Meet Our Team


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  • Denny Lawrence
    General Manager

    Growing up in the Seattle area, I always knew I was destined to work for Bon Appétit and their commitment to supporting sustainable and farm fresh ingredients. My first job was picking blueberries for .04/lb. when I was just 10 years old. After 3 weeks of full time picking, I earned a whopping $11.00 and I knew my career path was set! Today I still pick blueberries from my own garden which also includes apple, pear, peach and cherry trees along with a 500 square fruit and vegetable garden supplying a wide variety of fresh items for not only my family but our neighbors as well.

    I started working in the food service industry after graduating from Washington State University in 1975 and have been with Bon Appétit for almost 20 years. As Resident District Manager at George Fox University, I’m responsible for not only the 750,000 meals we serve annually here but also work closely with 4 other Bon Appetit café’s throughout in the Willamette Valley. Serving great food is who we are and what we do and I’m truly proud to work for a company that shares my values of sustainability and social conscientiousness.

    (503) 554-2500 dlawrenc@georgefox.edu
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  • Michael Gillespie
    Executive Chef

    I started my career not as a culianarian, but as Tennis Player, that’s all I ever wanted to be. I played my whole young life, including college and a year and a half at the semi-professional level thru-out Western Europe. As I look back now, I can barely remember any of the tournaments I played, or the players I played against or with. But what I do remember, like it was yesterday, was the food in each country that I passed thru or stayed in. Like side street cafes and bakeries, home cooked meals from families I stayed with, or fiery spices, sauces and ingredients I experienced from places like Tunisia, Lisbon or Tetouan ( Morocco).

    I brought those memories home with me and found myself working in various Hotels, Country Clubs and Private resorts in the Palm Springs area where I cooked for celebrities and 2 Presidents. I have been working for Bon Appétit for almost 14 years and I truly believe that it’s our belief in and commitment to cook from scratch, using fresh ingredients and being able to work with so many local farmers and Artisans that keeps our customers happy. Stop by the kitchen and ask for me, lets talk food.

    (503) 554-2500 mgillespie@georgefox.edu


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  • Lisa Miles
    Operations Manager

    After raising three boys and deciding to re-enter the work force, I realized that with my passion for food, finding a job in food service would be a perfect fit. My career with Bon Appétit began in the fall of 2004 when I was hired as a part time grill cook in the Bruin Den, our retail café here on the campus at George Fox University. Since then I’ve been a café supervisor and Board Manager and currently, the Operations Manager. When you still look forward to going to work every day after being with a company for almost 10 years, you know you are in the right place! Having daily contact with college students is a joy and seeing them grow and change through the years they spend on campus is very rewarding. I am very proud to be part of the Bon Appétit family here at George Fox.

    (503) 554-2500 lmiles@georgefox.edu


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  • Wendy Meinhardt
    Catering Manager

    Growing up spending hours in the kitchen with a mother who loved to cook and entertain, becoming a catering director for Bon Appétit was a dream job. 17 years ago I was lucky to join the company and have been privileged enough to never look back. Seeing the company grow and watching the development of the significant brand that we all presently enjoy has been an honor. Ten years ago, after about six years of catering and then moving to a café management position for six months, I was presented with the opportunity to move to George Fox University. As I started typing my first proposal at George Fox, my heart started beating faster and I knew I had re-discovered my passion!

    Besides the campus events, being located in the heart of Oregon’s bountiful growing region, we get many opportunities to cater events at the wineries and also local event sites. Every day my goal is to create events that exceed our customer’s expectations on food and service, to offer fun and different menus than our competitors and to provide our clients with an outstanding experience that they enjoy as much as their guests. I cherish the fact that I get to work with such creative people to produce some of the most memorable days of our client’s college life, married life, business life or just social life for events that go above and beyond their expectations.

    I feel honored to be affiliated with Bon Appétit, that so thoughtfully goes about the business of sustaining the future of the land, the workers who work the land, the employees and our guest’s healthy eating while enticing their taste buds at every step!

    (503) 554-2500 catering@georgefox.edu
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  • Maggie Kraft
    Bon Appetit Fellow

    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 Maggie, your regional Fellow. Read more about Maggie and her interest in food issues here!

    margaret.kraft@cafebonappetit.com