Meet the Chefs

 

 Executive Chef Richard Peterson

A Cache Valley native, Utah State University’s Executive Chef, Richard Peterson formalized his culinary career at the Western Culinary Institute in Portland Oregon. He graduated with honors and specialized in menu development and classical food presentation. 

With over 17 years of culinary experience, Chef Rich is now the Executive Chef in charge of University Catering, The Aggie Marketplace, and The Skyroom serving well over 200,000 meals annually. He oversees the day to day operations as well as takes the time to create specialty menus for the President’s office and other departments on campus. His high quality products and services always meet and exceed guest expectations. 
 
Rich also recently competed in Cache Valley's Spice on Ice competition in March of 2009.  He took 2nd place Judges Choice.

 

 

Chef De Cuisine Jeffrey Woolley

A Utah State University graduate in Nutrition and Food Sciences, Jeff currently works with University Catering in the Chef De Cuisine position.  He oversees the daily aspects of catering  and ensures that each banquets meets customer expectations. 

With over 23 years of culinary experience, Chef Jeff knows how to make your party the best.  He specializes in custom menus that are out of the ordinary and sure to make your event unique.

 

Pastry Chef Dewayne Phillips

Dewayne comes to University Catering from the Hawaiian shores where he was born and raised.  He originally started out cooking to survive and found that he quite liked it.  He formalized his training at the Western Culinary Institute in Portland, Oregon and recieved a specialty certificate in the baking and pastry realm from the Culinary Institute of America.

After his schooling he returned to Hawaii where he was the pastry chef at Mama's Fish House, a 5-star restaurant, for two years.  He also owned the Maui Boy Bake Shop which was his pride and joy for 5 years.  His 16 years of experience and tropical flare make him a valuable asset to Dining Services.