HEFG Board of Trustees
Gary Coltek
Culinary Director and Sustainability, Kennesaw State University
Gary Coltek joined Kennesaw State University in July 2007 after a more than 30-year career in the culinary and hospitality industry.
While in school, Chef Coltek worked his way up from washing dishes, at the revered Villa D’Oro Trattoria. After finishing his Swiss apprenticeship in hot kitchen and pastry shop, Chef Coltek opened Windows on the World at the top of the World Trade Center in New York. Some of Chef Coltek’s many positions were, the first American pastry chef to work at the Four Seasons Pierre Hotel in New York, the Executive Pastry Chef at the Ritz Carlton Buckhead, and a hotel consultant for Leona Helmsley. He has owned numerous restaurants in New York City and has competed in national and international culinary competitions.
Chef Coltek brought his experience in both facilities and operations to design the main kitchen in Kennesaw State University’s Commons – Student Culinary Center. He continues to oversee day-to-day operations.
Dan Cramer
First Vice President Corporate Dining, SunTrust Bank
Daniel W. Cramer comes to the HEFG from SunTrust Bank where he is the First Vice President Corporate Dining. Dan has a Culinary Arts degree from Johnson and Wales University with over 38 years of experience with on-site contract management services. Dan also sits as an advisory board member on the World Trade Center Atlanta management board of directors. Dan resides in Hanover Virginia with his wife Susan and has three children and one granddaughter.
Scott Freed, SPHR
Area Director of Human Resources, Southern Region Marriott International
Scott began his career as a Management Trainee at the Stouffer Hotel and has held numerous Human Resource positions at hotels in Austin, TX and throughout the city of Atlanta. He also served as the Director of Talent Management while working for Marriott's corporate headquarters in Bethesda, MD. In his current role, Scott works with all of the Marriott brands and leads the Human Resources function for approximately 70 hotels in five states.
Scott has his Senior Professional in Human Resources certification (SPHR), a BS degree in Psychology from Central Michigan University and an MBA in Human Resources Development from Kennesaw State University. He lives in Suwanee, GA with his wife, Karen, and two children, Troy (14) and Erica (10).
Wendy Harkness
Chief People Officer and Chief Legal Officer, NRD Holdings, LLC
Wendy Harkness is the chief people officer and chief legal officer at NRD Holdings, LLC. and is a licensed attorney. Ms. Harkness is a dynamic human resources leader with more than twenty years of cross-industry experience. For the last decade, she’s put her significant experience to work partnering with top food industry brands including Popeyes, Domino’s, Checkers/Rally’s, Subway and many more. A recognized employee relations expert and leading people strategist, Ms. Harkness leverages her legal and business knowledge with a hands-on approach to drive business results.
Ms. Harkness is currently the Diversity Chair for SHRMA and was formerly the president of the Chain Restaurant Compensation Association and a steering committee chair for the Organizational Readiness Committee for the Women’s Foodservice Forum. She is a frequent speaker at industry, association, and legal conferences. Ms. Harkness earned her Juris Doctorate degree from Stetson University College of Law and a bachelor’s degree in human resources management from St. Leo University.
John Leake
President, U.S. Foodservice Atlanta
John Leake serves as the President for U.S. Foodservice Atlanta, a national broadline distributor of food and food service solutions to restaurants, schools, hotels, military, etc. He has worked for U.S. Foodservice for over 24 years, and he began his career in Fort Worth, Texas, his hometown. He graduated from Texas Wesleyan University with an Accounting Degree, obtained his CPA certification, and worked for Deloitte Consulting.
John has served on the Board for the HEFG since 2009, and has a passion for supporting the students who aspire to a degree in the hospitality industry. He also serves on the Board for the Atlanta Convention and Visitor's Bureau, and he is a member of the Georgia Restaurant Association.
Kelli S. Lott
First Vice President and Counsel, SunTrust Banks
Kelli supports the consumer lending groups by managing litigation and advising on a broad spectrum of legal and compliance issues. Before coming to SunTrust, Ms. Lott was an associate in the Atlanta office of Holland & Knight, where her practice focused on the areas of civil business litigation and real estate related disputes. Ms. Lott graduated magna cum laude with honors from the University of Georgia, receiving a Bachelor of Arts in Political Science. Ms. Lott received her Juris Doctor from the Emory University School of Law, where she served on the Bankruptcy Developments Journal.
Kevin Svagdis
President, Morrison Senior Dining
With 28 years of industry related experience, most recently he served as Division Vice President of Morrison Senior Dining and Regional Vice President for Morrison Healthcare Food Services. Prior to joining Morrison in 1998, he held a number of management positions with a national competitor including: District Manager and Resident District Manager.
A member of American Association of Homes and Services for the Aging (AASHA), Svagdis has been honored with Morrison's retail growth and client retention awards and a national competitor's Account of the Year and President's awards. He earned a bachelors degree in Business Administration from University of Massachusetts.
Michael Svagdis
CEO, Eurest
He a twenty-five year veteran in the business and has earned a reputation for his executive acumen, customer experience strategies, and solutions to increase effectiveness within the leading US foodservice and support services company, Eurest, a division of Compass Group North America.
