Eisa Shukran, Resident District Manager

Eisa Shukran joined Lackmann Culinary Services in November of 1999. Eisa started as a Retail Manager in the Student Center Café at Hofstra University. He demonstrated great operational and leadership qualities and was promoted to Assistant Director of Food Services for a 12 unit operation in 2000. Over the next two years, with major renovation and expansion plans, Eisa was heavily involved in the planning and operational execution of new dining venues. In 2005, Eisa was promoted to Resident District Manager at Hofstra University and was responsible for one of the largest accounts with Lackmann Culinary Services (over 18 retail locations, fine dining ala carte restaurant and a University Club.) He was responsible for a team of 18 managers, supervisors and 220 full time and part time employees. On average, the team at Hofstra serves 16,000 meals per day to include 4,000 resident students, 9,000 commuters and 3,000 faculty and staff.

Joe Yenalevitch, Campus Executive Chef

Executive Chef Joe Yenalevitch was raised in the Northeast Pocono's of Pennsylvania, where he was exposed to an earthy style of cooking that fused farm fresh produce, game and fresh daily seafood from New York and Philadelphia harbors. From early on, Joe knew he enjoyed creating food to please his friends and family. Heeding from advice "do something you love and you will succeed" he decided to embark on a culinary journey. Joe’s vast culinary experience includes Executive Chef for the Javits Center in New York City and for the Wildlife Conservation Society which includes the Bronx Zoo, Queens Zoo, Prospect Park Zoo, Central Park Zoo and the New York Aquarium. He has prepared food for celebrity events such as a banquet for the King & Queen of Ghana, NY Yankees, NY Mets, Isabella Rossellini, Joan Rivers, Marisa Tomei and Jennifer Garner. He has also organized several events to raise money for St. Jude Children’s Research Hospital. Chef Joe is a professional culinarian and an associate member of the American Culinary Federation, Monterey Bay Aquarium Seafood Watch Program and the American Personal & Private Chef Association. He attended the business program at Coastal Carolina University in Myrtle Beach, South Carolina and received a certificate of completion from The Culinary Institute of America (C.I.A.) in Hyde Park, New York.

Vincent Gentile, Director of Marketing

Vincent has ten years of experience working in food service management, the last four of which have been with Lackmann.  In his previous role, he planned and executed marketing programs for over 40 locations across Lackmann Culinary Services. He will utilize his experience working with manufacturers and food brokers, various printing and design organizations, and hands-on practical experience in food service management to serve the community of Stony Brook University. He has a Bachelor of Sciences degree in Nutritional Sciences, with a concentration in Dietetics, from Cornell University, and a Master of Business Administration degree from Fordham University Graduate School of Business.  As the Director of Marketing for Campus Dining Services at Stony Brook University, his duties will consist of ensuring that the culinary program meets and exceeds the expectations of the Stony Brook University community.  From communicating special events, to developing promotions and exciting food service-related activities, his commitment is to guarantee that every student has ample opportunity to enjoy an enriching and fulfilling campus experience.

Helene Konsker, Registered Dietician

Helene received her Bachelor of Science in Clinical Dietician from SUNY Oneonta. Shortly thereafter she pursued a Masters Degree in Nutritional Science at CW Post to further her knowledge and sharpen her expertise in her field. Helene's experience has lead her to hold many prestigious positions both in the corporate world as well as building a successful private practice where she is able to help clients of all ages and needs. Helene is available to all Stony Brook students to offer them free nutritional counseling.

Sheila Meehan, Food Service Manager

Sheila graduated SUNY Brockport College in Rochester and while attending, worked at one of the Campus Convenience Store Dining Facilities. She became Student Manager after two semesters and continued to work there until her last semester. She began with Lackmann Culinary Services at Hofstra University, in September 1999. She worked in various units at Hofstra including Sbarros, as she became Sbarro certified. After a couple of years she transferred to Lackmann Culinary Services Corporate Office and assisted in Accounts Payable and Accounts Receivables. She later assisted the Purchasing Manager, Corporate Executive Chef, and Human Resource Manager. She is well rounded and understands all aspects of the culinary process from back of the house to front.

