Meet Our Team

Brad Curlee
Executive Chef

From interning at Yellowstone National Park to promoting sustainable seafood at Chicago’s Shedd Aquarium, Chef Curlee lives for new culinary adventures. With 17 years experience, Chef Curlee has mastered the art of garde manger and saucier at Braxton’s Seafood Grill in Oakbrook, Ill., and served as sous chef for Lettuce Entertain You’s world-renowned Maggiano’s Little Italy. He’s even cooked for marine biology students on Shedd’s research vessel in the Bahamas.

David Stout
General Manager

A native of Circleville, Ohio, the Pumpkin Capital of the World, Stout attended The Ohio State University and comes to MSU from the Grand Hotel, where he worked his way up from a pool maintenance worker to general manager. He also ran a small, local hotel management company with three properties in mid- and southeast-Michigan. Stout has served on the board of directors for the Mackinac Island Chamber of Commerce and the Michigan Lodging and Tourism Association.

Heather Bailey, CPCE, CMP
Sales Manager

Heather Bailey has been active in the hospitality industry for the past 15 years. A graduate of MSU, Bailey began her career at the Kellogg Center as a conference services assistant. She has since served as catering coordinator for the Lansing Lugnuts minor-league team and as sales and catering account manager for the Radisson Hotel Lansing. Bailey most recently served as conference service sales manager at the Kellogg Center. She is a member of the National Association of Catering and Events and the Michigan Society of Association Executives. She is both a Certified Professional Catering Executive (CPCE) and a Certified Meeting Professional (CMP). Bailey manages contracts for all non-wedding events in the Huntington Club at the MSU Football Stadium and catering for all other locations both on and off campus.

Kade Sharrow
Wedding and Event Coordinator

Kade Sharrow has been with Michigan State University for the past 10 years. Sharrow brings a wealth of experience from her time at the Kellogg Hotel & Conference Center. At the Kellogg Center, she was a reservations agent and an assistant in the Sales and Conference Services department. Kade received her associates degree from Lansing Community College and is currently working towards a bachelor's degree in business management. Kade manages contracts for weddings in the Huntington Club at the MSU Football Stadium, weddings in the MSU Union Building, and assists in the Sales Department.

Michael Evans
Sous Chef

From chef to culinary educator, Michael Evans has worn many hats, both at MSU and in the greater-Lansing community. He began his career at MSU in 1986 in cooking positions at Akers and Holmes Halls and the Kellogg Center. From there, he went on to teach vocational culinary arts for five years at the Eaton Intermediate School District before returning as culinary supervisor at Athletic Catering and Event Services. Evans also teaches culinary courses at Lansing Community College.

Robert Trufant
Sous Chef

Sous Chef Rob Trufant has had his hands on food since the age of seven. His love affair began at a berry farm and orchard before working his way around Lakewood Shores Golf Resort. Trufant enrolled in The School of Hospitality Business at MSU in 2004, during which time he served as a student supervisor in the South Neighborhood dining services. He worked for Americrown Service Corp., traveling the country as a catering supervisor for NASCAR and IRL Events. Chef Trufant joined the team at Athletic Catering and Event Services in 2006 and in 2010 was promoted to the role of sous chef with Spartan Signature Catering.

Bill Sparrow
Catering and Banquet Manager

Bill Sparrow brings more than 25 years of food service experience to Spartan Signature Catering and has catered functions on trains, boats and planes! He has acquired the knowledge and temperament needed to ensure that every Spartan Signature Catering event is handled with utmost professionalism and attention to detail. Sparrow has experience in both the back and front of the house from experience as a sous chef for Mission Point Resort on Mackinac Island, head chef at Beggar's Banquet, general manager for the Houlihan Restaurant Group and he has worked for 10 years as a banquet manager for the Kellogg Hotel & Conference Center.

Ryan Curtis
Catering and Banquet Manager

A graduate of MSU, Ryan Curtis was a student employee in the Kellogg Center’s Banquet Department and The State Room Restaurant, then went on to manage both. Curtis brings his own blend of pride and dedication to Spartan Signature Catering. Before joining the operation, Curtis most recently worked for Athletic Catering and Event Services.

Jeremy brings his own style to Spartan Signature Catering. His unique personality encourages his staff to perform at their best! Pinter’s background includes seven years as a Manager for Applebee’s Restaurant and 11 years in the Kellogg Center’s Banquet Department. His goal for every event is that the guests leave happy and wanting to come back. Jeremy always has a smile and will do whatever he can to make an event a memorable experience!

A graduate of Central Michigan University, Patrick Riley joined MSU as a banquet manager for the Kellogg Center and quickly became general manager for Kellogg’s The State Room Restaurant. He has worked at several hotel and restaurant operations across Michigan, Texas, Minnesota and California. Prior to joining MSU, Riley directed food and beverage operations for the Ypsilanti Marriott in Ypsilanti, Mich. and the Chelsea Comfort Inn and Conference Center in Chelsea, Mich., and served as general manager for the Ground Round Restaurant in Jackson, Mich.