Last Update

2015-12-01T00:00:00.000Z

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Wrong Lynn Hay?

Lynn Robisch Hay

Regional Account Manager, Client Procurement Services

Sodexo Inc

HQ Phone: (800) 763-3946

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Sodexo Inc

9801 Washingtonian Boulevard

Gaithersburg, Maryland 20878

United States

Company Description

Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Daily Life Solutions company in the U.S., Canada, and Mexico, delivers On-site Service Solutions for Venues and Facilities in Corporate, Education, Health Care, Government, and Remote Site segments, as ... more

Find other employees at this company (36,379)

Background Information

Employment History

President, Owner

Chez Hay Catering Inc

Education

University of Kansas

Culinary Arts degree

Southeast Community College

Web References (15 Total References)


Chez Hay Catering - Caterer and Reception Space in Downtown Lincoln, Nebraska for Weddings, Tailgates, and Special Events

chezhay.com [cached]

(Left to Right) Lynn Robisch Hay: Owner, Sean Carmichael: Executive Chef.

...
Lynn Robisch Hay Lynn, owner and founder of Chez Hay Catering, graduated in 1992 from the University of Kansas and pursued a career at Xerox before following her dream of opening a catering company. Lynn started Chez Hay Catering out of her home in the spring of 2000. The name Chez Hay (pronounced Shay Hay) means "At the Hay's", as Lynn spent several years working from the kitchen in her basement.
In 2000, Lynn graduated with high distinction from Southeast Community College with a Culinary Arts degree. Lynn was awarded The 2006 Honored Graduate from the Food Service/Hospitality program at Southeast Community College and in 2007 The Lincoln Business Journals 40 Under 40 award. Lynn's first job in a commercial kitchen was in a restaurant called DiNapoli here in Lincoln, Nebraska. She worked as a pastry chef under DiNapoli's Chef Sean Carmichael. Sean is now the Executive Chef of Chez Hay Catering and Lynn feels very fortunate to have him overseeing the culinary creations in the kitchen.
...
Lynn also has a wonderful son named Miles who keeps her very busy.


Chez Hay Catering - Caterer and Reception Space in Downtown Lincoln, Nebraska for Weddings, Tailgates, and Special Events

www.chezhay.com [cached]

(Left to Right) Lynn Robisch Hay: Owner, Sean Carmichael: Executive Chef.

...
Lynn Robisch Hay Lynn, owner and founder of Chez Hay Catering, graduated in 1992 from the University of Kansas and pursued a career at Xerox before following her dream of opening a catering company. Lynn started Chez Hay Catering out of her home in the spring of 2000. The name Chez Hay (pronounced Shay Hay) means "At the Hay's", as Lynn spent several years working from the kitchen in her basement.
In 2000, Lynn graduated with high distinction from Southeast Community College with a Culinary Arts degree. Lynn was awarded The 2006 Honored Graduate from the Food Service/Hospitality program at Southeast Community College and in 2007 The Lincoln Business Journals 40 Under 40 award. Lynn's first job in a commercial kitchen was in a restaurant called DiNapoli here in Lincoln, Nebraska. She worked as a pastry chef under DiNapoli's Chef Sean Carmichael. Sean is now the Executive Chef of Chez Hay Catering and Lynn feels very fortunate to have him overseeing the culinary creations in the kitchen.
...
Lynn also has a wonderful son named Miles who keeps her very busy.


Chez Hay Blog

chezhay.com [cached]

Chez Hay took home the trophy at the Child Guidance Center's Comfort Classic on April 24. This year's chef competition was all about potatoes. We prepared bobotie, a hearty South African dish made with ground beef, ground pork, Yukon gold potatoes, spices and topped with a cream sauce. It is then served with fruit chutney and peri-peri sauce.  (Photo) Lynn Hay (owner) and Michael Yelkin (sous-chef) show off the trophy.


Chez Hay Blog - Part 2

chezhay.com [cached]

It is then served with fruit chutney and peri-peri sauce. (Photo) Lynn Hay (owner) and Michael Yelkin (sous-chef) show off the trophy.


Chez Hay Wins Comfort Classic | Chez Hay Blog

chezhay.com [cached]

It is then served with fruit chutney and peri-peri sauce. (Photo) Lynn Hay (owner) and Michael Yelkin (sous-chef) show off the trophy.

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