Meet Our Team

  • martin_headshot
  • Brett Martin
    Resident District Manager

    Brett Martin grew up in Southern California and began an eighteen-year restaurant career in 1980 while studying at the California State Polytechnic University, Pomona. His fine dining experience includes: six years as General Manager with the American Restaurant Group (where he was awarded the CEO Award of Excellence in 1988); four years as General Manager of the Pomona Valley Mining Co.; and consulting duties for independent restaurateurs. Brett joined Bon Appétit in 1997 as the Director of Operations at the University of Redlands and was later promoted to the Resident District Manager position. Brett spent nearly 17 years with Bon Appétit at Redlands where his leadership awarded the account Bon Appétit’s Western Regional Account of the Year award in 2004 and 2006. We are excited that Brett has joined the Bon Appétit’ team at Disney!

  • smBA Getty-0337 (2)
  • Mayet Cristobal
    Executive Chef

    Mayet’s passion for cooking started at an early age, growing up in the Philippines. She grew up in a family where food brought people together, nourishing body and soul; she understood the importance of building community by breaking bread together. Her first cooking mentor was her grandmother, who taught her about seasonality and fresh ingredients by taking her along to the local market. It was here where Mayet learned the importance of investing in the community by purchasing from local farmers markets and using fresh and seasonal ingredients.
    After immigrating to the United States, Mayet moved to Los Angeles to attend the California School of Culinary Arts. The very first place she visited as a cash-strapped student was the Getty Museum (because of the free admission!) and she was mesmerized by its beauty.
    When the opportunity for a student kitchen externship at the museum arose, her motto was “The Getty or Bust,” refusing to apply for any other positions. After calling the Getty kitchen every day for three weeks, she landed an interview — and the job. Over the past 12 years she has held every job in the kitchen, including Prep Cook, Line Cook, Catering Chef, Café Chef, and fine-dining Restaurant Chef. She was promoted to Executive Chef for Bon Appétit at the Getty in 2008, overseeing the food programs for both the Getty Center and Getty Villa locations.
    Mayet’s food philosophy is “My outlook on food is really about the ingredients and the foundation of cooking. It’s easy to make food, but making food delicious takes skills and love. Knowing where the ingredients come from and having the skills to best prepare these products are essential. Good food can happen anywhere-from a casual café, a street food cart, a home cooking or, a fine dining restaurant.. My philosophy on eating is all in moderation, except for wine and bacon.”
    Chef Mayet is extremely proud to be named as Executive Chef for Bon Appétit at Walt Disney Studios.

  • sonny photo
  • Sonny Chuidian
    Director of Operations

    I grew up in a small town called Muncie, Indiana. After high school, my family migrated to California where I spent my college years at Mt. San Antonio College in Walnut and UCLA. I started my early career in accounting and ultimately reached the position of regional financial controller for a major construction company. After almost 8 years I found out that my passion was definitely not in working with numbers all day long. Fortunately, I found my true calling in the hospitality industry.
    I have spent my entire hospitality career in a variety of venues from QSR, fine dining, retail dining and 17 years in contract dining. I started out as a General Manager and have since held positions as Senior Foodservice Director, Senior Operations Manager, District Manager, and Director of Operations.
    I am excited to be the Director of Operations for Bon Appétit Management Company here at the Walt Disney Studios. Our entire team is committed to providing the best castmember experience every single time you visit us. Please feel free to talk to me, call me, or just email me if there is anything we can do to improve your experience! Bon Appétit!

    (818) 931-2626
  • f-15-3-7854004_0HoroZiU_ElizabethDrumlake
  • Elizabeth Drumlake
    Operations Controller

    While I was finishing my degree in Hotel/Restaurant Management, I came across a company that shared a similar focus in a sustainability commitment that I used in my restaurant portfolio concept project. When I first read about Bon Appetit, my interest peaked while reading about their focus on locally grown food, and their ability to share educational information to the clientele. I thought working for this company would be a good fit and it was beneficial in my final course work.

    I joined the team in February 2012 as Operations Controller, overseeing the financials of eight cafes, three Starbucks and three catering outlets. Today, our bookkeeper and I handle all of the receivables, billing, accounts payable, budgets, and financial reports for this Disney account. We even handle some human resources for the 168 staff members.

