Meet Our Chefs

Chef Kris Arguin brings over two decades of culinary expertise—and a deep passion for sustainability—to every plate served at CPPE Dining Units. Known for his mastery of international cuisine and his bold, ingredient-driven style, Chef Arguin crafts menus that are as innovative as they are impactful. A seasoned spearfisherman and advocate for local sourcing, he’s committed to full-circle sustainability, ensuring every dish is rooted in fresh, ethical, and regional ingredients. Beyond the kitchen, Chef Arguin has earned accolades for fighting food insecurity and mentoring the next generation of culinary talent.

With Chef Arguin at the helm, expect elevated, eco-conscious catering that tastes as good as it feels, and a beacon of hope for a better, more sustainable future.

Sous Chef Karina Valera brings over 20 years of culinary experience to the kitchen. Her passion for cooking began as a child, learning the ropes while shadowing her mother, which sparked her journey into culinary school and a wide variety of roles in the hospitality industry. Cooking Mexican dishes at Centerpointe holds a special place in her heart, evoking fond memories and a deep sense of nostalgia. Always ready to lend a hand, Karina is enthusiastic about teaching students the fundamentals of cooking and knife skills. Her greatest culinary dream? To find the perfect taco, paired with an ice-cold Mexican Coke, while traveling through Mexico. One day, she hopes to retire on a small chicken farm.

A proud California native and member of the American Culinary Federation, Chef Danny Gonzalez brings a true passion for cooking to everything he does. With over 12 years of experience in  hospitality, he’s traveled throughout California’s diverse culinary world—from fine dining restaurants to luxury hotels, country clubs, and busy eateries.

Fueled by a love for bold flavors and creative twists, Chef Danny loves blending classic techniques with modern ideas to make dishes that are as beautiful as they are tasty.

Kevin Lam is a chef, mentor, and consultant with experience spanning fine dining, campus dining, and fast-casual restaurant development. He is known for crafting memorable food experiences while building systems that strengthen teams, improve efficiency, and set new standards for quality. Passionate about mentorship, Kevin blends creativity with discipline to inspire the next generation of culinary professionals while guiding businesses toward long-term success.