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 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.

Chef Spinner brings with him 15 years of progressive responsibility in the food service business working in restaurants and in collegiate dining. Prior to coming to Cornell, he has implemented new food concepts and kosher menus at Syracuse University.