Founder

Mary Kate Spainhour

Founder

  Jorgen Petersen

Partner

Art Witebsky

Art grew up in Bethesda, Maryland. He worked throughout high school in hotels and restaurants where his interest in the hospitality industry grew.  He then went on to Cornell University's School of Hotel Administration where he graduated in 1991.  He then started working in the contract food service world with Morrison's Hospitality in Crystal City, Virginia.  Via several mergers he worked with Gardner Merchant, Sodexo and Sodexo Marriott.  After working for Aramark, he joined Seasons as a partner in 2000.  In 2022, Seasons partnered with The Compass Group.  Since then, Seasons has grown from one account to 26 accounts today. He has worked in or touched every facet of the company from accounting, to IT, to human resources to mopping floors. When he can, he plays golf and finds excuses to talk to and visit his older kids.

Partner

Claus Nielsen

Claus began his career cooking along the Danish coast—where he fell in love with local seafood—before expanding his culinary horizons at London’s famed Ritz Hotel and Washington’s Ice House Cafe. After two years at the top-rated Kendrick’s on sunny St. Croix, he returned stateside as an Executive Chef with Capital Restaurant Concepts (J. Paul's, Georgia Brown's, Paolo's, Georgetown Seafood Grill).

A featured chef in a James Beard Foundation publication and recognized by The Baltimore Sun, Claus joined the Seasons Culinary team in February 2000. He infuses Seasons with distinct restaurant panache, leads the purchasing department, and establishes the company's culinary standards. Whether leading innovation or demonstrating his love for cooking directly in an account kitchen, Claus is a trendsetter dedicated to expanding the staff restaurant concept and implementing dynamic culinary ideas across all Seasons accounts.

HR/Special Projects Mentor

Alex Hebeler

With more than a two decades of experience in food service management at Seasons Culinary Services, Alex brings extensive operational expertise and a strong understanding of unit environments. His leadership, client-focused approach, and ability to inspire high-performing teams make him a valuable asset to the Seasons family.

Known for his collaborative management style and commitment to service excellence, Alex excels at translating contractual commitments into measurable results. His understanding of firm protocols, attention to client needs, and ability to foster strong working relationships help ensure a seamless and transparent partnership.

Sales & Marketing/Operations Mentor

Jeff Olnhausen

Jeff Olnhausen brings more than two decades of hospitality, culinary, and event management experience to his role as Operations/Sales and Marketing Mentor with Seasons Culinary Services. Since joining Seasons in 2005, he has built a reputation for operational excellence, strong client relationships, and developing high-performing teams.

Transitioning from account management into corporate leadership, Jeff now plays a key role in business development, proposal writing, new business acquisition, and operational oversight. Working closely with company leadership, he supports staffing strategies, mentors emerging leaders, and develops innovative service solutions that strengthen client relationships and drive growth.

Known for his collaborative approach, strategic thinking, and commitment to excellence, Jeff remains dedicated to developing talent, delivering exceptional guest experiences, and advancing the continued success of Seasons Culinary Services.

Executive Chef

Ryan Houde

Chef Ryan Houde brings extensive culinary expertise and strategic leadership to Seasons. Beginning his career at a prestigious Relais & Châteaux property in Alexandria, Virginia, he built a foundation in fine dining before honing his skills alongside acclaimed chefs nationwide.

Since joining Seasons as Executive Chef in 2007, Ryan has expanded his role to encompass business development, new account openings, strategic event execution, culinary innovation, facility design, equipment planning, and operational oversight. His collaborative leadership style emphasizes mentorship, team development, and operational excellence.

Born in Bavaria and raised in a military family, Ryan draws inspiration from his New England roots and travels throughout Europe, Asia, the Caribbean, and Central America. Based in Loudoun County, Virginia, he remains passionate about seasonal cuisine, sustainable sourcing, local agriculture, and foraging for unique ingredients.

Culinary Operations & Safety/Mentor

  Zubin Joseph

Chef Zubin Joseph serves as Regional Chef and Corporate Mentor for Seasons Culinary Services, leading culinary innovation and multi-unit operations across the Washington, D.C. metro area.

A graduate of the Culinary Institute of America with fine dining experience at The Ritz-Carlton and in luxury private country clubs, he brings five-star hospitality standards to the modern workplace.

Zubin specializes in elevating corporate cafés and executive catering through bespoke, menus, sustainable kitchen practices, and smart kitchen modernization.

Culinary & Nutrition/Mentor

Kenneth Galang

With nearly 19 years at Seasons, Kenneth brings extensive culinary expertise, operational leadership, and a proven ability to develop high-performing teams. Beginning his career as an apprentice sushi chef at a Morimoto restaurant, he steadily advanced through the culinary ranks, building a strong foundation in kitchen operations and team leadership.

Throughout his career, Kenneth has led culinary programs for prestigious government institutions, national organizations, and leading international law firms. His experience includes overseeing high-profile events for distinguished guests, including Presidents Bill Clinton and Barack Obama, General David Petraeus, Michael Douglas, and Martha Stewart. He has successfully launched dining operations, managed large culinary teams, and consistently delivered exceptional food and service in demanding environments.

Today, as Acting Corporate Sous Chef, Kenneth supports culinary innovation, menu development, and operational excellence across Seasons. His leadership emphasizes collaboration, accountability, and empowering teams to succeed. Outside of work, he enjoys spending time with his wife and children, running, and playing basketball.

Financial Mentor

John Pareja 

With over 25 years of hospitality experience, John Pareja brings a unique blend of culinary expertise, operational leadership, and financial strategy to his role at Seasons Culinary Services.

A culinary graduate with a diverse background spanning both kitchen and front-of-house operations, John has built his career serving as an Executive Chef, General Manager, and financial operations leader. His early years in the restaurant industry provided a strong foundation in the day-to-day realities of food service, shaping his practical, hands-on approach to financial management and operational success. Today, he draws on that extensive experience to mentor operators, strengthen financial literacy, improve account performance, and guide teams toward long-term financial stability.

Passionate about empowering others, John believes that financial success begins with understanding the connection between everyday operational decisions and the bigger picture. His approach combines real-world hospitality experience with sound financial principles, helping teams build confidence, accountability, and sustainable results.

Digital & Print Marketing & Branding/Creative Content Manager

 Jono Kenyon

Originally from Hamilton, Bermuda, Jono Kenyon brings more than two decades of culinary experience to Seasons Culinary Services, having held leadership positions in acclaimed restaurants, hotels, and fine dining establishments throughout his career.

Transitioning out of the kitchen, Jono has embraced a new creative direction, combining his culinary expertise with a passion for photography, graphic design, and visual storytelling. 

Today, Jono develops bespoke marketing materials, promotional campaigns, menu imagery, and branded content tailored to the unique needs of Seasons' individual locations. Blending culinary knowledge, artistic vision, and technical expertise, he helps create a cohesive brand identity while celebrating the individuality of each dining program.

Now based in Fairfax City, Jono continues to draw inspiration from travel, photography, music, and diverse culinary experiences. His passion for exploration and creativity shapes both his professional work and his belief that great food, meaningful experiences, and genuine connections bring people together.