Learn more about the smiling faces you see every day in the cafe!
Jason Colunio - Chef Manager, Golden Leaf Cafe at Plaza
Jason always had a passion for cooking growing up, from helping grandma in the kitchen to watching mom and dad cook family meals. Jason is from Canandaigua NY and attended Utica University in Syracuse NY, he earned a BS in Business Management and Marketing with a Minor in Finance and Accounting while being the captain of the football team. It wasn't until after college that the love of food came back and he began working in kitchens and moving up the culinary ladder. He was a Kitchen Manager at Natty Greens in Greensboro, moving to Sous Chef at the Greensboro Country Club, from there he switched gears and moved into Higher Education Food Service with High Point University where he held the role of Ched De Cuisine and helped to develop a top 10 nation wide dining program. Because of his work with plant-based food Jason spent time with other regional chefs in Napa working with other nationally recognized chefs to develop a cleaner way of eating and earning recognition from PETA for his work.
Jason also helped to develop a completely allergen free kitchen and menu for the university allowing the freedom of eating for those that have food allergies. Jason has cooked for various minor celebrities ( Dean Cain, Jason Aldean, Luke Bryan..) He has also developed various unique tasing menus utilizing all local ingredients for special farm to fork dinners, and creating Kitchen Collaboratives on campus where they would either in person or virtually hold a cooking class to teach students how to cook meals. Jason made the tough decision to move on from the universit to embark on a new journey with Compass Group here at RJR Plaza. Jason started out as a chef and quickly move into the Chef Manager roll. With Jason's new innovative and fun menu mix there are nothing but big things that lie ahead! If you have any questions about the food service, feel free to stop him and ask!
Jonathon Clark, Resident Complex Manager
Jonathon grew up in his grandmother's kitchen watching her prepare breakfast, lunch and dinner for his family. As soon as he could see over the stove she began teaching him how to cook. He was in love and as he grew up that passion never stopped. Jonathon worked hard to earn a scholarship to the Florida Culinary Institute in West Palm Beach, FL earning a Specialized Degree in Culinary Arts and a Bachelor's in Food and Beverage Management. After graduating from the Florida Culinary Institute, he went on to work for large corporate chains such as Cracker Barrel and Red Lobster. His first Executive Chef job was at a local restaurant in Burlington, NC called The Cutting Board where he developed the menus and help run overall operations including large banquets and caterings for about 8 years. After many years in the restaurant industry he found Compass Group. In May 2010 he became the Chef Manager at Alamance Community College where he continued to prove himself and work hard to grow with the company. During his time with Compass Group he managed up to 11 million dollars in business as a District Manager and Division Chef. Having a family, Jonathon the decision to step back in his role but just enough to get me where I am today as the current Resident Complex Director over seeing all three local Reynolds accounts.
Contact Jonathon: Jonathon.Clark@compass-usa.com
