Meet the Team:
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Jessica Babcock, Suburban Inns
“A common myth about employment in our industry is that there isn’t a future in hospitality. I’m involved in the Michigan Hospitality Foundation to help change that mindset and create more excitement for the career opportunities we can provide!”
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Geoff Bonham, Gordon Food Service
“I believe the future of the hospitality industry is strong but it's going to require our best and brightest. That's why I'm committed to supporting the state of Michigan's future through our MHF and its leading edge programs.”
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Susan Damron, Schuler's Restaurant
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Martha Zehnder Kaczynski, Bavarian Inn
Team members are the foundation of the hospitality business. Whether front of house or back of house, we are all serving someone and need to continually grow and learn. As my grandfather often said, "You are either green and growing or ripe and rotten."
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Jennifer King, Crystal Mountain Resort
The hospitality industry has afforded me many exciting experiences and opportunities! I am very passionate about the work we do and honored to help others learn about career prospects in our field.
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Steve Loftis, Harbor Restaurants
“By providing pathways and opportunities through ‘hands-on’ real-world experiences, students involved in our MHF programs along with mentorship opportunities with industry professionals are now thriving in our industry.”
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Sean Marr, Secchia Institute for Culinary Education
“With a lot of hard work, I was able to quickly excel post-high school in the hospitality industry; which was fueled by the guidance of my ProStart instructor and the ProStart program as a whole. The MHF allows me to share my knowledge and experiences with the future of our industry.”
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Ken Miller, Millennium Restaurant Group
“The foundation’s programs develop future industry leaders, and I am dedicated to the cause.”
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Jeff Neely, Inspired Concepts
“Together we can Inspire, Lead and Transform each other to be the best we can be through education, passion, drive and focus. I am proud to serve as chairman of the MHF and I look forward to helping tomorrow’s leaders learn, grow and develop into the future of hospitality.”
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Jane Newton, Creative Dining Service
“Hospitality is an industry where you can start as a housekeeper, a dishwasher, or a caterer and become an Executive Chef, a General Manager or a business owner! I am passionate about supporting more careers in hospitality and normalizing discussions about mental health. Organizations need to foster an environment that is psychologically, mentally, physically and socially safe. You do not have to choose between this and a career in hospitality. You can have both!”
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Paula Recinella, Culinary Institute of Michigan
“Women were not as welcome in the kitchen when I started out as they are now. Despite that, I pursued an education in the hospitality industry. I want to be the best role model and mentor I can be for all of my students, especially the many young women I encounter daily in my job and serving as a trustee for the MHF.”
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Terence Tarver, Saint John's Resort
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.' Welcome to hospitality
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Justin Winslow, Michigan Restaurant & Lodging Association
“Employees are the greatest asset of the hospitality industry. The Michigan Hospitality Foundation provides education and support to those talented individuals.”
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Jim Woolsey, Sysco Detroit
Hospitality has opened many doors for me in my career. If someone would have told 14 year old me that dishwashing was going to take me as far as it has I would have though there’s no way possible. I want to be part of helping others realize their goals through the hospitality industry.
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Chris Woodruff, Lake Michigan College
“The work we do is vitally important to help people of all ages, backgrounds and education start or continue careers in the hospitality industry. I am proud to serve on the MHF board because I know we make a difference in preparing a diverse workforce for the best industry globally for career opportunities.”
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Michigan Hospitality Foundation Staff
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Jake Osburn, Culinary Expert
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