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UC San Diego Catering

Meet the Team

Jason Alessio
Event Coordinator
Staff Photo: Jason

Jason graduated with a degree in Environmental Studies from the University of California, Santa Cruz, but attributes his life experiences for shaping his global perspective. He believes in being socially and environmentally responsible in everything we do, from the food we eat to the lessons we teach our children. Before UC San Diego, Jason spent a decade working in Italian restaurants and luxury hotels.

  • Has lived in New York, San Francisco, Los Angeles, and Milan, Italy.
  • Speaks fluent Italian.
  • Loves chocolate in almost any form and a nice glass of wine or scotch.

Stefan Lammert
Event Coordinator
Staff Photo: Stefan

Stefan believes that the best customer service comes from the heart. He began his professional career with an apprenticeship in the hotel business in Berlin, Germany, and became a San Diego “native” in 1998. Prior to joining the campus, Stefan held various roles with Hilton, Kimpton, Hyatt and Marriott. He brings more than 20 years of hospitality experience. He likes cooking, baking, good beer, and a delicious piece of quality cake with a cup of smooth coffee on a Sunday afternoon.


Terri Ann Miller
Event Coordinator
Staff Photo: Terri

Terri’s career started at UC San Diego in banking, but it was her connection with customers and colleagues that led her to pursue her passion of event planning. She returned to her alma mater, San Diego State University, and received her Meeting & Event Planning Certificate while volunteering as Event Coordinator with the Lakeside River Park Conservancy, the South Metro Career Center, private event planners, and the annual BOOST Collaborative conference in Palm Springs.

After three years as the Catering Sales Manager for Hilton Garden Inn, Homewood Suites, and The Lafayette Hotel, Terri retuned to the Faculty Club at UC San Diego, where she managed the execution of catered events.

In her downtime, Terri loves spending time with her nephews, attending Boot Camp and BodyPump Classes, and wine tasting with friends. Her happiest days are when the sun is shining and she’s looking out at the Pacific.


Ronald Nicholas
Banquet Manager
Staff Photo: Ronald

Born and raised on the beautiful dual island nation of Trinidad and Tobago, Ron came to the United States at the age of 18 and settled in Houston, Texas. After graduating from high school, Ron went on to serve 20 years with the United States Marine Corps. During his military career, he worked in food service where he was responsible for everything from production to managing multiple dining facilities. Ron considers himself a lover of the culinary arts and views food as something that can create enjoyable and memorable experiences! That passion, along with a commitment to pleasing all of our guests, is what drives Ron to succeed as our Banquet Manager.

  • Likes wine, loves beer and traveling—favorite places include Mexico, Sweden, Denmark, and Portugal, favorite cuisine is anything curry!
  • Happily married for 20 years, has three children and a golden retriever.
  • Enjoys cooking and tinkering with pallet projects in the garage.

Culinary Professionals

Josephine Lagrimas
Certified Chef de Cuisine
Staff Photo: Josephine

Growing up in the Filipino culture, Chef Josie witnessed the joy that food brings to people’s lives. Inspired by this, she pursued culinary training in the San Francisco Bay Area and gained a wide array of experience working in various restaurants, catering companies, country clubs, and corporate dining facilities, including Google Headquarters and Culinart at Intuit.

Wanting to be closer to her family, she made her way back to her hometown of San Diego. She is now a Certified Chef de Cuisine through the American Culinary Federation, displaying her talents as our lead Chef at UC San Diego Catering. She loves working with her team to create flavorful dishes, treating ingredients with respect and always cooking with love. Chef Josie strives to bring the community together and provide excellent customer service.

  • Certified Chef de Cuisine and skilled in Vegan, Vegetarian Cuisine and Pastry.
  • She has traveled all over the Philippines, Vietnam, Thailand and for her next adventure, looks forward to traveling to Europe and the Mediterranean.
  • Favorite food are noodles… Beef noodle soup, pasta, pancit, pad thai. Any which way, noodles every day!

Gerardo Moreno
Certified Chef de Cuisine
Staff Photo: Gerardo

Chef Gerardo’s passion for cooking began during his childhood, where he was surrounded by his grandmother’s cooking. He began his culinary journey at a local Chinese restaurant and later went on to attend the San Diego Culinary Institute, graduating in 2005. He further honed his Catering skills and operations logistics while working at UC San Diego Faculty Club, Waters Catering, Campine Catering, and the Del Mar Racetrack. Since joining the UC San Diego Catering team in 2014, Chef Gerardo became a Certified Chef de Cuisine through the American Culinary Federation.

  • Skilled in French, Chinese and Mexican Cuisine.
  • Loves heavy metal and The Grateful Dead.
  • Favorite foods include street tacos and TJ dogs.

Héctor Giancarlo Pérez-Scolari
Certified Chef de Cuisine
Staff Photo: Hector

Born and raised in the San Diego / Tijuana region, Chef Hector has the ultimate respect for local and sustainable ingredients, new and old traditions, and people that are passionate about food.

Chef Hector brings over 12 years of culinary experience to UC San Diego Catering. He focuses on French techniques, using his creativity and experience to bring diverse and flavorful dishes to our clients. His career includes being Sous Chef at Bleu Boheme in San Diego, Executive Chef for Daou Vineyards in Paso Robles, and cooking his favorite cuisine, Baja Med, with his family.

  • Attended law school before realizing being a Chef was his true passion.
  • Has been fortunate to have lived in San Luis Obispo; San Francisco; Florence, Italy; Monterrey, Mexico; San Diego and Tijuana.
  • Took a 2 ½ month honeymoon/sabbatical traveling throughout Southeast Asia.

I regret that I do not know all the many hands that helped with this event and thus ask that any omitted from this chain be extended my gratitude and know how much I appreciate everyone’s assistance in pulling off another successful Friends evening!

I begin with an enormous debt of gratitude to Chef Josie and Chef Gerardo for embracing the theme and challenge. It seems wrong to say that you outdid yourself, but I can say, that in my opinion (seconded by many this evening), this was 'the best' meal turned out by the catering team we have eaten on campus. Everything was delicious starting with the pumpkin soup and continuing through the melktert!

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When you use UC San Diego Catering, payment is simplified by using department recharge, saving the cost of state sales tax.