John LaRocca
General Manager
John LaRocca has over 30 years of hospitality management experience with Marriott International, independent restaurants, as well as city and country clubs. Most recently John returned to Columbia, MO to accept the position of General Manager of the University club of MU and University Catering. John’s desire to excel and his extensive experience in the hospitality industry compliment the atmosphere and purpose of the University Club of MU. Please feel free to contact John with any comments or questions on the University Club or University Catering.

Aaron Wells-Morgan
Dining Room Sous Chef
Born in Columbia, Missouri Chef Aaron began working in local restaurants at age 15. He soon left for Hyde Park, New York to attend the Culinary Institute of America. While attending school Chef Aaron worked in Manhattan at Jean Georges, Picholine, and Babo. He spent weekends in Boston Massachusetts working at Olives with Chef Todd English. Chef Aaron spent his internship in Kansas City, Missouri at the Grand Street Café with Chef Marc Valiani, former Executive Sous Chef at Spago's in San Francisco Ca. After graduating from the Culinary Institute of America with an associates degree in culinary arts, he left New York and returned to Kansas City, MO to work with the PB&J restaurant group. Chef Aaron worked as a Sous Chef at all of their concepts throughout the Midwest. After two years he was promoted to Corporate Sous Chef and spent most of the time developing menus and implementing structured management programs for the company concepts. With access to multiple concepts and styles of restaurants Aaron’s repertoire of foods grew very rapidly giving him a broad range of skills. After a year of travel, Chef Aaron left the company to focus more on food than management and became the Executive Chef of Café Provence in Prairie Village, KS. While working at the small café it was named “Best French Restaurant” in the Kansas City Metro by the Kansas City Star. All of his experiences have given him a unique style of cooking and much of his food is rooted in classic French cuisine brought “back to life”; taking old classics and perfecting them. He has worked in some of the top seated restaurants in America to small French cafes with no reputation outside of the local area. Chef Aaron continuing desire to learn everything he can about food.

Tara Gray
Event Specialist
Tara comes to us from Champaign, Illinois. Working in restaurants and hotels for the past four years, she enjoys building strong relationships with clients to create the ultimate event. As a member of the International Special Events Society in St. Louis, she looks forward to bringing new ideas to The Club for all the members.

Cathy Skjei
Director of Banquet Services
Banquet & Event Services
Having worked for the University Club since 1998, Cathy Skjei brings an extensive food service background with 25 plus years of experience. Cathy began her food and beverage career assisting with her family’s catering company in Long Island from 1972 to 1981. From there she gathered knowledge serving in the U.S. Navy. After leaving the armed services she began again working in the hospitality industry for private country clubs, fine dining restaurants, and currently as the Banquet Manager for The University Club of MU. If you are considering holding a large event where attention to detail is a must, you deserve the skilled eye of Cathy Skjei.

Robin Whiteley
Director of Catering
Robin Whiteley joined the University Club and University Catering team in 1998 as a Sales Representative. She was then promoted to Sales Manager of University Catering and is now the Director of University Catering. Her years of event and menu planning expertise are recognized by such notable events as the Capital Campaign Kick-Off Dinner on the Francis Quadrangle for the University of Missouri – Columbia in ’03, The Mizzou Arena Inaugural Dinner in ’04, The John Kadlec Dinner in ’05, The Jefferson Club Annual Dinner hosted at the Student Recreation Center in ’06, The Mizzou Athletics Luau Tailgate in ’06 and the University Hospital 50th Anniversary Gala in ’06. Robin is delighted to assist clients with any and all event aspects from small parties, weddings and conferences to large galas and corporate events both on campus and the city of Columbia.

Dennis  Clay
Athletics Sous Chef
Dennis was born and raised in Limeshain-Hainchen, Germany where he found a deep appreciation for artisan cooking. After moving to the U.S. he started working in restaurants during high school. He moved to Columbia in 1999 and started working for the University of Missouri-Athletic department in 2005. Dennis is Chef Pliska’s Sous Chef at Athletics, overseeing food production for all events at Faurot field, Mizzou Arena and the Hearnes Center.

Doris Tobin
Catering Service Manager
Doris Tobin began working at the University Club of MU in 1998. She rose through the ranks rapidly and now holds the position of Catering Service Manager at University Catering. She is very proud of her efforts to make every event special. Some of her more notable functions are the Jefferson Club Annual Dinner, Mizzou Arena Gala Dinner, and the University Hospital’s 50th Anniversary Gala. Her dedication is evident by the accolades she receives from her guests.

Janice Wobbe
Administrative Assistant
Member Accounts
Billing Enquiries
Accounts Receivable