Senior Executive Chef Mike Clyne oversees retail operations for Michigan State University (MSU), including Kellogg Center operations, Sparty's mini-markets, Sparty's Market 1855 Place, MSU Concessions and The Workshop at the STEM Teaching and Learning Facility. As a graduate of Carlett Park College in England, Mike received his culinary training in Europe and earned city and guild certifications in culinary arts. Before joining MSU, he worked as a chef in Bermuda, Jamaica, England, Saudi Arabia and Wales. He also worked for Westin and Hyatt Hotels across the U.S. Mike's favorite foods are steak and chocolate, and his specialty areas are desserts and sauces.
Executive Chef Rob Trufant fell in love with cuisine 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 Michigan State University (MSU), the Michigan native found his calling as a caterer while traveling the states. Rob 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, Rob is proud to serve as Executive Chef for Kellogg Catering and call the banks of the Red Cedar his home.
Sous Chef Scott Danci is a native of Ann Arbor, Michigan. While growing up, he developed a passion for cuisine and the culinary arts. Scott's family owned and operated a restaurant on the west side of Ann Arbor, so he was consistently around food and learned a wealth of information about the industry. He came to Michigan State University to pursue a degree from The School of Hospitality Business and began working with us as a student in the catering department. Scott continued his culinary development after graduation and has been a member of the Kellogg Catering team since 2011, where he currently serves as a sous chef.
Sous Chef Kaline Jennings joined the Michigan State University (MSU) team in November 2019, working with MSU Culinary Services as the Retail Branded Concepts Sous Chef. He has a passion for working with food, which began with his first job in a fast-food establishment and continued to grow throughout his career. Kaline has experience in a variety of culinary realms, including an Italian restaurant, a brewing company, and Creative Dining Services, where he worked with Auto-Owners. In January 2022, he began a new position with Kellogg Catering as the Breslin Center Recruitment Lounge Chef, where he is proud to support the MSU men's and women's basketball teams and coaching staff.
Zeinab has been with the MSU catering team since 2017, serving in a Catering Event Manager role for two years before transitioning to her current role as Catering Operations Manager. She directs and oversees front-of-the-house operations for Kellogg Catering. In her role, she collaborates closely with sales managers, chefs and other team members on event preparation, setup and execution to ensure guests are provided with a quality experience. Zeinab graduated from MSU in 2017 with a Bachelor of Arts in Global and International Studies.
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.
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.