Meet the Chefs
Eric Ernest
Executive Chef
Favorite Ingredient:
Holy Basil
Current Food Trend:
Urban Farming
Omar Salazar Alcantar
University Village
Favorite Ingredient:
Butter
Current Food Trend:
Plant Based Foods
Rui Barcelos
Town and Gown
Favorite Ingredient:
Parsnip
Current Food Trend:
Modern take on Traditional Dishes
James Colson
HSC Catering
Favorite Ingredient:
Meyer Lemon, Finger Limes
Current Food Trend:
In-house Pickling
Adrian Hoschet
University Club
Favorite Ingredient:
Seafood
Current Food Trend:
Sustainable Classical French Cooking
Gary Johnson
Town and Gown
Favorite Ingredient:
Pork Belly
Current Food Trend:
Mediterranean
Nathan Martinez
Everybody’s Kitchen
Favorite Ingredient:
Bacon
Current Food Trend:
House-Made Condiments
Mireya Medina
Moreton Fig
Favorite Ingredient:
Chocolate
Current Food Trend:
Tacos
Edward Rodriguez
Seeds Marketplace
Favorite Ingredient:
Ginger
Current Food Trend:
Plant Based Bowls
Keith Shutta
McKay’s
Favorite Ingredient:
Dried Chili, Sesame Seeds, Furikake
Current Food Trend:
Sous Vide
Aranzazu Suffy
McKay’s
Favorite Ingredient:
Butter
Current Food Trend:
Slow Cooking
Rajeendra Wanniarachchige
Parkside
Favorite Ingredient:
Authentic
Current Food Trend:
Global Flavors
Executive Staff
| Name | Title | Department | Executive Bio |
|---|---|---|---|
| Kris Klinger | Assistant Vice President, USC Hospitality and USC Hotel | Auxiliary Services | View Bio |
| Dirk De Jong | Executive Director | USC Hospitality & USC Hotel | View Bio |
| Eric Ernest | Executive Chef | USC Hospitality | View Bio |
| Gary Marschall | Senior Associate Director | Retail Operations | View Bio |
| Scott Rieth | Senior Associate Director | Restaurants, Catering and Special Events | View Bio |
| Adil Isakovic | Associate Director | Restaurants and Catering | View Bio |
| Erik Russell | Associate Director | Residential Dining | View Bio |