Director of Operations
Meet Michel Wetli, Campus Dining’s newest team member and director of operations.
A native of Ottawa, Canada, Michel is a third generation chef and graduate of the
Culinary Institute of America. He began his professional career at age 15, and has
worked as a chef in New York City, Disney World, and Aspen Colorado. Michel is an
skillful leader with several years of experience overseeing dining operations for
top universities in the United States. He is an expert at creating wellness-based
dining programs that emphasize sustainability and local sourcing. Michel’s role includes
management of the operations and service teams across campus. His career highlights
include cooking for the Dali Lama. He is currently in the process of moving to the
Stony Brook area with his wife, Kathleen and dog, Gretel.
West Side Dining
Heather Zimmer, who has more than 20 years of experience in higher education, is general
manager for West Side Dining and retail locations at the GLS Center/Nobel Hall. Heather
ensures that all guests receive outstanding service and that all retail brand standards
are met. She is also focused on training, helping to develop a training program for
all associates in the New England region. She loves working with her team to build
excitement around campus dining. She is a mother to three sons, a lover of the outdoors,
and an avid baseball fan. A true Rochesterian, her favorite dish is a Garbage Plate,
a local delicacy comprised of piles of comfort food favorites. Heather is also dedicated
to community service, working with the local chapter of Habitat for Humanity to build
homes for those in need.
Student Activities Center
Suanne Agugliaro has worked at Stony Brook University for six years in a variety of
foodservice roles at East Side Dining and The Student Activities Center. She is currently
a manager at the SAC, where her top priority is ensuring that each guest receives
exceptional customer service and hospitality, greeting them with a smile and making
sure their needs are met. Suanne also assists guests who have food allergies or other
special dietary considerations, speaking with them directly and helping them feel
safe and comfortable with their dining options. She enjoys supporting special events
on campus, such as Homecoming and the Strawberry Festival, and she is always looking
for ways to bring excitement to dining on campus. In addition to her work at Stony
Brook, Suanne enjoys spending time with her husband of more than 20 years and their
two children, volunteering in the local community and teaching Zumba classes.
Student Activities Center
Joanna Lowery is the General Manager for the Student Activities Center. She is a North
Carolina native and graduate of the Hospitality Management Program at East Carolina
University. Joanna has spent the last seven years with campus dining higher education,
most recently as the Retail Director at George Mason University. As the GM at SAC,
Joanna hopes to be able to provide every customer with an exceptional dining experience
filled with outstanding service and a variety of quality and convenient meal and snack
West Side Dining
As a member of the culinary team, Executive Chef Sean Morrell helps to develop and
execute the dining program at Stony Brook University. He is involved in every aspect
of the program, from the coffee that is served to the type of ice cream that is available
for dessert. Sean develops menus, sources products and executes the delivery of meals
to students. Prior to joining SBU, he served as executive chef at William Patterson
University. He puts a special level of care into the dishes he prepares each day,
focusing on making each meal a memorable dining experience for guests. He is a stickler
for culinary authenticity, always striving to maintain the flavor profiles and ingredients
of regional and international dishes. In 2008, he traveled to China to serve as an
executive chef for the media contingent at the Summer Olympic Games in Beijing, where
he got to enjoy traditional Chinese cuisine, one of his favorite types of food and
something he noticed was very different from what is served in the U.S. Sean hopes
to make Stony Brook University a culinary destination where students and members of
the community can experience a range of cultures as they enjoy international cuisine
from all over the globe. He enjoys being able to serve students and watch them transform
into young adults during their college years, something he is also seeing in his own
daughter, who is currently an undergraduate at the University of New Haven.
Gregory Lupo has been on this campus for 15 years. He has worked in every unit on
campus and is currently running the bakery, commissary and concession. His passion
for creativity and creating new items is what keeps him going. "Good food creates
happy people. Happy people are healthy people."
It is often said that he the best kept secret on campus.
Student Activities Center
Romel Velasquez has been at Stony Brook University for six years in a variety of roles,
including catering chef and food production manager. He has taught cooking classes
to students and helped with many special events, such as the popular Midnight Breakfast.
In his current role as executive chef, he is responsible for ensuring each guest has
an amazing culinary experience. He accomplishes this by ordering the highest-quality
products and creating diversified menus sure to please everyone’s palate. He specializes
in finding seasonal, local ingredients and challenging himself to use those ingredients
to create something unique that will excite the campus community. His love of cooking,
and of Central American cuisine in particular, were gifts from his mother and grandmother,
who taught him all about the wonderful dishes from that region. Romel is committed
to leading an active lifestyle with his wife and three sons.
East Side Dining
Peter Garst graduated from The French Culinary Institute in 1997, but his passion
for the hospitality industry began at the famous Gurney's Inn in Montauk, New York,
when he was 15 years old. Years of working in restaurants and nightclubs in New York,
sent Peter full circle back to the kitchen.
Upon graduation, Peter joined Chef Rene Lenger (currently executive Chef with Steve
Wynn properties) to open Theodore- introducing the now popular Austrian cuisine to
New York. Yearning to work in a formal, old school establishment, Peter was hand
picked out of hundreds of applicants to work at the renowned New York Times 3 star
La Reserve with Chef Dominique Payraudeau. While overseeing all production, creating
all specials and working pre and post theatre service, Peter was ready for volume.
