Rick Valway, who has spent the last 35 years in healthcare dining services, formed CSG in 2008. He started his food service career with "Saga", a pioneer in the food management business that to this day is highly regarded as one of the best. Rick's success in business is a result of "hands on" experience, dedication and commitment to customer service. CSG was created with the vision of providing an alternative to customers who wanted more than just a vendor relationship, but truly wanted a partner.

Richard "Rich" Valway II joined the organization as the President and is actively involved in operational and administrative functions of the business. Rich has been in the industry for 20 years as Food Service Director, Regional Manager, and most recently VP of Senior Services. Even today, Rich is still actively involved in the operations and holds CDM and CFPP certifications.

John Ramey, Vice President of Operations is responsible for overseeing day-to-day food service operations. John got his start in foodservice, also 20 years ago, while serving in the U.S. Air Force. John's operations experience includes the title of Food Service Director, District Manager and Regional Manager. He also holds CDM and CFPP certifications.

Scott Alme, Director of Business Development. With over 22 years of operations, sales and marketing experience, Scott has joined CSG to help develop them into a premier food management company committed to the clients' needs. Scott is a University of Maryland graduate and is Servsafe Certified.

Candace Henson, Director of Human Resources. Candace has more than nine years experience as a Human Resources Director, five of which in the healthcare industry. She is responsible for overseeing and implementing all HR policies and procedures for CSG's employees and managers. She earned her BS from Radford University and her MBA from Mt. St. Mary's University.

Scott DiBella, Director of Recruiting and Talent Development, has over ten years experience in contract food service management working in operations and human resources. His objective is to attract and develop CSG leaders to provide customers with top-notch customer service and quality cuisine. Scott secured his BS in Hotel Restaurant Management from the University of Delaware and has achieved the PHR recognition from the Society of Human Resource Management.

Kyle Goodwin, Director of Information Technology. Kyle has been an entrepreneur, and has expertise in the technology field relating to various industries. He is responsible for managing the implementation of technology to increase information accessibility and integrated systems management. Kyle ensures that CSG's systems perform at its' best for our clients.

Mike Tourangeau, Corporate Chef. Holding a degree in Culinary Arts from Johnson and Wales and as the author of Metris Cookbook, Mike brings with him over 20 years of restaurant and foodservice experience. His responsibility includes ensuring consistency and quality control of all menu items, recipes and implementation for CSG clients.

Robin Swanson, Area Manager. Holding a degree in Culinary Arts from Johnson and Wales University, Robin brings a vast array of food service knowledge from her experience in restaurants, hotels, campus dining, and LTC. Robin is actively involved in the daily operations of all the facilities she oversees in the North Carolina region. Robin holds the CDM and CFPP certification and actively participates in the local Dietary Manager's Association.

Brian Kelley, Area Manager. Brian has been in the food service industry for 30 years as a Chef and Owner-Operator. His primary focus over the last 14 years has been in the Healthcare Food Service Management industry. A CDM, Brian also has an Associate's degree in Culinary Arts from Baltimore Culinary College. He oversees, and ensures a quality product and service to multiple accounts in three states, for Culinary Services Group.

Corporate Strategic Initiatives & Goals and
Decision Making Guidelines for everyone at CSG

Careers