Throughout his 13-year tenure at Compass Group and prior to CEO of Eurest, Michael has earned his way from Director of Business Development to President at Morrison Healthcare, also a division of Compass Group.
In addition to his dedication and achievements, Michael is committed to his family and community. He currently serves on many Compass Group leadership committees including International Healthcare Executive Team, Managing for Your Value, and the Strategic Leadership Institution. He is also a member of the Georgia Chamber of Commerce and Salvation Army Boys and Girls Club of Atlanta Advisory Council. A native of Boston, MA, Michael is dedicated to his wife Tish and has three children: Ashley, Michael and Jessie.
Chef John Szymanski, CEC CCA, CFSP
Corporate Chef, Kroger
John is a Summa Cum Laude graduate of Johnson & Wales University, Miami. After graduating, Chef John moved to Atlanta where he worked at the Renaissance Waverly Hotel during the 96’ Olympics, before moving to Kroger Co., to manage the Kroger School of Cooking. There he went on to develop programs for the Deli / Restaurant departments including recipe and program development for the Kroger Co.
John is a Certified Executive Chef and Certified Executive Chef Administrator with the American Culinary Federation (ACF).
He has been on the Board of Directors for the ACF, Atlanta Chapter since 2001. He is the recipient of the 2002 and 2007 ACF Humanitarian of the Year Award and the 2010 ACF Presidential Award. He is the recipient of the 2007 World Chef’s Scholarship Foundation International Citizenship Award. Chef John is the President of the Georgia Environmental Health Association Foundation.
He is also a Certified Food Safety Professional registered with the National Environmental Health Association, and trains on Food Safety for the Kroger Atlanta Marketing area. Chef John has appeared on many local T.V. networks as well as Radio Stations with Food Tips and Advice.
Phil Wahl
Director, Global Strategic Partnerships, Georgia-Pacific Professional Food Service Solutions
Philip Wahl has 30 years of experience in the food and beverage industry, leading the business development efforts at key operators in the industry. Recently, Philip celebrated his 20th anniversary with Georgia-Pacific, where he has held a number of management positions. Philip also serves as a Cabinet Member of the NRA’s ProStart Initiative and has been a strong industry advocate for youth education.
He holds a bachelor of commerce degree in management and economics from the University of Guelph in Guelph, Ontario. A native of Canada, Philip and his wife, Carol, live in Milton, Ga., and have two children in college.
Diane White
Director of Marketing/Business Dining, Aramark Corp
Diane White has more than 20 years of experience in the food service industry. Ms. White has business-to-business, and consumer experience in promotion, advertising, brand strategy and strategic partnerships. Currently as a Director of Marketing at Aramark, Diane combines her problem-solving skills and marketing to effect business dining growth.
Diane spent 9 years with Kraft Foods and Oscar Mayer food services, working with a variety of national restaurant clients and all Kraft brands. In addition, Diane worked in account management with several top ad agencies, including BBDO, Ogilvy & Mather, and Chiat Day. Her previous non-profit board experience is with Executive Women of Goizueta (Emory Univ Business School) as Marketing Chair. She also enjoys her volunteer committee work with Women’s Foodservice Forum.
Mark Zimmerman
General Manager, Georgia World Congress Center
Mark A. Zimmerman was named General Manager of the Georgia World Congress Center in November 2004 He started his career in the facility business in 1984 with MGR Food Services at the Georgia World Congress Center. In 1986 he became an Event Coordinator for the GWCC and was responsible for events such as the 1988 Democratic Convention and other large tradeshows and conventions.
Mr. Zimmerman graduated from Northwood University, Midland, Michigan with a bachelor’s degree in business administration. He is a member of the International Association of Assembly Managers, the International Association of Expositions and Events, and the Professional Convention Managers Association. He serves as a board member of the Exhibitor Services and Contractors Association (ESCA), the Georgia State University School of Hospitality, Northwood University Entertainment, Sports, Promotions, Management (ESPM), and Kennesaw State University Hospitality.
HEFG Advisory Board
Dr. Debby F. Cannon, Director, Cecil B. Day School of Hospitality Georgia State
Melanie I. Marken, Senior Account Manager Eastern United States, Peet’s Coffee and Tea
Julie Shaffer, Sustainable Food Service Education, Emory University
Marshall McCabe, Owner/Operator Chick-fil-A
Lee Williams, CEM, Director, Freeman Event Planning
Ben Witte, Vice President of Operations, Proof of the Pudding
Niles Harris, General Manager, Sheraton Atlanta Hotel
Ty Griffin, Director, TriMark Equipment
Chef Michael Deihl, CEC CCA ACE AAC, Executive Chef, East Lake Golf Club Chairman ACF Atlanta Chapter
Chef Kit Kiefer, CEC Corporate Chef Schwan's Bakery, Instructor Cornell University
Chef Michael Klein CEC, Executive Chef Emory Conference Center and Hotel
Chef Thomas McKeown, Executive Chef, Grand Hyatt Buckhead
Chef Daryl L. Shular, CCC, Executive Chef PFG Milton's
Chef Louis Spost, CEC, Executive Chef Hilton Downtown Atlanta
Chef Jay Yarbrough, CEC, Executive Chef, Piedmont Driving Club
