RYE BROOK, N.Y., Sept. 3, 2025—CulinArt has named its top chef and managers of the year awards which are associated with upcoming Compass Group recognition activities. Kevin Kenny was named Chef of the Year, while Manager of the Year honors went to Siobhan Scardina and Marvin Bustamante.
Kenny will be honored as part of Envision Group’s celebration of Chef Appreciation Week, coming up next week. Next month, Scardina and Bustamante will be spotlighted during the Compass Night of Stars Celebration in Orlando. Meet each winner below.
Kevin Kenny has been with CulinArt and Compass Group a combined 26 years. A graduate of the Culinary Institute of America, Kevin joined CulinArt in 1999 as a regional chef, supporting various accounts including Hunter College, Baruch College, Borough of Manhattan Community College, and others in the CUNY system. He then served as executive chef at Hofstra University for 10 years before landing at Stony Brook University in 2018. He caught the restaurant bug at the age of 15, with a full-time job he held during high school, and has been preparing meals in large volume and overseeing teams of cooks and chefs doing the same ever since.
“Chef Kevin’s leadership extends far beyond the kitchen,” according to his nomination submission, to which multiple Stony Brook culinarians contributed. “He believes that success lies in two simple things: “food and people,” and he leads by that philosophy every day. He is also a critical partner to our students. His culinary expertise and compassion combine to create inclusive environments that extend well beyond the plate. And he has been instrumental in driving program growth, improving margins, and navigating challenges like inflation while maintaining the integrity and variety of the menu.”
Siobhan Scardina is entering her fifth academic year at William Penn Charter School in Philadelphia. After earning a Bachelor’s degree in Psychology from West Chester University, Siobhan worked in corporate dining accounts including Lockheed Martin, staying on with CulinArt when it took over the account in 2012. She then opened two CSC locations in Wilmington, Del., where she stayed until the pandemic, making her way to Penn Charter after a brief furlough, some of which she spent working at a retirement community.
“Siobhan exemplifies the highest standards of leadership, dedication, and service excellence,” says Dan McGill, Mid Atlantic division president. “Her remarkable contributions this past year not only strengthened the foodservice program but also solidified our partnership with Penn Charter in a way that will be remembered for years to come. She has elevated dining services to a level that rivals the best in the industry, focusing not only on nutritious and appealing menus but also on creating an experience that fosters community and inclusivity.” McGill notes that Penn Charter’s most recent graduating class dedicated its yearbook to Siobhan, which you can read about here. “To earn such admiration from students is rare,” he adds, “and it is a testament to her authenticity, kindness, and the meaningful connections she builds every day.”
Before David Burke took the New York City restaurant scene by storm, a small chain of similarly named gourmet food stores (Burke and Burke) gave Marvin Bustamante his first job, as a deli attendant. Marvin stayed with the brand for 13 years, working his way up to general manager of the now-defunct chain’s flagship store in Midtown. A tip from one of the firm’s principals led him to Restaurant Associates in the late 1990s, where he ran corporate dining accounts before stepping up his game with a restaurant management and culinary arts degree from the New York Restaurant School and joining CulinArt in 2001. Fifteen years later, he took over the top job for CulinArt at the UN and has been its resident district manager there ever since.
“Marvin Bustamente represents the very best of CulinArt,” says CulinArt President Peter Witkowski. “His leadership, experience, and unwavering commitment to excellence have had a profound impact on one of our most important and complex accounts. What sets Marvin apart is his deep institutional knowledge, having served this location for many years. His experience brings a sense of calm and consistency to a highly dynamic environment. The UN’s decision to continue with CulinArt was not only based on our food quality and service offerings, but also—most importantly—on their trust in Marvin’s leadership.”
