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. 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.
Hailing from Waterloo, IL, Chef Mark Hermes brings a wealth of culinary expertise to the university dining experience. As a ProChef II-certified professional, Mark has honed his craft across diverse locales—from the vibrant food scenes of Chicago to the down-home southern style of Kentucky, to the sun-soaked flavors of Florida and the Caribbean. His travels have shaped a globally inspired palate that informs his mission to elevate campus dining with customized menus and a refined approach that defies the expectations of traditional dining halls. When not in the kitchen, Mark treasures time with his wife and son, exploring new places, embracing life’s adventures, and watching the occasional soccer match.
Chef Ryan Adams is originally from Grayslake, IL. Some of Ryan’s most notable experiences include serving as a sous chef for the Chicago Bears at Halas Hall, where he worked for nine football seasons. Ryan’s goal for the Loyola Dining Team is to create an environment where people feel included, inspired, supported, and excited about what they do. Outside of work, Ryan is an avid owl lover.
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.
