JHU Culinary Team

Chef Michael Gueiss
Campus Exective Chef

Chef Michael Gueiss was responsible for opening culinary operations as the Resident District Chef at Johns Hopkins University, 2006. Michael opened and oversees all food operations at the university. He opened and oversaw all premium food service outlets at Fenway Park, Boston. While at Fenway he hosted numerous play off games, concerts and the 2004 World Series.

Prior to his work at Fenway, Chef Gueiss was the executive chef at ARAMARK’s First Union Arena in Wilkes-Barre, Pennsylvania. He was instrumental in the opening of the account and managed the staff hiring and major equipment purchases. He helped open major stadiums and worked high events throughout the country.

Stephen Grant
Production Manager

Stephen has had a interest in the hospitality field since he was very young. At the age of 14 Stephen started at a well known Irish Pub in Narberth PA. He continued working there until he graduated high school and was accepted at Johnson & Wales University in Providence, RI. While attending school Stephen worked at a popular bistro style restaurant in downtown Providence. During his sophomore year he went to work for ARAMARK at Rider University in New Jersey. While he was working at Rider the opportunity arose for him to move Baltimore at aide in opening up the Johns Hopkins University. While Stephen finished up school he had continued to work for ARAMARK at Boston University. After graduating from Johnson & Wales he decided to move to Baltimore as the Food Production Manager at Fresh Food Café.

Alan Brooks
Catering Chef

Alan attended Texas Tech University for Advertising, and then moved on to attend New England Culinary Institute. He has been cooking for more than 20 years, including experience at some notable places like the Four Seasons in Dallas, TX; NCO Centennial Club in FT. Bliss, TX; and Micho’s Fine Dining in Reisterstown, MD.

Devlin Fredenrich
Nolans Chef Manager

 "To have prepared food correctly and to the best of your ability is to honor all involved in its life"

Albert Claiborne
Charles Street Market Chef

“There are 200 ways to cook an egg, but one way to eat it!!”

My food service experience started in 1995; I started as a part time dishwasher/line worker. I always demonstrated my skills and always wanted to take on more tasks. I have always been in the kitchen with my southern born parents, so tasting and cooking has always been in me. My main culinary background was from healthcare, working for several companies (Manor Care, Genesis, Sodexho, Morrison, and Morningside House). I decided to invest in my culinary future around 2001 and I decided to attend Baltimore Int. Culinary College. From there I received a promotion within Sodexho to be a Chef Manager and I showed them my knowledge and skills until a better opportunity with ARAMARK. In less than 2 years with ARAMARK  I received a promotion to Location Manager where I am In charge of major items for the new Charles St. Market.

Steve Burgoon
Eastern Cafe Sous Chef

“I love experimenting with the freshest ingredients.”

Steve has been in the food service industry for over 20 years. He has worked for diners, hotels, chain restaurants, fine dining restaurants, institutional cooking and the U.S. Navy. He graduated from Baltimore International College in 2000 with a Certificate in Professional Cooking and Baking .

Dennis Achin
Catering Sous Chef

"Food is like language, it portrays a culture."

Dennis has been in the food service industry for 20 years in Massuchusetts and Maryland. He has experience in catering, as well as managing and creating menus for fine dining locations. He is also an experienced Chef de Garde-Manger in the art of buffet preparation and elaborate presentation.

Alexey Fedotov
Catering Sous Chef

Вкусне не передать нужно пробоват и наслаждаться….

Moscow Culinary Institute, Moscow Russia

I have extensive knowledge of the Italian, Japanese, German, Russian and other European cuisines . I also make excellent diet, and vegetarian dishes, as well as gourmet deserts. I was trained by a few well known chefs from all over the world, including Italian Government Executive Chef Bruno Marino; German Chef Andrew Mullen; and the Executive Chef Mario Canty, who taught me how to prepare food and platters for banquets and caterings. Also, I was an apprentice to a  Italian and Russian chef, who taught me the art of restaurant management and the ins and outs of the hotel restaurant business.