    I began my career in accounting while working at a private country club over 30 years ago in the San Fernando Valley, where I met my husband, who was the Executive Chef. I have worked in both the transportation and waste industries for a combined eighteen years before coming full circle back to hospitality. Before Bon Appetit, I worked as controller and interim general manager of a private dining club in Pasadena.

    I have traveled with my husband to Europe several times and South America with culinary students on food and wine adventures. I enjoy attending hospitality conventions and reading about various food trends in the industry.

    Though I can usually be found in the offices behind the ABC Riverside Café, – I love to visit all the sites and see the wonderful culinary creations of our chefs and say hello to all of the hard working staff.


  • bautista_headshot
  • Estevan Bautista
    Chef Manager - Buena Vista Cafe

    Hello I am Chef Estevan Bautista your Buena Vista Cafe Chef.

    When I’m not cooking for you here at the Disney Cafés, you’ll find me on a culinary adventure. I find inspiration from travelling to different parts of the world and tasting authentic dishes prepared in the traditional way by native chefs. Most recently, I’ve studied the cuisine of Hawaii, New York, San Francisco and Mexico. My goal is to bring these unique flavors to you – so, I am looking forward to challenging your taste buds.

    I also love a challenge, so – if you’ve got a recipe from home, family favorite, or just an idea… let me know! I’m always looking for great new menu ideas and look forward to hearing from you!

  • Pvalere headshot
  • Priscilla Valere
    Catering Director - Burbank

    I am fortunate to have been born and raised in the best city in the world – Los Angeles. This city really paved the path for me and gave me the tools to get my start in the hospitality industry. Its unbeatable weather, ethnic diversity, and thriving entertainment industry have all played an integral part in my journey thus far. As a proud graduate of the University of Southern California (Fight On!), I worked in a fine dining establishment in Beverly Hills all throughout college, where I worked my way up to Assistant Catering Manager. As an offsite caterer, I had the distinct pleasure of working in some of the most exclusive and prestigious venues, this city has to offer. We presented menus from all around the world, for clients from all around the world. As a self- proclaimed foodie, I recognize the importance in variety and flavor. There are very few places where you can get authentic cuisine from around the world, without ever having to catch a flight; I’m lucky to be able to call one of those places home. As Director of Catering for Bon Appétit, I recognize the important role food plays in our lives and in the lives of our clients. From big executive meetings to small congratulatory celebrations, food always plays the role of best supporting actor.


  • hugo
  • Hugo Lucero-Parra
    Chef | ABC Riverside

    Hugo was born in Mexico and grew up in Hollywood. Even at a very young age, Hugo was intrigued and inspired by his family’s traditional recipes and techniques and how the shared act of cooking and eating bonded them together. Hugo started working in a kitchen at 16 years old. He then received his Bachelors in Culinary Arts from Art Institute in Santa Monica and has worked as a Sous Chef at numerous restaurants preparing various cuisines throughout Los Angeles. Hugo has studied, worked and currently enjoys traveling the world to develop an appreciation and understanding for all types of cuisines. His goal is to take the flavors and techniques from all over the world and create unique and delicious dishes for those who visit his café.

  • michelle
  • Michelle Gomez-Arguello
    Catering and Operations Director - Glendale

    Michelle has been with Bon Appetit since 2005. She is excited to be the Catering and Operations Director here at Disney where she blends her experience earned as the Director of Catering with Bon Appetit @ Whittier College and most recently the General Manager with Bon Appetit @ Soka University. Originally from Los Angeles, she comes to you with a Nutrition & Food Science degree from UC Berkeley and a Culinary Arts degree from the Culinary Institute of America in Hyde Park, NY. With her background in both culinary and nutrition, she brings her knowledge and passion for food and making good food choices to our table. Prior to joining Bon Appetit, Michelle worked at several restaurants and catering companies in the East Bay Area, Santa Barbara and Los Angeles, including a 5 year stint as the Lead Culinarian for UCLA Dining Services. Outside of work, she enjoys being wife and mother to two children.


