Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Comal is only as strong as its team of dedicated people that support our mission. Learn more below about who helps make Comal a success, each and every day.
Born and raised in New York, food has always been a focal point in Chef Lewis’s life. As a first generation American whose parents immigrated from Trinidad and Tobago, Chef Lewis was first introduced to food through classic West Indian dishes like buljol, a cold spicy salted cod dish, or roti with curry goat. His interest in food continu
Born and raised in New York, food has always been a focal point in Chef Lewis’s life. As a first generation American whose parents immigrated from Trinidad and Tobago, Chef Lewis was first introduced to food through classic West Indian dishes like buljol, a cold spicy salted cod dish, or roti with curry goat. His interest in food continued through his teens as he would tape cooking shows on cassette tapes for some “light listening” on his Walkman. While food and cooking were an integral part of his formative years, it wasn’t the path he chose initially for himself. Cooking would remain a deep interest while he pursued his other loves, science and technology. Chef Lewis eventually went on to attend undergraduate studies at Brown University receiving a B.A in Applied Mathematics. From there he procured a position at Goldman Sachs in their Information Technology division. Truth be told, working for Goldman Sachs opened up new doors for traveling and culinary exploration.
After eight years of working in Information Technology at Goldman and Sachs, Chef Lewis chose to follow his true passion for the culinary arts and garnered more than 15 years of experience in the field. From studying at the French Culinary Institute (now International Culinary Center) in New York, to working for chefs like Brad Farmerie, Cesar Ramirez and Nick Anderer, Chef Lewis was able to hone his skills to become the expert he is now. Over the course of his career, he held many roles in various areas of foodservice and hospitality, including managing the food operations in a 5-star hotel, cooking in fine dining restaurants, television food production, and restaurant consultation. Prior to joining Comal, Chef Lewis was the Executive Chef and partner at one of the top catering companies in Brooklyn, NY.
“Travel has played an important role in shaping my philosophy on food and cooking,” said Lewis. “From eating my way through floating markets in Bangkok, to learning about and cooking traditional Japanese food in Tokyo, to preparing a dinner with a family in Morocco after a day in the neighborhood market, I fell in love with the relationship between food and culture. Comal is the perfect intersection of cuisine, culture and community and I am excited to learn from and share my knowledge with them.”
Katiria is a Puerto Rican native that has worked in the private and public sector in New Jersey, United Kingdom, and Colorado as an Operations Manager and Field Support Manager for the past 4 years. Her bachelor’s degree in business management and intensive training in the field, along with certifications obtained during training, has giv
Katiria is a Puerto Rican native that has worked in the private and public sector in New Jersey, United Kingdom, and Colorado as an Operations Manager and Field Support Manager for the past 4 years. Her bachelor’s degree in business management and intensive training in the field, along with certifications obtained during training, has given her the opportunity to follow her passion by helping members of the community. Her career goals include pursuing her Master’s degree in Psychology and to one day start her own non-profit organization. Katiria joined the Comal team because she was inspired by their work with immigrants and refugees and to offer a space for cultural exchange.
Matthew grew up in Austin, TX, in a house attached to a hangar in a small municipal airport. He earned his BA in Spanish Linguistics from UT Austin, and an MBA in Real Estate and Construction Management from the University of Denver after working in hospitality. He continued his career by helping to grow a Colorado-based food manufacturin
Matthew grew up in Austin, TX, in a house attached to a hangar in a small municipal airport. He earned his BA in Spanish Linguistics from UT Austin, and an MBA in Real Estate and Construction Management from the University of Denver after working in hospitality. He continued his career by helping to grow a Colorado-based food manufacturing company. Matthew has jumpstarted multiple businesses and blends his business acumen with his hospitality experience in his role as Director of Social Enterprise. His biggest passions are small business ownership and access to financial opportunity for all. Finding ways to build up individuals and families through financial education and business equity has become part of Matthew’s life work.
Jules joined Focus Points Family Resource Center as Executive Director in the spring of 2018 with more than a decade’s experience in the nonprofit sector, specializing in nonprofit management and fundraising. As Executive Director, Jules’ visionary leadership guides the direction of comprehensive family support programming serving over 1,
Jules joined Focus Points Family Resource Center as Executive Director in the spring of 2018 with more than a decade’s experience in the nonprofit sector, specializing in nonprofit management and fundraising. As Executive Director, Jules’ visionary leadership guides the direction of comprehensive family support programming serving over 1,500 individuals annually including adult education, early childhood education, family development, economic opportunity and Comal Heritage Food Incubator. Her previous experience includes Development Director of the Rocky Mountain MS Center, Senior Major Gift officer for the American Red Cross Colorado Wyoming Region, Director of Development for Colorado Youth at Risk, and a teacher at Denver Public Schools. She is also an adjunct professor at the University of Denver. Jules holds a bachelor’s degree from Grinnell College, master’s degree from the Korbel School of International Studies at University of Denver and is a graduate of the “50 for Colorado” leadership program.
Cheri Gonzales grew up around Colorado where she earned a Bachelor of Science in Journalism and Mass Communication from the University of Colorado at Boulder before moving to Denver. Cheri has spent the last nine years working at the Denver nonprofit, Swallow Hill Music, gaining experience in program management, marketing, and fundraising
Cheri Gonzales grew up around Colorado where she earned a Bachelor of Science in Journalism and Mass Communication from the University of Colorado at Boulder before moving to Denver. Cheri has spent the last nine years working at the Denver nonprofit, Swallow Hill Music, gaining experience in program management, marketing, and fundraising & development. She earned her Certificate in Nonprofit Management from CU Denver in Spring of 2020. Cheri sings in a soul-rock band with her husband and also enjoys traveling internationally and road-tripping with her husband and their two dogs, Charlie and Joplin. She can also name the 14 ways to prepare eggs! The thing Cheri loves most about her job is meeting new people and sharing a passion for the work accomplished at Focus Points.
From Las Vegas to Denver and beyond, Rachel has more than a decade of experience leading international, national and local public relations campaigns for renowned hospitality, non-profit and lifestyle brands. She has worked with Comal since 2016, facilitating stories for the program in notable publications such as Tasting Table, Food & Wi
From Las Vegas to Denver and beyond, Rachel has more than a decade of experience leading international, national and local public relations campaigns for renowned hospitality, non-profit and lifestyle brands. She has worked with Comal since 2016, facilitating stories for the program in notable publications such as Tasting Table, Food & Wine, and Bon Appetit. It's her mission to provide businesses with strategic oversight, personalized communications and a creative voice. Rachel is a die-hard foodie with a passion for engaging her community and making news. She’s had the privilege of representing Comal since its inception and was recognized with the “Comal Honors” award in 2019 for her work in helping to put the restaurant on the map.
Copyright © 2023 Comal Heritage Food Incubator - All Rights Reserved.
Comal Heritage Food Incubator
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.