Meet Our Team

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  • Katie McKenna
    General Manager

    My first food service position was that of a car-hop at an old-fashion A & W drive-up! I have worked in the industry all through my college years and started with the Good Earth Restaurants once I graduated. After working in the restaurant business for several years, I opted out of the crazy hours and into Corporate Dining. I worked for American Express as a General Manager for 12 years prior to joining Bon Appétit. While with Bon Appétit I have worked at Medtronic, St. Olaf College and am now at Carleton College as the General Manager. Working for Bon Appétit has allowed me to meet and work with some terrific farmers. One of the things I like the most about my job is the students on a college campus. Students really make this position an enjoyable one, I love meeting and working with students – their passion is contagious.


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  • Susan Kane

    My career with Bon Appétit Management Company began in 1991 at the Minnesota Club in St. Paul, MN. Working in the back of the house, I developed culinary skills and a passion for creating great food from scratch for some of St. Paul’s elite clientele. Bon Appetit’s culinary standards and business practices encouraged me to advance and seek a Bachelor of Science degree in Business Administration. Upon completion of my education, I have been assigned to several Bon Appétit accounts in differing capacities including The College of St. Catherine, Target Corporate Headquarters, Best Buy Corporate Headquarters and currently Carleton College. I have been fortunate to meet many new Bon Appétit employees while doing their initial training for new and existing accounts. At Carleton College in the role of Controller, I am still putting into place those same skills and principles learned many years ago. I have had the opportunity to travel globally meeting interesting people, learning along the way and experiencing many different cuisines bringing my journey full circle.

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  • Gibson Price
    Sous Chef

    Gibson Price was born and raised in Minneapolis, Minnesota. He has been cooking professionally for the last 15 years. He attended Minneapolis Community Technical College and graduated with an A.A.S Culinary Arts degree in 2003. He started with Bon Appétit in September of 2011 as a Sous Chef at Carleton College. Gibson is a passionate and creative chef who specializes in cooking competitions and culinary fusion. Gibson’s favorite cuisines are French and Italian.


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  • Vale Riggs
    Sous Chef

    I have been in the hospitality industry for over 25years, working in kitchens my whole life. Most of my culinary time has been spent in casinos, sports venues and catering; with a short time as an Executive Chef at The Riverwood Inn and Conference Center in Otsego, MN. I have been in educational accounts for the last 9 years, as an Executive Chef at Bethel University and as a Sous Chef at Carleton College.

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  • Charlene Otto
    Catering Director

    Charlene has more than 20 years in the Hospitality Industry. She takes great pride in building relationships, planning and coordinating events, and surpassing both the client and guest expectations.


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  • Eric Rasmussen
    Director of Operations East

    Mr. Rasmussen joined Bon Appétit in 1996 with St. Olaf College. In 2002, he took on the role of Director of Operations and is responsible for management of many aspects of Carleton College Food Service operations. Mr. Rasmussen provides leadership and coordination of the units overall day to day operations, business planning, accounting and budgeting efforts. He has over 20 years of Educational Food Service experience including multiple years at St. Olaf and Macalester Colleges. Mr. Rasmussen’s passion for the Food Service Industry and the Bon Appétit philosophies on industry leading practices has proven his success over the last 26 years.

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  • Kimberly Driesch
    Director of Operations West

    I have been with Bon Appétit since 2001. I am very proud to be a part of the Bon Appétit team. I like the fact that we are very aware of sustainable, earth friendly products and that we thrive to be the best. I also like the Farm-to-Fork program and buying local, it really does have a positive impact on the community.


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  • Kelly Rapp
    Board Manager

    Kelly has been with Bon Appetit in different capacities for over ten years. She started her career with the company in Minnesota and had the opportunity to stay within the company when she moved to Arizona. After realizing she wished to return home, she transferred back to Minnesota. Kelly enjoys working for a company with so many opportunities for growth. She feels proud to be part of a company that believes so strongly in sustainability and our believes the Farm to Fork initiative is a wonderful way to work with local farmers and to understand where our food comes from.
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  • Shanna Lindelien
    Sayles Manager

    I have worked at Carleton College since 2005 starting in the back of the house and joining Bon Appetit in 2008. My love for cooking comes from my grandmother, who also worked in the kitchen here at Carleton. She wanted us to know where our food came from. We spent a lot of time in the garden planting, harvesting, canning and freezing. Family time was spent in the kitchen and I have passed that along to my family. This is the reason I am proud to work for a company that believes in supporting our local growers through our Farm to Fork program while providing our clients with healthy, balanced and sustainable meals.


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  • Bob Ekegren
    Retail Manager

    Bob Ekegren has over eighteen years experience cooking, He has held positions from dishwasher to chef, and everything in between. Bob has thirteen years of experience in IT and he patented a cabinet to hold recyclables. His career has always revolved around the hospitality business and customer service while his fundamental nature is about being a better steward of the earth.

    Bob’s love of fresh naturally grown food can be seen at his hobby farm in Le Sueur, about 35 miles from Northfield. His garden is about half an acre this year. As in previous years, any excess produce is donated to Le Sueur, Le Center and Mankato food shelves.

    “I truly believe that we are what we eat. Buying foods locally brings a fresher, better tasting, and more nutritious meal to the table.”

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  • Austin Nelson
    Retail Manager

    I joined the Bon Appetit team here at Carleton in August 2015. I have been working in the industry for just over 5 years. I love Bon Appétit’s commitment to cooking from scratch. I like the fact that we take pride in what we do as a team and focus on customer needs. Carleton College is a great community. I am happy to be a part of it!


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  • Peter Todaro

    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 Peter, your regional Fellow. Read more about Peter and his interest in food issues here!