This April, after 15 years of leasing out it’s food operation, The Flea Market has rolled up it’s sleeves and taken back the chef's aprons. When Aramark’s food management contract recently expired, the owner’s of the Flea Market, the Bumb family, decided to return to one of the things they always did best: the management and operation of the restaurants. New Director of food operations, Mike Williams, has joined the Flea Market after 4 years as Club Manager of the San Jose Country Club. With an extensive background in the hospitality business, and an emphasis on luxury hotels and first class restaurants, Mike will be concentrating on raising the quality standards of the Flea Market’s food operation. Prior to managing the San Jose Country Club, Mike owned and operated several well-known establishments: the power restaurant “840 North First Street” and Los Altos’ “Adobe Creek”. With its suburb menu and jazz venues, the Garden City Card Club restaurant benefited from his management style and excellent tastes from 1990 to 2004. Mike is an Englishman with an inter-continental flair. He graduated with honors in the Hospitality field from the University of Surrey. From there he first managed luxury hotels in the popular tourist destination of Durban, South Africa. Afterwords he managed restaurants in Kenya and Nairobi before moving to San Jose. Timothy Bumb Jr. and his brother-in-law, Matt Boudreaux, join Mike in the food management team. Both are graduates of the California Culinary Academy in San Francisco. After graduating from CCA, Timothy worked as Sous Chef for San Jose State University, and later as Assistant Chef for the popular Brix Restaurant in Coeur d’Alene, Idaho. Timothy returns to the family business in San Jose from Coeur D’Alene, where he was regional sales manager for the wine distributor, Ferreus Wines. Matt Boudreaux is a 2001 CCA graduate. From 2001 to 2004 Matt was Sous Chef at Village Bistro of Santana Row. From there he served as Executive Sous Chef at Louka in Danville. Most recently (2005 – 2008) Matt was Chef de Cuisine for Bon Appetite’s branch at Cisco Systems. Catering to it's executive staff and VIP visitors such as President Bush, Senator Al Gore, Governor Schwarzenegger and Prime Minister Tony Blair. Matt is looking forward to the challenge of feeding up to 100,000 Flea Market shoppers each weekend. “We’re looking forward to the challenges and opportunities and we will be concentrating on quality and first rate service.” Mike Williams said, as the new Flea Market “dream team” tackles one of the biggest food operations in California.