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Meet Our Team

    Passionate About Cooking, Crazy About Kids

    Whether you are just beginning your school food transformation or well on your way, the School Food Initiative is here to help. Our expert team provides custom technical assistance based on real world institutional food service experience. We are passionate about bringing the joy of cooking back to school for students, staff and parents to enjoy. Let us help make your Food & Nutrition Service Department shine and your school meals a delicious success.

    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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