Seasons Culinary Services

Boutique Food Service Management

Staff Restaurants, Conference Management, Event Catering, Food Service, Micro Markets, Office Coffee & Pantry Services

Serving Firms, Embassies & Agencies of Washington, D.C. & the Mid-Atlantic since 1998

STAFF RESTAURANTS

FEEDING WITH LOVE

Great food knows no boundaries. Exceptional cuisine begins with fresh ingredients, thoughtful preparation, and professionals who care. Whether prepared in your facility's kitchen or at one of our established culinary locations, every menu is designed to deliver quality, variety, and flavor.

Our flexible dining solutions allow us to bring the Seasons experience to workplaces of all sizes, including facilities without onsite cooking capabilities. Through our centralized culinary production model, freshly prepared meals are delivered to satellite cafés, where dedicated Seasons professionals manage service and hospitality with the same attention to detail found in our traditional restaurants.

Seasons operates staff restaurants, cafés, bistros, and coffee bars — not cafeterias! By combining fresh, locally sourced ingredients, innovative technology, and efficient operating models, we create workplace dining destinations that inspire collegiality, enhance the workday, and evoke pride.

CATERING & EVENTS

ONE OF A KIND SPECIAL EVENTS

Exceptional events and extraordinary experiences. Seasons delivers a comprehensive approach to catering, conference services, and event management, combining culinary excellence, thoughtful planning, and impeccable service. From intimate executive gatherings to grand corporate celebrations, every detail is expertly crafted and flawlessly executed.

CONFERENCE MANAGEMENT

SYNERGY & SYMMETRY IN CONFERENCE & MEETING MANAGEMENT

Seasons delivers comprehensive conference and meeting management solutions tailored to the corporate and professional environment. From concierge services, scheduling, and technology integration to catering, staffing, and pantry management, every detail is thoughtfully coordinated. Our seamless approach combines operational excellence with exceptional hospitality, creating sophisticated environments that inspire collaboration, conversation, and meaningful connections.

SEASONS FRESHPOINT

EXCEPTIONAL DINING. NO KITCHEN REQUIRED!

A Complete Culinary Solution for Facilities Without Traditional Cooking Capabilities

Not every workplace has the space, infrastructure, or resources to support a full-service kitchen. That shouldn't mean compromising on the quality, freshness, or variety of its dining program.

Seasons FreshPoint brings the culinary expertise and hospitality standards of Seasons Culinary Services to facilities without onsite cooking capabilities.

Through our offsite culinary production model, professionally prepared meals and café offerings are delivered directly to your location, ready for convenient onsite presentation, service, and enjoyment.

From freshly prepared breakfast selections and satisfying lunches to seasonal specialties, grab-and-go favorites, and catered events, FreshPoint provides a flexible dining solution designed around the needs of your workplace.

SEASONS PARTNERSHIPS

UNDER THE COMPASS UMBRELLA

As a boutique provider with national reach, Seasons provides its clients the benefit of responsive, high-touch service supported by the ability to scale through Compass Group Resources.

Our local presence, long-standing relationships and 90% bid-to-award ratio reflect a reputation built on consistency and lasting client trust.

Seasons is more than a food service provider – we are a hospitality partner prepared to deliver an experience that no other company in this market can provide.

WHO WE ARE

Seasons Culinary Services, Inc. was formed in response to ever-growing demand for increased personal attention and culinary flair in the food service industry. Seasons officers have come from large corporations, restaurants and hotels to build our vision of true food service in the corporate environment.

Seasons is operated by founders Mary Kate Spainhour and Jorgen Petersen, and partners Art Witebsky, Claus Nielsen, and our team of mentors. Founder Jorgen and Partner Claus are both chefs! This authenticates our food focus!

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

Since joining Seasons Culinary Services in 2005, Alex has built more than two decades of hospitality management experience, bringing deep operational expertise and a strong understanding of on-site client environments. His leadership, client-focused approach, and talent for building high-performing teams make him a valued member of the Seasons family.

Known for his collaborative style, commitment to service excellence, and exceptional eye for talent, Alex excels at getting the most from his people and turning contractual commitments into measurable results. His command of company protocols, close attention to client needs, and strong working relationships ensure a seamless, transparent partnership.

On the corporate leadership team, Alex serves as head of Human Resources, spearheads special projects, and oversees operations.

A Washington, DC native who grew up in McLean, Virginia, Alex began his hospitality career as a sales manager with Starwood Hotels, where he built the relationship-driven approach that still defines his work. He has always thrived on connecting with people, and that instinct shapes how he leads teams and partners with clients. Outside of work, he is passionate about music and travel, and he is always eager to discover new places, sounds, and perspectives.

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.

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.

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.

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.

Name

E-mail

Message

Submit

CONTACT

715 Princess Street, Alexandria, VA. 22314

703.706.0440

info@seasonsculinary.net