News

Food Services Welcomes Executive Chef for Catering Services

Bryan Hammond
Executive Chef Catering Services

Executive Director of Hospitality Jon Webster today announced the hiring of Bryan Hammond as Food Services’ new Executive Chef for Catering Services. Bryan will begin work at the University on March 16, 2022.

“Bryan has great energy, is incredibly smart, and will be fun to work with,” said Eamon Lee, Food Services Executive Chef. “I’m excited to begin collaborating with him.”

Bryan joins the Food Services team from Turning Stone Resort and Casino, where he spent over nine years as banquet chef and culinary project manager and helped grow and develop the property’s restaurant operations.

As Catering Executive Chef, Bryan will develop new recipes and menu items. He will also implement a training program to continually improve the culinary skills of the catering team. Bryan will work out of the campus commissary on Ainsley Drive, though he will make regular appearances at catered events all over campus.

“Bryan’s positive attitude and skill will be a tremendous asset to our team,” said Paula Elerick, Associate Director of Catering.

Bryan graduated from Paul Smith’s College with a BAS in Culinary Arts and Service Management. He is a native Central New Yorker with University connections – his father is a professor at Falk College. One of Bryan’s goals upon taking this position is to cater for events that his dad attends.

When he’s not in the kitchen creating delicious food, Bryan enjoys hiking, biking, or playing video games. He and his wife are looking forward to raising their son and two chihuahuas in Syracuse.

Food Services Welcomes Nestle Professional Chef to Sadler for Vegan Food Sampling Event

Syracuse University Food Services has invited Chef Alex Dino, the Corporate Executive Chef for Nestle Professional North America, to Sadler Dining Center on Wednesday, November 10 from 5 to 7 p.m. Chef Dino will prepare and serve several dishes using the company’s vegan products. All SU and SUNY-ESF students on a meal plan are invited to stop by the dining center and sample Sweet Earth Awesome Cheeseburgers, Flatbread Pesto Grounds, and Vegan Alfredo Chik’n, among several other options. Nestle will have a variety of giveaways for students who leave feedback on the dishes they sample.

This event will mark the first time Chef Dino and Nestle Professional will travel to a university setting to receive feedback from students about their products.

Food Services Executive Chef Eamon Lee will also be on hand to facilitate conversations with students. Hearing directly from students and learning about their preferences will allow Chef Eamon and his staff to customize the vegan options at dining centers, allowing students direct input on the menu moving forward.

Cassie Hoover MS, RDN, LD, Senior Manager Nutrition, Health & Wellness and Sustainability for Nestle, will also be on hand to discuss Nestle Professional’s sustainability practices and net zero emissions roadmap.