Jennifer Fabbricatore, Manager of Roth Dining Services

Jennifer started working at Burger King in 1996 and in the summer of 1997 became a Grill Cook at the Student Activities Center. In 1998, Jennifer managed the Galleria Cart in the Melville Library. After that, she became a Supervisor overseeing all carts on campus. As a long-time employee at Stony Brook University, we are honored to have her as the new Assistant Director of the Student Activities Center.

Thomas McGinn, Executive Chef

Thomas McGinn has been in the restaurant business since he was fifteen years old. He attended The Culinary Institute of America, wanting to further his career and education and to immerse himself in the culinary arts. Always very passionate about food, he graduated in 1982 receiving a very prestigous accredidation. From there, he furthered his culinary career, working first as a Sous Chef, and then Head Chef in a number of small local restaurants. He joined the Lackmann Culinary Services Team in 1995, and has been progressing with and contributing his skills to the company ever since. Although working for Stony Brook is his first large scale assignment, he is eager and looking forward to the challenge.

Gail Engel, Manager of Kelly Dining Center

Gail has been a part of Stony Brook University for over 13 years and has worked at several different locations including Kelly, Roth, Campus Connection at H-Quad, and Humanities. She has also worked for concessions for the sport Complex and is looking forward to enhancing students dining experience.

Jose  Aparicio, Executive Chef at Kelly Dining Center

Jose started his culinary career with Lackmann Culinary Services as a pot washer in 1983 and two years later became a Sous Chef of a small operation. He then transitioned to a Chef in a high profile B& I account and a few years after was promoted to a Chef Manager overseeing a 1.7 million dollar operation. He continued to grow within the organization and most recently was a Chef at Hofstra University. While working for Lackmann Culinary Services, Jose attended the Culinary Institute of America and is a proud graduate.

John Forte, Food Service Manager

John has worked for Lackmann Culinary Services for over 22 Years. During these years he has had the privilege to work at different locations within the company. He has held positions of Office Manager, Chef Manager, Retail Manager, Catering Manager, and most recently, Director of a private school (pre k-12). He has been involved in the openings of NASA Space Center (FL), Lockheed Martin (LA), Broward Communtiy College (FL) and ING Barings (NY). He is looking forward to contributing to the team at Stony Brook University.

Mark Farzadfar, Director of Operations, Stony Brook Union

Mark has a Masters Degree in Food and Nutrition from Brooklyn College and a certificate in food handling from the Department of Health. Prior to this position he was working as a Food Service Director at Pace University. He was previously with a large foodservice company as a General Manager for their Higher Education division overseeing a volume of 16 million dollars. His first priority has always been focusing on clients, customer service and satisfaction.  His strengths include excellent communication skills, multi-tasking and immediate responsiveness to achieve results. He has effectively managed his team to meet budget requirements in the areas of food cost control, labor management and top line sales.

Al Aberg , Executive Chef

Al began his culinary career early with his mother showing him simple Baking and Soup recipies. He progressed to working at White Cap Seafood and several local restaurants during High School. Al attended The State University of New York at Buffalo and received his B.S. in Management in 1986. Al worked Food Service all through college and upon graduation began a career in Health Care Food Service. To advance his career Al enrolled in The Culinary Institute of America and graduated in 1995 with an A.O.S. in Culinary Arts. His experience during and after graduation included stints at The Rainbow Room, Glouster, Alexi 56, and the Crab House at Chelsea Piers in New York City and Beach Tree Café, Mirabelle, Fusion Grill, Three Village Inn, On The Waterfront, Heffron’s, Harborside and Pine Grove Inn on Long Island. After honing his skills at these respected establishments Al turned his culinary prowess to Senior Dining working at Pine Cove and Sunrise Senior Living. Chef Al is coming to SUNY Stony Brook directly from Jewish Home and Hospital in Manhattan.
Al is an active member of the American Culinary Federation, Long Island Chapter which was voted Northeast Regional Chapter in 2008. Al lives in Holtsville and enjoys boating, organic gardening and cycling in his time off. Chef Al’s well versed background and local flavor make him an excellent addition to the Culinary Staff at SUNY Stony Brook.

