Senior Leadership Team

Chef Tom French: Founder / Director

Chef Tom French is a seasoned chef, consultant, and trainer with over 40 years of professional foodservice experience. He has worked in some of Americas best known restaurants and hotels. After 20 years as a chef in New Orleans he moved to the Pacific Northwest and joined the newly formed Common Meals, now called FareStart. FareStart is a nonprofit organization which provides job training for homeless and disadvantaged individuals in the foodservice industry. As Executive Chef and Operations Manager he helped catapult the organization into the national spotlight as a leader and model for social entrepreneurial ventures. During his tenure the Seattle organization became the largest single provider of contract meals for HeadStart, ECEAP, and childcare centers, Aging and Disability Services, and homeless shelters, serving thousands of healthy, nutritious meals each day. As part of the city’s Emergency Services Delivery Team he oversaw a restructuring of the emergency food delivery system for participating agencies. FareStart continues to thrive and is widely recognized as a model for social enterprise.

Chef Tom’s international humanitarian effort on behalf of abandoned children in Kamchtaka, Russia was the focus of a nationally televised PBS special and he continues to work for innovative strategies for hunger relief in Kamchatka. His work on a salmon recovery project in Kamchatka helped launch the first ever social enterprise venture in Russia Far East. He also served on the City of Seattle Health Services Advisory Committee for three years and has been the recipient of the US Mayor’s anti-hunger award.  Tom has taught foodservice management classes at Bastyr University, and designed a life skills course for Fremont Public Association specifically for Somali Refugee Women transitioning from welfare to workforce. He teaches cooking and nutrition classes for low income families with an emphasis on families receiving WIC or food stamp assistance or who rely on food banks.

For the past ten years Chef Tom has been active in sustainable agriculture, international hunger projects, homelessness, and social justice issues related to food. His accomplishments include the founding of the Bountiful Table, the Heart of America Bus Tour, and the Foundation Stone Project; a will-based learning program for adolescents. He is a founding member of the Cascade Harvest Coalition, served on the steering committee for the Farm to School Connections Team in conjunction with Washington State University , is a member of the advisory council for Sustainable Seattle and serves as the Washington State Policy Liaison for the National Patient Advocacy Foundation.

cheftom@experiencefoodproject.org

Ann Lanning: School Programs and Outreach Manager

Ann Lanning is a community activist and educational steward for health and nutrition. She has worked at the local and state level with community leaders to develop health and nutrition education resources for K-12 schools in the Bellevue School District and Washington State. She is currently blazing many trails and engaging the vision and talents of local constituencies committed to the powerful vision of early health and wellness education. Her commitment to food education and community building led to her strategic work with the Bellevue School District, the local chapter of the PTSA, the Bellevue Schools Foundation, the City of Bellevue’s Fit and Active Group, the Washington State Action for Healthy Kids Team, The Children’s Alliance of Washington State, Group Health Foundation, the WSU Extension Farm-to-School Team, and other key community organizations.

Ann has researched and presented compelling data to the Bellevue PTSA Council and School Board of Directors on the important role nutrition plays in an academic environment and its impact on learning and behavior. She initiated an on-going partnership with the Bellevue School District Nutrition Services Department in 2004 with a focus to improve food quality through a farm-to-cafeteria program, student focus groups, and menu changes. She has shown vision and leadership in developing and implementing food education enrichment programs such as the Spiritridge Student Garden project and the Lake Hills Student Garden project. Ann has served on the board of directors of the Spiritridge PTSA, Odle Middle School PTSA and Bellevue PTSA Council as Co-Chair of Health and Wellness Committees. In the spring of 2006, Ann was recognized by the local chapter of the PTSA with the award of Outstanding Advocate for her continued and dedicated service to all children and a demonstrated commitment to helping create strong policies relating to the health, welfare, safety and education of children and youth in Bellevue.  During June of 2007 she received Golden Acorn Awards from Spiritridge Elementary School and Odle Middle School for providing volunteer leadership in the area of health and wellness.

