Chef Will joined the Loyola Dining Family in the Spring 2022 semester. He made his way here from Maryland and is excited to bring his experience from the East Coast to the Loyola University Chicago community. His love and passion for eggs ensures that he does an eggcellent job day in and day out. A jokester and foodie, he is a great Director of Culinary. Make sure to say hi when you see him out and about on campus.
I started cooking in my early teens, preparing easy meals for the family, while my parents were working. I believe food is one of those universal common denominators. It has the ability to bring people from all walks of life together; it is a great catalyst to spark conversation and be introduced to new cultures. Wholly, food should make people feel comfortable and welcome; the act of cooking is a selfless service to nourish and enrich one another’s lives.
Chef Porfirio’s culinary journey began while still in high school. Porfirio was recognized at a culinary competition for his culinary and knife skills, where he won an apprenticeship from a recognized corporation. After graduating from high school Chef Porfirio Attended Washburne Culinary Institute while at the same time earned experience working at the union League Club of Chicago, the four-star Spiaggia, Bistro Margot, and China Grill. Now, he is excited to begin his journey as deNobili’s Chef de Cuisine.
Chef Erick joined us with a passion for providing our guest with an excellent dining experience. He is the Chef Manager for de Nobili Dining Hall where you will catch him coming up with great and creative food to serve our guests!
I grew up in Corona, California. I graduated from Riverside City Culinary Academy in 2012 and have worked in the food service industry since I was 15. I have worked in almost every kitchen environment you can think of. My first job was making cotton candy at a small local amusement park, and I worked my way up to where I am now. I have been here at Loyola for 8 months but have worked in universities for the past 4 years at Western Illinois University. While there, my scope of cooking has focused on comfort foods that will make the students forget about the hectic school life for at least a second while eating.
Chef Deon Bomar's family has a long-standing passion for the culinary arts. Chef Deon's family had a small family business specializing in BBQ sauces. This is where Chef Deon's passion for the culinary arts stems from and his inspiration to become a chef. He is excited to be a part of the Loyola Dining family.
David Alexander was born in North Carolina. I’m a Virgo. I’d love my wife even if she were a worm. I’m 35. I’ve worked in restaurants ever since I was 15. My first job was at a bar called Big Ed’s Chicken Pit. I’ve worked in the mountains of North Carolina and in both Hilton Head and Myrtle Beach. I have worked in bars, upscale casual restaurants, a 5-star restaurant, a raw bar and sushi bar. I met my wife working for Robert Irvine. I am a free spirit and ultimately see my family ending up in the Pacific Northwest. My wife and I travel. We don’t always make enough money for long vacations,, so we save our money and then move. We experience an area until we begin to feel stuck, and then we sell almost everything and use that money to start a new adventure. My family is my wife of 6 and a half years, 2 dogs, and 3 cats. (All the animals were rescues). When I’m not at work, I spend my time helping my wife with her business by running booths at various farmer’s markets and events through the Greater Chicagoland Suburbs. She makes polymer clay earrings, stickers, prints, and handmade books. I get to help. I play chess to relax and go to thrift stores and concerts.
After many years of working in Japanese cuisine Kevin transitioned into Mexican inspired cuisine. Helping open Cantina 1910 alongside Chef Diana Davila and later working with Chef Rick Bayless as a part of the opening team at Lena Brava and Cruz Blanca in the West Loop. He recently decided to return to his Japanese roots working at Nobu sushi and most recently Komo. He is very excited to be joining the Aramark team and continuing his culinary journey here.
I graduated from Washburne Culinary Institute in 2011 and began my culinary career from there. My first job out of Culinary school was Chipotle, and I took off from there. Branches off and began working for Lettuce Entertain you, Levy, Hilton Chicago, Hyatt, University of Chicago Hospitals, And Savor McCormick Place. I have a strong passion for passing along my knowledge of culinary arts to others.
