With over 28 years of culinary expertise, Chef Gary Johnson serves as Professional Chef for Private Events & Conferences. Leading the culinary charge for University Park Campus and Health Science Campus catering teams, he is responsible for menu innovation, directing food production, and strategic management of food and labor costs. Chef Gary fosters a dynamic team committed to delivering unparalleled culinary experiences on both campuses.

Prior to USC, Chef Gary played a pivotal role at Levy’s Restaurant & Hospitality group at Dodgers Stadium, helping to orchestrate daily meals for the Los Angeles Dodgers and high-profile stadium events in the Tommy Lasorda Dugout Room and Chick Hearn Press Box.

Chef Rui Barcelos brings over three decades of culinary expertise to USC Private Events and Conferences, where he currently serves as a Professional Chef. His culinary journey began at the age of eight, immersed in the kitchens of his parents’ restaurants, learning the art of cooking alongside his mother and grandmother. At 16, Chef Rui embarked on a transformative apprenticeship at a French restaurant, dedicating over 12 years to mastering the kitchen, eventually assuming leadership as the head chef. His multifaceted experience extended beyond the kitchen, as he delved into the intricacies of front-of-the-house operations in Pebble Beach and Carmel, California.

Prior to joining USC, Chef Rui worked in the vibrant culinary scene of Los Angeles, showcasing his leadership and talent at iconic establishments such as Marmalade Café in Farmer’s Market LA, The Abbey Restaurant and Bar in West Hollywood, Hyde Lounge and Katsuya for SBE Nightlife and Fresh Cream Restaurant in Monterey.