Gadus