CulinaryOffice & Admin
Lisa Lombo
Director of Operations | Aramark
Experience
2025 - Present
Real Estate Agent of New Jersey
Weichert, RealtorsMoorestown, New Jersey
2010 - 2011
Executive Chef/Business Owner
El Cafeito & La Finca CateringPhiladelphia, PA
2001 - 2002
Banquet Chef
Audubon Country ClubNaples, FL
1999 - 2001
Executive Sous Chef
Bluzette Latin- Southern RestaurantPhiladelphia, PA
1997 - 1999
Assistant Store Manager
Riverview Jewish Deli & RestaurantPhiladelphia, PA
1996 - 1998
Junior Kitchen Manager
Main Street Restaurant GroupPhiladelphia, PA
1994 - 1997
Junior Shift Supervisor
Bassett’s Original TurkeyPhiladelphia, PA
1993 - 1994
Junior Shift Supervisor
Bookbinders Seafood Bar @ BellevuePhiladelphia, PA
Education
2009
Associate of Arts in Business Administration
American InterContinental UniversitySchaumburg, IL
Certificate
ServSafe Instructor & Registered Examination Proctor
Certificate
ServSafe Allergen
Certificate
ServSafe COVID
License
Philadelphia Food Handler
Advice from Lisa Lombo
Quotes about career path, skills, and teamwork from an industry leader.
I always tell my sous chefs that you’re only as good as your team.
When you’re young and early on in your career, you feel like you could do it all, like you’re invincible. You must take time to develop your team because you’re only going to be as good as them. If you lead your people properly, everything else will fall in line – capturing costs, productivity, and delivering on financial commitments – because your people are going to take care of all of that.
I knew this profession was right for me and continues to be when I see reactions from guests and consumers.
When you have a passion for something and then see the end result of people truly enjoying what you create and appreciating it, it’s satisfying. The second part of knowing this field is right for me is that I’m able to train and develop younger culinarians and their career growth.
I look for passion.
You must have passion, because if you don’t have passion for this industry and the grit that goes along with it, you’re not going to make it. You can learn about cooking and come out knowing everything, but if you don’t have passion, you’re not going to be teachable. At the end of the day, it’s a rough business, so you have to have passion for it. If you don’t, it’s not going to work for you.
There has to be consistency in leadership no matter what, and that relates to everything, even parenting.
If you’re not going to be consistent, you’re not going to have the result you need.
The leadership and having the ability to lead inspires me to continue to work and excel.
It ties into my personal life also – wanting to see people excel and do well. I think no matter what I would have done, whether it would have been in the field of culinary or architecture, I would want to see other people do well in life. I believe it comes back to you.
I want to see people excel, and I also find inspiration in seeing others’ passion.
Everyone has their different strong skill.
Right now, I look to social media to continue to educate myself.
I follow other chefs, restaurateurs, and culinarians. As chefs, we’re artists, and we get inspired by seeing other people and what they’re doing.
Roles in Culinary
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