Kevin Daloia, Production/Purchasing Manager at Stony Brook University

Originally from Suffolk County, Kevin J. Daloia started working for foodservice at 15 years old in a kitchen in Ocean Beach, Fire Island, NY. After working his way up the ladder for 12 years, Kevin began working year-round as a chef/sous chef at a few restaurants in New York City. In 1990, he worked for Restaurant Associates and was later promoted to Steward/Assistant Managers at The Museum of Natural History. Four years later, Kevin was transferred to the Corporate Purchasing office as Purchasing Manager, managing over 75 new unit openings. Kevin was working as Purchasing Manager for the Sports and Entertainment Division when Compass was chosen to work for the 2002 Winter Olympics in Salt Lake City. In 2003, he was promoted to Purchasing Director for the Sports and Entertainment Division at the Arthur Ashe National Tennis Center in Queens, where he was responsible for all commissary operations for such things as the yearly US Open Tennis Tournament and The PGA Golf Tournaments. Kevin took on another exciting event when Compass was chosen to work for The 2005 Boy Scout Jamboree in Virginia, an event that fed 43,000 scouts and leaders three meals a day for 18 days. Kevin is happy to be joining Lackmann Culinary as Production/Purchasing Manager at Stony Brook University.

Suanne Agugliaro, Manager of the Union Deli

Suanne graduated from The Culinary Institute of America in 1992. Her previous work experience includes positions at Café Des Artistes, San Dominico, The Garden City Hotel, and the Mariott. She started her career with Lackmann Culinary Services in August 1994 at the C.W. Post campus of Long Island University. Soon after, she received a promotion and was transferred to Pall Corporation where she was responsible for directing all aspects of the business. She is looking forward to contributing her experience as a member of the Stony Brook University staff.

Kenneth Ferro, Manager of the University Café

Kenneth has been in dining services for ten years and first began work in the food industry as a waiter at John Anthony's on the Water in Babylon, NY. Upon entering college at Stony Brook University in 2002, he began working as a busboy at the End of the Bridge restaurant. Within a year, he had worked his way up to a Student Manager. Over the years he served in many management positions at the University and enjoys being Manager of the University Café. The University Cafe serves as a very diverse atmosphere on campus and provides a great environment for faculty, students and the community to come together.

Youhanan Eliakamal, Mashgiah at Delancey Street

Youhanan supervises the kosher meals at Delancey Street Glatt Kosher Delicatessen Restaurant. Prior to this position, he worked in sales and construction. He enjoys working on campus and serving the university community.

Lisa Ambrosio, Catering Director

Lisa brings with her over 20 years of operations experience during which she has enjoyed positions of progressive advancement within the heath-care, education and business sectors of the Hospitality Industry. Lisa has held lead roles in the development & implementation of proprietary brands, team training, sales presentations, trade shows and FDA Imports and HACCP audits. Lisa is looking forward to a great career with Lackmann and being part of the Stony Brook University community.

Deborah Dietz, Office Manager for Catering Services

Deborah was previously working with Campus Dining Services at the Stony Brook University as the Office Manager of the Catering Department. Her primary duties are coordinating clients' catering orders and requirements, accounts receivable, and accounts payable. 
Over the years she has worked very closely with both clients and vendors and looks forward to continuing these relationships as they are the cornerstone of her position.

Maria Bruno, Controller

Maria was born and raised in Poland. She attended schools in Poland and received her degree in accounting there. She came to the United States in April 1985 in a search for a better life for her and her twin children. She joined Lackmann Culinary Services in August 1992 as an Office Manager for Lackmann’s account at L.I.L.C.O. In January 2000, she was recruited to work at the Corporate Office. After assisting various departments with accounting systems, she was promoted to a “Revenue Manager." During her employment at the Corporate Office, she built many professional and friendly relationships with Lackmann’s clients and management. In 2008, she was awarded the “Tom Lackmann Excellence Award”.

Vincent Panzeca, Graphic Designer

Vincent received his BA in Media Arts and Animation from the Art Institute of Philadelphia. Prior to working for Campus Dining, he gained experience within the graphic design field as a graphic designer for a Long Island-based production company. Vincent looks forward to contributing his artistic skills to the Stony Brook community as a graphic designer for Campus Dining.

Michael Sweeney, Webmaster

Michael received his BFA in Graphic Design from Briarcliffe College. He has been a successful web designer for over five years and is looking forward to using his experience to enhance the look, feel, and function of the Campus Dining Services website. Any site related comments or suggestions can be sent directly to Michael at his e-mail below.