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Catering Services

Meet Our Chefs


Robert Flowers
Executive Chef


Citi Field's new executive chef, Robert Flowers, joined the ARAMARK team in April 2011. He began his culinary career helping out in his parents' Western New York bakery. However, it was not until the age of 14, when he began working at a local restaurant, that he knew what he wanted to do with his life.

Flowers attended culinary school at the Pennsylvania Institute of Culinary Arts and during this time completed internships at the Grand Floridian Hotel at Walt Disney World and the Four Seasons Hotel in Chicago. For the next six years, Chef Flowers continued to work for the Four Seasons hotel corporation. Following his tenure with the Four Seasons, he moved on to the Bellagio Resort and Casino in Las Vegas. Three years later, he went on to open Lumiere Place Casino and Hotels in St. Louis from the ground up. Most recently, Chef Flowers was the Executive Chef for the Ocean Place Resort and Spa in New Jersey, where he oversaw culinary operations for a 250-room beach resort.

A culinary innovator known for producing top-quality creative products, Chef Flowers is excited to have the opportunity to work with the New York Mets at one of the premier venues for food in sports.

Niko Marinos
Executive Sous Chef


Niko Marinos, the ARAMARK Executive Sous Chef at Citi Field, developed a passion for food at a young age while spending summers in Greece. His fondest memories involved food and loved ones. Becoming a chef was the obvious choice.

He has worked across the country, including cruise ships porting in Hawaii, the Ritz Carlton in Boston and various restaurants in New York. In 2007, he began his tenure with ARAMARK at a hotel in Denali Park, Alaska. After two years of alternating between Alaska and the Phoenix Convention Center in Arizona, Chef Marinos was offered a position at Citi Field. Since being hired in March 2010, he began as the Chef of the Delta Sky 360 Club and has since progressed to his current position as the Executive Sous Chef.

A graduate of the Culinary Institute of America in Hyde Park, N.Y., he describes his cooking style as eclectic and likes to think he could be placed in any culinary situation and succeed.

For a lifelong Mets fan like Chef Niko Marinos, working at Citi Field is proof that dreams come true.

Benjamin Grebel
Chef de Cusine of Delta Sky360 Club


A graduate of Le Cordon Bleu in Paris and the Culinary Institute of America in Hyde Park, N.Y., Benjamin Grebel joined the ARAMARK culinary team in July 2011 as the Chef de Cuisine of the Delta Sky360 Club. Chef Grebel first entered the food industry at 16 as a dishwasher. He rapidly progressed to work at the Saint Louis Club in St. Louis, as well as the Lumiere Place Casino and Hotels in St. Louis as the Senior Sous Chef. He most recently was employed at a three-Michelin, five-diamond restaurant in Chicago.

Chef Grebel describes his style as traditional French and new age molecular gastronomy, which reinvents classic food pairings with new age cooking and presentation techniques.

Chef Grebel, originally from Missouri, has traveled the world, visiting France, England, Belgium, the Netherlands and Taiwan. He spends his downtime rock climbing and biking.

Julio Rodriguez
Chef de Cusine


Chef Julio Rodriguez has been a Chef with ARAMARK at Citi Field and Shea Stadium for seven years. As the Chef de Cuisine, he supports standardized food and beverage presentations throughout all premium areas and catered functions, and assists in the sales effort through client interaction and personalized menu development.

Chef Rodriguez oversees all menu planning, costing, scheduling and culinary staff development for a team of 20 cooks. He has contributed to the success of memorable events, including The Breeders Cup, MLB postseason VIP events and catered sit-down functions for more than 3,000 guests.

Prior to joining ARAMARK Sports and Entertainment, Chef Rodriguez worked for Compass Group in New York City, where he perfected diverse menus in a top-rated professional kitchen. His culinary training began in the corporate kitchens of Ernst & Young, Morgan Stanley and Three World Financial Center from 2001-03. He received his culinary education from The Art Institute of New York.

Chef Rodriguez, a Brooklyn native, feels privileged to work in the industry he loves every day. His passion for cooking started with his mother, who always involved him in preparing large meals for friends and family. In addition to food, his other passion is cheering on the Mets.