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OUR LEADERSHIP
At Luby's Culinary Services, creating valuable, long-lasting partnerships is one of our primary goals. To achieve this goal, we have assembled a team of experts with over 175 years of combined experience. We are dedicated to our company and to yours.
In addition to our Corporate Team, Luby's Culinary Services has dedicated support for all areas of business including human resources and training, accounting, purchasing and marketing.
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CHRIS PAPPAS
President and Chief Executive Officer of Luby's Inc.
Chris Pappas has over 30 years of operational management experience in the restaurant industry as CEO of Pappas Restaurants, Inc., a privately owned company of over 70 restaurants in six states. He is a Director of the National Restaurant Association and Board Member of the Texas Restaurant Association. He serves as a member of the Greater Houston Restaurant Association, a Director of the Greater Houston Partnership and a past chairman of the Partnership’s Government Relations Advisory Committee. He also serves on the Dean’s Advisory Board at the University of Houston’s Conrad Hilton School of Hotel & Restaurant Management
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HARRIS PAPPAS
Chief Operating Officer of Luby's Inc.
Harris Pappas has over 30 years of operational management experience in the restaurant industry as President of Pappas Restaurants, Inc. He served a full ten-year term on the Board of Trustees of Memorial Hermann Healthcare System in Houston, where he remains a Corporate Member. He serves as a Director of TIRR Hospital in the Memorial Hermann Healthcare System. He served a three-year term on the Board of Directors of Schreiner University and now serves on Schreiner’s Advisory Board. He is a member of the Texas A&M Foundation Development Advisory Committee and serves on the Education Development Council Advisory Committee.
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TODD COUTEE
Vice President, Luby's Culinary Services
Todd is a natural born leader. In college the 4-year letterman was voted captain of the LSU football team by his teammates, and he spent his time on the field providing daylight for Tiger ball carriers.
Today, Todd's role offers some similarities. He is a visionary and a forward-thinking leader. His performance paves the way for our units to be successful. He oversees more than 30 food service managers and well over 525 employees. And he ensures that senior management and corporate services are fully focused on supporting management teams in the field.
He works hard at it, too. His wakeup call is typically 5 am in order to get an early start on a job he loves.
The "Rules of the Road" according to Todd: integrity, passion, teamwork, service. It's the stuff of great leaders
and has served him well in his 20-plus years in the food service industry, including a stint as Executive Director of Food Service Operations for one of the largest school districts in the country, and an Area Leader for Luby's.
Away from work you might find Todd shaping a five-iron in pursuit of a birdie, or casting his rod after some bass. Or programming some Pavarotti for an evening with his wife of some 21 years. An evening he'll treat like their very first date.
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BILL BESSETTE
Vice President of Business Development, Luby's Culinary Services
Bill identifies new business opportunities and establishes partnerships and mutually beneficial agreements with our clients. He's a big reason why we have such strong, lasting relationships with the companies we serve.
A 30-year veteran in the food service industry, Bill's leadership experience includes respected organizations such as BJC Health System, Jackson Memorial Hospital, Tenet Healthcare, Alegent Healthcare System, Tampa General Hospital, Morrison Cafeterias, and Sweet Pea Restaurants, just to name a few.
When Bill's not protecting the reputation, integrity and partnerships for us, you might catch him taking in a ballgame at Minute Maid or going
for the flag on the golf course. Or he might be swimming through a sunken ship off the coast of Bermuda. He loves scuba diving.
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JEFF SEWICK
Director of Operations, Luby's Culinary Services
He aspires to be the next Anthony Bourdaine but more closely resembles Mario Batalli. His catalog of archaic facts is Jeopardy-esque ("Useless Information for $1000, Alex"), and based on his driving skills he may well have been Mad Max in a former life.
But aside from this fascination with showbiz, Jeff's own credits are pretty impressive. The list of titles he has held in his 20-year food service career includes General Manager, Regional Marketing Manager, District Manager, and Director of Operations. Prior to his leading role here at Luby's, Jeff has played critical parts at several places including Morrison Health Care and Lone Star Steakhouse.
He's dedicated. He's tireless. And fortunately for us he makes the Luby's production a success day after day. Jeff executes the opening of all new accounts. He manages our contract commitments flawlessly and fosters a rapport with our clients that is second to none.
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JAMILLE BOND, MBA, MS, RD, CNSD
Senior Director of Nutrition, Luby's Culinary Services
Jamille is sort of our Nutrition Czar. After all she has a BS in Food and Nutrition, a Master of Science in Nutrition and Food Science, and 18 years experience in food service management. That's why she's the one who ensures that we direct appropriate resources toward meeting the nutritional concerns of our clients. She also provides educational and nutritional health information on diets, menus and recipes.
When she isn't working on continuing her education (see letters after her name), or quoting the exact nutritional value of whatever you are eating,
Jamille enjoys teaching and coaching. While at Memorial Hermann Southwest Hospital many a student, resident, dietitian and clinician reaped the benefits of her wisdom. Today our dietitians get to pick her brain. But her favorite protégés? Her 3 kids awaiting her at the end of each day.
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DAN PHALEN
Corporate Chef - Retail, Luby's Culinary Services
Dan designs and implements our culinary standards and provides programs and training as well. And he's got plenty of game. He's earned some metal (as in gold, silver and bronze) from various culinary competitions. He even won first prize for Best Dessert in the Texas Apple cooking competition.
Included in his 18 years of hotel, restaurant and catering experience, are stops at Sodexho, where he was a Regional Culinary Director; San Jacinto College, where he taught advanced pastry and food fundamentals; as well as the Doubletree Hotel.
Dan loves anything outdoors. He's recently taken up the game of golf. Peer pressure from Todd,
Bill and Jeff, no doubt. He's not exactly breaking par…not yet. For now he aims to end each round
with the same number of golf balls he started with. Don't overshoot, Dan. And at the end of the day you'll likely find him watching Discovery Channel. He's a huge nature geek.
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