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Carlos Valles serves as the Executive Chef for the Great Lakes Loons. In his role, Valles is responsible for all Game Day, and Special Events food. He also oversees kitchen staff and assists in writing menus for concessions, suites, and special events. Valles was a Loons team member from 2011-2016. During this time, he worked in multiple roles. He ambitiously worked his way up to Sous Chef until he left the Loons for an opportunity as the Executive Chef of the Dayton Dragons. He worked for the Dragons for one season when a new opportunity came knocking. He was transferred to the Toledo Mud Hens (a Triple-A Affiliate, Detroit Tigers) where he worked for 2 years. While in his role at the Mud Hens he assisted in concessions, suites, special events, and two restaurants. Valles also has extensive restaurant experience, including a managerial role at Cracker Barrel. Valles is a Saginaw native and while in High School attended the Saginaw Career Complex in the Culinary and hospitality management program and attended Arthur Hill High School.