Michel WetliMichel Wetli
Director of Operations
(631) 632-1155

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.

Heather ZimmerHeather Zimmer
General Manager
(631) 632-1083
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.


Suanne AgugliaroSuanne Agugliaro
Retail Manager
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.

Joanna Lowery Joanna Lowery

General Manager
(631) 632-9538
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 options.


Sean MorrellSean Morrell
Executive Chef
West Side Dining
(631) 632-1083
(631) 632-6519

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.

Greg LupoGreg Lupo
(631) 632-1001 

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.

Romel VelasquezRomel Velasquez
Executive Chef
(631) 632-9538
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.

Peter GarstPeter Garst
Executive Chef
East Side Dining
(631) 632-6493


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 service.  

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 and challenges.  

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 expectations.

George Anderson

George Anderson
Resident Sanitarian

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 MayStephanie May
Registered Dietitian

East Side Dining FSA Office

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 or call her at (631) 632-9979. Her office is located in the FSA office at East Side Dining.

Teddy HayesTeddy Hayes
Operations Manager
East Side Dining
(631) 632-6524

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 ModzelewskiAnna Modzelewski
Retail Manager 
Roth & Library Starbucks
(631) 632-6524

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.


Riley O'ConnorRiley O'Connor
Concessions Manager
Kenneth P. LaValle Stadium
(631) 632-6489

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 Campus. 

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.


Gregory PrincivilGregory Princivil
Social Media Manager
(631) 632-1586


Lucy SanchezLucy Sanchez
Training Manager
(631) 632-6572


Tammy MattaTammy Matta
Human Resources Manager
(631) 632-1866


Angela AlmeidaAngela Almeida
Catering Manager 
(631) 632-7295

Bill EganBill Schwegler
Retail Manager 
West Side Dining


James FayeKevin Neeson
Manager - East Side Dining

Bill EganBill Egan
Retail Manager 
Roth Cafe

Tony GreenTony Green
Executive Chef
Roth Cafe 
(631) 632-1083




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