WMU Catering is staffed with a dynamic, dedicated and diverse group of professionals who take great pride in serving the University and the southwest Michigan community. Their extensive backgrounds in customer service, hospitality and event planning guarantee that every detail of our client’s event is anticipated by professionals.In addition to our fulltime banquet managers and catering manager, we are proud to employ WMU student staff. These young professionals are very impressive with their thoughtfulness, intuition and creativity. As part of the University, we support the mission of developing students by mentoring, training and exposing them to workplace experiences. Our service staff is truly the very best.
Chef Nick is a native of Southwest Michigan. He began his hospitality career in the front of the house, bussing tables at the Beacon Club. He attended Kalamazoo College, KVCC and Michigan State University before heading to Florida Culinary Institute located in West Palm Beach, Florida.
Chef Nick began his kitchen training as a Roundsman for C.A. Muer Corporation, Joe Muer's Seafood in Boca Raton, FL and Chuck and Harold's of Palm Beach, FL. After a stint as garde manger chef at Boca Point Country Club in Boca Raton, FL, Chef Nick returned to Michigan as the pastry chef at Webster's in the Kalamazoo Radisson Plaza Hotel, later becoming chef de cuisine.
Maxfield's Inc. hired Nick as executive chef in 1999, where he brought "big city" flavors to their family owned, well-established fine-family dining facility in rural Edmore, Michigan.
In 2003 Chef Nick accepted the position of presidential and catering chef with ARAMARK Corporation, Campus Dining Division at Central Michigan University.
In October 2005 Chef Nick was hired as the WMU Catering executive chef at Western Michigan University. Nick adds his culinary expertise and approachable personality to a well-founded WMU Catering operation serving all of campus and the surrounding Kalamazoo community.
Kara has an extensive background in hospitality. She previously worked as a senior manager at a national restaurant chain, later accepted a position at a local golf club as an event manager and then began her career at WMU in the Catering department in 2006 as a banquet manager and was recently promoted to catering manager. Kara takes great pride in making every event exceptional, flawless and absolutely wonderful.
Cozette is the new sales coordinator at WMU Catering. She has an extensive background in sales and marketing. Prior to coming to WMU she worked with numerous area businesses in the southwest Michigan community as well as the northern Indiana-area. Cozette has previous work history experience as an advertising account executive, event coordinator, marketing manager, national marketing coordinator and customer service representative.
Currently, Cozette has been reaching out to WMU personnel and the Kalamazoo community to market WMU Catering and the Bernhard Center.
Megan has been banquet manager at WMU Catering for over 16 years. Her former work history consists of working at the Hilton, Sheraton and Bay Pointe Restaurant on Gun Lake where she gained an immense amount of experience and knowledge with industry standards. Megan strives to make every event successful and expects nothing less than perfection when it comes to executing an event.
Jessica attended Western Michigan University. She has been a banquet manager since July 2012. However, since 2004 she has worked in various capacities with WMU Catering including serving, bartending and catering deliveries. She was promoted from server to banquet supervisor over the years and most recently was promoted to banquet manager. Jessica has a wealth of knowledge in the industry and desires to make every occasion exceptional.
Western Michigan University
John T. Bernhard Center, room 150
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