Vanderbilt Campus Dining is much more than food service. They think of themselves as your student’s “kitchen away from home.” Vanderbilt Campus Dining has recruited amazing culinary talent.
Highlighting the Chefs
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 Brian Hancock, of Rand Dining Center has 11 years in collegiate dining and 21 years in food service. He is a self-taught chef with Southern roots. Chef Hancock has earned 6 ACF Medals including 2 gold, 3 silver, 1 bronze.
Chef Aaron Dilts is a graduate of The Art Institute where he graduated with honors. He has metaled in four ACF Competitions(1 bronze and 3 silver). Chef Dilts has worked in college dining for 9 years is currently the Chef de Cuisine at The Commons.
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.