About Us
Jennifer Graham: Sage Catering Manager
Jennifer Graham joined Sage in February 2011 as the new Catering Manager. Graham brings over 20 years of event planning and restaurant management experience to the organization. In 1994, Jennifer started a high-end commercial floral design company called "Green with Envy" for weddings, special events, hotels, and restaurants.
Jennifer’s background in design, event planning, management, and customer service will help lead Sage Catering in providing high quality and memorable catering services, no matter how large or small the event is. A well planned and executed event creates beautiful memories and reflects well upon all those who make it happen.
Jennifer received a degree from Cal Poly and lives on the Central Coast with her family.
Christopher A. Dunham: Executive Chef
Christopher A. Dunham joined Cal Poly in 2011 as Chef for Sage Catering and was promoted in June of 2011 to Executive Chef of Campus Dining. Christopher has lived on the Central Coast for several years, working in the dining and hospitality industry. Prior to joining Sage and the Cal Poly team, he partnered with Bradley Ogden to open and operate Root 246 in Solvang.
Christopher discovered his talent for cooking at age 17, when he made dinner for his classmates at a school function in Bakersfield. From there, he worked in various restaurants, including Big Sky Café in downtown San Luis Obispo. During his time with Big Sky, the restaurant won Best Restaurant by the New Times in 2002, 2003, and 2004. Christopher received his formal culinary training at the Culinary Institute of America in Hyde Park, NY. From there Chris sharpened his skills under acclaimed chef Dean Moore (James Beard Award Finalist) at Brea Burn Country Club in Boston, MA.
Christopher is pleased to offer his extensive restaurant experience and knowledge of local producers and products to Sage Catering.
Jenna Bailey: Operations Manager
Jenna Bailey joined Campus Dining in June 2010. Bailey brings extensive experience to her role as Operations Manager, where she oversees all of the food, catering, and market businesses on campus.
Bailey’s love for food was a part of her upbringing; growing up in an Italian family, she was raised to appreciate the art of carefully prepared meals. Her first foray into the restaurant industry started in 1991. A few years later, she started her own restaurant business.
In addition to working on the production side, Bailey honed her knowledge of the food industry by working for the corporation that manages Olive Garden, Red Lobster, and Club 21, among others. She also spent time in Costa Rica, thoroughly learning the coffee production business.
Bailey, her husband, and three daughters are happy to call San Luis Obispo home since 2006, and Bailey takes pride in serving the Cal Poly community.