Michael
Executive Chef
Chef Michael Landini


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.

Porfirio
deNobili Chef de Cuisine
Chef Porfirio Robles


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.

Erick
Damen Sous Chef
Chef Erick Johnson


Chef Erick is new to the Loyola Dining Damen Dining Hall team and he is excited to show guests his creative talent!

Sunyoung
Simpson Sous Chef
Chef Sunyoung Chong


Originally from Arkansas, I started baking bread and cookies in 6th grade. But I didn’t really fall in love with food until I started culinary school in 2008. I came to Loyola looking for stability for my family and career. Seeing students enjoy the foods and experiences that I help curate fuels my passion for hospitality and brings me joy.