Meet Our Team

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  • Anastacio “Chito” Rodriquez
    Executive Chef

    Since a young age, I always loved to cook. My grandmother was a big influence. She would be in the kitchen all day cooking for the family. One summer I got to go with my uncle to Santa Barbara and work with him at a restaurant where he was the general manager, and I loved the hustle, the aromas, and the joy it brought people. From there I went to culinary school; worked for a Michelin starred chef; cooked privately for movie stars, ambassadors, and the President of the United States; ran all premium restaurants at the Hollywood Bowl for James Beard winner Chef Suzanne Goin; and now I am here to bring exciting fun treats to you.

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  • Amine Mohamed Boussaksou
    Executive Sous Chef

    After graduating culinary school in 2000, I traveled to France for an internship. I trained in all aspects of French cuisine and worked with multiple chefs at several Michelin star restaurants. From there I moved to Morocco and enjoyed working at several different resorts. I moved to California in 2002 and starting working in casinos. My specialties are Mediterranean cuisines, French, Italian, Greek, and Moroccan. I’m very excited to be part of the team here at University of Redlands.
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  • Mark Bibbey
    Director of Operations

    I was born in the Philippines and raised in San Diego. My wife, three kids and our two golden retrievers call Upland home these days. To me there’s nothing better than spending the weekend with my beautiful wife and kids. After years of late hours working for hotel giants like Hilton and Hotel Del Coronado, I’m happy to have found myself with Bon Appetit at the University of Redlands.
    It feels like home.

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  • Simona Mitroi
    Director of Catering

    I started working at a catering company while in high school and have been in the hospitality industry ever since. I’ve been lucky to work in a wide range of environments including boutiques, historic hotels, large convention hotels and now, Bon Appetit. My experiences have taught me that I have a drive for events and building lasting relationships. Whether I’m working with clients to plan a wedding, or helping co-workers set up a party, I consider everyone I work with family. I feel lucky to get to connect with different people every day. I also love being part of a team that continues to make the impossible possible.

    (909) 748-8969
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  • LaNita Doucet
    Catering Operations Manager

    My career started at Bon Appétit 5 years ago, as a part time bartender and moved up to catering supervisor and with hard work and dedication I was able to further my education and obtain my current position of Operations Manager. Working here has taught me that dreams do come true. The catering staff has a saying that “we make things happen” Meaning even when it seems impossible and others say it can’t be done Bon Appétit can do it. My experience here at Bon Appétit has taught the true meaning of a great career and even greater friends to work with.


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  • Malisia Wilkins
    Marketing Coordinator

    At the ripe old age of three I knew I was born to be a Solid Gold dancer. Sadly, by the time I reached eleven all hope was gone. Solid Gold had been canceled, and I was forced to move on with my life. Born and raised in the mountains of North Carolina I’ve worked almost every position in food service, including owning my own restaurant. My husband and I moved to Redlands in 2013 after graduating from Clemson University. With my Sociology and Horticulture degree in hand I stumbled upon the opportunity to work for Bon Appetit. Being the Marketing Coordinator, I have my hands in a little of everything including purchasing retail products for the Plaza Market and Bulldog Café, organizing events, and meeting with students that need dining accommodations due to allergies and restrictions. I may not be a Solid Gold Dancer, but I am definitely a marketing ninja and I’ve never been happier.
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  • Caroline Ferguson

    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 Caroline, your regional Fellow. Read more about Caroline and her interest in food issues here!