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SAGE chefs

Sage Staff Spotlight: Meet Our Chefs

Michelle Andrade, Assistant Director of Marketing & Communications
Ensworth welcomed SAGE to Red Gables Campus in 2018 and Frist Campus in 2020 to provide full-service dining for our students, faculty, and staff. The delicious, nutritious, locally sourced, and sustainably produced food was a perfect match for Ensworth’s mission of educating—and nourishing—the whole child. Let’s meet the head chefs for each campus.

Chef Luis Fonseca: Lead Chef - Sage Catering - Red Gables Campus

Chef Luis
Chef Luis Fonseca joined the SAGE team in the fall of 2022. He has been a chef for over twenty years and has a deep affinity for expanding the palates of those he serves. “It’s not just expanding their minds but their palates, too,” he explains. As a chef, one has to be very conscious of allergens, freshness, and other considerations. Chef Luis loves this challenge, observing, “It’s a great challenge because you have a captive audience no matter what.”
 
Our youngest may be the hardest to impress, so creating food they will enjoy can take time and effort. Almost everything SAGE does is from scratch. To develop such meals at the quality and volume required on the Red Gables Campus is a considerable feat. But Chef Luis welcomes the challenge. The health and well-being of the students, faculty, and staff at Ensworth are Chef Luis’ top priorities. “We are here for the kids and our staff as well!” he asserts.
 
Running food services takes intentionality and requires awareness of everything that is going on around the kitchen. “SAGE has it all worked out,” Chef Luis assures. “Our job is to implement it to the best of our ability with freshness and cooking procedures. All these things [are critical] while at the same time being very conscious of allergens and what we are putting out.” He hopes that as he presents new food, students, faculty, and staff will be excited to keep trying new things. 
 
Favorite meal to prepare: My favorite meal to prepare is pistachio encrusted halibut, lemon basil risotto, lime pomegranate sauce, and asparagus bundles.
 

5 Fun Facts About Chef Luis

  • He was the Executive Chef at Chef’s Market, Brentwood Country Club, The Nashville City Club, Opryland, and Bound’ry Restaurant.
  • He owned two restaurants for twelve years - Basante’s on West End and in Green Hills.
  • He used to work in San Francisco.
  • He has two dogs and loves to walk at the Two Rivers Greenway.
  • He loves to rollerblade.
  • He loves dining locally - Sindoore (an Indian restaurant in Donelson) is one of his favorites.

Greg Vance: Lead Chef - Sage Catering - Frist Campus

Chef Greg
Chef Greg Vance became a fast favorite on the Red Gables Campus. His welcoming spirit and conversational energy enlivened students and staff alike, making him the best choice as Ensworth’s Food Service Director. Chef Greg shares, “My vision for the Ensworth food service is to educate through food.” The sensory experience of children intrigues Chef Greg as he recalls some of his earliest memories involving food: the experience of a new flavor, the discovery of flavor combinations he never knew possible, and the development of a sense of kinship with those around a table. “I believe providing a balance of quality ingredients, healthy habits, and a sense of adventure in food helps develop well-rounded and cultured individuals.”
 
Chef Greg met with staff members to brainstorm how Ensworth’s menus can reflect lessons learned in the classroom. “I believe food can help solidify the appreciation of cultures worldwide. Our ‘all foods fit’ program helps our students learn to have a healthy relationship with their food. As we all know, eating disorders are rampant in young adults, so at my core, I believe developing healthy relationships with food is essential. I want to help develop palates for diverse food, as key essential nutrients are found in a wide array of ingredients.”
 
Chef Greg shares his passion for food and his love for cooking. “Throughout history, food has been a cultural adhesive. People have traveled all over the globe to find one spice or ingredient and bring it back to integrate it into their culture. You’ll notice every religion incorporates some type of dietary practice. It’s easy to take for granted the plethora of available ingredients, and I would like to think as we grow as a community, our appreciation for food will grow.”
 
Favorite meal to prepare: “It’s hard to say what my favorite meal to prepare is, as I’m absolutely in love with the culinary arts and by no means a picky eater. Every dish I prepare is my favorite thing to cook because the process of creating dishes is an art form for me, even in its simplest form.”

5 Fun Facts About Chef Greg

  • I have traveled and eaten in 20 different countries.
  • I have been on a few episodes of various programs on the Food Network.
  • I cooked Valentine’s day dinner for Anthony Bourdain and Michael Bolton on the same night.
  • I cooked all meals for Robert Downey, Jr. for a stretch while he was filming Iron Man and cooked every meal for The Rolling Stones for two weeks.
  • ​​I worked to attain my first Sous Chef position at the ripe age of 17 while in culinary school at a well-known, busy Italian bistro in my hometown and have since managed many kitchens from black-tie fine dining to rustic farm to  table.
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