She is a passionate community catalyst who works tirelessly to create opportunities to empower our children with a greater understanding of their role in their own health and the health of their environment.In May of 2007, Ann co-presented a workshop at the WA State PTA Convention entitled “Parental Involvement – Key to Supporting a Healthy School Environment”, which provided resources and success stories from across the state and nation from those leading health and wellness efforts in schools.

Ann currently serves as School Programs and Outreach Manager for Experience Food Project, a non-profit initiative that provides resources and enrichment programs to more schools through creative community funding models. Her work continues to focus on increasing youth’s access to healthful food and providing visionary health and wellness education projects in the community.  Ann lives with her husband and 3 children in Bellevue, WA.

schools@experiencefoodproject.org

Stephanie Lecovin: Nutrition Director & Special Projects Lead

Stephanie Lecovin is a Certified Nutritionist and Registered Dietitian who combines her expertise in nutrition with a passion for food, a dedication to sustainability, and a commitment to helping families bring about healthy changes in their lives. 
In 2002, Stephanie relocated to Seattle from San Francisco, where she worked in restaurant public relations. She moved in order to attend Bastyr University, where she earned her Master’s degree in nutrition in 2004 and completed her dietetic internship in 2005, qualifying her to become a Registered Dietitian. While at Bastyr, Stephanie worked for Washington State University (WSU) Extension’s Food Sense Program, developing nutrition curricula and teaching classes to staff and low-income families through cooking classes and lectures. Around this time she also volunteered for such organizations as Strong Kids and KidShape, two programs aimed at helping youth to develop healthier eating habits and to reach healthy weights.
Upon becoming a Registered Dietitian, Stephanie started her private practice, Nutrition Housecalls. She meets with clients in their homes, addressing nutritional concerns and goals through counseling, kitchen makeovers, food shopping tours and whole foods nutrition education.

In addition to private practice, she has taught nutrition at the community college level, both at the Art Institute of Seattle and at Bellevue Community College. One of Stephanie’s dreams has been to work as part of a team to have a more widespread impact on the health of children and the sustainability of ecosystems, local food systems and communities. Stephanie worked as a consultant for several years with Lake Washington School District food service, where she learned the ins and outs of the food service management industry and was instrumental in implementing healthy changes in many of the District’s 26 schools. At the same time, she was attending WSU Farm-to-School Connection Team meetings, where she met Chef Tom and Ann Lanning. It was through them and through the Experience Food Project that she was able to see her dream start to take shape.  Stephanie now works as part of the Experience Food Project core team with enthusiasm, commitment and passion.
She lives in Kirkland, Washington with her husband, son and step-son.

nutrition@experiencefoodproject.org

Patricia M. Hughes: Senior Consultant for Strategy, Integration and Sustainability

For the past 17 years Patricia (Pat) Hughes has helped build leadership capacity for individuals, organizations and community groups.  Pat is the principal of Trillium Leadership Consulting, where she provides customized leadership program design, facilitation, leadership coaching and skills development to a variety of mission-driven organizations. Pat has a deep passion for helping groups integrate their vision and values with meaningful work.

Some of her recent clients include:

• Center for Ethical Leadership
• Seattle Public Utilities
• Horizon House Continuing Care Retirement Community
• Wikimedia Foundation
• Horizon Airlines
• Center for Learning Connections

Pat is also a Senior Affiliate with the Center for Ethical Leadership, a non-profit leadership development organization in Seattle. In 2004, Pat wrote Gracious Space: A Practical Guide for Working Better Together, published by CEL. The book prepares leaders to utilize diverse perspectives to create learning organizations. The book has sold 5,000 copies and is in its second printing.  Previously, Pat directed the Leadership Institute in Redmond, Washington, where her innovative approach to leadership program design was awarded by the International Leadership Association.  Pat has published numerous articles on leadership, nature and adventure travel. She has a master’s degree in Whole Systems Design from Seattle’s Antioch University and a bachelor’s in Economics and International Relations from the University of New Hampshire.

