meet the team

Kory has extensive experience in all aspects of the food service industry and has a firm grasp and understanding of all operational components of any account. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Kory has worked in the hospitality industry for nearly three decades. Throughout his time in the hospitality industry, Kory has held various high-level positions with various food service and special event companies throughout the New England area. He has been acknowledged for his commitment to Food Service, Menu Development, & more. Throughout his career, Kory would say that the best advice he had ever received would be, “Learn as much as you can from as many people as you can; Don’t worry about the future, just live the now and work hard.”

Douglas was born and raised in New Orleans, LA. With over 20 years of hospitality experience, he has worked as an Executive Chef, General Manager, and Area Manager throughout his career. In September 2024, he joined the Brandeis team and is excited to continue the great work the team has already done.

Chef Steve brings 30 years of experience in food service to the Brandeis community. A graduate of Newbury College, he has spent 17 years working at restaurants and country clubs in Boston and the South Shore. Additionally, he has 12 years of experience in collegiate dining, having worked at institutions such as MIT, Wentworth, the Massachusetts College of Art, the Massachusetts College of Pharmacy, Suffolk University, and Boston University.

Allison works with our culinary and sourcing teams to promote sustainability and resiliency in dining and reduce our environmental footprint. She's passionate about leveraging the university dining system to help expand food and sustainability literacy. Previously, Allison worked with the Sustainable Business Network of MA, the Menus of Change University Research Collaborative, GrowFood Carolina, and Dining Services at the College of Charleston (CofC). She holds a Bachelor of Arts from CofC and a Master of Public Policy from Northeastern University.

Nicole, originally from Monroe, Connecticut, has a strong background in Food Service Management and Clinical Nutrition. She earned her undergraduate degree in Nutrition and Biology from the University of Connecticut and went on to complete her dietetic internship at the Hebrew Rehabilitation Center. Nicole is excited to bring her passion and experience to the Brandeis Hospitality team!

Barrett joins the Brandeis Hospitality team with 35 years of food service experience and over 22 years working in collegiate hospitality. Barrett's passion for curating menus and making people smile is felt throughout the Farm Table/Kosher Table at Sherman. Outside the kitchen, he enjoys sailing, fishing & gardening.

Tara grew up in New Hampshire and landed in Massachusetts where she has lived for the last 6 years. She loves her beautiful Calico cat, Winny whose been by Tara’s side for the last 13 years. She has made her way through numerous Aramark accounts as Lead Cook, Sous Chef, Chef Manager and now Chef de Cuisine of The Hive at Brandeis Hospitality. She is excited to become part of the team and build strong relationship with her new colleagues. In Tara’s spare time she enjoys riding her Harley with her riding family, anything outdoors and cooking for her friends & family!

In September 2024, Sanders Nicolas, a native of Haiti, joined the Brandeis team, bringing 15 years of extensive experience in food services to the table. Grounded in his Faith, he utilizes his expertise as a committed team player to promote unity and progress. Outside of work, he delights in culinary pursuits, cooking for family and friends, and engaging in fellowship with his community.

Omar Zouak, originally from Morocco, joined the Brandeis hospitality team in August 2022 with five years of experience in food service, 2 of those years in higher education and with a bachelor's degree in law school back in Morocco. You will often see Omar lending a helping hand behind the scenes or in the dining area. Feel free to say hello or come to him with questions you may have about Usdan Kitchen.

Ashley Weaver grew up on the Central Coast of California where she received a degree in Theatre Management, before moving to the Greater Boston area in search of adventure. With ten years of experience in higher education food service and twenty years in the service industry; she is passionate about the history of food and culinary arts. She is a firm believer in the saying, "Food is our common ground, a universal experience." When not in the dining hall or helping behind the line, you can find Ashley watching the Bruins or camped out at the local bookstore.

Alan grew up in Southwest Florida, and has adventured up the entire Atlantic seaboard with his wife, Victoria, to the Boston area several years ago. Alan has been in restaurant management for almost twenty years. He joined the Harvest Table team two years ago and has been focused on providing excellent guest service for students ever since. When not at work you can find Alan playing video games, reading, or programming.

Robin was born and raised in Central Massachusetts. She has worked in the culinary industry starting at her local vocational high school then onto graduate from Johnson & Wales University. During the covid shutdown she went back to school to obtain her accounting degree. Robin has held various industry positions as Chef, General Manager, Food Service Director and now Brandeis’ Finance Controller. She resides in Worcester, MA with her two daughters and two German shepherds. In her free time, you will see Robin driving her kids to swim meets and dance competitions.

Kennya Martinez joined the Brandeis Hospitality team in September 2022. With over 8 years of experience in Human Resources, Kennya continues to progress in her career in the HR world. She has a BA in Human Resources Management and is currently working on her SHRM certification. She is an advocate for professional and learning development because building her team’s productivity is crucial. Kennya’s goal is to retain the best talent through innovation and to provide stellar customer service to the students from the Brandeis Hospitality team. Collaborative work is an important factor to Kennya, and she makes sure that she executes it by working effectively with her team members. One of Kennya’s favorite mottos is “all hands on deck” because it takes a team to make the dream work.

Abby was raised in the suburbs of Chicago, where she developed a deep passion for science, music, and community. She is currently a junior at Brandeis University, majoring in Neuroscience and Biology. On campus, Abby actively contributes to the Brandeis community by being a part of the hip-hop dance group KAOS, singing in the a cappella group Up The Octave, helping to lead the Neuroscience Club, as well as pursuing research in the CARD Lab. With a drive to improve campus life, Abby is dedicated to helping connect students with staff in the Brandeis hospitality and dining services, ensuring the student voice is heard and advocating for meaningful changes. In her free time, Abby enjoys singing opera, hanging out with friends, and staying active on campus.