Sous Chef Lakeshore Campus
Francisco Roque

I started in the food industry in my teens, by helping in all of the areas in the kitchen. I then graduated from Arts Culinarians and started working as a chef at Kellogg Northwestern, followed DePaul, and now I am happy to be at Loyola with more than three decades cooking for the student community. I love Italian and Mexican cuisine made from and especially love to see people enjoy trying my food with smiles on their faces. I have been delivering the best of my cooking in catering with the amazing opportunity to delight a diversity of appetites.