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Julie Stone joined Work Options in 2010 as Director of Operations and was promoted to Executive Director in 2016. She brings more than a decade of institutional knowledge and a deep commitment to the organization’s mission of using food as a force for good.
As Executive Director, Julie oversees the organization’s development strategy and financial health while guiding overall organizational vision and impact. She has an extensive background in food service management, with experience ranging from fine dining to multi unit operations, and a deep understanding of Work Options’ programming, students, and community impact. Throughout her career, Julie has specialized in training and supporting individuals with limited employable skills, helping them build pathways to stable and meaningful employment.
Prior to joining Work Options, Julie managed the Ohio Governor’s Residence, where she developed and directed an innovative inmate hospitality program. This experience helped shape her commitment to workforce development, operational excellence, and inclusive leadership.
Julie holds a B.A. in Economics from the University of Colorado Boulder and is a graduate of the Kellogg School of Business at Northwestern University’s Greater Good Leadership Program. She also serves as a board member of the Colorado Restaurant Association and Foundation.
Julie thrives in mission driven environments where she can identify and mobilize strategic priorities to achieve both short and long term goals. She is known for building strong relationships, anticipating challenges before they arise, and translating complex ideas into clear, actionable strategies. Her leadership is grounded in strong financial management, cross functional collaboration, and a commitment to innovative, equity centered solutions.
Angela O’Leary has been with Work Options since May 2018 and was promoted from Executive Chef and Food Service Director to Director of Operations in 2020. In her current role, Angela oversees day-to-day organizational operations to ensure programs run efficiently, safely, and in alignment with Work Options’ mission. She manages operational systems, facilities, and cross-functional coordination that support culinary training, food production, and workforce development programs. By strengthening infrastructure and organizational systems, Angela enables staff and students to focus on meaningful outcomes and long term success.
With more than 30 years of experience across nearly every aspect of food service and operations, Angela brings deep expertise to her leadership. Her career has included roles such as Apprentice and Sous Chef, Executive Pastry Chef, Kitchen Supervisor, and Dining Manager. She is a graduate of Johnson County Community College, where she earned her degree in Culinary Arts. Her diverse career experience and passion for helping others give her a unique ability to bridge culinary operations with nonprofit organizational systems, ensuring both people and programs are positioned for long term success.
Angela is deeply committed to lifelong learning and to paying it forward, inspired by the many chefs and mentors who supported her early in her career. She is known for her excellent interpersonal skills, strong technical expertise, and exceptional attention to detail, and she firmly believes that people skills are the foundation of strong teams and effective organizations.
As a Senior Executive Chef Instructor at Work Options, Joe Beggs leads hands-on culinary training programs, mentors other instructors, and students facing barriers to employment, and prepares individuals for success in professional kitchens. He focuses on foundational cooking skills, food safety, kitchen operations, and workforce readiness, while modeling professionalism, teamwork, and confidence. Joe’s instruction plays a key role in helping students build practical skills and pathways to gainful employment in the culinary and hospitality industries.
Joe has served as a Senior Executive Chef Instructor at Work Options since March 2019. He began his culinary career in 1990 and brings more than three decades of industry experience to his teaching. Prior to joining Work Options, Joe worked as an Executive Chef with Sodexo and Bistro Boys Catering, as well as an Executive Chef at Three Tomatoes Catering. He also gained valuable restaurant experience as a Chef at Three Sons Italian.
Joe holds a culinary degree from Johnson and Wales University and is a lifelong culinary professional who genuinely loves what he does. His passion lies in making people happy through food and continually educating himself so he can be the best chef and instructor possible.
Joe embraces the philosophy of being a C.H.E.F. Cook Having Ego Fantasies as a reminder to never forget where the journey begins. At the heart of his work is honoring the role of the cook and lifting others to a higher place through food, mentorship, and shared humanity.
Bryan Machesky has been part of the Work Options team for more than five years, bringing consistency, care, and hands on experience to the organization’s culinary training programs. He began his journey at Work Options on the Helping Hen food truck, preparing and serving meals for Safe Outdoor Spaces sites and supporting individuals experiencing homelessness.
Today, Bryan plays a critical role in welcoming new students into the program. He instructs students during their first week in the kitchen, where he focuses on building foundational culinary skills, kitchen safety, and professional expectations. His instruction helps students gain confidence, develop good work habits, and begin preparing for gainful employment in the culinary and hospitality industries.
Bryan is known for his patient teaching style and his ability to meet students where they are, creating a supportive learning environment that encourages growth, accountability, and teamwork. Through his work, he helps students take their first steps toward stable employment and long term success.
