Neighborhood Dining Culinary Team

Since joining R&DE Stanford Dining in 2013, Christina Betondo has been a leader in the department, from supporting the needs of Stanford Dining and R&DE Stanford Hospitality & Auxiliaries as Executive Chef of the Central Production Kitchen, to co-creating the Stanford Flavor Lab, and inspiring the next generation of culinarians in the Teaching Kitchen @Stanford.

As Senior Associate Director of Student Culinary Excellence, she oversees culinary innovation and recipe development for Stanford Dining - showcasing the many talents of the Stanford Dining chef team and empowering them to continuously elevate the dining experience at Stanford.

She is dedicated to supporting the wide range of dietary needs in the Stanford community, and enhancing the residential experience for students by providing the highest quality dining programs and services.

"One of our primary goals in R&DE Stanford Dining is to create culinary experiences for students that highlight delicious, healthy and sustainable foods. Leading the entire R&DE Stanford Dining culinary team, made up of incredibly talented chefs, provides me with many heartwarming opportunities to engage with students in the process of developing new and exciting menus. Student feedback is an essential part of our process as students are the reason we are here. I always welcome suggestions, ideas or feedback on our menu, or on special dishes and cuisines that help students feel that Stanford is their home” says Christina.

After finishing business school at the University of Guadalajara, Jason traveled through Europe for a few months and developed a taste for foreign cuisine. He worked briefly in kitchens in Barcelona, Dublin, London, Rome, and Paris. Upon returning to the U.S., Jason took a job cooking at Tuscan Grill Kitchen in Palm Springs, CA, before heading to the California Culinary Academy in San Francisco. After graduating from culinary school, he worked at Tres Agaves in San Francisco, and at the Slanted Door Group’s Commissary Production Kitchen producing for the six restaurants and catering department in the group.

"We make powerful connections with students through our love of delicious food."

When I can provide food that reminds a student of home or evokes a special memory, that just reinforces the reason I do what I do. If I can provide that memory through food — that reprieve from stress and schoolwork — to even one student, it makes all the work of that day worth it.

Find me in EVGR Dining & Athletic Dining

"We can learn so much about each through great food experiences."

I can’t think of anything people love more than food. It's such a powerful bonding experience to eat together and share ideas, experiences, and even differences. Food unifies!

Find me in Ginkgo and Redwood

Hospitality & Auxiliaries Culinary Team

Raul joined R&DE Stanford Dining in 1999 as Executive Chef of Schwab Executive Dining. Since then, Raul has constantly innovated to position Schwab at the forefront of university executive dining. Under Raul’s leadership, the Financial Times has rated Stanford University's executive dining program the finest in the world most years since 2007.

Andrew has been creating flavor memories on campus for 17 years. “Every day brings a new excuse to make delicious food with the wonderful support of the culinary team.”

“I love being able to create delicious food and see the joy it brings our guests. Being a Stanford chef allows me to practice my craft, with purpose and care, while being of service to the community and goals of Stanford. It is incredibly meaningful and energizing to me.”

With an extensive background in seafood and a passion for French cuisine, Chef Will Montagne brings a refined yet approachable cooking style.

Growing up in a family of chefs made Montagne’s desire to cook inevitable. His love of the kitchen began at an early age where he often found himself cooking for family gatherings alongside relatives who had honed their skills in restaurants such as the famed Commander’s Palace in New Orleans. Early exposure to flavors, technique and passion for food led Montagne to various restaurant jobs throughout high school and ultimately to the New England Culinary Institute in Montpelier, Vermont, where he graduated in 2004.

Upon graduation, Montagne moved to Chicago where he began his professional career at high-end restaurants including Les Nomades and NoMi. He then moved to New York to further hone his craft as sous chef at the three-star Michelin, Relais & Châteaux, Le Bernardin, where he spent four years working under the tutelage of world-renowned chef Eric Ripert. Returning to Chicago, Montagne joined Lettuce Entertain You Enterprises as Corporate Chef for their fine dining division. After spending several years in Chicago, Will moved to San Francisco, opening the restaurant Ayala as Chef Partner before joining Stanford University. Montagne opened the Cardinal Café on the Stanford Redwood City campus as well as the EVGR Pub & Beer Garden on the main university campus.

We are committed to growing the next generation of culinary leaders at Stanford through the Training for Culinary Excellence Program, which provides our Food Service Workers with the skills necessary to be successful at the next food service workers level. Stanford Dining also provides career training and apprenticeships for aspiring Sous Chefs and Executive Chefs.

We regularly showcase the unique cooking styles and exceptional skills of our executive chef team through a number of culinary programs, and more spontaneous chef pop-ups. Both allow the chefs to focus on intense flavors, high-quality ingredients, and their immense talent and creativity.