Meet Our Team

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  • Matt Dark
    Executive Chef

    Matt Dark was born into a family of restaurateurs in the Bay Area. There he spent many days watching, helping and learning his way around his grandparents and parents restaurants. After having worn holes in many clogs and dulled several knives he was ready to apply to the Cordon Bleu’s California Culinary Academy in San Francisco. With a prestigious career working through fine dining along the western US coast, Matt loved the opportunities he has had as Executive Chef to Boeing’s Chief VIP dining room, AT&T’s national headquarters and Sr. Executive Chef of the Seattle Seahawk’s new 78,000 seat stadium. Currently you’ll find Chef Matt happily spreading his contagious enthusiasm amongst his peers and guests at Bon Appetit’s VMware foodservice.
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  • Lauren Antoni
    Assistant General Manager

    Growing up in a very small town up north near the Mendocino Coast, I was lucky to get a hostess position at a local Brewery and Restaurant where I fell in love with the fast pace and social environment. Hard work and a strong sense of leadership skills quickly paved the path for my career in this industry and helped me pay my way through school in Chico. Life before Bon Appetit @ VMware I was having fun working with a small south bay restaurant group managing multiple locations and concepts. VMware was my first account upon being hired in 2015 and I feel lucky to have been brought into such an amazing operation with an incredible team.

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  • Tina Hand

    Ever since my first job as a hostess back in high school, I have been hooked on food service. I fell in love with the creativity, the insanely fast pace of the industry and the satisfaction of making people happy with food. I grew up cooking with my mom and now I continue the tradition and cook with my kids. I started with Bon Appetit at Santa Clara University in 2003 and moved over to VMware in 2011. I enjoy long hikes in the woods, screaming for my favorite sports teams (kids teams included) and planning epic catered events!

  • Marisa
  • Marisa Ibarra
    Catering Manager

    After graduating from San Francisco State University with a degree in nutrition and food service management, I was eager to join the hospitality field. I loved what Bon Appetit represents as a company and enjoyed learning about the industry from the passionate people they employed. After assisting here at VMware on multiple occasions, I applied to come on board as a catering attendant and have since worked my way up to Catering Manager. I could not be happier to be a part of this team where on a daily basis I work with amazing chefs and an awesome catering team that really goes the extra mile for our clients.

  • Erika
  • Erika Duron
    Chef Manager - Cafe 8147

    In her own words: “Find a job you love and you will never have to work a day in your life.” And since working for Bon Appetit at VMware I have never had a boring day! I fell in love with cooking when I was young, taking hospitality classes, as I truly enjoyed the customer service aspect of working in hotels, and had strong interests in a culinary career. I attended Diablo Valley College in Pleasant Hill, CA and enrolled in their accredited culinary program. Upon graduation, I was off to work at the highly esteemed Inn at Spanish Bay in Pebble Beach where I developed not only knife skills but also the art of building recipes and menu writing. Starting from the ground up at Bon Appétit as a tossed-to order cook, I made it my goal to never stop learning. Now as a Chef Manager of Café 8147 (Hilltop Café), I enjoy working closely with local farmers, seasonal products, and most importantly, my team and my VMware customers.
  • Chef Joel
  • Joel Ponce
    Chef Manager - LOCATION?

    Chef Joel has been working in the food industry since graduating high school in the Bay Area. Starting off as a specialty cook, he taught himself all the skills necessary to move up in the industry. Prior to joining Bon Appétit, Joel enjoyed working his way through different facets of the industry from banquet catering chef to executive chef in multiple hotels and restaurants. A seasoned veteran of the kitchen, he brings deep knowledge and a diverse arsenal of cuisines to the table. He loves spending time teaching new cooks as much as he can and has a real passion for putting together a multi-cultural menu!

  • Executive Catering Chef Jose Heredia
  • Jose Heredia
    Catering Chef

    I started in the culinary industry when I was 16, just a freshman in high school. My brother introduced me to this career path in 1986 when I was hired as a dishwasher. I worked my way through high school and moved up the food chain to cooking and serving. After high school, I attended Evergreen Community College while working at the Fairmont Hotel in San Jose, CA. I knew then that cooking was my passion and I stayed at the Hotel and was promoted to a Catering Sous Chef. I was responsible for all banquet functions and productivity for all events, sometimes up to 15 different events at a time! Joining the VMware team in 2012 as a Catering Chef, I have had the privilege to work with and be part of a great team of professionals, setting new bars with our catering events like Halloween and many other great events during the year. This is a very fun place to work.
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  • Jose Magana
    Breakrooms Manager

    Jose started in the industry at just the age of nine years old. Helping at his family’s restaurant, he always was the free hands to help buss the tables at this busy location. His passion took off from there and since then he has worked in restaurants, hotels, and even ran his own tri-tip concession stand for five years. He loves being in the industry because of all the cultural differences that he has had the opportunity to learn and embrace through his journey. The fact that VMware has the same outlook on culture and diversity is a big part of why he enjoys coming to work every day.