About Us
Meet Our Team
Mario Rodriguez
Director of Dining Services
Mario began his career in the hospitality industry in Bogotá, Colombia, working at prestigious five-star hotels before relocating to the United States almost 20 years ago. Once stateside, Mario became a key member of the opening team for Gaylord National in Maryland. Following this, Mario joined a large food contractor, where he successfully led dining services across various segments, including corporate services, government, and airports. For the past three years, he has led hospitality operations at The Washington Nationals Park and Ravens Stadium, earning high praise for managing some of the highest-volume venues.
Mario Mendoza
Executive Chef
An ACF-certified Chef de Cuisine, Chef Mendoza’s culinary journey has been shaped by hands-on experience, mentorship, and a dedication to continuous learning. His cooking style draws inspiration from seasonal ingredients, Latin cuisine, and a deep appreciation for the connections that food creates within a community.
His passion for sustainability, respect for quality ingredients, and commitment to community are reflected in every aspect of his approach to hospitality. At The Madeira School, Chef Mendoza looks forward to bringing creativity, professionalism, and positive energy to the dining program. He is excited to cultivate a welcoming dining experience for students and staff, mentor his team, and showcase Virginia’s seasonal bounty through thoughtful, scratch-made menus.
Outside of the kitchen, Chef Mendoza enjoys spending time with his daughters and family. In his free time, he enjoys collecting retro toys and vintage treasures, especially pieces inspired by food and pop culture.
Alex Buc
District Manager
Alex’s 20 plus years of experience, from executive chef to director, create a profound understanding of all the ins and outs of the culinary industry. He has led a staff of 100+ in large scale kitchens, as well as improved customer satisfaction at government contracts. His infectious energy, strong leadership skills, and love of food are reflected in all aspects of his day-to-day. Alex is always striving to be the best partner, and his hands-on approach, team-building ability, and vast culinary knowledge and experience help him to do just that!
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.