Chef Kveragas has degrees from Boston University, La Varenne Culinary School, and Cornell University. He has been at Cornell for 18 years. His personal philosophy about food: No matter our differences of origin and viewpoints, we all share a common denominator in our exuberance for foods of our families and heritage.

Chef Miller has been at Cornell for 10 years. His personal philosophy about food: Look at food in its simplest manner and find unique ways to display it.

Chef Kehoe has a degree from the Culinary Institute of America. He has been at Cornell for 5 years. His personal philosophy about food: Always cook with passion.

Chef Jenkins has a degree from Johnson & Wales University. He has been at Cornell for 2 years. His personal philosophy about food: You are only as good as your last plate.

Chef Applegarth served in the United State Navy. He has been at Cornell for 20 years. His personal philosophy about food: Keep it simple, keep it fresh, and keep it tasting good.

Chef Hughes has a degree from the Culinary Institute of America. She has been at Cornell for 15 years. Her personal philosophy about food: Recipes are road maps that can lead to many new creations.

Chef Roberts attended Tompkins/Cortland Community College for Food Service Management. He has been at Cornell for 14 years. His personal philosophy about food: Food is a gift; treat it as a gift.

Chef Peckenpaugh has a degree from the Culinary Institute of America He has been at Cornell for 21 years. His personal philosophy about food: Food is life.

Chef Barrick has a degree from Cornell University. He has at Cornell for 21 years. His personal philosophy about food: Food is a complete art form. There is no one greatness in it.

Executive Chef Leonard has a degree from the Culinary Institute of America. He has been at Cornell for 1 year.