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.
My passion for food ignited in high school during my home economics class, and I nurtured that enthusiasm at the School of Culinary Arts in Pasadena, California. My culinary journey began when my mother opened a taqueria, where I learned to unleash my creativity in the kitchen, develop menus, and cook on a fast-paced hotline. After obtaining a teaching degree, I found a unique way to combine my love for food with education by teaching urban agriculture to third graders. Simultaneously, I worked as a prep cook for Chef Paul LoDuca, where I honed my skills in organizing events and managing street festivals in Chicago. My next adventure brought me to the historic Chicago Athletic Association, where I collaborated with Christian Regano. This experience was followed by an incredible opportunity at the Waldorf Astoria under Chef Michael Mina, where I delved into French culinary techniques and elevated my culinary repertoire.
Eager to expand my horizons, I traveled back to Mexico, immersing myself in the diverse regional cuisines and flavors of the country. Upon returning to the U.S., I joined the Pendry Group as a task force chef, allowing me to explore various states and discover local cuisines, ultimately leading me to Big Sky, Montana, during the pandemic. Here, I learned from several featured chefs, further enriching my culinary knowledge. After twelve years in the industry, food has become an integral part of who I am. I thrive on the continuous learning and growth that comes with culinary arts, and I look forward to the many flavors and experiences that lie ahead.
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.
