Our Staff
Melissa Bloom
Retreats & Events Manager
Melissa is a non-profit professional and seasoned event planner with over 25 years of experience.
From intimate fundraisers to large-scale gatherings of over 450 guests, Melissa has a talent for crafting memorable experiences that engage and inspire. Whether it’s directing an annual tradeshow, spearheading a fundraising campaign that surpasses goals, or organizing impactful community events, Melissa brings creativity, organization, and a love for connecting people to every project.
A proud alumna of Camp Solomon Schechter, Melissa has a deep affection for the camp and its community, and she channels that passion into creating meaningful events. Her educational background – an MBA in Non-Profit Management, a Master’s in Jewish Communal Studies, and a Bachelor’s in Jewish Studies from American Jewish University – provides a solid foundation for her mission-driven work.
When she’s not planning her next big event, you might find her exploring nature on hikes with her husband Oren or baking and cooking up a shabbat feast.
Frank Marmo
Head Chef
Originally from San Diego, Frank attended the California Culinary Academy in San Francisco in the mid-80’s and has worked in the San Francisco Bay area, Los Angeles, Washington, Idaho, and Montana. With experience in a wide range of concepts from small scratch kitchens, fine dining, resorts, and large venues (including B.B. King’s Blues Club, Wolfgang Puck’s California Pizza Café, Il Fornio at Levi’s Plaza, and 49 Degrees North Ski Resort). Chef Frank brings over 40 years of hospitality experience to camp. Frank and his wife, Susan, moved to Lacey WA from the Spokane area in 2019 with their menagerie of pets: Punkin’ Pie, Muffin, Fluffy, Moose, and Abbey.
Building a new food & beverage program from the ground up is the goal. We will be re-crafting menus to include vegan, vegetarian, gluten-free, and other dietary choices to accommodate campers more sophisticated and health conscience diets. We will, of course, be keeping the camp favorites… after all, what is camp without grilled cheese and tomato soup day? We are also turning the clock back a bit and making more items in-house. We’ve started a small baking program, making our own challah, cupcakes, and birthday cakes for campers, as well as some other scratch dessert choices. When we make the food here, we know what goes into it, and we control the quality and variety of our menus.
Karen Nelson
Sous Chef
After 20 years as a social worker, Karen made the transition into the culinary world. A graduate of the Seattle Culinary Academy, she has worked in some of Seattle’s top restaurants and catering companies. Her culinary journey expanded further when she joined the instruction team at FareStart, a program that supports adults reentering the workforce, and later served as the private chef at an exclusive wellness facility.
Karen owned and operated her own catering business, offering private chef services in the Seattle area. In 2021, she moved to Olympia to be closer to her extended family, which led her to us here at camp. With an extensive background in special diets, Karen is always eager to connect with guests and ensure everyone feels welcome and well-cared-for.
When she’s not in the kitchen, you can find Karen volunteering, playing with her two dogs, Ace and Rylie, or enjoying the back deck with Pete, her partner and the other half of her heart.