Our Team is Our Family!
Todd Snopkowski, a pioneer in the food industry, has been leading the charge on workforce development, community building, sustainability and hunger alleviation for more than three decades. All of these personal priorities are present in every project that he’s involved with – most notably, Snapchef, which he founded in 2001 – and the 501c3 Snapchef Foundation, which he founded together with his wife Daniela in 2015.
The genesis of Snapchef was formed during Todd’s tenure as NE Regional Chef at the food service conglomerate Aramark, when we routinely had trouble finding qualified kitchen staff who had the right training and attitude. He was also profoundly influenced by his experience as Chef for The Olympic Village in Atlanta, 1996 – at which he led a team of 72 cooks which fed 15,000 athletes daily for two weeks. Through these experiences, Todd learned that creating win-win environments with a commitment to community would be the key ingredients for any successful enterprise.
Todd foresaw not just a solution to the acute shortage of trained temporary kitchen staff across the food service industry. He saw the opportunity to change lives – and change communities. Snapchef was not to be just an employment agency. Snapchef would be a holistic organization with a mission – dedicated to positive social impact by celebrating food as art and personal expression, sustenance, workforce development and community building.
Todd’s commitment to developing people – and supporting communities – has helped Snapchef grow to more than 1,400 employees. His unique “earn and learn” Fast Track culinary training method to get people started in the business has become a pioneering model of industry-sponsored workforce development.
Through his efforts, Snapchef increasingly collaborates with all levels of government and organizations to explore new ways to serve community members. Snapchef has received numerous awards for community entrepreneurship and continues to have a profound effect on the lives of its staff through job training and creation.
Todd holds a graduate certificate in Small Business Entrepreneurship from Boston University. In 2015, he was the recipient of the 2015 SBA Small Business Person of the Year Award for Massachusetts, as well as an Entrepreneurship Award with Boston Children’s Hospital. In 2016, Todd received the Interise Good Citizens Award for the positive impact that Snapchef has had in the communities in which it operates, and in 2017 he received the Massachusetts Restaurant Association Education Foundation Leadership Award.
As a company co-founder Daniela Snopkowski has been with Snapchef from the start, and is the driving force behind the company’s financial management and human resources functions. Daniela has managed the company’s financial growth and has developed from scratch the administrative procedures that Snapchef operates on today. Her unique approach to real-time solutions and creative talents have enabled her to create a state-of-the-art internal database that has optimized the day-to-day operations of the company and proven to be seamless for both staff and clients.
The secret of her success? Daniela is a hands-on manager who is focused on perfecting the company’s systems for maximum efficiency. She began cultivating her business and entrepreneurial skills at a young age, when she started working in her family’s business in Brazil. By her teenage years she was versed in all aspects of the business and ready for her next challenge.
After moving to the United States she joined the food service behemoth Aramark and Compass Group as a Catering Manager before earning her degree in Business Administration. Throughout the years she has attained the skills and knowledge she has today by her own efforts and ambition, along with various business and management classes that have helped her lead Snapchef to new horizons.
As a testament to her career success, Daniela was named to Boston Business Journal’s 2017 “40 Under 40” list of break-out professionals making things happen in the greater Boston metro area.
When asked what she likes most about being part of building Snapchef, she says: “Making sure people have chances and opportunities to grow, and to go as far as they can go. That’s what makes this all so worthwhile.”
Cherise Silverio has been with Snapchef and DTC enterprises since 2011 and is responsible for maintaining office operations and procedures. Cherise received a bachelor’s degree from Worcester State and has over 10 years of customer service experience. With her Internet research abilities and strong communication and management skills, Cherise keeps our entire staff in line and on our toes. She’s in contact with our clients providing reliable and professional accounts receivable management services. Cherise has an outstanding work ethic which make her a valued addition to the Snapchef team.
Ed Christian has been Snapchef VP of Operations since 2007. He attained his bachelor’s degree from Northeastern University and post graduate degree in business from Harvard University. At the age of 25 he opened the award winning Papillion Gourmet Cafe in Brookline, MA. After that he served as general manager for Wyndham Hotels, Radisson Hotels and Director of Retail Operations for The Boston Convention and Expo Center. Through his career he became increasingly dedicated to the concept of staff training as the key to team excellence. Certified to teach a handful of courses including ServSafe, Ed has helped develop Snapchef’s reputation for well trained employees and as a training resource for our clients.
Karl Guggenmos has been a member of Snapchef’s active Advisory Board for several years. Among his many many achievements he’s earned WACS Global Master Chef status. He follows in the footsteps of chefs such as August Escoffier, first WACS president in 1928. As Dean Emeritus of Culinary Development at Johnson & Wales University, Karl brings a lifetime of dedication and experience to expedite the Snapchef Mission: guide community members in a transformative process to unlock their potential and find meaningful and sustained work in the food service industry.
Chef Guggenmos is helping immeasurably to further Snapchef’s commitment in job growth arenas such as the Massachusetts Workforce Development, the Division of Apprentice Training and New England Center for Arts and Technology.
