About Us
Meet Our Team
Mike Giampa
Director of Dining Services
Mike Giampa has spent nearly his entire career working in New England. He started his journey in the kitchen and worked his way up through the culinary ranks and then into management roles in both college and boarding school settings. Prior to joining the MG team, he spent ten years as Food Service Director at Phillips Academy. Throughout his career, Mike has been recognized for his culinary and people leadership skills, as well as his passion for safety and sustainability. Mike’s style is to immerse himself fully in the community, constantly seeking input from every department. When he’s not working he’s enjoying all Boston sports, fishing, music, and time with his wife and adult sons.
Becca Sosvielle
District Manager
Becca is a highly accomplished leader, bringing over 15 years of focused foodservice and hospitality leadership experience to our clients. Her expertise is centered on multi-site operations, culinary leadership, and successful client partnerships. Her career spans education dining, catering, retail foodservice, and large-scale operational management, providing a comprehensive perspective on delivering exceptional guest experiences and ensuring operational excellence.
Becca holds a degree in Culinary Arts from Johnson & Wales University. Prior to joining MG, she served as Regional Director of Operations for the Northeast with Genuine Foods, where she successfully led public K–12 dining programs across New England. Earlier experience includes a role as Culinary Director, overseeing culinary and hospitality operations and fostering key relationships with local farms and producers.
In her role as District Manager, Becca will prioritize strengthening client relationships, driving operational excellence across the Northeast District, and ensuring our teams consistently deliver exceptional hospitality experiences.
Living & Working Sustainably
We take a holistic approach to being good stewards of our natural resources. Given that food services as an industry are notorious for waste, we start with a focus on not letting good food end up in the trash. From there, we incorporate other important strategies: buying local foods, composting, recycling, etc. Doing what we can to take better care of our planet is the right thing to do. We also provide programs and information in these areas as well as nutrition awareness.
Our Commitment to Diversity & Inclusion
We are invested in creating and maintaining a workplace in which all employees have an opportunity to participate in and contribute to the success of the business. This means fostering and protecting an inclusive environment in which all employees feel respected, are treated fairly and their viewpoints, thoughts, and ideas are encouraged and embraced, regardless of position, age, race, religion, beliefs, socio-economic background, gender, who they love, how they identify and of course, other protected statuses. We proudly support vendors, partners, and suppliers who share these values of inclusion.
Our Culture
We recognize that people are our most important ingredient and we provide them with the best resources, from training and support to progressive systems, so they may find satisfaction in what they do and feel appreciated for their hard work. We cultivate an atmosphere where we learn, grow and improve, constantly. This people-first culture fosters a better experience for each guest.