Chef Christopher Kline’s Bio

Chris grew up in a small town west of Chicago. He started his culinary career at the young age of 12, working in a small local Italian restaurant. He got a good taste of the restaurant business and fell in love with it. Working in kitchens all during school, Chris attended Eastern Illinois University for his undergraduate studies and soon after graduation started Kendall College’s Culinary Arts Program. During his schooling Chris was introduced to Chef Joel Findlay Chef/Owner of 302 West. 302 West was at its time one of the countries finest restaurants. Chris apprenticed at 302 and while there met his wife Sarah who was also a Chef. Chef Kline’s other restaurant experiences include, French Bistro, Jazz Supper Club, Private Dining Clubs, Corporate Dining, and numerous Fine Dining/White Table cloth restaurants.

After his restaurant career, Chris’s culinary path took another direction, back to the scientific side. He entered the corporate world at a small Research and Development Consulting firm and soon after a local flavorhouse. Amazed by the manufacturing aspect of the business, Chris took the approach he learned in the kitchens, and started to crave knowledge of the different segments of the business. Next he started with a refrigerated Food Company, called Orval Kent / Chef Solutions, where in less than 3 years launched over 85 products throughout North America. Next he packed up his family and moved to Connecticut to work as a Bakery Product Technologist for R&D team of Pepperidge Farm. After a few years in the Northeast, he then traveled to Florida and worked for Cargill as Strategic Accounts Chef developing sauces and dressing for companies such as Burger King.
Sara Lee lured Chris back to his hometown of Chicago as an Executive Chef in the winter of 2005. Chris is also and active member of such professional organizations as the Research Chef’s Association, International Food Technologist, The Bread Bakers Guild.

Career Highlight
Chris was invited to be a part of the Kitchen Team for Niche’ Restaurant from Geneva, IL to cook at the James Beard House.
Truly a trip and cooking experience of a lifetime.

When Chris isn’t at work, his passion for the outdoors overwhelms his time. An avid fly fisherman and bicyclist . Chris is married to his wife Sarah for over 13 years, 11 moves, 3 states and 5 hurricanes.
He has 2 sons Jack (3yrs) & Luke (1 yr), 2 daughters, named Daisy & Lucy. Daisy is a 13 years old yellow lab and Lucy a 14 month old Border Collie.

Live and Eat Well..

Ciao

Terri Moreman, Associate Director Food and Nutrition Services for the United States Olympic Committee supports a global staff of 25 in Colorado Springs, 15 in Chula Vista and 12 in Lake Placid serving an estimated 800,000 meals combined at Olympic Training Centers. Her 24 plus years with the USOC have been very rewarding. She is honored for the opportunity to provide America’s Olympic Hopefuls an Amazing Awaits dining experience world wide.

In addition to overseeing USOC Food and Nutrition Services at Olympic Training Centers, Terri serves as liaison to the USOC on athlete meals and special event functions such as the Olympic Games, Pan American Games, Executive Committee, Board of Directors, and any functions where corporate sponsor products are available for consumption. The Food Service staff assists in the logistics of ensuring sponsor products are available and visible at venues where America’s team trains.

Before joining the U.S. Olympic Committee in Colorado Springs Terri was the Assistant Director of Recreation and Food Services for the U.S. Treasury in Saudi Arabia where she planned and coordinated all activities for U.S. Government employees and their dependents. This included parties for the U.S. Ambassador, fashion shows, and an international travel show. She also held the position of President of the U.S. Government Women's Group in Riyadh, Saudi Arabia.

Prior to living in Saudi Arabia Terri was the Assistant Restaurant Manager at a John Wannamaker’s of Philadelphia, Pennsylvania.

Throughout her career Terri has served her profession in a variety of roles. She has served two terms as President of Region VIII - NACUFS (National Association of College and University Food Services).. Terri’s served two consecutive terms as National and Regional Membership Chair, and is a Trustee for the NACUFS national Clark DeHaven Scholarship Fund, and is currently a Trustee and Vice Chair on the IFMA (International Food Manufacturers Assoc) Scholarship committee and the F&B Chair for NACUFS 2013 National Conference in Minneapolis.

Terri received her education at Chaffey Community College in Cucamonga, California, where her course of study was Food Service Management. She is a certified FMP (Certified Food Management Professional) and a member of the Society for Food Service Management. She has also served as Treasurer of American Culinary Federation - Pikes Peak Chapter of ACF. She is also the recipient of the prestigious 2004 IFMA Silver Plate Award in the Specialty Foodservice category, 2007 IVY Award winner, 2011 ACF Culinary Achievement Award and 2012 Leader in Retail Foodservice awarded by FARE. Last but certainly not least on July 24, 1997 Terri was honored by The U.S. Olympic Committee for meritorious action in providing life saving support to an athlete.

Amazing Awaits in the heart of every American!

Lon B. Southerland is Senior Director of Global Food and Beverage for Marriott International, where he leads key initiatives across the Select and Extended Stay brands, ensuring program rollout and maintenance efforts are seamless and timely. He is charged with providing both strategic leadership and hands-on, tactical direction to the company's food and beverage efforts in order to drive aggressive growth plans. He oversees development and execution of all program elements for the U.S. and other key markets, company-wide efforts to deliver on industry-leading food and beverage initiatives, and development of new revenue opportunities including new products.

Southerland's primary focus is leading the F&B implementation and sustainability efforts for the Courtyard Refreshing Business initiative, a radical reinvention of the Courtyard brand featuring The Bistro: Eat.Drink.Connect., the fastest-growing branded restaurant concept in the United States. Marriott's coffee programs and portfolio of 56 Starbucks and Illy retail coffee stores also come under Southerland's leadership.

Southerland's career has brought him to highly successful stops in a number of segments, including managing fresh food and bakery for 7-Eleven North America and in the hospitality industry with Hyatt and Holiday Inn. He also served as Vice President of Operations for Original American Scones, Inc., where he led his start-up company to four consecutive appearances on the Inc. 500 as one of the fastest-growing companies in the United States in the 1990s.

Southerland has launched and overseen the creation of myriad brands that millions of people use everyday. In doing so, he has proven the value of strategic planning, international cross-functional experience and cross-industry experience. He is recognized as a subject-matter expert in the retail fresh food, specialty coffee/coffeehouse, quick-serve and on-the-go retail-foodservice businesses.