William McDonough has been a valued part of the Snapchef team since 2005, arriving with years of experience in a variety of food service arenas. Having spent most of his adolescence in El Salvador, Will attended culinary school in California before relocating to Boston.
Will helped the growing company in any capacity he could; office management, working at locations and building our client base. In the early days, he was the only one who had extensive pastry experience. The Westin Copley was in need of a pastry chef and Will was quick to raise his hand for the assignment. Little did we know, his offer to help the Westin Copley turned into a seven plus year assignment for William. Snapchef was thrilled to be able to provide Will with a permanent, full-time opportunity.
Although William was a full time associate for the Copley, he kept in touch with us and a close eye on the growing Snapchef organization. Will knew in his gut that he would be back to work for Snapchef in some capacity. What he didn’t realize was that Todd had the same feeling about William.
10 years after William found Snapchef, he returned as our recruiting director, a critical role for the success of the organization. Will has a natural ability to connect with people and the gift of being a former “Snapchef” to share with his potential new hires. When you ask Will why he thinks he’s been so successful in his new role, the humble man says, “I just speak from the heart sharing all the wonderful things Snapchef has done for my family and me. I believe in the company and all that Todd does for the community.”
Greg DiStefano is the most recent addition to the Snapchef team. He holds a bachelor’s degree from Brown University and an MBA in marketing from Columbia University. Greg has spent 25 years in the fields of marketing, branding, advertising and public relations, in both the consumer goods and higher education industries. While at the J. Walter Thompson advertising agency in New York City, Greg received a Silver Anvil award from the Public Relations Society of America, for 1999’s best “Integrated Communications” program in the United States.
Most recently, Greg served for 11 years as the executive director of university marketing at Johnson & Wales University. He developed significant foodservice industry experience through his role as head of marketing for the university’s College of Culinary Arts.
Ken joins our management team as a Culinary Arts alumnus of Johnson & Wales University. He’s held career positions as a chef aboard La Costa Resort’s private yacht, personal chef on Steve Wynn’s Golden Nugget corporate jets, and as executive chef and manager for private dining services at Boston’s prestigious Palmer & Dodge Law Firm. He also served as Chef Instructor for the Boston Private Industry Council’s culinary internship program with Madison Park Technical Vocational High School.
Ken is a Food Accelerator Advisor and an Aquaponics Changemaker Fellowship Mentor for Social Enterprise Greenhouse in Providence, Rhode Island. His culinary business development initiatives also include collaboration with entrepreneurs, educators, business leaders, policymakers and social support partnerships to maximize community participation, health and wellness education and business venture success.
“My philosophy is to strengthen one’s impact through meaningful partnerships and a connection with the community,” says Ken. “There’s no greater satisfaction than being part of an organizations that does well and does good.”
George has a rich and distinguished career in all facets of the food service industry. He holds both a B.S. and M.S. in Food Service Management from Johnson & Wales University, where he was Associate Professor at the university’s College of Culinary Arts for more than 30 years, and actively involved with curriculum development. George also coached the Student Culinary Olympic Team, which traveled to compete in Germany.
George was named 2004 Educator of the Year by the American Culinary Federation (ACF) and was named the Federation’s National Chef of the Year in 1995. In addition, he coached the JWU Student Culinary Team at the 2004 ACF National Convention where they were awarded the National Championship Award.
Prior to joining JWU, George was owner and executive chef at G.A. O’Palenick Catering in Western NY. He owned and operated Art in Ice, Inc. which supplied ice sculptures to functions & corporate events. Currently, George is serving as Northeast Regional Vice President of the American Culinary Federation and is an active member of the ACF Board of Directors.
George is a Certified ACF Culinary Judge and a Certified Lead ACE Certification Evaluator. He’s taken Gold, Silver & Bronze Medals at the ACF Boston Food Show, numerous 1st and 2nd Prize Ribbons from the New York Food Show, and Gold, Silver and Bronze medals at the IKA International Culinary Olympics. George is also a member of the Honorable Order of the Golden Toque.
Nicholas Probolus received his associates degree in culinary arts, as well as his bachelor’s degree in food service management from the prestigious Johnson & Wales University in Providence, RI. Upon graduation he worked as a general manager with Eurest at Compass Group. Nick ran several operations including his tenure as director of dining services at MetLife in Warwick, RI. At Snapchef, Nick is the lead instructor at our culinary orientation and training center. He also oversees all of Snapchef’s IT operations, and has implemented innovative ways to track individual employee development as well as a variety of other important operational systems.
Kizzy and her family hail from Trinidad-Tobago, famous for Creole cuisines. She got her love of cooking from her mom’s expertise with island recipes, and grew up trying to emulate the unique flavors that her mom produced.
Kizzy’s family decided to immigrate to the United States to pursue the American Dream, settling in Dorchester, Massachusetts. After completing school she began to work in professional kitchens. Not only did she learn the skills that make her a seasoned professional chef, Kizzy also developed a deep understanding of how kitchens operate along with the knowledge of food production. Her ambition to gain an even stronger understanding of the overall food service industry pushed her to enroll at Le Cordon Bleu in Cambridge, Massachusetts, from which she graduated with a degree in culinary arts.
