Christine SeitzChristine graduated in 1984 from California State University, Long Beach, with a BS in Nutrition and Food Service Management, and then continued on to the California Culinary Academy, graduating in 1986 as a Professional Chef. Christine has worked in the restaurant industry from high school to present.

Christine joined Bon Appetit Management Company in 1987 as their first Executive Chef; from that position, she developed into a General Manager of a two million dollar account. After many years in the field she became a consultant for Bon Appetit and Compass Group; managing over 120 new account openings, running corporate chef trainings, and developing new food programs focusing on authentic cuisines which range from Southeast Asian to the Middle East to South of the Equator and Healthy Cooking.

She joined Compass Group in the spring of 2012 as the Director of Culinary Development and then promoted to the V.P. of Culinary Strategies for Compass Group, Business Excellence. Current initiatives include our corporate food philosophy for healthy sustainable menus and commitment to the adapted Menus of Change initiatives; working with distributors and chefs to rescue produce through Imperfectly Delicious Produce (IDP); recipe development and Chef Profitability trainings.

As part of the Bon Appetit-sponsored team, Christine was successfully entered into the Guinness Book of World Record for ‘World’s Largest Stir Fry’, Charlotte Shout, 2004. Christine favors the foods of Japan, Vietnam, Lebanon, Thailand and Italy.