Spyros Gravas has 24 years of experience in hospitality operations with a diverse background in food service retail. He has been with the Compass Group since 2013, serving as the regional district manager for a multi-location portfolio of dining and catering services accounts. In this role, Gravas has been fully accountable for national enterprise wide strategic initiatives and business objectives. He has had tremendous success in facilitating business development, talent management, productivity and profitability. Gravas previously directed multi-unit retail operations for companies including the Eiffel Tower Restaurants in Paris, Aramak and Hilton Hotels. He has master’s degrees in business and hospitality management from the University of Houston.
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.”
Christopher A. Dunham joined Cal Poly in 2011 as Chef for University Catering and became our Executive Chef in less than a year. Christopher has lived on the Central Coast for several years, working in the dining and hospitality industry.
Prior to joining the Cal Poly team, he partnered with Bradley Ogden to open and operate Root 246 in Solvang. Christopher discovered his talent for cooking at age 17, when he made dinner for his classmates at a school function in Bakersfield. From there, he worked in various restaurants, including Big Sky Cafe in downtown San Luis Obispo. During his time with Big Sky, the restaurant won Best Restaurant by the New Times in 2002, 2003, and 2004. Christopher received his formal culinary training at the Culinary Institute of America in Hyde Park, NY. From there Chris sharpened his skills under acclaimed chef Dean Moore (James Beard Award Finalist) at Brea Burn Country Club in Boston, MA.
Christopher is pleased to offer his extensive restaurant experience and knowledge of local producers and products to Campus Dining.