Today, Aladdin serves a broad spectrum of clients across the nation with foodservice solutions for colleges, universities, and independent schools.
Aladdin is part of Elior North America, one of the top contract foodservice companies in the United States. The company uses its ingredients for success: Culinary Innovation, Exemplary Service and Local Teams supported by Global Resources to positively impact people’s lives.
Our magic begins with this basic principle – our clients deserve the best service at the most economical cost. This simple statement is the foundation of everything we do. We strive to produce a high-quality product, to pay fair wages to our employees and to conduct ourselves as good corporate neighbors in the communities where we work and live.
To provide the best service, we tailor our programs so that they specifically meet your requirements. We do not force standardized programs on you. We work with you to customize a program that addresses your special needs and concerns.
Since we work with you on an individual basis, our corporate support staff and local management really get to know and understand your particular needs.
Aladdin does not have a complex corporate hierarchy that inhibits communication. You can pick up the phone and call our president at any time. Since our corporate staff members all have extensive operations experience, we do not incur burdensome overhead expenses. You can trust that your dollars are being used efficiently to manage your food services.
Managing Director of Aladdin
Paul Kowalczyk began his career in contract food management at the age of 16 working as a jack-of-all-trades at the local University. After earning his bachelor’s degree from the State University of New York at Brockport, he took on a management role in higher education working as a food service director at four different institutions.
Paul joined Aladdin in 1999. He quickly became a District Manager with a primary focus on education. Paul was promoted to Regional Vice President of Operations in 2009 where he has played a significant role in key contract extensions while maintaining the standards of the territory on a day-to-day basis.
Paul resides in Canonsburg, PA with his wife Karina and three children.
Managing Director of Growth
Candace is the Managing Director of Growth in Higher Education and Independent Schools for Elior North America. She currently oversees business development and retention efforts for these segments as well as manages a team of business development directors. . Candace joined the Elior North America family of companies in 2012 as a Director of Business Development, where she led the sales process from contact through strategy, coordinated all aspects of presentations, research, identified potential clients, maintained “C-Suite” relationships, and identified needs to develop customer-specific solutions. She is passionate about supporting our local communities, nourishing students and creating unique culinary experiences. Candace holds a Bachelor of Arts in English from Rutgers University in New Brunswick, NJ. She also serves as the Foundation President for Phi Sigma Sigma, Inc.
Vice President of Operations
Bob Love brings more than 25 years of successful experience in dining services, hospitality, healthcare, consulting, and operations management to his role as Vice President of Operations for Fitz Vogt. After earning his degree in Hotel and Restaurant Management from the Stone School in Hamden, CT, Bob worked progressively through several of food and beverage positions up to department head for a major hotel brand in Cambridge, MA. He subsequently worked for a top-tier contract food management company, overseeing a variety of support services for seventeen senior living facilities throughout the country including a CCRC in Chicago with more than 800 residents. Bob then started his own consulting company helping different senior living communities with a variety of projects. In 2007, he accepted the position of District Manager in the Mid-Atlantic region for Fitz Vogt. In his current role as Regional VP of Operations, Bob supports and manages four District Managers who oversee 45 food service client locations throughout the New England and the Mid-Atlantic regions, including senior living and corporate services.
Vice President of Operations
With more than 25 years of senior-level experience in the contract foodservice industry, Fred brings award-winning leadership to Aladdin. As Vice President for Compass Group, Fred provided the innovation and strategy to drive revenue growth by $300 million within the organization’s Chartwells higher education brand. Fred also achieved 100% account retention for 15 consecutive years for the Education accounts he was responsible for in the Southeast.
Fred’s extensive retail experience maximized partnerships with more than 50 national brands and regional favorites. Additionally, he was instrumental in the development and support of inhouse retail concepts to drive participation. In his prior role as Vice President of Operations for the former Sodexo-Marriott, he was responsible for colleges and universities in the Gulf Coast Region of Florida, Louisiana, Texas, Oklahoma, Alabama and Mississippi. Fred was most recently an area manager for Sage Dining where he provided leadership for private schools, academies and colleges and universities located in the Midwest.
A graduate of Florida State University with a Bachelor of Science degree in hotel and restaurant management, Fred is a member of the National Restaurant Association, the Southern Association of College and University Business Officers, the National Association of College Auxiliary Services South and NASPA – Student Affairs Administrators in Higher Education.
Fred enjoys spending time with his wife Debi and their two children, as well as playing pickleball, boating and following the Jacksonville Jaguars!
Vice President of Operations
Greg joined A’viands in 2010 as a District Manager, during which time he managed dining food service directors and their employees, while also bringing marketing insights and innovation to each location. Greg became a Director of Operations in 2013, and oversaw the opening of new accounts, district supervision, quality assurance, and worked to develop and implement menus. He also supported clients to ensure their goals were consistently being met.
In 2015, Greg became the Vice President of Education and Business Dining where he is responsible for overseeing Aladdin education accounts in the West Region. He supports the business development process and contributes to the development of standard operating practices to drive successful dining service operations. He partners with other leaders to create best practices while fostering a healthy corporate culture for our higher education teams.
Regional Finance Director
Salvatore Zottola joined Aladdin as the Director of Finance in January 2017. Prior to his role at Aladdin he had over 16 years of finance an accounting experience of increasing responsibility. Most recently he was Finance Manager for PPG Industries where he was responsible for all financial metrics and reporting within their Packaging Coatings business unit. He was able to drive accountability and financial metrics to aid in the strategic business decisions.
Salvatore holds a business degree with a major in accounting from Duquesne University and an MBA from Waynesburg University.
Salvatore resides in Oakdale, PA with his wife and two children.
VP of Nutrition, Standards and Compliance
Bonnie Bland, RD has diverse experience in the administrative, operational, and clinical sectors of the contract and private foodservice industry. After graduating from Marshall University, she began her career in the contract foodservice industry as a production manager at Concord University, Athens, WV. During this period, she transitioned to Clinical Staff Dietitian and Director Nutrition Services. In 1982, Bonnie entered the private sector and became Director of Food and Nutrition Services at a regional medical center in Jonesboro, Arkansas. A 375 bed regional medical center with extensive programs, she served as department director and was involved in community nutrition education, and co-director of an annual Health and Wellness event with over 10,000 people registering throughout the community.
Bonnie joined Aladdin in 1986 as Corporate Dietitian and has also served as District Manager. Her role has expanded to Director of Nutrition Services for Aladdin, AmeriServe and FitzVogt companies. She is a member of the Corporate Risk Management Committee working extensively within the WorkPlace and Food Safety programs across the division.
She is a member of the Academy of Nutrition and Dietetics and various practice groups within the organization. She is also a member of the International Association for Food Protection. When not traveling or in Wheeling, Bonnie resides in Franklin, WV.
Chef Eric Pearce
Chef Eric Pearce began as an assistant director and executive chef at Aramark in 2003 where he trained staff and managed 200 employees daily. In 2011, he moved on to become an executive chef and director at Meriwether Godsey where he implemented new menus and sustainability efforts across the board. Then, Chef Pearce became an executive chef at Sodexo where he not only continued to manage a sizable workforce, but also grew catering sales, oversaw food production, marketing, and even opened a restaurant.
In 2016, Chef Pearce began working as Aladdin’s corporate executive chef. He oversees and executes all culinary functions within the company. In addition, he ensures that the quality and taste of the food we serve is of the highest caliber while training managers to meet Elior North America’s standards.