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MEET THE TEAM

CHEF DULCIE HOLCOMB, DIRECTOR OF DINING

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"Having the chance to make an impact on the lives of our students is of paramount importance to me.  We have become so detached from the origins of our food, family dinners, and the like. To work with them to bring that knowledge full circle, and to make sure they have the fuel to learn, that is why I do what I do."
"TO BE CONTINUED..." 

MICHAEL KOTARSKI, ASSISTANT DIRECTOR

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KYLIE MENNEL, RESIDENT DIETITIAN

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I graduated from Ball State University with my masters in Nutrition and Dietetics and since graduating, working with children in some aspect has been a passion of mine. As a dietitian working in school foodservice, we are able to provide nutrition education to help create a healthy food environment in the cafeteria that then further engages students in developing healthy behaviors. These healthy behaviors that are taught at a young age. while in school, can then grow on them as they become older. Also, providing children with a variety of options daily helps expose them to different colors, textures, and flavors. 

Our folks make hard work look easy because of the teamwork they maintain.

Each of us is but a single piece of the puzzle that is Chartwells @ Beech Grove!

Meet Our Featured

"Piece of the Puzzle"    ---->

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New info to come...

More to Come...

We simply could not do what we do each day without our teammates.  Their tireless commitment to the students we serve makes us proud every single day.

Meet Our Managers!

Kelli Worthington, BGHS

I started working here to work around my kids' school schedule, and I enjoyed the job and I enjoyed the people I work with.  I like being around the kids and their energy.  I like knowing that they've been fed and it makes me proud to have helped make that happen.

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Sandra Brewer, BGMS

Open Position, SGIS

Lana Wiseman, CES

Michelle Yeary, HPES

It is important to me to work with children in food service because it combines two things I am passionate about- kids and food! I enjoy getting them to try new foods they might not have access to at home, such as jicama and blueberries with balsamic vinegar and fresh thyme. I also try to make sure our children with food allergies feel included by making them allergy-friendly meals as close as possible to what their peers are eating. 

TBD...

"TBD"

More to Come...

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