Learning the value of utilizing all aspects of any food product, he ingrained the
food cost mantra into all facets of cooking. When Chef Payraudeau left to open his
own establishment, Peter declined his invitation to join him, accepting a position
with The Glazier Group (Strip House, Michael Jordan's The Livingston Hotel to name
a few). While working at the historical Monkey Bar in the Elyssee Hotel, Peter and
Andrew Chase were turning out three star cuisine for a refined palate, while also
catering to casual guests in the piano room and servicing hotel guests ordering room
Peter was promoted to Bridgewaters in South Seaport to take the position of Chef de
Cuisine for this 11 million dollar revenue producer which was the crown jewel of The
Glazier Group enterprises. High volume was what he asked for and received. Capable
of producing in house events for 1200 guests while overseeing the recently acquired
24 Fifth Avenue property gave new meaning to multi tasking. Peter integrated a comprehensive
menu and labor program for both properties which enabled him to keep food cost at
a constant 16.5percent while reducing labor cost for both properties.
Noteworthy accomplishments at The Glazier Group included acquiring the industry coveted
American Express holiday party for 3000 guests, which transformed the surrounding
Seaport shops into different themes and countries requiring distinct menus and exotic
beverages for each locale. Selection as personal Chef for the president at the Republican
National Convention was no small feat and proved to be an arduous task with many rewards
After 7 years with The Glazier Group, catering to many thousands of guests, Peter
accepted the position as Executive Chef of the historical Supper Club. Peter created
menus for all banquets, seated receptions, buffet dinners, cocktail receptions and
a la carte menus for the nightly entertainment shows. While working at The Supper
Club, Peter streamlined all inventories, interfaced all menus and created a comprehensive
beverage program to reduce costs while executing events for a maximum of 1000 guests.
Continuing on this path, it is Peter's desire to create menus and execute functions
using the finest ingredients in the most cost effective manner, while exceeding guest
As the sanitation manager, I oversee all aspects of Food safety and work place safety.
My main goal is to ensure that everything is safely handled from receiving to disposal
and to ensure a safe work environment for our employees. I work with the chefs and
managers to ensure that food safety is a top concern. Food safety has always been
a major part of my career. I spent 13 years as a Chef, ran bars and night clubs in
Vegas, and was a third party sanitarian auditor in California. I graduated from Johnson
& Wales University for culinary arts and from University of Arkansas with a degree
in Food Science, as well as studied food safety in both the US and in Europe. I enjoy
training and helping people understand why food safety is so important, not only in
a work environment but in our private lives.
In my down time I run with my Siberian Huskie, play a little PS4, and I am a globe
trotter (having visited 27 countries to date) with plans to visit Japan and Peru next.
I lived in Belgium for 8 months where I was part of a sensory analysis study where
I ate chocolate.
Stephanie May is the campus Dietitian-nutritionist. One of her main goals as campus
dietitian is to ensure that students have access to healthy, flavorful food across
campus! Stephanie works with the chefs and managers to develop menus that are flavorful
and healthy! She is available to all students for nutrition counseling, by appointment.
Stephanie encourages all students to contact her if they are interested in learning
to eat healthier, manage weight, and improve athletic performance or if they need
assistance with managing a specific dietary need or food allergy.
Stephanie earned her Bachelor of Science degree in Dietetics from SUNY Oneonta and
completed her Dietetic Internship at Stony Brook University Hospital with the Department
of Family Medicine.
To schedule an appointment or for additional information about nutrition services
please email Stephanie at firstname.lastname@example.org or call her at (631) 632-9979. Her office is located at E0304 Frank Melville Library.
East Side Dining
Teddy Hayes has been employed by Sodexo for 26 years, including 24 years of service
in higher education. He currently is an Operations Manager 3 at East Side Dining &
Jasmine. He has a strong culinary background and years of customer service experience.
Teddy also assists with the Student Voice Committee. In his free time Teddy volunteers
with religious youth organizations.
Anna is a Retail Manager 3 with Sodexo at SBU. Her prior experience includes working
for NYU Poly School of Engineering, Arcadia Management Inc., Melville Marriott and
Westin Time Square. Although Anna has extensive experience working in the hospitality
industry, she favors higher education and campus dining. Her work experience has allowed
her to fully understand the principles of customer service. Anna received her Bachelor
of Professional Studies in Hospitality Management at New York Institute of Technology.
Outside of work, Anna enjoys spending time with her family and dog. In addition, she
love to travel and visit new places. In her free time, whenever possible, Anna volunteers
and gives back to her community.
This year Anna looks forward to working with student employees to assure that this
campus receives the best service that it so richly deserves.
Kenneth P. LaValle Stadium
Riley O'Connor has worked at Stony Brook University for three years. He started as
a FSA Student Worker in the SAC and Union Commons making wraps and burritos. He was
quickly promoted to student manager where he took on the role of assisting with scheduling
in the Union, Concessions and Campus Catering, while also managing a full class load.
He also served on numerous FSA internships developing the Student Food Safety Manager
position. He was Promoted in January 2016 as the full time Concessions Manager on
As Concessions Manager, Riley handles all aspects of the Athletic Concessions at Kenneth
P. LaValle Stadium and the Island Federal Credit Union Arena. Riley works closely
with Athletics to open for games and other special events. He also works closely with
Campus Catering for Athletic and other VIP events.
In his free time, Riley, a native Floridian, enjoys hunting and fishing on Long Island.
He also has his pilot's license and keeps his plane at the Islip Airport. He enjoys
weekend trips around New England and the rest of the Northeast. He studied Marine
Biology while at Stony Brook and loves going up and looking for whales and sharks
off of Long Island and the Stellwagen Bank in Massachusetts.
Social Media Manager
West Side Dining
Human Resources Manager
Jasmine Food Court