Meet our Chefs

Chef Ryli Vissers

Executive Chef, Three Leaf

Meet Chef Ryli Vissers, a native of Appleton, Wisconsin, and graduate of the esteemed culinary program at Fox Valley Tech, where he earned a degree in culinary arts & baking. With fervent dedication, he achieved his American Culinary Federation Certified Executive Chef certification, showcasing his commitment in the kitchen. Beyond his accolades at Notre Dame, Chef Ryli has garnered Gold medals in various prestigious cooking competitions including the American Culinary Federation, the Kansas City BBQ Society, and the National Association of College and University Food Services. He's also honed his skills through stages at Michelin-starred and James Beard award-winning kitchens nationwide. Under his leadership, culinary offerings at Notre Dame and Three Leaf catering have thrived, providing unforgettable experiences for campus events. His culinary creations grace the menus of two campus cafes, at the Raclin Murphy Art Museum and Cafe J within the Morris Inn. And there's more on the horizon - he's currently on the journey towards obtaining his sommelier certification, further intertwining his profound passion for food and wine.

Chef Hope Rogers

Executive Sous Chef, Three Leaf

Hope is an accomplished culinary professional with a strong background in kitchen operations and a passion for delivering exceptional guest experiences. As the Executive Sous Chef at Three Leaf, Hope demonstrates her ability to effectively manage day-to-day kitchen operations, ensuring smooth workflows and service excellence. 

Chef Greg Kinyon

Sous Chef, Three Leaf

Greg's experience in hospitality makes him the perfect fit for creating exceptional experiences with Three Leaf. He's keen on crafting dishes from local and regional in-season ingredients, merging the perfect flavors. 

Chef Mathew Ernsberger

Culinary Operations Specialist

Mat makes sure daily operations are best-in-class. Working closely with other chefs throughout campus, Mat creates innovative and fresh offerings for our drop-off catering service that are perfect for any small gathering. 

Chef Calvin Metts

Executive Chef, Morris Inn and McKenna Hall Conference Center

Calvin Metts devoted himself to culinary school and never looked back. A Chicago native, he worked at Michael Jordan’s Steakhouse before his position as Sous Chef at Morris Inn, and now leading the team as Executive Chef. Calvin attributes his success to his understanding of how to manage stress and keep his composure. 

Chef Sinai Vespie

Executive Pastry Chef, Three Leaf

Sinai, a graduate of Le Cordon Bleu in Orlando and Food Network "Halloween Baking Championship" winner, developed her skills at Walt Disney World and a variety of Florida-based restaurants and bakeries. She values the creative freedom of being a chef — the camaraderie, the teamwork, and the ability to express ideas.

Chef Kelsey Omvig

Assistant Pastry Chef, Three Leaf

Kelsey shines in the kitchen with her attention to detail and team-first attitude. Kelsey has spent time in hotels and restaurants crafting delicious desserts for gatherings from 3-300. Her knowledge of the local market's best seasonal products makes her the perfect fit for the Three Leaf kitchen. 

Chef Joel Jewell

Banquet Chef

Rooted in the warm kitchen of his grandparents in Plymouth, Indiana, Chef Joel Jewell's culinary journey began early, leading to an A.A.S. in Culinary Arts from Johnson & Wales University. His kitchen philosophy revolves around letting the quality of ingredients shine, believing that simplicity often yields the best dishes. When not cooking, Joel explores food in culture, tend to his garden, and pursues nature photography for inspiration. Combining tradition with innovation, he creates dishes that tell stories, infused with creativity and respect for seasonal, locally sourced ingredients.  His experience includes redesigning banquet menus, managing kitchen operations, and exceeding customer expectations at venues like the Signature Room on Chicago’s Magnificent Mile, where he served as Banquet Chef.

Chef Dan Flowers

Banquet Sous Chef