Meet The Team

  • Learn More About Our Catering Team

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    Learn more about the smiling faces you see every day in the cafe!


  • Laura Loomis

    District Operations Manager

    laura.loomis@compass-usa.com

    Laura brings over 30 years of experience in the food service industry, combining creativity, versatility, and a deep passion for exceptional food, outstanding service, and operational excellence. With a diverse background that spans resorts, high-volume full-service dining, and business dining, Laura is eager to contribute her expertise to the Raymond James team.

    Originally from Arizona, Laura relocated to Tampa in 2023 to pursure her passion for sailing. Laura has been married to her husband for 32 years and enjoys spending weekends on the water with her husband and two teenage daughters.


  • ​John Capponi

    Catering Director

    John.Capponi@compass-usa.com

    John Capponi is an accomplished culinarian with over 25 years of experience in the hospitality industry. After earning his culinary degree from the Culinary Institute of America, John honed his skills as a chef in various renowned restaurants, where he developed a keen eye for presentation and flavor.

    Transitioning to catering, he embraced the opportunity to create memorable experiences for clients by blending exquisite cuisine with exceptional service.

    He believes that every gathering, whether a corporate meeting or a wedding celebration, should reflect the unique vision and needs of his clients. He believes that each event is a unique story waiting to be told through food, and his meticulous attention to detail ensures that every dish not only delights the palate but also exceeds client expectations. His philosophy also centers on exceptional client satisfaction; thriving on creating memorable experiences that exceed expectations. His ability to listen to clients, understand their desires, create personalized menus and transform them into exquisite culinary offerings has made him a trusted partner for many. John takes pride in collaborating with his team to ensure that every dish served, and every detail managed contributes to a seamless and enjoyable event. Outside of his professional life, John enjoys exploring new cuisines, attending food festivals, and sharing his culinary adventures with friends and family.


  • ​Brenda Gonzalez

    Catering Supervisor

    Brenda.Gonzalez@compass-usa.com

    Supervisor Brenda Gonzalez started in the culinary industry at Sweetbay as a baker/cake decorator, which gave her an artistic outlet. This led her to expand her horizons and join Canteen within Raymond James in 2014. She started as a deli associate, and with focus and determination, she has worked her way up to catering supervisor. She enjoys learning and has learned to set events and oversee employees. She enjoys the different aspects of catering and working with her team to create a wonderful experience. She hopes to continue to grow in her role and be a great influence on her kids.


  • ​Chef Manuel Arevalo

    Executive Chef

    Chef Manuel "Manny" Arevalo is a passionate culinarian hailing from the vibrant streets of Mexico. With a deep-rooted love for cooking that began in his grandmother's kitchen, he has spent years perfecting his craft. After graduating from Johnson & Wales University, where he honed his skills and expanded his culinary knowledge, Manuel embarked on a journey that would take him from traditional Mexican kitchens to the forefront of the Tampa Bay dining scene.

    As a devoted father of two, Manuel balances his culinary career with family life, often finding inspiration in the meals he prepares for his children. His culinary philosophy centers around fresh, local ingredients and the celebration of flavors that reflect his heritage.

    In his free time, Manuel enjoys exploring the diverse array of restaurants in the Tampa Bay area, always on the lookout for new flavors and innovative dishes to inspire his own cooking. You can also catch him winning local food and wine competitions or catching a local sporting event. With a commitment to excellence and a love for sharing his culinary creations, Chef Manny continues to make a mark in the culinary world, one dish at a time.



  • ​Chef Douglas Conant

    Chef Doug Conant brings 25 years of dedication and expertise to the hospitality industry, beginning his journey in 2000 as a prep cook. Inspired from a young age by his family’s involvement in the food industry, including his grandparents’ restaurant and his mother’s bakery, Doug developed a deep passion for cooking early on. This led him to culinary arts training in high school and further studies at the Art Institute of Tampa, where he earned degrees in both Baking & Pastry and Culinary Arts.

    Doug’s commitment to evolving in the catering world is marked by his adaptability and keen interest in current trends. He is thrilled to be a part of Raymond James, an organization that shares his core values. Doug’s mission is to elevate the catering experience by transforming the narrative and delivering high-class service to his clients.


  • ​Chef Anastasia Allard

    Chef Anastasia Allard is the sous chef at Raymond James, where she focuses on creating delicious food while ensuring safety and cleanliness in the kitchen. Her culinary journey began at a fish market back in New Hampshire, where she developed her love for cooking and working with fresh ingredients. Now in Florida, Anastasia combines her northern roots with the vibrant flavors and techniques of the South, exploring how both regions use fish in their cuisines. Over the past 12 years, she has gained valuable experience in various roles throughout the food industry.

    Outside of work, Anastasia enjoys spending time with her pets, going for nature walks, and exploring new foods. She loves experimenting with different flavors to see what works and what doesn’t, believing that even a simple dish can brighten someone’s day. Anastasia is dedicated to making dining experiences enjoyable for everyone, bringing her passion and creativity to every plate.