Jason McDermott joined Work Options as a Line Cook Apprentice after relocating from California to Colorado in 2024 in search of a new direction and a career better aligned with his passions and lifestyle. After discovering that construction work during Colorado’s winters was not the right fit, Jason turned to Work Options to strengthen his resume and open doors to more sustainable career opportunities.
With early kitchen experience gained at a young age, Jason chose to reconnect with his long standing interest in cooking and hospitality. Through the Work Options program, he is actively developing his culinary skills, building confidence, and gaining hands on experience in a professional kitchen environment.
Jason thrives on creating flavorful, well prepared meals and takes great pride in learning from Chef Joe, whose mentorship continues to guide his growth. His dedication, curiosity, and enthusiasm for the culinary arts make him a valued member of the team and a promising chef in the making.
Jesus Arturo Mendoza Hernandez, known as Chuy, is an Apprentice at Work Options where he is building practical workplace skills while receiving mentorship and career support. Through the apprenticeship program, Chuy gains hands-on experience in kitchen preparation and food production while developing professionalism, teamwork, and reliability in a real world work environment.
Chuy’s long term career path is rooted in music. He brings a creative background in audio engineering, music composition, and live performance, with a particular interest in music composition and film scoring. His experience in both creative and technical disciplines shapes his approach to learning and collaboration.
Work Options is supporting Chuy as he strengthens his work skills while continuing to pursue his passion for music. The structure, mentorship, and stability provided through the apprenticeship program allow him to build confidence and transferable skills that support his future goals in the music industry and beyond.
Brittany Jones serves as the Program and Recruitment Manager at Work Options, where she supports future culinarians from their first point of contact through program completion and graduation. She plays a key role in helping individuals find their pathway into the Work Options Training Program, providing consistent guidance, clear communication, and encouragement every step of the way. Brittany builds strong relationships with community partners, recruits actively throughout the community, and ensures program operations run smoothly behind the scenes so students and staff feel supported and informed.
In her role, Brittany leads recruitment efforts by developing and implementing effective outreach strategies, attending community events, and cultivating referral partnerships. She continually assesses and refines recruitment practices to increase access and enrollment and is responsible for tracking and reporting recruitment data in a timely and accurate manner. Brittany also provides resource navigation, connecting applicants and students to supportive services that reduce barriers to enrollment and support successful program completion.
Brittany brings a unique blend of culinary experience and justice focused agency work to her role, allowing her to understand both the operational demands of the kitchen and the complex barriers students may face. She has provided culinary instruction to program participants and teaches ServSafe courses, proctoring exams that allow students to earn ServSafe and American Culinary Federation certifications. These credentials help participants strengthen their skills, increase employability, and access meaningful careers in the food and hospitality industry.
She holds a Master’s degree in Nonprofit Management from North Park University and a Bachelor’s degree in Sociology from Cedarville University. She approaches her work with a strong commitment to equity, inclusion, and student success. Known for her warm and grounded presence, Brittany builds trust, fosters confidence, and supports students as they step not only into the kitchen, but into new opportunities with clarity and confidence.
Shantelle Rockman serves as the Access and Resource Coordinator, where she leads organizational efforts to strengthen access, equity, and inclusion across programs and operations. Her role includes two primary areas of focus: advancing organizational access through disability awareness, inclusion training, and implementation, and providing student centered assessments and resource coordination. Shantelle leads a pilot initiative designed to enhance access and equity for all stakeholders, with a particular emphasis on identifying and addressing the needs of students with disabilities, including those who are unsupported, undiagnosed, or navigating invisible disabilities.
In this role, Shantelle oversees organizational implementation of inclusive practices while providing individualized support through comprehensive assessments and tailored accommodations. She delivers ADA and disability focused training to staff and leadership, helping to foster a workplace culture that prioritizes accessibility, dignity, and full participation for people with disabilities.
Shantelle holds a Bachelor’s degree in Social Work from the University of Central Missouri and a Master’s degree in Public Health from Independence University. She is an individual with a disability and a dedicated advocate for equity and inclusion, bringing both professional expertise and lived experience to her work. She has spent time in Washington, D.C. championing disability rights and amplifying the voices of underrepresented communities, with a strong focus on systemic change and inclusive policy.
Passionate about empowering marginalized individuals, Shantelle is committed to helping people build the skills, confidence, and opportunities needed to become successful and independent members of their communities. She is active on numerous local boards and committees and currently serves as the Co President of Colorado APSE, the Association of People Supporting Employment.
