Meet Our Team

  • Doug Tigges
  • Doug Tigges
    Executive Chef

    Chef Doug Tigges started cooking at a young age, and his culinary adventure has taken him around the globe. He has returned
    to Minnesota after honing his skills at prominent restaurants both here and abroad, including St. Paul Grill, Rosa Mexicana and as a national chef for McCormick and Schmicks. His favorite cuisines include Indian, South East Asian, and Japanese.

  • Chuck Parsons
    General Manager

    Chuck’s passion for food started at a very young age. It all started with being assigned to help with the family Saturday breakfasts. There was a stool he used to stir the grits or to cook the bacon. The family would often eat and discuss the next meal of the day. The most important lesson he remembers, is that he always knew where food came from. He went fishing, and always bought vegetables from local farmers. His grandfather’s family had land in east Texas, and here he learned that the best tasting food was the food raised or grown close to home. Chuck started cooking professionally in New Orleans, worked in the kitchens at Royal Sonesta Hotel, and other restaurants in the French Quarters, to gain his foundation. His career includes stints at race tracks, casinos, hotels, restaurants, and finally contract food service. Working for Bon Appetit, is like going full circle since the approach to food is very similar to childhood memories of food. Cooking from scratch, buying local, supporting local farmers.


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  • Paul Riley
    Sous Chef

    Paul began cooking at an early age while watching his mother recreate recipes from Julia Child’s television show “The French Chef”. Starting with chocolate chip cookies, he cooked and baked as often as he could while growing up. Then after going to college for electrical engineering and working in the field for a few years, decided that his true passion was in the culinary arts and a career change was in order.

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  • Mike Wahlman
    Sous Chef

    Mike has been in the culinary business for sixteen years. He started his career at Mystic Lake Casino and worked there for six years. Now with Bon Appetit for ten years, he loves working here because of company standards like cooking from scratch and using fresh, local, sustainable ingredients. He also enjoys the growth opportunities that allow cooks to be chefs by helping with menus and recipe development.


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  • Amy Jackson
    Catering Director

    Amy began her career with Bon Appetit in 2014. With a background in restaurant and events sales with Maggiano’s Little Italy and Pinstripes Inc. totaling eleven years, she has a passion for creating memorable experiences for guests. Amy enjoys being part of the team at Macalester and strives for excellence in the catering department.

  • Lisa St. Germain
    Catering Manager

    New to Bon Appetit, Lisa is a highly experienced Catering Sales and Operations Manager with more than 15 years in the industry. She began her career as a banquet server at Radisson Plaza Hotel Minneapolis. With a passion for the hospitality industry, she continued her hospitality career in private golf clubs, hotels, and off-site catering sales and operations. Lisa says she joined the Bon Appetit team because she aligns with such a strong commitment to its employees, exceptional customer service, the chefs’ ability to source locally, and cook from scratch. She has a passion for quality cuisine and exceptional customer service!


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  • Peter Todaro

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Peter, your regional Fellow. Read more about Peter and his interest in food issues here!