Our Team


Lenore Musick, Executive Director

An Army child who moved around frequently, Lenore has lived in Alaska, Texas and North Carolina. She has over 30 years of foodservice experience, and hospitality is her true passion in life. That being the case, Lenore chose to pursue a Masters in Global Hospitality Management from Georgia State, in which she graduated in 2015.

As senior leadership in both Dining and Sustainability, Lenore puts forth great effort in ensuring the two are cohesive in all aspects. From growing fresh lettuce and herbs in the hydroponic farm, to composting food and recycling all usable items, Lenore supports all sustainable endeavors on GSU’s campuses.

While no two days are the same, Lenore’s day to day life involves budget management, conflict resolution, culinary critiques, recruitment and environmental advocacy. She places a large emphasis on ensuring employees are satisfied, and prides herself on her “open door” management style. Lenore embraces customer service fully, and guarantees that her team understands the true meaning of customer satisfaction.

In her free time, Lenore enjoys spending time with her husband, two children and two large dogs.



Suzanne Paltz, Director

Originally from New Jersey and having graduated from Rutgers University in 1993 with a BA in Communications, Suzanne Paltz currently oversees the three main dining halls, concessions and retail outlets for PantherDining. With an appetite for open communication and customer service, Suzanne has seasoned her staff to serve up quality meals with a 4-week menu cycle while also leading the campus dining halls in using “eco-friendly” alternatives when it comes to the reduction and composting of food waste and recycling.

Never one to forget where she came from, Suzanne incorporates the experience she gained from Rutgers to aid in her current management. Starting as a student worker and eventually making her way to becoming the Rutgers' Dining Hall Manager for a further 13 years, she has carried over and introduced special meal themes to the Georgia State community, such as Oktoberfest, King Neptune Night and the formidable “Fat Darrell” Sandwich.

Suzanne currently lives in Cumming with her husband, two children, three cats and three dogs.



Betsy Rivera-Ocasio, Director, Catering

Betsy Rivera-Ocasio joined PantherDining during the summer of 2008. During the previous eight years, she earned her event stripes working in Florida for Walt Disney World, The Ritz-Carlton and Doral Park Country Club in Miami as director of catering. In this capacity, she planned hundreds of weddings and corporate events and managed the day-to-day food and beverage operations for the organizations.

Betsy holds a master’s degree from the University of Miami and a bachelor’s degree in hospitality management from St. John’s University in her hometown of New York City.

Betsy is passionate about hospitality and exceptional customer service. Her attention to detail and passion to exceed customer expectations has contributed to her department’s success and loyal clientele.

When she's not working, Betsy enjoys spending time with her husband and two young daughters.



Nikki Jones, Assistant Director

Hailing from the North Georgia Mountains, Nikki has over 10 years of experience in business administration and foodservice. She graduated in 2015 with a BA in Sociology, and will graduate in 2020 with an MBA, both from Georgia State. Nikki started working at Georgia State in 2008 as a Student Assistant, and worked her way up through the ranks of administration.

As a leader in both Human Resources and Finance, she currently directs the day to day administrative functions of PantherDining and Sustainability, including recruitment and retention, group dining, budgets, meal plan administration, financial analysis, and payroll. With a commitment to quality customer service and positive employee interactions, she places her focus on ensuring the continued satisfaction of customers and employees alike. Nikki trains her team of administrative professionals to provide excellence in every endeavor, and together they keep the “behind the scenes” operations of PantherDining and Sustainability running like a well-oiled machine.

In her spare time, Nikki enjoys spending time with her husband and four dogs.


Ken Wesolowski, Business Manager II

Ken has over 40 years of experience in the hospitality industry, serving in various roles as a culinarian, manager and entrepreneur. He has spent the last 20 years involved in multiple aspects of university food service management.


Victor Wilcher, Dining Hall Manager

With over 35 years of food service experience, Victor began his career on an aircraft carrier after attending culinary school through the U.S. Navy. He worked in a variety of settings such as Top of the Hub, Atlanta Catering Co. and Simmons College before joining the PantherDining family in 2013.








Helen Mensah-Coker, Chef

Helen joined the PantherDining family as a cook in 2011. After a few years, she was promoted to sous chef, and now serves as executive chef. She trained in London under several executive chefs after graduating with a degree in Culinary Arts from Southgate College.







George Dawkins, Sous Chef

George joined the PantherDining family in 2014 as a cook and slowly worked his way through the ranks to sous chef. Prior to Georgia State, he owned and operated Heaven’s Bread Bakery. Biking, swimming, basketball and reading are just some of George’s hobbies outside of work.


Houston Freeman, Dining Hall Manager

Passionate and driven, Houston has over a decade of restaurant and hospitality experience. He joined the PantherDining family as a supervisor in 2011, before being named as a dining hall manager in 2016. Houston enjoys interacting with students and strives to ensure every customer has a positive dining experience at Piedmont Central. When he’s not working, Houston enjoys woodworking, spending time with his family, attending church services and fishing.






Thomas Domaingue, Chef

With over 16 years of experience as a professional chef, Thomas graduated from Johnson & Wales University in 2006 with a Bachelor’s Degree in Food Service Management. Hailing from Westfield, Mass., he’s worked in New Orleans, Las Vegas, Lake Tahoe, Boston and Atlanta.