Upon graduation, Kizzy was asked to join the Norwegian cruise line where she worked her way up the kitchen ladder. She then became a chef at The Chart House restaurant.
Kizzy brings a deep love of culinary to the Snapchef’s team on Boston. In addition to assisting with recruitment and our Fast Track Culinary Training development, Kizzy is also the liaison to all Snapchef’s hospital clients, which is a growing part of our clientele.
Carl Tracy graduated Johnson and Wales University with an Associate’s Degree in Culinary Arts and Bachelor’s degree in Food Service Management.
At an early age Carl seemed destined to be a Chef. Starting as a cook at his uncle’s restaurant and raised in a restaurant family he had found his calling. His passion for food led to his enrollment in the prestigious Johnson & Wales University in Providence. His studies there opened his eyes to the wide world of professional food services.
Carl joined Snapchef and immediately earned his place as a trusted manager. His wide range of cooking experiences and knowledge made him very understanding of clients and employees alike. A perfect fit for a rapidly growing company that supplements all manner of professional food services with staffing. Carl can evaluate employee abilities and potential as well as look at any food operation and understand its needs.
He brings the same magic ingredient to managing at Snapchef that he brings when he prepares a sumptuous dish: deep commitment to the people of the food industry!
Leanna Smith is a member of the Snapchef operations team currently working in our Worcester Office.
She’s come to understand the food service world the old fashioned way – growing up working long hours in her family’s restaurant, both front and back of the house. Deciding to branch out, she began working in healthcare food services and gained an understanding of professional corporate kitchens.
Leanna started with Snapchef as a cook servicing many Snapchef accounts. As she began to understand Snapchef operations it soon became clear that she was extraordinary. Her ability to relate to fellow Snapchefs and our Snapchef clients, plus her love for cooking, eagerness to learn and commitment to excellence all make her a valuable addition to our management team.
Leanna’s upbeat nature continually brightens the day for Snapchef employees and clients alike. Her natural hospitality undoubtedly stems from growing up in an Italian restaurant family where genuine hospitality was genetically hardwired.
Jennifer Danaux’s culinary background perfectly balances academic with the practical. Having received her bachelor’s and master’s degrees from the prestigious Johnson & Wales University, she’s worked in the busy JWU Culinary Events Department, at the five star Peninsula Manila Hotel (Philippines) and the Food and Nutrition Security with World Vision International.
Jennifer’s culinary expertise combined with organizational skills bode well for Snapchef’s newest office in Rhode Island. Her demonstrated capacity for organization and management, along with her dedication to our diverse employees in high pressure venues bodes bodes well for a great culinary team delivering outstanding client service.
Michelle Tulloch, one of the newest members to join our Snapchef team, has always had a passion for cooking and managing people. Growing up in a large Caribbean family, food and everything surrounding it has always been at the forefront of Michelle’s life journey. It’s no surprise that she chose to attend the prestigious Johnson & Wales University for both her Bachelor’s and Master’s degrees. This helped launch her culinary career by obtaining her first cook position with The Four Seasons Hotels & Resorts in Lanai, HI.
After leaving the Palm Trees of Paradise, she returned to the New England area to be closer to family and friends and has been a great addition to the Snapchef team. With over 8 years of customer service experience in various industries, commitment to excellence and the need for continuous improvement, Michelle makes a great fit for the Assistant Office Manager in our Providence office.
Education was driving force in Naomi’s life. She holds 3 degrees and is pursuing two more. Naomi holds Associate degrees in Culinary Arts and Baking and & Pastry and a Bachelor’s degree in Food Service Management from Johnson & Wales University. In the next three years her goal is to attain a Masters and Doctorate degree.
When Naomi was in high school she felt an affinity for the food service industry because of her passion in food, plating, and even beverages. Naomi wants to be a role model not only for my future children and chefs, but for all whom she can help.
Jennifer graduated from Worcester State University with a Bachelor of Science in Business Administration. She has nine years of experience in the staffing industry focusing in the professional and clerical fields. Jennifer served as a Regional Manager for seven years, overseeing the daily operations of five offices in the Boston area. After raising her 3 children, Jennifer returned to the workforce in an IT department as a Business Development Coordinator, before joining the Snapchef team in our Holden office.
Meagan’s love of the culinary world started early in her life. She graduated from the culinary program at Nashoba Valley Technical High School in Westford, MA fourth in her class in 2010. She subsequently received a Christan Herter scholarship to attend Johnson & Wales University in Providence, RI.
During her time at Johnson & Wales, Meagan worked full time in New London, CT as a Sous Chef at Gaspars on Bank Street. Meagan also managed to make the Dean’s list several times. Upon graduating from Johnson & Wales in 2015 with her bachelor’s degree in Food Service Management, Culinary Capstone, and Arts Literature and Writing, she accepted a Sous Chef position at the Sturbridge Host Hotel and Conference Center. At the age of 23 she was the youngest chef in the Hotel’s history.
Although Meagan loves cooking and being in the kitchen, her desire to mentor and guide others in their career paths is now being fully realized as an Operations Manager of our Springfield office.