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                >  Greg Rufty
                >  Randy Hansen
                >  Brett Harlett

Randy Hansen, Partner

P. of Culinary Operations

Randy Hansen, Partner/President of Culinary Operations



Randy is a 2003 Graduate of the Florida Culinary Institute located in West Palm Beach, Florida.  While attending Culinary School he worked at The Brazilian Court Hotel where he had the opportunity to do a catering with Internationally Renowned Chef Daniel Boulud. 


In the West Palm Beach area, Randy also worked with Puff-N-Stuff Catering where he would travel and feed as many as 60,000 people at air shows in various parts of the country.  His culinary career took him to Las Vegas, Nevada where he worked at The Aladdin Hotel and at Crustacean Restaurant.  While in Las Vegas he catered the American Music Awards and the Andre Agassi Tennis Classic.


Family brought Randy back to NW Ohio where his roots were.   He teamed up with Gladieux Catering and managed their Corporate Dining Accounts at The Fifth Third Corporate Headquarters, Imagination Station, The Government Center, and First Solar.  He also spent time at the Gladieux Commissary and Catering kitchen where he helped cater many of the top events in NW Ohio.


As President/Partner in charge of all Culinary Operations, Randy oversees our Chef/Manager’s at our Corporate Dining accounts, Student Dining Accounts, and at our Commissary/Catering kitchen in Perrysburg.  Randy is responsible for all hiring and training of culinary personnel, menu development for all catering and contract food service operations, and product specifications for ingredients used in all of our menu’s.


Randy uses a hands on approach to management, and can often be found standing side by side with his staff on the kitchen line.  When not working alongside our staff in a corporate or student dining account, or executing a catering function, Randy is busy experimenting with new menu ideas to ensure that we are bringing the most up-to-date and freshest ideas to our clients.

Greg’s career in the Food Service/Hospitality Industry over the past 32 years includes many facets from Fast Food to Fine Dining and Contract Food Services to Private Clubs. While his career has taken him from as far East as Boston, and West to Denver and Colorado Springs, Colorado he is a native of Toledo and has spent the majority of his career here in NW Ohio.
He has managed Brandywine Country Club, Heather Downs Country Club, and Highland Meadows Golf Club (host site of the Jamie Farr LPGA tournament). He has owned and operated several restaurants throughout NW Ohio which include Adam’s Ribs, Gianno’s Italian Bistro, The Hungry Hobo, and Smedlap’s Smithy. He was Vice President of Restaurant Operations for Dillin Corp where he oversaw the daily operations of City Barbecue in Sylvania, Ohio and Johnny Rockets and Fat Fish Blue Home of the Funny Bone at Levis Commons in Perrysburg.
He has served as the President of the NW Ohio Restaurant Association, President of the Toledo Chapter of the Club Manager’s Association of America, and has been a Board Member of TASBA of the Toledo Regional Chamber of Commerce, a Board Member of the Maumee Chamber of Commerce, and a Board Member of the State of Ohio Restaurant Association, and he is currently a member of the Maumee Rotary Club.
Greg is the Managing Partner/COO of Extra Virgin Food Services, and oversees all of the daily operations of the company which include Corporate Dining Services, Student Dining Services, Vending, Catering & Consulting.