• news
  • blogs
  • newsletters

Healthy Students,...

Healthy Students, Healthy Saugus Food Program   Our team...Read More

Whitsons’ Leaders...

Whitsons’ Leaders Honored by Total Food Service Congratulations...Read More

Whitsons School...

Whitsons School Nutrition® Hosts Guest Chef Phil Deffina at...Read More

Recent Newsletter

Happy Thanksgiving! From our family to yours, please enjoy our compilation of Whitcomb family recipes, tips and tricks to make your holiday an extra special one. 

cover thumbnail
Check out our special Thanksgiving issue of our Simply Rooted® Magazine

Newsletter Subscription

Your E-mail*
Your Name*

Bombay Fusion Culinary Competition

April 12th, 2017, Whitsons Culinary Group held its first Culinary Competition where three chefs competed "Iron Chef" style, for the title of FLAVES Champion 2017, Chef Sean Arnold from York Suburban school district, Chef Joseph Stango from Fairfield and Newtown school districts and Chef Matt Lacombe from Lexington school district. See how the chefs faced off in a timed culinary competition!




Meet our Bombay Fusion Chefs


Chef Sean Arnold - York

SeanArnold HeadshotChef Sean Arnold is our Chef for York Suburban School District.  Chef Sean is a graduate of the Culinary Institute of America and Green Mountain College with a Master of Science in Sustainable Food Systems, he is a forward-thinking and multi-talented food service leader with more than 15 years of experience driving teams to success while promoting sustainable and environmentally-conscious initiatives.

Chef Sean first began his culinary journey while still a student at Elon University.  Once graduated, he continued his career at York College as Associate Director of Dining Services. Since then, Sean has built upon his years of experience creating flavorful food masterpieces while also serving as Director of Dining Services for several schools such as, Oldfields School for Flik Independent Schools, Towson University, Garrison Forest School and Calvert Hall College High School for Sage Dining Services.  Chef Sean is not only passionate about food, but he is also focused on educating others on the importance and use of local sustainable food in menus.  Sean looks forward to continuing his passion for learning and educating others on the importance of local sustainable food. 



Stango HeadshotChef Joseph Stango – Fairfield/Newtown

Chef Joseph Stango is our Executive Chef Manager for both Fairfield School District and Newtown Public Schools in Connecticut.  A graduate of the Connecticut Culinary Institute, Chef Stango first discover his love of the culinary arts at a young age when cooking meals from scratch with his grandmother.  He knew then that he was destined to be a chef. Chef Stango has over 10 years of culinary experience.  He began his career and honing his craft while working as a Sous Chef at Carmen Anthony Restaurant in Wallingford, Connecticut. He moved onto his next role as Executive Chef at Cava Restaurant Group in Southington, Connecticut mastering his knife skills and recipe development. Looking for a change in scenery, Chef Stango began his long-term relationship with Whitsons Culinary Group, joining the team at Canton Public Schools as High School Lead and then moving up to a management role as Food Service Director. His love of the culinary arts and the excitement in getting positive feedback from students upon tasting delicious lunch meals brought Chef Stango back to his craft and his current role of Executive Chef.  Promoting healthy eating and creating delicious and healthy meals are what motive this chef!



Lacombe HeadshotChef Matt Lacombe - Lexington

Chef Matthew Lacombe brings over 30 years of experience in the culinary industry as a chef and kitchen manager. As an Executive Chef at the Lexington Public Schools, Matthew has been a valuable asset to the management team by infusing excitement into dining services.  He is well-versed in a multiple of foodservice operations, ranging from school nutrition to notable restaurants. Matthew has held a range of positions, including Executive Chef of multi-million dollar upscale establishments, as owner and caterer of his own business and public school management, demonstrating exemplary culinary talents, professionalism and leadership skills. Chef Matt began his career in sous chef positions at various restaurants, including La Gavrcohe in London, where he honed his culinary and management skills and coordinated all kitchen functions. Prior to his current position, Matthew was the Chef de Cuisine at Jack’s Oyster House and Sous Chef for Bistro Brie and Bordeaux. Prior to this, he was the owner and executive chef of Madison’s Restaurant in Windham, NY, known for its continental cuisine with French influence. Before this, he was the Sous Chef for the La Fayette restaurant at the Drake Hotel, where he managed the back of the house operations for this #3 million restaurant. Chef Matt Lacombe has become a favorite among the staff and students of Lexington School District.