OUR CHEFS
Our diverse team includes talented chefs from all walks of life. They all share a very personal and meaningful connection to Notre Dame.​
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Meet the people who come to work every day with an immense passion for their culinary craft.

Phil Gulis

Executive Chef, Morris Inn

Giuseppe Macerata, CEC

Executive Chef, Center for Culinary Excellence

Patrick Dahms

Executive Director of Food, Beverage & Events, Morris Inn and Notre Dame Conference Center

Calvin Metts

Sous Chef, Morris Inn

Matt Seitz

Sous Chef, North Dining Hall

Josh Maron

Executive Chef, Legends of Notre Dame Restaurant and Alehouse Pub

Mike Trout

Sous Chef, North Dining Hall

Gail Pursell

Sous Chef, South Dining Hall

Jennifer Parks

Sous Chef, North Dining Hall

Lauren Toth

Assistant Pastry Chef, Center for Culinary Excellence

Michael Borlik

Sous Chef, Morris Inn

Gonzalo Serrano

Executive Sous Chef, University Catering

Ryli Vissers

Sous Chef, University Catering

Ralph Pieniazkiewicz, Jr.

Sous Chef, North Dining Hall

Brent Gregory, CC

Executive Chef, Retail Operations

Laura Strunk, CEC

Chef/Manager, Holy Cross House

Alan Seidler, CEC

Chef/Manager, Corby Hall

Sinai Vespie

Executive Pastry Chef

Donald Miller, CEC, CCE, AAC

Senior Executive Chef, Campus Dining

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