Our leadership team brings over 40 years of combined experience in the food service industry, with expertise spanning more than 300 locations nationwide. Our team has successfully developed food service programs that prioritize quality, consistency and customer satisfaction, all while navigating the unique challenges that come with correctional facility operations and keeping budgets in mind.
From county jails to state facilities, we understand what it takes to deliver exceptional food service that enhances each facility's daily operations.
Dustin Sejnoha’s roots in the food service industry run deep — beginning with his family’s restaurant in rural South Dakota. Over the last 30+ years, he has become a leader in correctional food services, building an industry leader from the ground up that earned a reputation for quality and budget-consciousness. After successfully serving over 220 correctional food service locations with the business, Dustin founded Correct Choice to return to the industry with a fresh approach focused on client care and innovation.
Austin grew up in the family business where he developed a deep understanding of customer relationships, hands-on leadership, and the importance of following through. He then pursued a career in law enforcement. Having spent years in the food industry and detention environments, Austin brings a unique perspective on what truly matters in correctional food service. Now he combines his operational expertise and leadership experience to continue a legacy of dedication, excellence, and a people-first approach.
With over 30 years in correctional food service management, Mark Wagner has honed his expertise across a wide range of operational and managerial roles. He has successfully managed and supported food and commissary operations in multi-unit prisons and county jails, serving facilities ranging from 20 to 11,000 beds.
Mark’s focus includes driving operational efficiencies through proven systems, personnel development and policies and procedures that ensure customer satisfaction, security, food safety and workplace safety.
Myranda is a multistate licensed Registered Dietitian and seasoned nutrition leader with more than eight years of experience spanning clinical care, community health, university food service management, and correctional nutrition systems. She serves as the Senior Registered Dietitian and Corporate Director of Nutrition and Dietetics for Correct Choice Inc., leading the creation and implementation of therapeutic and religious-based diet programs throughout correctional facilities nationwide. In this capacity, she consults with medical specialists, develops nutritionally appropriate menus, ensures regulatory and program compliance, and enhances standards that promote both operational excellence and client wellbeing. She holds a Master of Science in Exercise and Nutritional Sciences, along with dual bachelor’s degrees in Nutrition & Dietetics and Health Education from South Dakota State University. Myranda maintains active Dietitian Licensure in multiple states.
Chef Michael Charpentier brings over two decades of diverse culinary experience, beginning with humble roots and evolving into an award-winning chef in the Pacific Northwest and Midwest. A
graduate of Clark College Culinary Institute in Vancouver, WA, Michael has built a career defined by creativity, mentorship, and a passion for global flavors. His culinary journey spans a wide range of cuisine, and he is dedicated to creating memorable dining experiences and fostering a love of food in others.
"Cooking and eating should be fun for everyone involved. Hospitality is about showing that you care about others by providing a delicious and welcoming experience for guests, no matter the setting."
For 27 years, Cesar Chavez, has been leading in the trenches of the correctional food service industry. He has gained experience on how to get things done efficiently and effectively. Not selfish with his knowledge, he has shared his experiences developing policies and procedures to ensure proper training for the success of the operation.
Cesar’s main focus is to identify any potential problem in a facility, creating a plan to prevent or resolve the situation. Cesar’s experience is not limited to the kitchen. Using the safety and security knowledge gained from his correctional background and different counties and state facilities he has supported, his goal is to create a secure workspace for all.
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