Jeff Kozan was born and raised in Sugar land, Texas. He is a father, husband and has been in the hospitality industry for over 20 years. After graduating from University of Houston, he developed a passion for food and hospitality. He joined Compass in 2015 and has been able to create new experiences with food and work shoulder to shoulder with fantastic people! In his free time, he enjoys watching baseball, traveling and spending time with his wife, Robyn, and their three boys.
Contact
jeff.kozan@compass-usa.com
Growing up in the DFW metroplex, Cameron is a native Texan. Upon graduating high school, Cameron attended the Culinary Institute of America in Hyde Park, NY. After completing his culinary schooling, he went on to join Marriott Hotels, where he worked his way up through the ranks. He helped to open the JW Marriott, San Antonio Hill Country Resort and span, where he worked as a chef manager, overseeing several restaurants. He was later asked to join the team at the JW Marriott, Desert Ridge in Pheonix, AZ, where he oversaw all of the restaurants at the resort. In 2022, he went on to join the team here at Compass and was a proud member of the SV6 opening team.
cameron.handler@compass-usa.com
Growing up in Dallas, Morgan is a native Texan. After graduating from R.L. Turner Highschool in 2000, he knew he wanted to persue a career in the culinary industry. His grandmother was his inspiration and "guiding light", being that she was a wonderful "home chef". Morgan started off as a dishwasher some 23 years ago and worked his way up the line over the years. In 2004, he graduated from culinary school. Working at a number of premier restaurants and managing steakhouses in Dallas is what led him to Compass Group in April of 2022. His motto is "Putting smiles on people's faces by putting good food in their bellies!".
morgan.miller@compass-usa.com
A native of El Salvado, Edwin migrated to Texas in 1994 after serving in the Salvadorian Air Force. Once in DFW, he enrolled in culinary school at Le Cordon Bleu Institute. Upon graduating in 2008 he moved to Spain and worked at several restaurants including the famous “El Bulli”. Upon completing his tour of restaurants in Spain, Chef Edwin moved to Portugal and then to New York where he worked at “Les Halles”. Once he completed his time in New York he moved back to Dallas and worked at the “Oceanaire”. He was happy to join the Compass Team in 2021 where he has been able continue to grow his craft. Chef Edwin is passionate about sharing his knowledge of food with his fellow chefs and the rest of the team. Edwin is a father of 3 daughters and has 2 granddaughters. When he's not at work, he enjoys spending time with his family and friends, attending metal concerts, and catching a Green Bay Packers game!
edwin.molina@compass-usa.com
