The University Dining Services Culinary Faculty (UDSCF) is the assembly of Chefs and Food Service Professionals dedicated to providing one of the nation's best culinary experiences in a university environment.

Excellence, leadership, professionalism, ethics, education and quest for diversity are the core values that guide our efforts.

We teach our staff the culinary knowledge and skills necessary to be successful and to grow into positions of leadership in their chosen profession.

At the heart of this statement is the dedicated food service educator. Our faculty members continue to learn even as they teach, through continued training, certification programs, conferences, competitions, research, networking and cultural immersion overseas. As a result, we continually strive to be on the cutting edge of the foodservice industry.

Culinary Faculty Members

Tom Siegel - Certified Executive Chef
John Memoli - CBORD Administrator
Brian Crego - Executive Sous Chef of Catering
Rebecca Shern - Registered Dietitian
John Spritzer - Bakery Manager
Eric Johnson - Executive Sous Chef