Meet Our Team

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  • Jay Payne
    General Manager

    Raised with organic gardening and cooking farm-to fork since the early eighties, Jay brings over thirty years of experience at some of Seattle’s top hotels and restaurants to Seattle University. His experience ranges from Four Seasons Hotels to small French restaurants, big Italian restaurants, and owning his own restaurant for many years. Jay counts local farmers and fisherfolk as some of his best friends and loves to show off the fruits of their labors at Bon Appétit. With his own children just about to start college, Jay is eager to work with the students and faculty at Seattle U!

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  • Christine Keff
    Executive Chef

    Christine Keff’s passion for cooking started in Los Angeles 40 years ago when a friend took over her University’s cafeteria and needed some help. At the time Keff admits she didn’t know what she was doing, but that changed a few years later when she was accepted into a prestigious apprenticeship program for the Four Seasons in New York. Learning under renown Swiss Chef Seppi Renggli was a huge influence, which prepared her to work and open a few restaurants in New York. Ten years later Keff traveled to Thailand and Indonesia, which changed how she viewed fine dining. In 1987, Keff moved to Seattle to try her hand at opening a seafood focused restaurant of her own. Flying Fish was a huge success and for 15 years Keff created and cooked, however travel and new projects would call to her. Keff joined Bon Appétit in mid 2016 as executive chef and is happy to creating daily.

    (206) 915-7669

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  • Nicole Marquez
    Chef de Cuisine

    Growing up in a rural farming community is where I started to develop my love of cooking and fresh ingredients. Originally from Eastern Washington, I moved to the Seattle area to attend culinary school, where I developed my skills in high volume cooking and catering. I started with Bon Appétit 10 years ago, working my way up from sauté cook to café chef. I enjoy all the diversity and youthful atmosphere that the students provide.

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  • Kenny Oglesby
    Chef De Cuisine

    My passion for cooking started at a very young age as I watched my Mom and Aunts prepare delicious food for many of our family gatherings. This passion has fueled my desire to be a chef. With over 20 years of experience in the food industry, I began working for Bon Appétit in 2007. Since I’ve been here, I have had the opportunity to learn from great chefs and look forward to continue the quality work exemplified here at Bon Appétit at Seattle University.

    (206) 296-6314

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  • Aaron Senter
    Cafe Chef

    I started my culinary career when I was 15 and have continued working in kitchens ever since. The thing I love about food service is the people. When you’re working in a kitchen, it’s not just about your career, it’s a built in social life. So even after earning a B.S. at Central Washington University, and playing men’s rugby I knew what I wanted to do. Bon Appétit is particularly special in that I respect the company’s core values. When I’m not on the job, I spend time with my amazing wife, Ashley, who works in the medical administration field. We have two daughters, Avalynn (6) and Amelia (2). We enjoy supporting Seattle area sports teams, hunting, fishing, camping, and home brewing.
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  • Shannon Null
    Director of Operations

    My passion for food began at an early age with my mother’s career as a Food Service Director. I saw the love and joy that not only she possessed in her work but the happiness she brought to others. I was taught at a very early age the importance of creativity, being a leader and doing what you love.

    After graduating from Grand Valley State University in Michigan with a degree in Public and Nonprofit Administration, I moved to Washington to pursue restaurant management. I have worked in restaurants for the majority of my life where I gained the same love and appreciation for food and hospitality as my mother. I am excited to share this passion with the staff and student body of Seattle University.


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  • Carla Jimenez
    Operations Manager

    Carla Jimenez, a foodie with a big heart. Being raised in Southern California she was able to explore cuisines from all over the globe. Blessed with a sophisticated palate she can tell when a dish is cooked to perfection or if it is missing just a single ingredient. With 12 years of food service experience she combines her love for food with her passion for customer service. She excels when working in a team and is happiest when helping others achieve their goals.

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  • Ninfa Martinez
    Café Manager

    I pride myself on providing great customer service to all our customers – students, faculty and staff. I especially love working with students and try to help them feel as if this is their home away from home. Together, we’ve built a great sense of community in the Bistro. It’s a fun place – sometimes students perform, using their talents to express themselves. I’ve worked for Bon Appétit for ten years. I not only run the Bistro, but also help at other locations. Sometimes I travel to other Bon Appétit accounts and help them out too.


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  • Robert Segundo
    Director of Catering

    My love for food and beverage began in Hawai’i, where I was born and raised. As the primary economic driver, the food and beverage industry has a heavy influence on Hawai’i’s culture and Hawai’i’s geographic location offers the perfect vantage point for the food and beverage industry to capitalize on Eastern and Western cultures. After working in Hawai’i for 10 years, I relocated to Redmond, WA and San Diego, CA to work in various positions in the food and beverage industry. It is this breadth of experience that allows me to offer student employees different perspectives as they transition from college students to working adults.

    (206) 296-6312
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  • Taylor Love
    Catering Manager

    I moved from Hawai’i in 2001, at the age of 19 to attend art school. Bon Appétit Catering provided the perfect work environment for a young college student. Starting as a weekend warrior, I’ve worked hard to move my way up into management. Throughout the years I’ve had the opportunity to see the department grow from a 5 person staff to a 30 person staff. I have also been fortunate enough to gain great mentors along the way. Bon Appétit Catering at Seattle U. allows me to use beautifully created food as my new art medium.

    (206) 296-6312

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  • Jeremiah Beckwith
    Retail Manager

    I have been with Bon Appétit since 1993 in different capacities here at Seattle University. I am currently the retail manager at “The Cave” in the Campion basement. What I love most about my job are the students. Come downstairs and say hi!

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  • Caroline Ferguson

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Caroline, your regional Fellow. Read more about Caroline and her interest in food issues here!