Tracy serves as an Employment Engagement Specialist at Work Options, where she actively works with restaurants and community partners to identify job opportunities for students across the culinary and hospitality industry. She also provides off-site work based learning case management for young adults ages 18 to 24 participating in the HOPES program, supporting them as they build job readiness skills, navigate workplace expectations, and transition successfully into employment. In this role, Tracy leverages her extensive industry experience and professional relationships to help students secure meaningful placements and long term career pathways.
Tracy’s culinary journey began in 2002 at King Soopers, where she advanced from deli clerk to seafood manager. During her decade with the company, she built a strong foundation in food safety, kitchen sanitation, scheduling, ordering, and meat and seafood preparation, eventually stepping into management before moving on in 2012.
In 2013, Tracy transitioned into the restaurant industry, and in 2020 her career took a transformative turn when she connected with Work Options. Soon after, she joined Marriott as a line cook, quickly rising to Sous Chef and ultimately Head Chef. She later worked at Toro Denver with Richard Sandoval Hospitality, where she led teams and helped create exceptional dining experiences in fast paced, high standards environments.
Throughout her career, Tracy has been deeply committed to fostering supportive and inclusive workplace cultures. Her leadership style is grounded in empathy, collaboration, and a genuine desire to uplift others. This passion for mentorship led her back to Work Options, where she first served on the Board of Directors for over a year before joining the staff.
Outside of work, Tracy enjoys spending time with her family, hiking Colorado’s trails, and expressing her creativity through craft projects and jewelry making.
With more than 27 years of experience in workforce development, Charlene brings a deep and nuanced understanding of community resources, employment systems, and the complex barriers many individuals face when seeking work. She has extensive expertise in résumé development, interview preparation, and effective job search strategies, and is especially skilled at helping individuals translate their strengths, lived experiences, and skills into meaningful employment opportunities. Charlene graduated from Arapahoe Community College as a Micro Computer Specialist, a background that strengthens her ability to support participants in building practical, job ready skills.
Charlene specializes in supporting individuals who face barriers to employment, including disabilities, mental health challenges, and other circumstances that can make accessing and sustaining work more difficult. Her approach is highly individualized and client centered, beginning with comprehensive skill assessments and goal setting. She works closely with participants to build strong résumés, develop interview confidence, and prepare for workplace expectations, while also connecting individuals to employers that align with their abilities, interests, and long term goals.
Beyond job placement, Charlene provides on the job coaching and ongoing support to promote long term retention and success. She serves as a vital bridge between job seekers and employers, helping businesses understand reasonable accommodations, inclusive practices, and strategies for supporting employee success. This dual focus on both the individual and the workplace ensures sustainable employment outcomes and stronger employer partnerships.
Throughout her career, Charlene has consistently helped individuals overcome barriers and move toward stability and independence, with an impressive 80% of her caseload securing employment. She is widely known for her compassion, professionalism, and steady presence, as well as her ability to empower individuals with the tools, confidence, and support they need to achieve their employment goals and build lasting careers.
Tim serves as a Culinary Workforce Classroom Instructor at Work Options, where he provides hands-on culinary instruction while integrating workforce readiness and employability skills into the classroom. He teaches foundational kitchen skills, food safety and sanitation, and industry standards, while reinforcing professionalism, teamwork, time management, and workplace expectations. Through a trauma informed and supportive teaching approach, Tim helps students build confidence, resilience, and job readiness as they prepare for work based learning and employment in the culinary and hospitality industry.
Tim has been a chef for over 20 years and has cooked professionally across the country, from the Midwest and the South to the Pacific Northwest. In Northern Colorado, he built and operated his own food truck for eight years, offering a rotating menu of Regional American cuisine and managing all aspects of kitchen operations.
Most recently, Tim led the development and build out of a kitchen within WeldWerks Brewing Company, creating a rotating seasonal menu designed to pair with the brewery’s offerings. His broad culinary background, entrepreneurial experience, and commitment to mentorship make him a valuable instructor and role model for Work Options students.
Lauren A. O’Brien serves as Board Chair of Work Options and brings a lifelong commitment to hospitality, leadership, and philanthropy. Her career in hospitality began at the age of 13, scooping ice cream at Friendly’s in Massachusetts. From there, she steadily advanced through a wide range of roles, including Service and Hospitality Manager and Kitchen Manager, ultimately serving as General Manager for several restaurants in the Denver area. These experiences gave Lauren a deep understanding of restaurant operations, team leadership, and the power of strong workplace culture.