  • flaherty
  • Stephen Flaherty
    Cafe Manager - Buena Vista Cafe

    Stephen grew up in a city just outside Boston and moved to California in 2011. He started working at Bon Appetit at Emmanuel College in 2008 and stayed there till 2011 where he left for a few years to pursue a career in law enforcement. He has now rejoined Bon Appétit and is the current manager at the Buena Vista café. You can find him wearing one his many ties around the café and being his loud usual Boston self while forgetting to pronounce his R’s

  • Zimowski_headshot
  • Peter Zimowski
    Chef - Grand Central Cafe

    I started cooking for fun at 8 years old and I knew right away I wanted to be a Chef. I graduated from Le Cordon Bleu of Pasadena in 2001 and have been cooking professionally ever since. The Grand Central Café is such a beautiful and creative space, it’s hard not to feel inspired! Bon Appétit’s commitment to healthy, sustainable, and just plain delicious food makes every day a pleasure. I am always open to new ideas, so please say “Hi” and let me know what you’re hungry for!

  • esmerelda
  • Esmeralda Velazquez
    Cafe Manager | Grand Central Cafe

    Esmeralda Velazquez joined the Bon Appetit family in early 2016, taking on the role of Café Manager at the Grand Central Café. Esmeralda is a business graduate from California State University Northridge. Having spent 7 years in the hospitality industry, Esmeralda is excited to be part of a socially responsible company that shares her passion for local, sustainable, and delicious food. Esmeralda enjoys spending weekends with her husband and two little boys.
  • vieyra_headshot
  • Eduardo Vieyra
    Chef Manager - Big D Cafe

    Eduardo is the Chef Manager at Big D Cafe, and joined Bon Appetit in 2013, after many years in restaurant dining. Born in Mexico City, he started working in the kitchen during his teenage years, and has not looked back in over 27 years. Although he has worked a variety of jobs over the years, cooking has always been his calling. Throughout his career, it has always been the good memories food brings that enables him to create and be inspired. The ability to bring back these memories when guests eat is what drives his passion for cooking.


  • sara edit
  • Sarah Levine
    Cafe / Catering Chef - Glendale

    Sara joined Bon Appétit as the catering chef at the Buena Vista Café just about three years ago. She’s always keeping things fresh and new in your Circle 7 kitchen. Inspired by culinary magazines, cookbooks and even classic menus. Sara says that sometimes when she begins with ingredients for an Italian meal – she ends up in Greece – now that’s creative!
    Sara’s perfect weekend includes waking up with an espresso from Intelligentsia, browsing at Vromans, shopping at the farmer’s market, cooking for her family and enjoying a glass of delicious wine.
  • Kelly Anderson

    Kelly Anderson’s career history is unlike your average Chef! She grew up in the meat-and-potatoes town of Overland Park, Kansas, and began her culinary career bussing tables in a modest pizzeria at the age of 14. Although she waitressed her way through college, Kelly majored in Communications and then moved to Los Angeles to pursue a career in journalism. Suddenly exposed to one of the greatest culinary cities in America, Kelly ate her way through L.A. but worked her way up the communications ladder. At the age of 25, she became one of the youngest Editors at Condé Nast Publications and soon thereafter ventured out on her own to start a Public Relations firm. But all the while, her love of cuisine grew stronger. In 2007, Kelly decided to take a leap of faith: She left the world of PR to pursue her new-found dream of becoming a Certified Chef. She won a national scholarship to study French Cooking at the Culinary Institute of America and subsequently received her culinary degree from Glendale College. With a passion for creating healthy, simple recipes for the modern family, Kelly soon became a recipe writer for national media outlets like Better Homes & Garden, Parents Magazine, Jamie Oliver’s Food Revolution, Taste of Home, Daily Candy, and others. In 2010, Kelly was named a “Nourishing Hero” by the Nourish Network for her work with children & nutrition, and soon parlayed her recipe writing into work as a Consulting Chef; coaching restaurant owners on food trends, marketing, and profitability. Her success in the industry landed her a position at US Foods from 2013-2015, where she worked as a Corporate Chef and Restaurant Consultant. Today, Kelly serves as a Chef Manager for Compass Group and Bon Appetit Los Angeles, showcasing her strengths in the realm of Food Costing, Recipe Development, Menu Engineering, FOH & BOH Operations, Food Trends and Customer Service.