Rob Granberg, CEC, AAC
Rob began his career in the restaurant industry in 1986 working at various establishments in Chicago. After graduating Marist High School, he joined the U.S. Army where he continued to pursue his passion for cooking. In the Army, Rob was an apprentice with the Ft. Bragg Culinary Arts team and supported our American troops in Desert Storm with his culinary talents. He went on to attend the Culinary Institute of America in Hyde Park, NY and graduated with honors in 1994. After returning to the Chicago area, he continued his career in the food service industry working at country clubs and Italian restaurants. In 1998, Rob joined Gordon Food Service as a Customer Development Specialist and five years later he joined the Center of the Plate marketing department. In November 2014, he accepted the position of the Central States division Consulting Chef with GFS. He is a Certified Executive Chef through the American Culinary Federation, President of the ACF Kentucky Chapter and a Certified ServSafe Instructor with the National Restaurant Association. Rob conducts multiple menu trend workshops in Chicago, Louisville, Nashville, Charleston and New Orleans with Gordon Food Service. In his spare time, you might find him volunteering with Kentucky ProStart, culinary advisory board member with Western High School, cooking at Christian camps, mentoring young culinarians, or serving in prison ministry.
Award winning Chef Chad Welch is responsible for culinary development at Atria Senior Living. A native of the San Francisco Bay Area Welch started his culinary career in the United States Navy aboard the U.S.S. America Aircraft Carrier where he was responsible for feeding the executive officer, and department heads in the ward room. He received formal culinary training at the prestigious California Culinary Academy in San Francisco. Welch has had the honor of preparing meals for Dignitaries in Spain, Members of French Parliament, many sports figures, recording artists and film stars. He has participated in competitions around the country and has received numerous awards including best presentation from March of Dimes Signature Chefs event, and medals for food and wine paring in northern CA. Welch has served on the board of directors for the Chefs Association of the Pacific Coast and at the age of 28 was recognized as a certified executive chef by the
American Culinary Federation.
Chad Welch, CEC, CCA
Born and raised in Louisville, Shunnarah earned degrees in the culinary arts and hospitality management at Sullivan University before landing his first cooking job at an assisted living facility. “I haven’t looked back since,” he says. To date, he has several years of experience cooking for retirement communities, as well as restaurants, after 5 years he had the opportunity to lead his own kitchen at St. Vincent De Paul a local community soup kitchen. While there he raised the bar from soup and sandwiches to a finer menu of what he calls “casual upscale” along with “upscale southern food”. From there Chef Charlie went on to work in school food, working with the National School Lunch program, as well as the Kentucky Nutrition Association, feeding kids who attended the school as part of the JCPS school system and these kids also lived on campus at Centerstone, (formally Upsiritus/Brooklawn) who were kids of foster care, who needed mental health and behavior health therapy, along with kids who suffered several different types of abuse.
Charlie J. Shunnarah, CC
Dan realized at an early age that a career in foodservice was something he desired. Dan has been the Executive Chef of many popular establishments; City Café, Café Metro, Equus/Jack’s Lounge and Big Spring Country Club. He was also was the Catering Supervisor for Jefferson County Public Schools. Dan is currently working as an Operator Specialist for Waypoint, dedicated to assisting the needs of Gordon Food Service and their customers. He is also very active in the local community. He is one of the founding board members of Apron and volunteers with Kentucky Restaurant Association and The Food Literacy Project. In recognition of his hard work and dedication, Dan was awarded The ACF National Chef and Child Foundation " True Spirit" Award and nominated for the Kentucky Restaurant Association “Manager of the Year” Award in 2011. He was also Awarded ACF Kentucky Chapter Chef of the Year in 2017.
A native of Victoria, Australia, Sant’s passion for food and the utilizing the freshest ingredients has led him on a culinary pursuit that ultimately took him around the globe. Chef Sant began his career as an apprentice at the Regent Hotel, a Five Star Hotel, in Melbourne, Australia. From there his culinary journey has included stops across several continents. He honed his skills in London, England, while serving as the Chef de Partie at the renowned Hilton Olympia. Then he worked in Toronto, Canada at the AAA Four Diamond resort Westin Harbour Castle where he regularly prepared dinners for the Prime Minister of Canada. As the Executive Chef at The Seelbach Hilton, Sant will oversee all culinary operations of Gatsby’s on 4th, Old Seelbach Bar, special events at The Oakroom, the banquet kitchen and in-room dining.
Chef Michael Riggs is currently the Company Executive Chef for Arcadia Communities located in Louisville, Ky. He is also the owner of Mise En Place Consulting, a company he started in 2017.
He is the recipient of the BELL British Experience in Living and Learning Scholarship to
Study at Oxford University, England. In 2013 he received the American Culinary Federation Kentucky Chapter, Chef Educator of the Year Award. In 2014 he received the Southcentral Kentucky Community and Technical College New Horizons
Faculty Award of Excellence. In 2015 he received the KCTCS New Horizons Faculty Award of Excellence as well as theNational Institute for Staff and Organizational Development Award of Excellence for Outstanding Commitment and Contribution to Students and Colleagues! Again in 2015 he also received Kentucky Association of Career and Technical Education Post-Secondary Program of Distinction. And in 2016 he received the Center for the Advancement of Foodservice Education / SYSCO Post-Secondary Educator of the Year. Are you impressed? We are too!
Sergeant at Arms Education Chair
Michael Riggs Ph.D., CEC, CCA, FMP
Chef Garret graduated from the Opryland Culinary Institute Apprenticeship program in Nashville TN in 1996. Chef Sanborn has his Educational Doctorate in Leadership and launched the Culinary Arts Academy for the Oldham County Public Schools. In addition, he Initiated culinary arts programs at Western, Waggoner and Moore High Schools in Jefferson County. Under Chef Sanborn’s leadership, his students have won state competitions leading to national competitions in ProStart, SkillsUSA and FCCLA. His most recent accomplishment is jump starting an outreach support program for Moore students named “MOORE CHEFS, less hunger”. Prior to combining his culinary skills with his love for teaching, Chef Sanborn was an apprentice team member and also served on the support team for ACF Culinary Team USA from 1995-2010. The team participated in international “olympic-style” competitions in Europe.
Garret Sanborn Ed.D, CEC, CCE, AAC
Brian is no chef but he certainly is a fan of excellent food! When he was asked to take on the project of developing and designing this website, he jumped right in. With a background in media production, Brian works as the Assistant Director of Event Technologies at the historic Seelbach Hilton Hotel in downtown Louisville, Ky.
His passion is entrepreneurship as he continues to build his in insurance agency in the Kentuckiana area. As the Executive Director of Premier Solutions International Brian works to build a team of agents who are the premier providers of Legal and Identity Theft Protection. If you every need any legal help or are worried about Identity theft feel free to reach out to him directly.