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Dining Services Management Team

Ralph Zavala, Executive Chef Ralph Zavala, Executive Chef

Ralph brings over 29 years of experience to his position as Executive Chef of Frank, Frary and Oldenborg dining halls. His professional experience includes stints at The Getty Museum, Universal Studios Sheraton Hotel, The California Science Center, UCLA, Pepperdine University and Loyola Marymount University. He has also had the honor of serving President Bill Clinton, first lady Laura Bush, and many movie stars and musical artists in the entertainment Industry. When asked what his favorite meal is, he replies, “I don’t sit to eat a meal, I just taste different items all day long!"
Contact Ralph Zavala.
Kim Wunner, Catering Manager Kim Wunner, Catering Manager

Kim brings over 28 years of hospitality experience to Pomona College Catering. Her list of past clients includes the Tournament of Roses, Super Bowl XXI and the Buffalo Bills during Super Bowl XXVII, MLS During the Men’s and Women’s World Cup Games, Kaiser Permanente, Southern California Edison, UCLA Football, University of Washington Huskies, and Western University. She has worked for Hilton Hotels, several private and public country clubs and golf courses. In 2004 she was named Catering Manager of the year for Hilton Hotels Corporation. Kim is married with two sons and loves to read and relax in Lake Havasu. Kim’s passion for catering will help her team grow and flourish with the capabilities to manage everything from intimate to grand scale events.
Contact Kim Wunner.
Michael Gove, Sous Chef – Frank Michael Gove, Sous Chef – Frank

Michael is a classically-trained culinarian who brings his contemporary style and broad appreciation and passion for food to his menus.  A graduate of the prestigious College of Hospitality at Johnson and Wales in Providence, RI, he earned his Bachelor’s degree in Business and an Associate’s Degree in Culinary Arts (Cum Laude).  Michael comes to Pomona with more than 15 years experience in some of the country’s finest award-winning culinary institutions, including the Beverly Wilshire Hotel, the Cheeca Lodge Resort, Disneyland Exclusive Dining Room, and Rue de L’espoir Restaurant.  He has worked in such locales as Cape Cod, Boston, Florida Keys, and Beverly Hills, and has led the culinary teams and fine dining operations at several Fortune 500 companies and universities.  This experience has afforded him the valuable perspective of fostering community through food that reflects the spirit, tastes and mission of an institution.  Michael is known as a strong mentor who builds kitchen and service teams that deliver consistently outstanding dining experiences.
Contact Michael Gove.
Andrew Sutton, Sous Chef - Frary Andrew Sutton, Sous Chef - Frary

Andrew originally earned a degree in English from Marquette University in Milwaukee, Wisconsin.  He came to food service after taking a part time job in an independent living senior facility.  He enjoyed cooking so much that he quit his job to become a full time cook. He returned to school to earn a culinary degree from Le Cordon Bleu College in Pasadena, California. He then worked in senior care facilities, Houston’s Restaurant in Santa Monica, and as the Sous Chef for Pepperdine University in Malibu.  He joined the Pomona College team in August 2012. He loves food from around the globe and hopes that his passion for food will help make dining at Pomona a more enjoyable experience as he works with the staff to prepare different menus.  Outside of work, Andrew enjoys spending time with his family.  He likes camping and hiking and spending time driving through the mountains on my motorcycle.  He also enjoys practicing karate and working in his yard.  This year he started an herb garden and planted a few grape vines.
Contact Andrew Sutton.


Jorge Peraza, Sous Chef – Oldenborg Jorge Peraza, Sous Chef – Oldenborg

As a native of Mazatlan, Mexico, Jorge was always exposed to the best seafood and there he developed his passion for exceptional cuisine.  After studying business administration at the ECAM University in Sinaloa, Mexico he opted to relocate to the United States in search of a better future.  He stumbled upon cooking as his first job and quickly realized his innate ability as a cook and sought opportunities to develop his culinary skills.  Since his first job, Jorge’s professional experience evolved from being a cook at a small coffee shop to a successful Sous Chef with the capacity to cook any international dish.  His experience includes working at the exclusive retirement community, University Village Thousand Oaks, along with eight and a half years of cooking at California Lutheran University.  He strives to bring high quality and savory cuisine that satisfies the appetite and palate of the student body at Pomona College.
Contact Jorge Peraza.
Ana Ahumada, Relief Manager Ana Ahumada, Front-of-the-House Manager

Ana started her career in cable communications, where she worked for over ten years.  With the encouragement and support of her family, she returned to school to study what she loves most: working with food and people.  She received her Culinary Arts Degree as a Bakery Chef.  Before coming to Pomona, Ana worked as a Banquet Supervisor and Chef at the Air Force Village West, Marriot Hotel, and Mission Inn.  She worked with Sodexo at Pomona College for four years, before joining the Pomona team.  Ana is married with two grown children.  She enjoys hiking, riding her bicycle, doing crafts and spending time with her family.
Contact Ana Ahumada.