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Meet Our Team

Passionate About Cooking, Crazy About Kids

Whether you’re just beginning or you’re well on your way, the LiveWell@School Food Initiative is here to help with your school food transformation. Our team of consultants provides helpful advice based on real-life experience in chaotic school kitchens across Colorado. They are the extra hands you need to make your school-food makeover a success for your staff, students, parents and community. All of them love food and are passionate about bringing the joy of cooking back to school.

Chef Rob Mattoch

Company: Independent Chef Services

Education: Regis University, Denver, Colo. B.A. in political science and communications; Johnson & Wales University, Denver, Colo. A.S. in culinary arts; Culinary Institute of America at Greystone, Napa Valley, Calif. A.S. in culinary arts.

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Chef Paz

Chef Dina Paz

Company: Pazitive Provisions, LLC

Education: B.A. Florida State University in creative writing and history. Culinary degree from the Art Institute in Denver. Trained at Strings Restaurant in Denver.

Honors: Placed in a county fair baking competition for zucchini bread.

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Chef Hazle

Chef Chris Hazle

Company: Christopher Hazle LLC

Education: Johnson and Wales — degree in applied culinary sciences.

Honors: In high school, placed in culinary Olympics competition. Corporate trainer for one of the top 20 busiest restaurants in the country: Wolfgang Puck Café, Orlando Florida.

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Chef Jessica Elaine Wright

Company: Jessica Wright, LLC

Education: Art Institute of Colorado, B.S. in culinary management, summa cum laude.

Honors: Two employee of month/year awards.

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Chef Lisa Reichert

Company: Lisa An Reichert

Education:  Allegheny College, Meadville, Pa., pre-medicine for two years; Middlesex County College, Edison, N.J., hotel and restaurant management.

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Chef Sarah Kvichak

Company: Sensible Chef Nutrition Consultant, LLC

Education: Salisbury University, Salisbury, Md. B.A. in English films studies and mass media communications, cum laude, 2004; Johnson & Wales University, Denver, Colo., A.S. culinary arts, summa cum laude, 2009; Johnson & Wales University, B.S. culinary nutrition, summa cum laude, 2011; Study abroad at Sunrice Global Chef Academy, Pan Asian Cuisine, Republic of Singapore, June 2010; Taylor’s University, Maylaysian Cuisine, Kuala Lumpur, Malaysia, June 2010; London Metropolitan University, arts and cultural studies, London England, March-May 2003.

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Chef Shellie Kark

Company: KitchenCUE, LLC

Education: Simmons College, Boston, Mass. B.A. finance and accounting; certified public accountant; California Culinary Academy, San Francisco, Calif., associates of occupational studies in culinary arts; International Wine Guild, Denver, Colo., certified sommelier.

Honors: Nominated to the Rose Women’s Organization board of directors and elected as a member of Les Dames D’Escoffier in 2010.

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Chef Sally Ayotte

Company: Sayotte, LLC

Education: Framingham State College, Framingham, Mass. B.S. coordinated undergraduate program in food and nutrition; Johnson & Wales University, Denver, Colo., culinary arts program.

Honors: Member, Academy of Nutrition and Dietetics (formerly the American Dietetic Association); Membership in Dietetic Practice Groups including Dietitians in Health Care Communities, Food and Culinary Professionals; Certified Trainer, Culinary Foundations, Sodexho, 2002 ServSafe Certified, National Restaurant Association, SafeStart Certified.

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Chef Fernando Ocampo

Company: Fernando Ocampo, LLC

Education: Metropolitan State College of Denver – Double Major in Hospitality Management and Spanish. Art Institute of Colorado – Associate of Applied Science Degree in Culinary Arts.

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Beth Collins

Chef Beth Collins is a principal and partner at Lunch Lessons, LLC, a consulting firm that provides assessments, workshops, trainings, technical assistance and speaker presentations to communities seeking to shift their school meal programs to “real” scratch-cooked food. Beth’s expertise has helped school districts across the country.

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Rainey Wikstrom

Rainey Wikstrom, CEO of Wikstrom Enterprises LLC, spearheads The Healthy People Project, a consulting firm that supports parents, professionals and organizations leading healthy change in schools. Rainey led a campaign to replace candy with carrots at her child’s school as a model for school wellness.

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Leah Carpenter

Leah Carpenter is associate director at the Gretchen Swanson Center for Nutrition. She received her Bachelor of Science in Biological Sciences from the University of Nebraska – Lincoln and her Master of Public Health is from the University of Nebraska Medical Center. She oversees project budgets, timelines and deliverables for multi-level evaluation plans.

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Nicole Frazier

Nicole Frazier is an education consultant supporting schools around the country with designing and facilitating engag­ing adult learning experiences. She has extensive experience in professional development, instructional best practices and supporting leadership teams with managing complex change.

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