Management & Staff
Bio Coming Soon
Born and raised in the San Francisco bay area, Debbie began her career in food services after enrolling in the Hotel and Restaurant program at City College of San Francisco. She immediately began working in the restaurant field as a cook. After this stint, Debbie moved to the Valley and began a family, which lead to her employment at Fresno State.
Debbie was hired by the Association as a cook in one of the food operations, where she worked for one semester and then was promoted to assistant manager of cash operations. A few years later she was moved up to the manager position and responsible for all special events on campus. In 1993 Debbie was reclassified as a Senior Manager by the Executive Director of the Association. In January 2000 she was transferred to manage the University Courtyard Dining Facility.
Debbie currently reside in Clovis with my two boys Westy and Cody.
Karen started her food service career in Brooklyn New York when she was 5 years old. Her family owned an Italian deli called the "Four Brothers" Italian groceries and deli; this was her introduction to food and service. Her family also owned and operated Savouya Pasta Company, which produced, packaged and distributed pasta throughout New York State.
At 20 years old Karen was recruited with TGI Friday’s corporation, which began her professional food service career. She became a corporate trainer and traveled the country opening new units. Following TGI Friday’s, Karen worked for Chi’s Corporation in the eighties, where she was transferred to New York and was unit service manager and relief general manager.
Karen is a graduate of Fresno State, receiving her degree in English Comp. Theory, and recently became a member of NACE; National Association of Catering Executives.
Steve has been involved in the food service profession for 23 years. After completing his service requirements and tour in Vietnam, Steve began working as a dish washer/prep in the hotel industry. From the dish room, a chef took an interest in Steve’s work ethic and gave him an opportunity to learn food preparation.
From that, Steve went on take on new challenges as a line cook and then dinner chef at Del Web town house. Following this experience, his career took him to the Hacienda Hotel in downtown Fresno and the Hilton, where he was head chef in both locations.
Upon leaving the hotels, Steve was hired as a banquet chef at Fresno State. Steve has been with the University now for more than 17 years.
Steve has three adult children and two grand children, with whom he enjoys spending time with. Steve enjoys hiking and biking, the central coast and sharing a good meal with family and friends.
Marisol graduated with a Business Administration Degree from California State University, Fresno. She was introduced to the food industry at a young age in her native country Mexico. Her family has been in the restaurant business for decades in Mexico and her mother currently owns a Mexican food business where Marisol has been working since the age of sixteen. Marisol stopped working for her mother when she decided to pursue a career at Fresno State.
As a freshman in college Marisol was first introduce to University Dining Services through a program that helps students through their college career; CAMP. She started working for University Dining Services as a dishwasher for the Food Court that same year. She quickly moved up the ladder and became a Taco Bell lead; she was only in the position for one semester then was promoted to the student manager position. She stayed in that position until she graduated in 2004. After graduation she was offered a full time position with the company and decided to stay in the food service industry.
In her free time, Marisol enjoys spending time with family, reading, traveling and dancing.