Chef/Manager, Sweet Sensations
Lorna Bradshaw joined the Cornell Dining team in 2001. She embraces the opportunity to educate students about healthy eating, and that an individual's food choices matter not just for health, but also for the environment and society as well. Lorna strongly believes that good food has the power to help build community through celebrating culture and regional diversity
House Chef/Manager, Cook House Dining Room
13 years after he started working for Cornell Dining at Bear Necessities, Chef Josh has taken on the role of Chef/Manager at Cook House Dining Room. As Chef Jacob Kuehn, CEC, the West Campus Dining Operations Manager, puts it, Josh's "passion for culinary arts and his willingness to learn and work in various roles throughout Cornell Dining has allowed him opportunities for advancement."
The last few years, Josh has been lead cook at Cook House Dining Room and in Cornell Catering, as well as operating as a floating lead cook for various Dining eateries, offering culinary support, leadership, and mentoring, before landing at Trillium for the last year and operating the largest retail food service unit on campus.
Jacob Kuehn, CEC
House Chef/Manager, Jansen's Dining Room, Hans Bethe House
Chef Kuehn is a graduate of Paul Smith's College. His personal culinary philosophy is: You can have the greatest food on earth, but if your staff doesn't support or respect you, your food means nothing. Ultimately, the staff are the ones who put it all together. As a chef, you not only need to understand food and how it transforms from raw to cooked, but you also need to understand people -- their passions, their strengths, their weaknesses, and their interactions with others, as well as with food.
Chef, Robert Purcell Marketplace Eatery
Chef Moore has been with Cornell Dining for over twenty-five years. Most recently, he was the chef at 104West!, and before that was assistant chef at Robert Purcell Marketplace Eatery. Chef Moore is excited to return to the vibrant atmosphere of North Campus.
Chef, North Star Dining Room and Sweet Sensations Bakery
Chef Roberts attended Tompkins/Cortland Community College for Food Service Management. His personal philosophy about food: Food is a gift; treat it as a gift.
House Chef/Manager, Rose House Dining Room
Matt is an executive chef and restaurateur with 34 years of hospitality industry experience, including 21 years of fine dining in the Las Vegas, Baltimore, and New York City areas. "I'm so excited to bring all these experiences to Cornell Dining and work with the team to create great meals," he says. "This will be an awesome opportunity for me to dig deep into my repertoire while continuing to grow professionally."
Chef/Manager, Rose House Dining Room
Chef Hans Butler has been with Cornell Dining since August 2013, and became the Chef of Rose House Dining Room in 2015. He's the former owner of Watercress Restaurant, and has been in the restaurant industry in the Finger Lakes, Texas, and Michigan for over twenty years. He has cooked dinner at the James Beard House and participated in "farm to table" dinners in the Ithaca community. He attended culinary school at the Art Institute of Houston and worked with Cayuga Pure Organics, developing recipes and value-added products, and teaching culinary classes on local bean and grain cookery. He's an avid forager and loves fermenting food in his spare time.
Chef, Ag Quad
Chef Chloe joined Cornell Dining as a Baker at North Star Dining Room in 2008, and moved up the ladder to a Pastry Chef role for Cornell Catering, where she spent seven years. She was promoted to Sous Chef for Cornell Catering just under a year before accepting the promotion to Chef for our Ag Quad eateries. Before she came to Cornell, Chloe cooked locally at Maxie's Supper Club, Stella's, and the Namgyal Monastery.
Chef Haus has been at Cornell for 16 years. He has held a variety of positions for both Cornell Dining and Cornell Catering. Prior to coming to Cornell, Jason earned a certification in Advanced Culinary Arts.
Chef Haus's philosophy on food: "Food brings people together. I have a passion for creating 'food centerpieces' for people to experience and enjoy."
Tony Kveragas, CEC
House Chef /Manager, Becker House Dining Room
Chef Kveragas has degrees from Boston University, La Varenne Culinary School, and Cornell University. His personal philosophy about food: No matter our differences of origin and viewpoints, we all share a common denominator in our exuberance for foods of our families and heritage.
Steven Miller, CEC, ACE, CCA
Senior Executive Chef, Cornell Dining
Chef Miller's personal philosophy about food: Look at food in its simplest manner and find unique ways to display it.
Nery Trigueros-Gonzalez, CEC
House Chef/Manager, Keeton House Dining Room
Chef Nery has been a professional chef for the past 16 years. He was trained in the culinary arts in his native Costa Rica and recently received his certification as an Executive Chef. He has worked in Cornell Catering for the past seven years. He became a chef because he loves that cooking can be simple and rewarding.