Lauren later transitioned into Human Resources with City Street Investors, where she continues to focus on team development, employee engagement, and building healthy, people centered organizational cultures. Her background in hospitality, combined with her HR expertise, allows her to lead with both operational insight and a strong commitment to supporting employees at every level.
Philanthropy has long been central to Lauren’s professional and personal values. She has served as Vice President of Fundraising for the Colorado Restaurant Foundation and held multiple leadership roles with the Colorado Restaurant Association Mile High Chapter, including several terms as Board Chair. In recognition of her outstanding commitment to the industry and community, Lauren was named Philanthropist of the Year by the Colorado Restaurant Association in 2018.
Today, Lauren is honored to serve as Board Chair of Work Options, where she supports the organization’s mission to provide culinary job training and supportive services that help individuals overcome barriers to employment. She brings a strong strategic lens, deep industry connections, and a genuine passion for creating opportunity, equity, and lasting impact through workforce development.
Mary Mino is a purpose-driven leader and strategic partner dedicated to building meaningful collaborations between businesses, nonprofits, and communities to create lasting social and economic impact.
With more than 35 years of experience, Mary is the Founding Partner of MSM Advisory Group, where she provides executive consulting to organizations navigating growth, recovery, and transformation. Her work centers on aligning mission, strategy, and partnerships to strengthen financial sustainability, workforce development, and long-term resilience. A notable collaboration includes her work with Work Options, where she helped lead organizational rebranding, secure early funding wins, and lay the foundation for future growth; she currently serves as Treasurer of the Board.
Mary also partners with organizations advancing workforce and education pathways, including her recent consulting work with the Colorado Restaurant Foundation, focused on expanding apprenticeship and job-readiness programs for youth, opportunity populations, and incumbent workers. Her advisory clients span hospitality, education, environmental and humanitarian causes, medical research, and purpose-driven enterprises.
Previously, Mary served for more than 24 years as President of the Colorado Restaurant Foundation, where she led strategic planning, fundraising, board development, and workforce initiatives. Under her leadership, the Foundation launched the nationally recognized Colorado ProStart® Program, supporting 45 high schools and more than 1,300 students annually, and helped raise over $4.1 million in emergency relief for restaurant workers and operators during the COVID-19 pandemic.
Mary is also the Co-Founder of Philanthropic Enterprises Co. and The Uma Terra Foundation, global, purpose-led organizations designed to help business and nonprofit leaders innovate, collaborate, and build stronger communities through shared purpose.
Across all her work, Mary is guided by a clear purpose: to bring people together across sectors, unlock shared value, and create solutions that serve both communities and the organizations that support them.
Michelle Myers is an experienced business leader and organizational strategist with nearly three decades of experience guiding leaders and organizations through growth, change, and large-scale transformation. Her background includes leadership roles in management consulting, human resources, and strategy, including serving as Head of HR for a healthcare technology company.
In 2015, Michelle founded Summit Leadership Coaching to unleash conscious, courageous leaders who cultivate thriving organizations rooted in sustainable growth and wellbeing. She brings a pragmatic, empathetic approach to governance and organizational stewardship. Michelle is a Professional Certified Coach (PCC) through the International Coaching Federation, and holds a Bachelor of Arts in Organizational Communications from the University of Central Florida.
Rich Schneider, widely known as the Tortilla Savant, serves as a Board Member of Work Options and brings more than four decades of leadership in food innovation, sustainability, and hospitality. Since 1979, Rich has led Raquelitas Tortillas, where he has pioneered the development of nutritious, innovative tortillas and tortilla chips that are used by top chefs and food lovers across Colorado and beyond. His work is rooted in a deep commitment to quality, responsible nutrition, and celebrating life through food, family, and community.
Rich is recognized for his hyper local farm to table expertise, working closely with Colorado producers of wheat, corn, chile, sunflower, and quinoa. Under his leadership, Raquelitas Tortillas became the world’s first tortilla bakery powered entirely by wind energy, later expanding to include solar power. Trained at the American Institute of Baking, Rich has been at the forefront of gluten free and functional tortilla formulation and continues to collaborate with Ardent Mills on the development of emerging grains. His products are featured in many of Colorado’s most respected culinary venues.
In addition to his entrepreneurial success, Rich is a highly respected industry leader who actively shapes the future of Colorado’s hospitality and food service sectors. He has served in leadership and advisory roles with numerous organizations, including the Colorado Restaurant Association, the Colorado Restaurant Foundation, the Colorado Hotel and Lodging Association, the Cherry Creek Innovation Campus Hospitality Advisory Board, the Colorado Chef Alliance which he co-founded, and the National Restaurant Association Grassroots Advocacy program. He is also a member of Colorado Proud and the Metro Denver Lodging Council and previously served on the board of We Don’t Waste.
