Brent Bishop
Director, Dining Services

The year was 1984; I was bussing tables for a national Mexican restaurant chain, when I began my fascination with food service.  I’ve spent time working at the illustrious Frankenmuth Bavarian Inn in Frankenmuth, MI, as well as having worked for the CA Muer Corporation in Ann Arbor at the Gandy Dancer restaurant.  I later spent two years working at the University of Michigan, managing the exclusive members only University Club Restaurant.  These experiences in fine dining have definitely helped me to shape and guide my career in food services.

I have been employed with Taher, Inc., at LTU since August 2000.  I have certification from the National Restaurant Association in ServSafe and certification as a Food Service Management Professional.  I have also been certified by the State of Michigan in Food Service Management and Techniques in Alcohol Management.  Currently, when I’m not working or tinkering with my classic cars, I am working toward my Bachelor of Science in Hotel & Restaurant Management at Eastern Michigan University.

Antonio Moore
Executive Chef, Dining Services

Having always known that cooking was my destiny, I began my culinary journey at the tender age of 13.  I hold a Certified Culinary Professional designation awarded by the Culinary Arts Studio of Michigan.  I am also a ServSafe certified chef through the Michigan Restaurant Association.

Known as the “Conscious Chef” I use an improvisational approach to creative cooking with a heavy accent on flavor and simplicity.  In thirteen years of working in food service I have held Executive Chef Responsibilities at four of Michigan’s top dining spots.
I have been employed at TAHER for a little over a year.  With my vast experience in culinary excellence, I have helped to turn Lawrence Technological University’s dining service from a mediocre experience to an exceptional dining affair.

In addition to my Executive Chef duties here on campus, I can also be seen whipping up some of my delicious recipes on the Just Ask Talk Show, a local cable show seen here in the Detroit area.  I am adept at creating masterpieces with everyday ingredients found in most kitchens.  “Cooking with a Conscience” became my motto when I was diagnosed with Type 2 diabetes in 1999, but also a testament to a life changing decision to eat smart and live smart.

CASHIERS: Laquetta Cooke, Ruby Walker, Marquetta Cook, Kim Rauchman

CATERING STAFF: Anna Rauchman, Joe Rauchman, Vanessa Robinson

FOOD PREP STAFF: Anna Rauchman, Mildred Jackson, Chameka Miller

GRILL TEAM: Aaron Hines, Jerale Williams, Bryan Henderson