Chef Michael Clyne currently serves as senior executive chef for both the Kellogg Center and Kellogg Catering. As a graduate of Carlett Park College in England, chef Clyne received his culinary training in Europe, and has city and guild certifications in culinary arts. Before joining MSU, chef Clyne worked as a chef in Bermuda, Jamaica, England, Saudi Arabia and Wales, and worked for Westin and Hyatt Hotels across the U.S. Most recently, chef Clyne was named “2010 Culinary Star of the Year” by the Michigan Lodging and Tourism Association. His favorite foods are steak and chocolate and his specialties are desserts and sauces.
Kristina is a graduate of The School of Hospitality Business at MSU and began her career as the wedding specialist for the MSU Union, MSU Alumni Memorial Chapel and Huntington Club at Spartan Stadium. After two years, she transitioned to the Kellogg Hotel & Conference Center as the sales manager. She was then promoted to director of sales for the Spartan Hospitality Group and oversees sales for Kellogg Catering, Kellogg Hotel & Conference Center, MSU Alumni Memorial Chapel, MSU Union, Huntington Club at Spartan Stadium and the Breslin Student Events Center.
Chef Trufant's love affair with food began at a berry farm and orchard in northeastern Michigan. Throughout the years, his passion has grown deeper. As a graduate of The School of Hospitality Business at MSU, the Michigan native found his calling as a caterer while traveling the states. Chef Trufant joined the MSU Athletic Catering and Event Services team in 2006 and he was promoted to the role of sous chef for Kellogg Catering in 2010. Today he is proud to call the banks of the Red Cedar his home and serves as executive chef for Kellogg Catering.
Chef Merz’s developed a passion for food by spending time with his grandmothers. His culinary talent and the experience he gained from working at local eateries led him to admission at The Culinary Institute of America in both Hyde Park and Napa Valley. Chef Merz has worked at Michigan State University for over 26 years. He previously worked for Union Catering, in residence hall dining and for Cowles House, serving for two MSU presidents. Most recently, chef Merz joined the Kellogg Catering team as an executive sous chef. He is also very active in the Capital Area Chapter of the American Culinary Federation and has been president of the chapter for the past four years.
Chef Danci is a native of Ann Arbor, Michigan who developed a passion for food while growing up. His family owned a restaurant on the west side of Ann Arbor. He came to MSU to pursue a degree from The School of Hospitality Business and began his employment as a student within the catering department. He continued his culinary development after graduation and has been in the Kellogg Catering department since 2011, where he currently serves as a sous chef.
Mallory is a Lansing area native and a recent graduate of Central Michigan University where she received a Bachelor of Applied Arts in Recreation and Event Management. She has served many different roles in the recreation/event management industry before joining Kellogg Catering; including internships and employment with Gus Macker Basketball, Lansing Lugnuts and YMCA Storer Camps.
Amy is a native of Swartz Creek, MI. She has been with Michigan State University for the past 10 years. Amy began her career at MSU as the catering coordinator for the MSU Union Building and the Kellogg Hotel and Conference Center. In July of 2014, she become the Sales and Event Manager for the MSU Union Building.
Amy contracts and details all non-wedding events at the MSU Union Building. She also contracts all the Registered Student Organizations for the Kellogg Hotel and Conference Center.
Liska joined Kellogg Catering in summer 2016 as a catering and banquet manager. He spent the first 15 years of his career at Boyne Highlands Golf and Ski Resort in Harbor Springs, Michigan, where he worked as the front of the house food services manager. After moving to Lansing in 2001, Jeff worked as a banquet manager at the University Club of MSU. Liska's 20-plus years of experience will make every Kellogg Catering event a successful and enjoyable occasion. He is a native of the Petoskey-Harbor Springs, Michigan area.
A graduate of Central Michigan University, Patrick Riley joined MSU as a banquet manager for Kellogg Center and quickly became general manager in the State Room Restaurant at Kellogg Hotel. 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, Michigan. and the Chelsea Comfort Inn and Conference Center in Chelsea, Michigan. and served as general manager for the Ground Round Restaurant in Jackson, Michigan.
Renee comes to MSU from the state of Washington, where she learned food and beverage at golf courses and catering venues throughout college. She graduated with a BA in Communication from Western Washington University and went on to earn her masters and teaching certification in Family and Consumer Sciences from Central Washington University. She assisted and taught in food preparation courses at the high school level for just over three years before returning to the hospitality industry at MSU. Her passion for service and hospitality, along with love of teaching combine perfectly in her role as catering manager for Kellogg Catering at MSU.
David L. Alexa II
Oversees the proper execution of catered events on and off MSU's campus. Prior to joining Kellogg Catering David attended Western Michigan University and has over ten years of experience in hospitality, in various positions, including management of two bar/restaurants and an events transportation company. David is a trusted leader and his main focus is to set his team up for success, before, during and after events to ensure future successes of the RHS catering department. David joined Kellogg Catering in April 2018. He is also a graduate of the Culver Military Academy summer leadership program.
Kenia Perez-Aragon is originally from Chihuahua, Mexico, but grew up in Dearborn Heights, Michigan. Offering warm hospitality and a taste for enticing foods comes naturally to Kenia because of her Mexican-American heritage. These strengths led her to her first job in high school as a server at Szegedi's Catering. Continuing on this path, she worked for MSU's residential and hospitality services from 2011-2015 until she graduated in 2015 from MSU's School of Hospitality Business. After graduation, she worked as an assistant general manager at the East Lansing Hampton Inn until she returned to MSU and quality cuisine as a catering manager.
Hello, I am Taylor, a wedding specialist at Michigan State University. I plan weddings at the Kellogg Hotel & Conference Center, the Huntington Club at Spartan Stadium, the MSU Union and ceremonies at the MSU Alumni Memorial Chapel. I help couples with all of the details during the wedding planning process, coordinating their wedding preparation with the food and beverage, banquet, and hotel reservations teams. One of the things I love most about my job is building relationships with couples throughout the planning process and helping them host the perfect wedding day that represents their style as a couple. Whether you are newly engaged or looking to renew your vows, I would love to help you plan your celebration! I look forward to hearing from you.