Meet Our Team

  • Jon Sodini
    Executive Chef

    From the age of eight, when Jon Sodini had his first bite of a pillowy, potato gnocchi, he knew he was destined for a life in the kitchen. And with two working parents, Jon’s mother certainly appreciated and fostered that passion, encouraging him to prepare nightly family meals. Like many teens, Jon worked various kitchen jobs in high school but his passion and success led him to enrolling at Western Culinary in Portland (now the Cordon Bleu). While in school, Jon studied in Europe, learning baking and pastry techniques in Germany and Paris.
    Returning to the Portland area, Jon worked his way up through several restaurants: Old Mill Bistro, Taste Wine Bar and Bistro, and O’Connor’s before landing at Belly Timber where he learned and developed a passion for from scratch cooking. It was a Belly Timber that he learned about making fresh cheeses, curing meats, and mushroom hunting. Foraging for fresh produce with the farmers has given Jon a true appreciation for the bounty that harvest season yields. Joining Bon Appetit at the Stanford Graduate School of Business in 2012, Jon stated, “To be a chef in the Bay Area is a privilege due to the quality and availability of great products. Folks don’t know how good they have it, but I’m going to do my best to let them know.”
  • Melissa Hegel
    Catering Director

    What to do with a degree in psychology? Meeting planning, of course! Melissa, who grew up in the Bay Area and received her B.A. from the University of San Francisco, graduated with intentions of a career in sales and marketing. While pursuing meeting planning, Melissa recognized that if she wanted to deliver the best event for her guests, both in experience and cost, then learning how to break down the expense of each celebration would also be key. That realization led Melissa to the French Culinary Institute in New York where she obtained a Culinary Arts degree. From there she rounded out her culinary career as a line cook at Mario Batali’s restaurant Esca and then as a Catering Chef and Food & Beverage Manager for Abigail Kirsch Catering. It’s there that Melissa met her future husband, a chef, and convinced the east coast native to head west. In 2007 Melissa joined the team at Stanford in the Residential & Dining Enterprises Department as Hospitality & Auxiliaries Manager wearing many hats and managing many events in Catering, Retail, and Athletic Concessions. As of the New Year, Melissa has found the opportunity to combine her education and experience by joining Bon Appetit Management Company as the Director of Catering supporting the Graduate School of Business.