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 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.
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.
