Campus dining has evolved to become an innovative, engaging and deliciously appealing part of the college experience.

The segment’s transformation from dowdy to dynamic isn’t only appealing to students — it also attracts the attention of young culinary stars and up-and-coming managers who bring fresh ideas and energy to their schools’ dining programs. On the following pages, 12 next-gen leaders share their thoughts and insights about their careers and the top trends they see impacting campus dining — now and for the future.

Matthia Accurso, Chef de Cuisine, Retail Dining, University of Massachusetts Amherst

Morgan Burnett, Student Employment Manager, Dining and Culinary Services, University of Wisconsin-Madison

Nick Cantoni, Chef de Cuisine/Production Manager, University of Montana, Missoula

Susan Cramer, Associate Director of Retail Operations, University of Michigan, Ann Arbor

Dustin Cutler, Director of Dining, Cornell University, Ithaca, N.Y.

Eric Ernest, Executive Chef, USC Hospitality, University of Southern California, Los Angeles

Selina Fournier, Dining Services Manager, Hampshire Dining Commons, University of Massachusetts Amherst

Gen Guo, Sous Chef, Catering Department, University of Illinois, Urbana-Champaign

Crystol Smith, Production Chef, University of Illinois, Urbana-Champaign

Rob Stromquist, Catering and Special Events Manager, University of Michigan, Ann Arbor

LuAnne Wu, Assistant Manager, Berkshire Dining Commons, University of Massachusetts Amherst

Matthew Zatirka, Chef de Cuisine, Residential, University of Michigan, Ann Arbor