Meet Our Team

Brad Curlee
Catering Executive Chef

From interning at Yellowstone National Park to promoting sustainable seafood at Chicago’s Shedd Aquarium, Chef Curlee lives for new culinary adventures. With 16 years experience, Chef Curlee has mastered the art of garde manger and saucier at Braxton’s Seafood Grill in Oakbrook, Ill., and served as sous chef for Lettuce Entertain You’s world-renowned Maggiano’s Little Italy. He’s even cooked for marine biology students on Shedd’s research vessel in the Bahamas.

David Stout
Catering Operations Manager

A native of Circleville, Ohio, the Pumpkin Capital of the World, Stout attended The Ohio State University and comes to MSU from the Grand Hotel, where he worked his way up from a pool maintenance worker to general manager. He also ran a small, local hotel management company with three properties in mid- and southeast-Michigan. Stout has served on the board of directors for the Mackinac Island Chamber of Commerce and the Michigan Lodging and Tourism Association.

Heather Bailey, CMP
Sales and Catering Manager

Heather Bailey has been active in the hospitality industry for the past 12 years. A graduate of MSU, Bailey began her career at the Kellogg Center as a conference services assistant. She since has served as catering coordinator for the Lansing Lugnuts minor-league baseball team and as sales and catering account manager for the Radisson Hotel Lansing. Bailey most recently served as conference services manager at the Kellogg Center. She is a member of the Michigan Society of Association Executives and is a Certified Meeting Professional (CMP).

Jeff Fisher
Executive Sous Chef

Chef Jeff Fisher brings 15 years of experience to Spartan Signature Catering. He most recently served a three-and one- half-year stint as chef at the Kellogg Center’s The State Room Restaurant. Prior to joining MSU, he worked at Five Lakes Grill in Milford, Michigan, as well as at northern Michigan’s acclaimed Tapawingo restaurant, and Pacific Time restaurant in Miami Beach, Florida. Chef Fisher loves incorporating local ingredients and anything fresh from MSU’s Student Organic Farm into his dishes.

Michael Evans
Sous Chef

From chef to culinary educator, Michael Evans has worn many hats, both at MSU and in the greater-Lansing community. He began his career at MSU in 1986 in cooking positions at Akers and Holmes Halls and the Kellogg Center. From there, he went on to teach vocational culinary arts for five years at the Eaton Intermediate School District before returning as culinary supervisor at Athletic Catering and Event Services. Evans also teaches culinary courses at Lansing Community College.

Ryan Curtis
Catering and Banquet Manager

A graduate of MSU, Ryan Curtis was formerly a student employee in the Kellogg Center’s Banquet Department and The State Room, then manager of both. Ryan Curtis brings his own blend of pride and dedication to Spartan Signature Catering. Before joining the operation, Curtis most recently worked for Athletic Catering and Event Services.

Patrick Riley
Catering and Banquet Manager

A graduate of Central Michigan University, Patrick Riley joined MSU as a banquet manager for the Kellogg Center and quickly became general manager for Kellogg’s State Room Restaurant. He has worked at a number of hotel and restaurant operations across Michigan, Texas, Minnesota and California. Prior to joining MSU, Riley directed food and beverage operations for the Ypsilanti Marriott in Ypsilanti, Michigan and for the Chelsea Comfort Inn and Conference Center in Chelsea, Michigan, and served as general manager for the Ground Round Restaurant in Jackson, Mich.