Rich’s contributions to the industry have been widely recognized. His honors include ColoradoBiz Magazine Food and Beverage of the Year, Outstanding Allied Partner of the Year from the Colorado Restaurant Association, Mentor of the Year from the Colorado Restaurant Foundation, Allied Member of the Year and the Chairman’s Award from the Colorado Hotel and Lodging Association, the Distinguished Service Award from the Colorado Restaurant Association, and multiple leadership recognitions for his impact on both people and policy.
Rich brings to the Work Options board a powerful combination of culinary innovation, sustainable business practices, industry advocacy, and a deep belief in the role food plays in creating opportunity and connection. His passion for mentoring, workforce development, and responsible food systems aligns closely with the mission of Work Options and strengthens the organization’s impact across the community.
Tim Maness serves as a Board Member of Work Options and brings more than 40 years of experience in hospitality, culinary leadership, and restaurant operations. For the past 12 years, Tim has served as a Restaurant Operations Consultant with Shamrock Foods Colorado, where he works closely with restaurant operators to strengthen business performance, refine culinary technique, and implement best practices that drive profitability and long term success. Known for his ability to inspire and mentor others, Tim’s own culinary journey began when a chef recognized his potential while he was working as a back of house dishwasher, an experience that continues to shape his people centered leadership approach.
Tim is a graduate of both the California Culinary Academy in San Francisco and The Culinary Institute of America at Napa Valley. Over the course of his career, he has successfully overseen large scale, multi unit operations, including running 13 restaurants simultaneously and leading more than 40 managers and chefs across the country. He has held two Regional Director of Operations roles and has led the opening of 11 restaurants. His experience spans a wide range of well known and successful establishments, including Palomino Euro Bistro, Tommy Tsunamis, Cadillac Ranch, Champion Brewing Company, The Samba Room, Timpano Italian Chophouse, Salsa Taqueria, Aqua Knox, and Stoney’s Bar and Grill.
In addition to operational leadership, Tim is a trusted advisor to purchasing and product teams, helping evaluate products and develop strategies that align quality, efficiency, and innovation. His deep operational knowledge and strategic mindset make him a valuable resource to organizations seeking to balance culinary excellence with sound business practices.
A self proclaimed foodie, Tim is deeply engaged in the broader culinary community and remains committed to continuous learning. He is actively involved with organizations such as the American Culinary Federation, StarChefs, the Markon Chefs Collective, and the Wisconsin Cheese Board. He values his work at Shamrock Foods for the opportunity to remain closely connected to the people who grow and produce food.
Accolades include the Human Resource Directors Award from E Brands Restaurants, the Downtown Denver Partnership Mile High Service Excellence Award for The Samba Room, Managing Partner of the Year at E Brands Restaurants, membership in the Million Dollar Club with Carlson Restaurants, Dining Out Magazine Cover Chef Spotlight, FreshPoint Produce Operator of the Year for The Samba Room, and the Beyond Delivery Award from Shamrock Foods Colorado.
I am an Associate in the Private Wealth Department at BOK Financial, bringing more than 10 years of experience in the financial services industry. I hold multiple investment licenses and previously spent seven years with JP Morgan, where I further developed my expertise in private banking, wealth management, and client service. I hold a Bachelor of Arts degree and am recognized for my strengths in communication, leadership, time management, and relationship building.
In addition to my professional work, I regularly teach financial education classes to students in the Work Options program, supporting their financial literacy, confidence, and long term stability as they prepare for careers in the culinary and hospitality industries.
Before transitioning into finance, I worked in a variety of restaurant roles, an experience that gave me a lasting appreciation for the hospitality industry and the people who power it. That background continues to shape my approach to service, education, and community engagement.
Outside of work, my favorite way to decompress is cooking for others. I value how food brings people from different backgrounds together, creating shared experiences, meaningful connection, and a sense of community.
Ming Lee Newcomb is an associate attorney in the Denver office of Gibson, Dunn & Crutcher. She practices in the Litigation Department, with particular focus in the firm’s Antitrust & Competition and White Collar practice groups. She maintains an active pro bono practice focused on civil rights litigation, with a particular emphasis on excessive force claims brought against government actors and municipalities. Originally from Baltimore, Ming Lee holds a B.A. from Colorado College in 2014 and earned a J.D. from the University of Colorado Law School in 2022.