Howard is the Associate Director of Restaurants for USC Hospitality, reporting to Dirk DeJong, Director of Hospitality.
Howard oversees all full service restaurants within the USC Hospitality portfolio (MoretonFig, The Lab Gastropub, Traditions, Rosso Oro's, McKays and URBNMRKT). He originally joined Auxiliary Services in 2011 as Associate Director of Food & Beverage at the Radisson Hotel where he was instrumental in developing exceptional Culinary, Restaurant and Catering Operations. His passion for culinary excellence and guest centricity completely rebranded Radisson's Food and Beverage Program and image.
Howard previously served as a Multi-Site General Manager for ARAMARK overseeing seven employee dining operations and a catering program that served a campus of 25,000 on a daily basis. Howard has also served as Food and Beverage Director at several hotels and retail outlets in greater Los Angeles including the Mondrian Hotel in West Hollywood. He is a foodie at heart and began cooking at 14 years of age and working in kitchens at 16. Many of Howard's peers in the industry call him "Chef" due to his love of food and ability to transition from kitchen to front of the house so easily.
Howard holds a B.S. in Computer Programming from Cal State University Northridge and a B.A in Hotel and Restaurant Management. He also is a U.S. Veteran, having served 6 years in the United States Marine Corps, based in Pearl Harbor involved with their Embarkation program supporting troops overseas during Desert Storm. Howard is a proud member of the Trojan Family and is delighted that both of his sons will continue their education at USC.