On Tuesday, November 10, Share My Meals brings together 6 exceptional local culinary talents for The Great Chef Cook-Off at The Connell Company in Berkeley Heights, NJ:
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Chef John Glowacki
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Chef John Keegan
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Chef Argentine Metivier
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Chef Charlie Zhang
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Chef David Boyle
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Chef John Cordova
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Special Guest: A custom signature mocktail experience crafted and served by Chef Shiv Ramjit!
These talented culinary pros aren’t just incredible in the kitchen, they are the heart of the Share My Meals’ mission. Representing our corporate meal donor and nonprofit recipient partners, these are the dedicated chefs who work alongside us every day to recover surplus food and feed local families in need.
Now, they’re stepping out of their daily kitchens to go head-to-head in a high-energy, “Top Chef”-style tasting showcase!
We are honored to have their support and grateful for their commitment to making a difference. Their involvement reminds us that when people come together around a shared purpose, something truly meaningful can happen. Meet the incredible chefs making a meaningful impact!
And don’t miss your chance to taste, vote, and celebrate our community’s food heroes: GET YOUR TICKET
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Chef John Keegan | Sodexo – Novartis East Hanover
With 20 years of experience in the culinary field, Chef John Keegan has developed a deep appreciation for the craft of cooking, the traditions behind it, and the ingredients that bring each dish to life. His culinary philosophy is rooted in traditional cooking methods, seasonal ingredients, and respect for the origins of the food they prepare. Outside the kitchen, a love for the outdoors inspires a connection with nature and an appreciation for the resources it provides. John believes sustainability begins with mindful sourcing, reducing waste, and making thoughtful choices that honor both the ingredients and the environment. Through his work, he strives to bring together culinary tradition, a passion for the outdoors, and a commitment to sustainable practices to create meaningful food experiences.
Chef John Glowacki | Sodexo – Novartis East Hanover
John Glowacki serves as the Culinary Director at Novartis in East Hanover, NJ. With over 35 years of experience in the hospitality industry, Chef Glowacki is a graduate of Johnson & Wales University in Charleston, SC and has completed an apprenticeship at the Michelin starred O Saveurs in Rouffiac-Tolosan, France. Chef Glowacki has also held leadership positions in notable NYC restaurants Bouley and Del Posto.
Chef Argentine Metivier | Sodexo – Novartis East Hanover
Argentine Metivier is a culinary arts graduate and hospitality professional with over a decade of experience delivering high-quality cuisine and exceptional guest service in corporate and luxury dining environments. Currently serving as Kitchen Supervisor for Sodexo at the Novartis Campus (For Five Café Bistro), Chef Argentine brings expertise in kitchen operations, team leadership, and quality standards. With a diverse background in culinary arts, bartending, and fine dining, including roles with Marriott, Willow at Mirabeau by Charlie Palmer, and Flick by Compass Group, Argentine is dedicated to culinary excellence and exceptional guest experiences.
Chef Charlie Zhang | Sodexo – Novartis East Hanover
Charlie Zhang is a Kitchen Manager and Executive Chef with over 30 years of culinary and hospitality management experience across global hotel brands, corporate catering, and independent restaurants. His background includes leading kitchen operations at Remarkable Food (Wonder) and OTG Management at Newark Airport, as well as owning Nara Japanese Restaurant. He specializes in international cuisines, including Japanese, Chinese, and Italian, along with food cost management, menu development, and team leadership.
Chef Shivam Ramjit | Sodexo – Novartis East Hanover
Shivam serves as the Supervisor for one of Sodexo’s premier fine dining establishments at the Novartis East Hanover Campus and acts as the onsite photographer for the Sodexo team. Bringing over 15 years of professional experience across diverse settings including fine dining establishments, country clubs, cafés, and corporate facilities. His core areas of expertise encompass mixology, culinary photography, corporate catering, & specialty coffee operations. He is responsible for delivering high-level hospitality services to executive clientele at the Novartis Campus.
Chef David Boyle | SodexoMagic, Bristol Myers Squibb
David Boyle is Senior Manager, Area Support Culinary, for Sodexo. He guides the culinary program for two national accounts; one with nine locations in three states and the island of Puerto Rico, the other with five locations in three states and he also supports other accounts in the Mid-Atlantic Region with menu design, new café openings, new builds and cafe renovations, staff training, guest chef appearances, financial tutoring and much, much more. Born in Philadelphia and raised in Alaska, David studied at Walnut Hill College before spending eight years at the Four Seasons Hotel Philadelphia, where he created the Philly Cheesesteak Spring Roll. He later honed his skills at a Michelin-rated restaurant in France and served as executive chef at Jake’s in Manayunk and Davio’s in Philadelphia.
John Cordova | Market Street Mission
John Cordova is Kitchen Operations Manager at Market Street Mission in Morristown and Pantry Coordinator for Father’s Cupboard at Grace Redeemer Church in Glen Rock. With nearly 20 years of professional culinary experience in California and New York City, John now uses his passion for cooking to serve those facing hunger, homelessness, and addiction. Under his leadership, the Mission provides more than 9,500 free meals monthly across three New Jersey communities. John and his team are grateful to Share My Meals for donating rescued meals to support their guests and recovery program residents.
