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To nourish a culture in which the interwoven pleasures of growing, cooking and sharing food becomes an integral part of each guest’s experience at Yale. This mission is carried out consistently through our core values, focused on integrity, care, ownership, respect – and our unwavering commitment to excellence.
With over 23 residential and retail dining operations and dedicated catering services – our talented culinary, management and administrative staff touch the lives of students, employees, and visitors year after year.
We recognize that our food choices not only make an impact locally – but globally. That’s why we’re proud to source and partner with local vendors as much as possible – and support community food pantries and organizations to close the hunger gap in the New Haven area. We’ve also had the opportunity to partner with peers within the industry – including collaborating on the “Ingredients for a Sustainable World: The Chef’s Good Food Handbook” and the Food Forward Forum in 2019 with the Good Food Fund in China, and partnering with the Mediterranean Diet Roundtable for delicious and sustainable choices.
With each passing year, we challenge ourselves to raise the bar in continuing to exemplify excellence in our food, operations and service. The future looks bright with opportunities to further our commitment to sustainability & plant-forward menus, leveraging technology to increase efficiencies and reduce waste, continued training programs, and setting trends with innovations and launches.
Food is at the heart of what we do. As a transformational organization, our thoughtful menu philosophy and our impact on the world motivates us to consistently strive for excellence.
Over the past decade, we have earned a national reputation as a trailblazer in health and wellness initiatives, industry-leading food sourcing and sustainability achievements, culinary authenticity and quality and supply chain management. We continue to be regarded as a leader in the culinary industry through a variety of honors and awards – notably recognized as IFMA (International Foodservice Manufacturers Association) Gold and Silver Plate Society Members.
Many of our chefs have been classically trained at institutions like the Culinary Institute of America and Johnson & Wales. We regularly bring world-renowned experts — like Joyce Goldstein, Mai Pham, Suvir Saran, and Brian Voltaggio — to our campus to share their knowledge and experience with our culinary team. Our relationship with the Culinary Institute of America and various organizations help us develop world-class talent at the University.
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