meet the team

Kory Laznick

Resident District Manager

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.”

Sean Rooney

Catering Director

Sean joins the Brandeis community with over 32 years of catering experience. Sean graduated from Johnson & Wales University with his Bachelor’s degree in Hospitality & Hotel Management. He has worked throughout New England with an extensive portfolio of casual and fine dining experience. During his free time, Sean enjoys hiking and spending time with his dog. Sean is looking forward to bringing his knowledge and experience to the table!

Kristina McGrath

Registered Dietitian

Kristina McGrath received her Bachelor of Science in Nutrition from the University of Massachusetts Amherst and completed her dietetic internship with the University of Wisconsin Green Bay. She has a background in clinical nutrition. Kristina is excited to contribute her expertise to enhance the student experience at Brandeis. She loves engaging and connecting with students! Please be encouraged to schedule a consultation with her or reach out with any questions or concerns you may have to kristinamcgrath@brandeis.edu

Rachael Mcdonough

Culinary Enablement

Rachael works with our culinary team and Registered Dietician to ensure accuracy and transparency of ingredients and recipes utilized in our dining locations. She is passionate about food sourcing and quality, as well as food science. Rachael holds a Bachelor of Science and Master of Applied Nutrition from the University of New England in addition to being a certified Functional Nutritional Therapy Practitioner through the Nutritional Therapy Association.

Allison Deyo

Sustainability Manager

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.

Matthew Carty

Guest Experience Manager

Matt, originally from New Jersey, has held several key roles in the food service & hospitality industry. Matt has been with the Harvest Table Culinary Group for over four years and has held several other roles throughout the hospitality and food service industry. He received his Bachelor of Science in Business Administration as well as his MBA at High Point University. Matt brings his plethora of experience and knowledge to Brandeis Hospitality and is passionately committed to ensuring the guests fully enjoy their experience and are able to learn and engage with the entire Brandeis Hospitality team.

Paige Williams

Digital Marketing Specialist

Paige was raised on the island of Nantucket where she discovered her passion for digital marketing and graphic design. She pursued her Bachelor of Science in Marketing and her MBA from Roger Williams University. Paige channels her creative energy in communicating ideas that inspire, inform and captivate the Brandeis community. During her free time, you can find her at the beach, hanging out with friends, or cooking in her kitchen.

Sean Mcevoy

Chef de Cuisine

Originally from Overland Park, Kansas. Sean has over 20 years of culinary experience after completing a 6,000-hour chef apprenticeship through the American Culinary Federation and obtaining a degree in hospital management from Johnson County Community College. He headed to Vancouver, British Columbia, to study Culinary Arts/Baking and Pastry. After returning to Kansas City, Sean received a Bachelor of Arts in Organizational Leadership from Donelly College. In his free time, he enjoys traveling, going out to eat, and camping.

Barrett Wolf

Chef de Cuisine

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 Herman

Chef de Cuisine (Hive Culinary Studio)

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!

Omar Zouak

Hospitality Director (Sherman)

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

Hospitality Director (Usdan)

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.

Jonas Beausejour

Chef de Cuisine of Catering

Jonas, the youngest of six siblings, was born in Cambridge, MA. He has been a faithful employee of Brandeis for six years, and for the past three years, he has been working with the catering team. Jonas has now taken on the position of CDC of catering and enjoys utilizing his creativity to create dishes and platters that leave a lasting impression on our campus. In his free time, he enjoys spending time with his dog and preparing meals for his friends and family.

Frederick George

Hospitality Manager

Born in Boston, MA, Fred has been a dedicated employee of Brandeis for more than ten years. He began his journey at Brandeis working in the mail room and has since demonstrated remarkable growth and success as an esteemed member of the dining department. Now acting as a Hospitality Manager, Fred, consistently delivers exceptional guest services, thanks to his genuine passion for providing top-notch service to guests.

Alan Meyer

Hospitality Manager

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 Savory

Unit Controller

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

Associate Experience Manager

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.