Catering

  • Catering at it's Best!

    Organizing a brainstorming session? We'll make sure you have snacks and drinks to keep the creativity flowing. Hosting clients or business partners? We'll deliver a spread that's sure to impress! Putting together a last-minute working lunch? Rest easy--we'll provide the fuel to keep your engines running. No matter the size of your group or complexity of your menu, we are ready to assist you with any catering need.

    Ready to get started? Place your o​rder today!​



  •  Jonathon Clark, District Manager

    Jonathon’s passion for food began in his grandmother’s kitchen, where he spent countless hours watching her prepare breakfast, lunch, and dinner for their family. As soon as he was tall enough to see over the stove, she began teaching him how to cook — and from that moment, he was hooked.

    Determined to turn his passion into a career, Jonathon earned a scholarship to the Florida Culinary Institute in West Palm Beach, FL, where he received a Specialized Degree in Culinary Arts and a Bachelor’s Degree in Food and Beverage Management. After graduation, he gained valuable experience with major restaurant chains including Cracker Barrel and Red Lobster.

    Jonathon’s first Executive Chef position was at The Cutting Board, a local Burlington, NC restaurant, where he developed menus and oversaw daily operations, large banquets, and catering events for nearly eight years. In May 2010, he joined Compass Group as Chef Manager at Alamance Community College — marking the beginning of a long and successful career within the company.

    Throughout his tenure with Compass Group, Jonathon has managed up to $11 million in business as both a District Manager and Division Chef, demonstrating exceptional leadership, operational expertise, and a deep commitment to culinary excellence. After serving as Resident Complex Director overseeing all Reynolds cafes, Jonathon was promoted to District Manager, where he now oversees the Winston-Salem and Greensboro Cuisines cafés. In this role, he continues to blend his culinary background with strategic leadership to deliver outstanding guest experiences and drive operational success across his district.​


    Contact Jonathon: 
    Jonathon.Clark@compass-usa.com


  • 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!

     



  • ​Lucas McGill - Chef Manager, Smokehouse Cafe at Bowman Gray

    Lucas has over 25 years of experience in the Food & Beverage industry and began his career locally, with the City of Winston Salem at LJVM. Since then, he has managed, operated and held Head Chef positons at a variety of locations in full service restaurants, private country clubs, catering operations and University dining. Lucas also owned his own Restaurant & Bar in Boone, NC for over 8 years!

    Prior to committing to his love for the culinary arts, Lucas spent time playing collegiate and professional ice hockey on the east coast, west coast, and Canada.  As well as living in Poland and traveling eastern Europe while pursuing a career as an Advertising Writer, but always coming back to a Sautee pan to really enjoy life.

    Lucas' favorite styles of cooking are Southern Soul, Coastal favorites, Italian and Asian Fusion.  Today Lucas is back home in Winston-Salem, cooking for his son, daughter, and wife, and could not be happier to be a part of Canteen and spending time with everyone that enjoys Smokehouse Café.

    If you have any questions about the food service, feel free to stop him/her/them and ask! 



  • Kyle Delaney - Chef Manager, Tobaccoville

    ​Kyle has been in the food service industry for 25 plus years. He started washing dishes at  his uncles’ family restaurant when he was just a teenager. This is where his love of food started. As a young adult Kyle decided it’s time for a change. He moved from Long Island, NY to Elkin, NC and began to develop his culinary skills. He spent a few years honing his skills at a family-owned steak house, then he moved into the corporate world of culinary as a Sous Chef at Hi​gh P​oint University, Wake Forest University and Salem College.

    Kyle has been happily married to his beautiful wife for ten years. In his spare time Kyle likes to play golf, work with wood: making butcher blocks. He also loves racing his RC remote control cars.

    ​​​If you have any questions about the food service, feel free to stop by and ask him! ​