Michael Groat is the Head Chef, and Founder of Senior Class Food Service LLC, bringing over 30 years of experience in the restaurant and hospitality industry. His career encompasses a wide range of venues and specialties, from running a kitchen at the University of Arizona as a student to opening his own restaurant at the age of 22. Formally trained in Italian and French cuisine, Michael also has extensive experience in multi-unit food and beverage (F&B) consulting, restaurant design, F&B analytics, and restaurant quality assurance (QA) & audits. Recognizing that the Greek food service was becoming a lost art, Michael believed he could create something bigger, and better. Not only does he collaborate with his chefs to co-create diverse, mouth-watering menus, but he also utilizes his proprietary methods to keep costs lower for the client than the competition.

Outside of Greek Life, Chef Michael has cooked for famous clients in the music and movie industries, managed catering for events as large as 10,000 people, and overseen multi-unit restaurant concepts serving up to 4500 meals daily. He also runs a restaurant consulting and analytics business, specializing in costing, purchasing, labor models, projections, menu analytics, and restaurant design.

 On a personal note, Michael has traveled to Spain, Italy( including Sicily), Portugal, Croatia, Montenegro, the Netherlands, Belgium, Austria, the Bahamas, Mexico, and more. He shares a passion for exploring the world’s culinary cultures with his beautiful Dutch wife and their five children. And don’t forget to ask him why he believes the best cappuccino can be found in Ortygia.

William, Head Chef and Manager of Operations (Alabama), graduated from high school in Tucson, AZ, and began his culinary career at Hacienda del Sol, a luxury resort in the foothills. Shortly after, he gained valuable experience as a front-of-house manager at a local grill in Tucson, where he developed a strong foundation in kitchen and restaurant management. His passion for cooking led him to travel and work in various states, including South Dakota, Colorado, and Utah (his personal favorite!) Upon returning to Arizona, he worked in fine dining at the Desert Museum before moving on to Tohono Chul Park, a renowned nature preserve, and cultural museum recognized as one of the “World’s Ten Best Botanical Gardens” by Travel + Leisure Magazine. It was during this time that Will met Michael. When Michael invited him to join SCFS, they began working together in Greek houses across Arizona. A few years ago, Will went to Alabama, where he now oversees kitchen operations at the University of Tuscaloosa. His dedication to menu creation and his passion for bringing people joy through exceptional food continue to drive his work. Outside of the kitchen, you’ll find Will enjoying camping, fishing, and embracing the great outdoors with his dog, Bama.

Martin , Supervisor (Arizona)

Introducing Martin: With over 20 years of culinary experience and 15 years in middle management, Chef Martin brings a rich background in upscale continental dining to his role. He has a proven track record of excellence, from fine dining restaurants to large-scale banquets, consistently delivering exceptional dishes that highlight his deep passion for food and fine dining. Chef Martin was instrumental in the successful opening of a new dining concession at the Pima Air Museum, where he managed both financial and daily operations for five years. His leadership included implementing opening and closure procedures for the kitchen and restaurant and ensuring smooth and efficient service at all times. In addition to his extensive fine dining experience, Chef Martin also worked in food service for fraternities for 8 years, delivering the same level of care and excellence to a collegiate setting. His passion for food and hospitality is matched by his commitment to team building and fostering a positive work culture. A natural leader, Martin’s excellent attitude and great spirit make him an exemplary supervisor. Whether managing inventory or training associates, Chef Martin’s skills and experience contribute to his outstanding reputation in the culinary world.

Keith is our Traveling Chef. Keith grew up in San Diego before moving to Arizona in 1994- and never found a reason to leave. His mother grew up in Japan, and he has enjoyed visiting the land of his ancestors. His heritage made him passionate at an early age about Japanese culture, particularly its Cuisine, craftsmanship, and culinary traditions. His passion for Japanese food and knives developed early, inspired by lessons from his mother and grandmother. As he likes to say, “Your tools are your trade”. Specializing in Asian and Asian- fusion cuisine, Keith began his culinary journey at the Culinary Arts Institute in Tucson. A self-proclaimed cooking addict, he trained under some of the best chefs in the area and gained experience working in high-end resorts. At Loews Ventana Canyon Resort, he refined his skills in ice sculpting and specialty cheeses, while his five years at the prestigious Omni National Golf Resort taught him the art of fine dining, large buffets, and high-profile event catering, including the PGA Tour. Keith brings a meticulous eye for detail and a love for precision to every dish he creates. Beyond the kitchen, he thrives in the great outdoors, enjoying camping, fishing, and watching culinary travel shows to continue expanding his knowledge and inspiration.

Chef Maurice ,Traveling Chef / Trainer

From the bustling farmers markets to the finest tables at Le Parfait Paris, Chef Maurice brings a rich tapestry of culinary expertise and a passion for innovation to the kitchen. Inspired by a family steeped in culinary tradition—from grandparents to parents—Chef Maurice learned the art of cooking surrounded by the aromas and flavors of home-cooked meals. This foundation sparked a vibrant career that began with catering for friends and family and blossomed at renowned culinary institution. A graduate of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado, Chef Maurice holds an Associate in Applied Science in Culinary Arts and Operation. His culinary journey is marked by an adaptive approach; embracing effective methods and learning from every experience. This philosophy has served well in the high-paced environment of top kitchens, including the acclaimed French bakery Le Parfait Paris in San Diego. Chef Maurice specializes in creating delightful beverages, from crafted drinks to artisan coffees, alongside dishes enriched with their favorite ingredients—vanilla beans and a variety of salts. His cooking style is a reflection of personal and cultural backgrounds, weaving family traditions and regional flavors into each dish, celebrating the culinary customs that have shaped his profound love for food. Staying abreast of culinary trends through books, interactions with coworkers, and engaging on social media, Chef Maurice is also committed to sharing his knowledge, advising aspiring chefs to continually embrace new experiences and learnings. Beyond the kitchen, Chef Maurice is an avid plant enthusiast, dedicating Sundays to the care of his plant collection enhanced by four humidifiers. Looking ahead, he aspires to expand his culinary influence through multiple ventures, including food trucks, cafes, and digital cookbooks. Maurice believes that communication is as essential as technical skills in the kitchen, a lesson that underscores the collaborative nature of culinary excellence. With a vision to inspire both in the kitchen and beyond, Maurice continues to shape a delicious and inventive culinary future.