In her spare time Pat enjoys backcountry skiing, mountaineering, bird watching and organic gardening. She lives in Ballard, Washington with her husband and daughter.

strategy@experiencefoodproject.org

Natasha Frey: Creative Design & Project Support

Natasha Frey is a professional organizational and creative support person.  For the past 10 years, she has provided effective solutions and strategic administration to top-level executives within various professions. Her experience includes executive office management, paralegal assistant, and Head Start teacher’s aide. She also has food service experience in both front and back house operations including Head Start children’s food service program.  While at Head Start, Natasha worked toward implementing fresh and whole alternatives to the existing highly processed and prepared foods, developed activities that include children in meal preparation, and started the centers’ first learning-kitchen garden beds.  Natasha has a passion and awareness for quality food, as well as an enjoyment for feeding people. 

Natasha is a young mother and student of life.  As a community member, she explores progressive solutions and forms of sustainability and is an advocate for local food production and culinary arts.

Natasha brings a unique background and diverse skill set to the Experience Food Project Team.  In her roles as creative design lead and overall project support person, Natasha has furthered many key objectives and provides insightful strategic input as well as creative guidance to the EFP Whole Project.  Natasha lives on San Juan Island with her three young children.

info@experiencefoodproject.org

SJI Pilot Project Associate Staff

Andrew Radzialowski - Executive Chef

Chef Andrew Radzialowski is the Executive Chef of the San Juan Island School District Pilot Project.  Chef Andy has been working in the hospitality industry for the past fifteen years.  Originally from the Detroit area, he attended and graduated from Grand Rapids Community College with a degree in Culinary Arts.  Over the span of that time, Chef Andy gained experience and learned from many talented chefs in a wide variety of kitchens in both the United States and in Europe.

Some of the highlights of his culinary journey have been in fine dining, private clubs, casual upscale restaurants, butchery, specialty foods and catering.  Chef Andy has also participated in special events ranging from fund raising dinners for hurricane victims to elaborate wild game feasts promoting published authors, as well as many small scale food-festivals celebrating local foods.  Through his passion for fishing, and hunting and gathering, combined with his love and knowledge of local and sustainable foods, Chef Andy has built a unique style that is both creatively simple and hand crafted, good tasting and healthy.

 Chef Andy has lived on San Juan Island for the past ten years.  His excitement and enthusiasm to take on the challenges of the SJI Pilot Program sheds a new light on the changing face of school lunch. 

Liz Varvaro, Kitchen Manager - SJI Pilot Project

Liz Varvaro is the Kitchen Manager for the San Juan Island School District. This broad title encompasses a variety of roles. While facilitating two kitchens, she acts as a hub, coordinating kitchen staff members. She is a valuable resourse for the faculty and student body. She handles the spreadsheet data entry system, developed through pilot project innovations, to enable real-time report generation as well as tracking income and expenditures. Current food service projects include a student-driven improvement upon the district’s current waste management system; an effort involving members of the community, worm bins, composting, and a challenge to re-educte the way we view “waste”.

Liz has been a member of the San Juan Island community for 2 years. She relocated to Friday Harbor from the vibrant Seattle scene in search of a life of sustainability instead of a life of convienence. She found a haven away from the ad nausea and relentless consumerism that city life can enable. Since living on San Juan she has added Market Chef and Lakedale Resort to her resume. Her professional experience includes restaurant, catering, hospitality, hotel, and bar management, wine import/export, and event coordinating. Liz attended Western Washington University and Fairhaven College. The interdisciplinary approach to her education carried over into her professional and personal life. While her interests may encompass the outdoors, painting, writing, reading and cooking round everything out nicely . Liz is a natural hostess and enjoys entertaining friends and family.

Liz Varvaro is a dedicated worker and farce friend. Her loyalty, compassion, and creativity will be an asset to the future of the San Juan Island pilot project.

Advisory Council

Graham Kerr:  International Culinary Icon; Senior Advisor for EFP
Scott Mauk:   Educator; Administrator South Whidbey School District
David Ciulla:   Business Consultant; International Banking; Education Specialist
Kathy Dumas:  Manager Nutrition Services Bellevue School District
Anita Finch:  Director Nutrition Services Seattle Public Schools
Yin Lee:  Systems Analyst Seattle Public Schools
Mike Hearl:  Developer; Business Consultant Seattle WA
Michael Soltman:  Superintendent, San Juan Island School District