Tom Visvikis joined Campus Dining as its new director in August 2018, bringing a diverse background that includes everything from fast food to catering at the Kennedy Center
Most recently, Visvikis served as a district manager of national accounts for Sodexo, a food service and facilities management company, where he worked with the University of Maine, Capitol One in Richmond, Virginia, and Amgen in Thousand Oaks. During his career he authored and developed award-winning programs for wellness at USAA and sustainability at Microsoft. He also spent time catering for high-profile events at the Kennedy Center such as presidential inaugural ceremonies and Kennedy Center Honors.
Visvikis’ role with Campus Dining is part of the university’s food service partnership with Chartwells Higher Education Dining Services.
Russell Monteath joined the Cal Poly Corporation in 2012. As Assistant Director for Campus Dining, he is responsible for the overall management of three core campus dining units as well as University Catering. Over the past six years, Russell has developed programs and initiatives to help improve Campus Dining’s food quality and customer service. He has also fostered relationships with various campus departments to enhance stakeholder satisfaction and elevate expectations of dining services on campus.
An Atascadero native, Russell attended UC Santa Barbara prior to working at high-profile local restaurants such as The Apple Farm and F. McLintocks in Shell Beach.
Chef Ken Kline offers more than 40 years of culinary and dining operations experience. As executive chef and general manager with Compass Group for the past four years, Kline successfully led dining operations for two Bank of America locations. He was responsible for maintaining high standards in all aspects of operations and achieved significant improvements in sales, costs, health scores and customer satisfaction. Prior to this role, Kline owned a catering and contract food service company, producing high-profile events for the corporate and entertainment communities. Kline has completed certifications and apprenticeships at five leading culinary institutions including the American Culinary Foundation and the Los Angeles Equestrian Center Cooking and Hotel Management School.
Michael Albright joined Cal Poly in the fall of 2011 as Executive Chef of Campus Dining. Albright has lived on the Central Coast for 23 years, working in the restaurant industry for 35 years.
He began cooking at a very young age in his parents’ restaurant and catering business in Los Angeles.Growing up, he worked in various restaurants in Los Angeles, sharpening his skills. Albright eventually moved to the Central Coast to consult on a restaurant night club. He was later hired on as the executive chef at theGardens of Avila at Sycamore Mineral Springs. While there, he had the chance to work with some culinary greats like Jacques Pepin, Michel Richard and Julia Child. He then opened Steamers of Pismo for the McClintocks’ Group and became corporate executive chef three years later.
Albright is passionate about working and living through Cal Poly’s motto of “Learn by Doing.”
Rensford Abrigo joined the Campus Dining team as one of three executive chefs in April 2019 bringing his experience as the culinary manager at venues throughout the country.
A certified executive chef, Abrigo studied at the Culinary Art Institute of Las Vegas and was one of the youngest chefs to work for Caesar’s Entertainment Corporation. During that time he served as the chef for Prince during the opening of a club at Rio All-Suites Hotel and Casino, and was on the culinary team at Caesar’s Palace. More recently he as general manager of food services at Vandenburg Airforce Base.
Campus Dining Registered Dietitian and Sustainability Coordinator Kaitlin Gibbons began her career in nutrition right here at Cal Poly. After receiving her undergraduate degree in nutrition in 2009 she headed north to complete her dietetic residency in Seattle, focusing on community and public health.
She returned to the Central Coast and continued her work in the healthcare industry for 8 years. Most recently she served as the director of Food and Nutrition at Sierra Vista Hospital where she helped transform the perception of hospital food with a heavy focus on wellness, sustainability and whole ingredients. Gibbons is passionate about helping others feel, and be their best through food. She looks forward to bringing her expertise to the higher education sector and is thrilled to return “home” to Cal Poly.