Mike McTaggart serves as CEO and Owner of Quest Food Management Services, Inc. Mike’s personal experience in the food industry began outside of Quest, where after graduating from the University of Illinois, he began working for a large food distributor. There, Mike learned the purchasing side of the food business and quickly moved up the ranks into a large sales leadership role.
Today, Mike serves as the Chairman of the Service Associates Advisory Council for the Illinois Association of School Business Officials (IASBO), where he represents all vendors serving the public school segment in Illinois.
Nicholas Saccaro serves as the President of Quest Food Management Services, leading Quest’s daily operations. Nicholas most recently served as Vice President of Operations for Creative Dining Services, overseeing the organization’s partnerships throughout the Midwest.
A proven innovator and leader in the foodservice industry, Nicholas also served as Vice President and General Manager for a Revolution Foods in Colorado. Prior to this, Nicholas served as the CEO for two Feeding America food bank network members.
Nicholas graduated summa cum laude from Missouri Western State University with a Bachelor’s of Science degree in Business Management and later earned his Master’s in Business Administration from Morehead State University.
Serving as the Executive Vice President Sandra Kasprzak continues to make food quality a constant obsession of hers. In 1992, Sandra was the recipient of the prestigious LaSallian Award from the Midwest Province of the Christian Brothers and St. Joseph High School due to her tireless efforts on behalf of both organizations. Sandra has worked in foodservice since 1975 but before her current leadership position, she worked as a cashier for a year followed by a promotion to the Foodservice Manager position at St. Joseph High School in Westchester, IL for ten years.
When starting Quest with Dave McTaggart, they were driven by a vision to make a difference in the quality of food served to kids in the cafeteria. She laid the ground work for many of the food safety and preparation/presentation programs that Quest uses today. Sandra also kept an eye on all of her employees, overseeing training programs, holding employee motivation programs, and expanding career opportunities.
Wayne King serves as the Vice President of Operations at Quest Food Management Services, where he oversees the management of all Quest employees in the field. He leads our team of six District Managers to ensure each operation is driven consistently by Quest’s mission and vision.
Wayne most recently served as Regional Vice President of Operations with Unidine and prior to that served as Director of Operations for Wolfgang Puck Catering. He grew up in the industry in various management roles with Aramark and the Four Seasons.
Wayne graduated from the New England Culinary Institute earning a Bachelors of Science in Business Management. This degree blends perfectly with his Degree in Culinary Arts from Johnson & Wales University.
Jim Peters serves as the Vice President of Finance for Quest Food Management Services. Jim is responsible for providing financial oversight, process improvement, and project management in the areas of purchasing, finance/accounting, information technology, and administration.
Jim brings over twenty years of experience as a Finance Director/Controller, some in related industries, and most recently, Jim served as the Director of Finance for Restaurant Equipment Services.
Jim received his Bachelors of Science in Business Administration from the University of Illinois and earned an MBA, with distinction, in Finance/Entrepreneurship from DePaul University. Jim is a Certified Public Accountant, Certified Purchasing Professional, and has memberships in the Illinois CPA Society and the American Purchasing Society.
New to the Quest team, Rose Pencak serves as the Director of Food Experience for Quest Food Management Services. In her role with Quest, Rose is responsible for building systems that ensure Quest customers have an exceptional dining experience. She will continue to develop and implement nutrition, allergen, sustainability and sanitation programs. She will also continue extensive work with recipes, menu and culinary development and strategic planning within all Quest accounts.
Rose is a Registered Dietitian who has spent her career working in clinical settings and foodservice management. Rose recently served as a Nutrition Care Manager with Unidine. Prior, she served as a Registered Dietitian in a small community hospital on the West-side of Chicago.
Rose started her education at The Cooking and Hospitality Institute of Chicago where she received an Associates of Applied Science in Le Cordon Bleu Culinary Arts and Patisserie & Baking. Her educational career continued on to Dominican University where she received a Bachelor of Science in Nutrition and Dietetics. She completed her Dietetic Internship at Hinsdale Hospital through Andrews University, where she later completed her Masters of Science in Nutrition & Wellness. Rose co-published a research article in the American Journal of Clinical Nutrition titled, “Beliefs and Attitudes Toward Vegetarian Lifestyle Across Generations”, published in May, 2010. Rose has multiple academic affiliations to Kappa Delta Chi, Pi Gamma Mu, and Alpha Betta Kappa Honors Societies. She is also a member of the Academy of Nutrition and Dietetics.