Meet Our Team

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  • Alban Newton
    General Manager

    Working for Starwood Properties at the Sheraton Wild Horse Pass Resort, Alban studied at the Le Cordon Bleu Culinary Institute in Scottsdale, Arizona receiving an Associates Degree in Culinary Arts. He worked with James Beard winning Chef Janos Wilder at the 5 star 5 diamond restaurant KAI. Alban has worked for Bon Appétit Management Company since 2006 as a Chef and Café Manager at Capital Group in Scottsdale recently moving his family to Utah to be the General Manager for Vivint Inc.
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  • Giuseppe Randazzo
    Executive Chef | Lehi

    Giuseppe grew up in Sicily and was taught secret recipes and techniques at the side of his mother in the family kitchen. Giuseppe knew at an early age that food was his passion and began working in a restaurant at age 14. By 17 he moved to New York City and spent many years as a successful restaurant owner. He came to Bon Appétit over 5 years ago and quickly became one of the companies most beloved and awarded chefs! He and his family have relocated from Arizona to Utah, so that Giuseppe could join the Vivint family and serve the community with his many talents.
    We are thrilled to have him here at Vivint!

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  • Joshua Southard
    Executive Chef | Lindon

    Executive Chef for Vivint in Lindon, Josh Southard has 20 years of experience in the culinary field and the past ten years working as an Executive Chef. Starting at the age of 15 working in various restaurants, he learned the importance of customer service and great food by using fresh ingredients. Chef Josh enjoys cooking and looks forward to many more years in the culinary world.
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  • Cheyenne Luck
    Executive Chef / Manager | Provo

    Cheyenne Luck is a Utah native who grew up with a deep connection to food as it relates to building family and community. Constantly shadowing his hard-working mother and father who taught him the importance of cooking with seasonal ingredients, making delicious food from scratch with great care. He earned a culinary degree from Western Culinary School / Le Cordon Bleu in Portland, OR in 1999. He has been with Bon Appétit for 14 years and has worked in 5 different states serving clients like Sony Music, Intel, Novell, Cisco and Oracle. Cheyenne has always been a natural fit for Bon Appétit with a focus on great food, a passion for sustainability and a heart for service.