Every Plate Has a Story
At Stanford, food is more than what’s on the plate — it’s the people, cultures, and traditions that make every meal meaningful. Every Plate Has a Story is our way of celebrating the chefs, dining managers, and students who bring energy, care, and connection to campus dining.
Through their stories, we highlight the diverse experiences and shared traditions that make dining at Stanford a vital part of Stanford living. From the recipes passed down through generations to the innovative menus crafted by our culinary teams, each plate tells a story of community, sustainability, and excellence.
Student Stories | Chef Stories | Dining Hall Managers
Student Stories
“Meals have always been my way to slow down. You can get bogged down with work and classes, but sitting down for food gives me space to pause and share a conversation with friends.”
Joey McCoy
Computer Science/Research Intern at the School of Medicine
“I still remember a meal from my freshman year—paella shared with friends at Ricker. It reminded me of meals back home in Spain and showed me how food at Stanford could create moments of connection. It turned into one of the best meals I’ve had here.”
Neal Llombart-Braid
Computer Science
“As a first-generation student, I wasn’t quite sure what meals on campus would look like. I came in open minded and was thankful to find so much variety — from fruit to desserts to the all-you-can-eat style. My expectations were definitely exceeded.”
Seda Avetisyan
Mechanical Engineering
“For me, dining is more than food. It’s about balance, culture, and connection. Over the summer, I saw so many diverse groups dining together, and it reinforced my view of the dining halls as a vibrant family table community. Dining has truly become the family table community.”
Dustin Heywood
Clinical Informatics, Stanford School of Medicine
“In my family, we would always eat together. We have a round table because in Chinese culture, the round table represents having no corners between each other. That sense of unity is what I’m looking for in the dining halls.”
Maeya Sagna
Women’s Gymnastics
“I always had dinner as a family. After a long practice and a long day, being able to go there with my teammates makes it really special for me.”
Summer Gronski
Women’s Gymnastics
Chef Stories
“The dining hall is just as important of a learning experience as the next room. You get to meet people from all over, and sometimes, those little things make a difference.”
Dillon Campbell
Sous Chef
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With a love for cooking since his childhood in Jamaica, Sous Chef Dillon believes food is a bridge that connects people and builds a sense of family.
“I think the focus on intuitive eating and the pleasure that you get out of it is so important. You are able to be conscientious of what you’re eating and how it’s making you feel.”
Heidi Mitchell
Sous Chef
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Heidi leads with a focus on connecting people through food. She works with students and staff to develop new recipes that bring cultures to life while keeping health and wellness as her "Northstar."
“I feel like glue. I’m just trying to pull all the different parts together and make sure everybody has what they need to be successful. When my staff is happy, they make the best food.”
Mychel Brewster
Assistant Director/Executive Chef
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Mychel believes that food is not just a meal, but a powerful way to build community. He works to ensure the Stanford Dining program is always evolving to meet the needs of a diverse student body.
“Bringing people together is like gumbo. You have all different cultures and different styles, and when you put them all together, it’s a great time.”
Donald "Dee" Warren
Sous Chef
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A self-taught chef, Donald “Dee” Warren discovered his love for cooking by helping his great-grandparents. Now, he uses his experiences to connect with students and build community through every meal.
“Food is the bridge to family. It reminds us of childhood, and it becomes tradition. Sharing those traditions here makes campus feel like home.”
Giselle Coria
Sous Chef
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Heritage and student voices come together on the plate at Stern.
“I love engaging with students and seeing their smiles. They will try something and say, ‘This is life changing!’ Those are the kinds of experiences that make me happy.”
Junelle Fronda
Executive Chef
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As a leader in a male-dominated industry, Chef Junelle believes in the power of mentorship and support. She works to inspire her team to create delicious, plant-forward dishes that are full of flavor and care.
“I really want to dispel all those myths about plant-forward food. My big thing is making sure everyone feels included. I want students to see a plant-forward item and say, ‘That looks delicious.’”
Jay-Ar Pugao
Sous Chef
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Chef Jay-Ar is on a mission to “feed the future,’’ blending the delicious flavors of his Filipino roots with innovative plant-forward dishes.
“Eating is a very fundamental part of life—it feeds your mind and your body. I like to think that we are doing our part to make our students succeed.”
Israel Chavez
Senior Executive Chef
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Executive Chef Israel Chavez champions direct student engagement, constantly learning and adapting menus to honor cultural and religious traditions, including the unique needs of the Kosher dining program.
“I take pride in knowing that the meals I prepare fuel not only the students’ bodies, but also their learning and growth. It’s an honor to be part of their everyday experience at the university.”
Adrian Farmer
Executive Chef
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Chef Adrian Farmer combines culinary creativity with a focus on nourishing, balanced menus that support students’ health and academic success.
“It’s my passion to do my due diligence and research to make sure that we create a dish that is authentic to a culture. That’s why it’s so important that we make it happen for you.”
Daron Chiu
Sous Chef
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With a deep Taiwanese heritage and a passion for family, Sous Chef Daron believes a great meal can provide comfort and a sense of belonging. She is dedicated to making every student feel valued and at home.
Dining Hall Managers
Omar Sohail
Assistant Director
Rosa Barbosa
General Manager
Mercedes Paredes
Hospitality Supervisor