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Imagine managing foodservice at a university where the dining operation runs 24/7/365 (and monks are cooking with you, side-by side). 

Chef Tony Finnestad shares his journey from youthful country club dishwasher to Executive Director of Culinary Services at St. John's University's commercial kitchen. Today, he and his team serve both students and benedictine monks. But before arriving on campus, Tony experienced life as commercial, corporate, and rep chef. 

"This is an industry that chooses you," explains Chef Tony.

Key insights for foodservice professionals at universities:
- Developing themed micro-concepts to maximize station efficiency with limited staff
- Managing high-volume foodservice (400-700 meals per service) 365 days a year
- Creating menu variety that appeals to both traditional and adventure-seeking diners
- Implementing guest chef programs in institutional settings
- Balancing religious dietary considerations in commercial kitchen operations

Chef Tony's extensive experience across diverse commercial kitchen environments allows us to discuss everything from life as a rep chef to the challenges of opening your own restaurant.

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👨‍🍳 Our GUEST
 
Tony Finnestad
Executive Director of Culinary Services and Events
St. John's University
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👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

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🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

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👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.