Vanderbilt Campus Dining is much more than food service. They think of themselves as your student’s “kitchen away from home.” From the Director to the Catering Chef, Vanderbilt Campus Dining has recruited amazing culinary talent.
Highlighting the Chefs
Camp Howard, Tom Allen, and Bill Claypool are all graduates of the CIA (Culinary Institute of American – highly decorated school of the culinary arts).
Assistant Director and Executive Chef Bill Claypool, CEC After graduating the CIA Chef Claypool made a career as a chef with tenures at the Loews Vanderbilt Plaza Hotel, The Arizona Biltmore Hotel, Sunset Grille, and Cheekwood Botanical Garden and Museum of Art. He has a number of medals from regional and national culinary competitions and is a Certified Executive Chef through the American Culinary Federation.
Chef Tom Allen, Kissam, McTyeire, Athletics, is a graduate of the CIA. His background includes chef positions at: Vanderbilt Plaza Hotel, Belle Meade Country Club and Nero’s Grill. Chef Allen’s Awards include: National Regional Champion in the National Seafood Challenge, Chef of the Year – American Culinary Federation (Tennessee Chapter), Silver Medal in Team Competition for the American Culinary Federation.
Chef John Kelly, Rand Dining Center, has a degree in Culinary Arts from Johnson & Wales University. His love for cooking began in high school and has not stopped. He has worked his way around kitchens in hotels across the country and then for a popular restaurant chain for 10 years.
Vanderbilt Campus Dining chefs are able to incorporate their fine dining culinary background into the college food service environment by using familiar ethnic-driven cuisines that provide diverse flavor profiles. The university community has been an excellent platform for them to experiment with different cuisines.