Rory Wood, Sous Chef

Rory’s love for cooking started at an early age when he would spend time cooking with his grandmother. After high school, he attended the Culinary Institute of America in Hyde Park, N.Y. where he received a Culinary and Pastry Degree. After culinary school, he worked in the hospitality industry in the northeast and Las Vegas. Rory moved to Georgia nine years ago and joined the PantherDining family in 2014.







Yvonne Hathorn, Supervisor

Yvonne’s love for food began at a very young age – leading her to a career in culinary arts. She worked in corporate America, earned a Bachelor of Science in Business Management and a Master’s of Business Administration in Human Resources, and then completed culinary training at Cuyahoga Community College in Cleveland, Ohio before relocating to Georgia in 2016 to become a banquet cook for Hilton Hotels. Yvonne enjoys spending time with her family, cooking and attending sporting events.






Jarrett Mason, Supervisor

Before joining the PantherDining family in 2017, Jarrett worked in the casual dining industry for many years as a restaurant manager. With his previous management experience, he strives to understand the needs of employees and guests alike and has adopted a “Guest Obsessed Attitude” to provide guests with a positive dining experience. Jarrett believes hard work can be its own reward and works hard to set an example.






Lashawn Williams, Supervisor

Lashawn has over 10 years of food service experience, both nationally and internationally. Her experience ranges from restaurants to hotels to hospitals. She holds a Bachelor’s Degree in Hospitality Management as well as several other certifications.


Lucy Alexis-Primus, Supervisor

Lucy earned her Bachelor’s Degree in Hospitality Management from the New York City College of Technology before joining the PantherDining family in 2016. She enjoys interacting with employees and embracing the values and cultures from around the world, with an emphasis on the food. Volunteering, fitness and spending time with her family are some of her favorite hobbies outside of work.

Jeremy Weatherly, Chef

Originally from Thomasville, Ga., Jeremy spent most of his childhood overseas and then stateside in Georgia, Arizona and Kentucky. He attended culinary school at Sullivan University in Louisville, Ky. from 2005-2010 and graduated with an associate's degree in culinary arts and a bachelor's degree in business management. After years of training and developing his craft, Jeremy relocated to Atlanta to continue his professional career. Working at Oglethorpe University and a Sous Chef at Emory University has prepared him for this next step in his career. Jeremy does not see himself only as a chef, but as a true culinary artist.


Jerome Samuel, Chick-fil-A Supervisor

Jerome has worked in customer service and management for over 17 years and is currently a supervisor for Chick-fil-A. Outside of work, he enjoys wiring low voltage and home automation equipment, playing basketball and spending time with his wife and kids.


Marcella Marshall, Chick-fil-A Supervisor

A Kingston, Jamaica native, Marcella has over 25 years of experience in food service management. She enjoys traveling, singing, reading and dancing.


Melissa Beverly, Retail Supervisor

Melissa has over 30 years of customer service experience and spent a large number of years in the aviation industry. She began working at PantherDining in 2015 as a customer service specialist where she worked to increase revenue in sales for retail venues and was later hired as the retail operations supervisor.



Constance Carrier, Catering Manager

Constance Carrier joined PantherDining during the summer of 2017. She started working in collegiate dining in 2007 as the production manager at Georgia Southwestern State University. In 2010 she joined the dining department at Columbus State University as the production manager and was quickly promoted to catering manager in 2011. Before joining PantherDining, she worked at Georgia State University as the catering manager of Flavours by Sodexo for five years.

Constance holds an associate degree in culinary arts and a bachelor’s degree in food service management, both from Johnson & Wales University.

In her downtime, she enjoys cooking, gardening and spending time with her family.



Cameron Thompson, Chef

Cameron Thompson joined PantherDining during the fall of 2014. Born in Raleigh, N.C., she hails from a family of chefs, butchers and farmers and has over 10 years of culinary experience. From 2011-14, she worked her way up through the ranks in the private sector, mastering her skills as a culinary creative and a leader in the kitchen. She honed her skills at Atlanta’s prestigious King + Duke restaurant, where she realized her passion to oversee a kitchen and create her own menus and team.

Cameron holds an associate degree in culinary arts from The Art Institute of Atlanta. In spring 2019, she will earn a bachelor’s degree in hospitality administration from Georgia State University.

In addition to her role as chef, Cameron is also one of the key operators of our Leafy Green Machine™, Georgia State’s hydroponic farm. She served as the vice president for the Georgia Restaurant Association student organization from 2016-18. In 2017, she was featured in FoodService Director Magazine’s “30 Under 30-Something.”

In her downtime, Cameron loves to visit versatile restaurants, create sauces with spirits and spend time with her family.


Robin Ward, Sous Chef

Robin-TeRece A Ward joined PantherDining during the fall of 2017. Before joining our team, she spent time perfecting her craft at Emory University and Walt Disney World, where she trained under Chef Cat Cora.

Robin holds a degree in culinary arts from Johnson & Wales University. Her love for food shines in her food presentation and attention to detail.