Director of Culinary
Chef William Moore

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.

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.

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South Side Executive Chef
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.

De Nobili Chef Manager
Chef Erick Johnson

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!

David Alexander
Retail Chef Manager
Chef David Alexander

Chef David will be overseeing all of our retail creations, and he's excited to be joining the Loyola Dining Retail Team!

deNobili Sous Chef
Kevin Xayavong

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.