The Trident Provisions Team
Dontez J. Pherribo is our General Manager with Trident Provision at Duke University. In this role, Dontez manages Duke Athletic Training Table program; in addition to the campuses Blue Devil Tower, and Cameron Indoor Stadium’s Champions Club premium catering program. He is a qualified food services professional and holds a Business Services Degree from Strayer University. Dontez is no stranger to food services, having spent 14 years as a multi-unit Food Service Director on College Campuses across the Southeast Region. Followed by 4 years as a Food Services Director with Compass Group in Business Services for the Merck Pharmaceuticals portfolio. To contact Dontez directly, please email him at email@example.com or go to www.tridentprov.com.
Training Table Manager
Scott McIver serves as the Training Table Manager for Duke Athletics but also lends a hand wherever team Trident needs him. A true North Carolinian, Scott was born in Pinehurst (yes, he loves to golf), but mainly grew up in Cary just outside of Raleigh. After graduating from Barton College and collegiate sports, Scott soon grew a passion for the food and hospitality industry. That love and passion has led him to work in Mexico, the Bahamas, Ireland, Jamaica, among countless other states here in the U.S. Along with the international experience, Scott had the privilege of managing dining halls at UNC and the catering department at Elon University. Scott looks forward to working with the student athletes on a day to day basis to ensure they eat healthy, learn about food, and have fun!
- Favorite mealPulled Pork, fried okra, pinto beans, chow chow
- Favorite sport/teamBaseball, Boston Red Sox
- Favorite place you have visitedIreland
- Dream Carmy Jeep Wrangler
- Dream dinner guestAnthony Bourdain
- Favorite band/artistDave Matthews Band
- Hobby/iesGolf, Painting, Photography
- Favorite tv showTop Chef
- Favorite actor/actressJohnny Depp/Charlize Theron
- Fun FactI love going to concerts!
Meet Chef Matthew Alston, our Trident Provisions Executive Chef here at Duke University. Chef Matthews journey began at Suny Sullivan’s Culinary program. There, he found an exciting curriculum that fulfilled his passion for cooking. After graduating in 1994, Chef Matthew began his career in Manhattan, NY on Wall Street where he specialized in fine dining. After six successful years, Chef Matthew returned to his birthplace of North Carolina. He spent the next nine years working with local restaurants where he crafted menus that focused on made-from-scratch dishes that used local organic ingredients. Chef Matthew also mentored up-and-coming chefs while spearheading community projects that provided food to those in need. In 2009, Chef Matthew decided to take a step away from his career to be with his newborn son. However, he continued to share his knowledge and passion for food with local youth. Chef Matthew officially returned to catering in May of 2017 to join Trident Provisions as our Executive Chef. Chef Matthew describes his culinary style as “simple” and “clean”. On any given day, he can be found preparing his favorite vegetarian dishes with sustainable, local ingredients.
- Favorite mealVegetarian Tostadas
- Favorite sport/team- Duke BBallCarolina Panthers
- Favorite place you have visitedColorado
- Dream CarLexus NX300 F sport awd
- Dream dinner guestNikola Tesla
- Favorite band/artistSevendust/Akala
- Hobby/ies making soap/skiing
- Favorite tv showblack mirror
- Favorite actor/actressnone
- Fun FactI enjoy skydiving
Men's and Women's Basketball Chef
Sonya Williams is Trident Provisions’ Personal Chef for Duke’s Basketball Program. In this role, Sonya relishes the opportunity to meet and work with a variety of individuals who are working towards a common goal, excellence. As a retired Navy Veteran (22 years of service), Sonya brings her dedication and commitment to success to our team. With her, also comes her delicious signature dishes; Herbed Encrusted Lamp Chops and Tamarind Stuffed Fish. Sonya started cooking after admiring her family’s abilities in the kitchen. “After watching my mom, grandmother, and great-grandmother manipulate ingredients into something spectacular, I wanted to elevate their cooking.” Now, Sonya draws inspiration from seeing the excitement and joy on her athletes’’ faces after she has prepared a delicious meal for them.
- Favorite mealVeal sweetbread
- Favorite sport/teamDuke m/wbball, Chicago Bears
- Favorite place you have visitedGaeta, Italy
- Dream Car1969 Jaguar E-Type Series 2
- Dream dinner guestJohn Henrick Clarke
- Favorite band/artistAnita Baker
- HobbiesTraveling, smoking cigars
- Favorite tv showPlanet Earth
- Favorite actor/actressOssie Davis
- Fun FactMilk is considered a protein vice dairy..
Hi I’m Derrick Snipes and this is a roadmap of my work history. Born and raised in Hillsborough, NC coming from a family of multiple brick masons, here in North Carolina, so I was introduced to manual labor around the age of twelve. Once old enough to obtain legal employment I was hired by Sports Endeavors for a warehouse position that entailed packing, shipping, and some inventory duties. I continued to work there until graduating high school and then decided to join the Navy. After 2 months of basic training in Great Lakes Ill., I joined the Naval fleet in Norfolk, Virginia based on the USS T. Roosevelt CVN-71. My duties in the Navy varied from supervising gun qualifications, standing sentry watches, to managing the ship’s inventory of guns and ammunition. After 4 years, 2 med cruises, and various other military trainings and schools I decided to be a civilian again.
After transitioning from military to civilian lifestyle in 2004, I landed a Supervisor Job with a Construction Company in Norfolk, affiliated with the Military. This led me to manage groups of up to 12 people with various time sensitive construction projects. After a year, I switched to an electrical engineering position working in the Virginia Beach area constructing video and audio equipment in night clubs, convention centers, and amusement facilities. After a few years in Virginia post military I moved bk to North Carolina in 2006 and briefly jumped back in the construction field. I was fortunate to get a position for Aramark at the University of North Carolina Chapel Hill, at Rams Head Market. Starting off as a stocker and then quickly advancing into the night time supervisor. This employment opportunity allowed me to manage groups of people as well as work alone to create schedules, manage budgets, and complete in-store projects. After leaving the campus of UNC in 2010 I went to work for JUICE Wine Purveyors, a distribution company in Raleigh, NC.
The position at Juice allowed me to learn different types of wines, their origins and what they pair well with. I was also able to learn about different areas in NC I had never traveled to and meet people of all different walks of life. This also showed me the business side of the distribution business by collecting invoices, payments, loading and unloading trucks, and returning unwanted product. After 5yrs, a switch in management, and the birth of my son I began to look for something with more structure, time wise, and was offered a Beverage Position with Trident Provisions. With the wide variety of skills and knowledge I have obtained from prior places of employment I plan to enhance the overall Beverage Experience at Duke University.
My name is Jamie Fearrington. I’m a native of Chapel Hill, N.C I got into the business watching my mom be the best garmache she could be at Aramark Corp. I’ve been in the hospitality service for almost 2 decades now. I started off as a delivery caterer driver and a Lead waiter/server at the Friday Center (continuing education building) at the University of North Carolina for Aramark Corp.
After maybe 2 years I became the Night Supervisor for off premises Catering Events At UNC. After that chapter of being a night supervisor for off premises I got a promotion to manage Rams Head Market, a grocery store type outfit with Subway included.
After about 10 years I wanted to learn more about weddings and banquet services so I obtained a position as a banquet captain at the 5-star rated Carolina Inn in Chapel Hill. I lead over 100 weddings at this hotel within the 6 years I worked at this establishment, but also operated conferences, lectures, special events, etc. After 6 years at the Carolina Inn I got the opportunity to start a new position at Duke University with Trident Provisions serving at the catering manager.