Vanderbilt Campus Dining has a passion for providing excellent food at the highest levels of quality, value, convenience, and service. We are builders of community and do so in an innovative, creative, proactive, supportive, welcoming and financially self-supporting way.
Assistant Director and Executive Chef, Bill Claypool, CEC
After graduating from the CIA (Culinary Institute of America), Chef Claypool made a career as a chef with tenures at the Loews Vanderbilt Plaza Hotel, The Arizona Biltmore Hotel, Sunset Grille, and Cheekwood Botanical Garden and Museum of Art. He has a number of medals from regional and national culinary competitions and is a Certified Executive Chef through the American Culinary Federation.
Chef Aaron Dilts, is a graduate of The Art Institute, where he graduated with honors. He has medaled in four ACF Competitions (1 bronze and 3 silver). Chef Dilts has worked in college dining for 9 years is currently the Chef de Cuisine at The Commons.
Chef Tom Allen, Kissam, McTyeire, Athletics, is a graduate of the CIA. His background includes chef positions at Vanderbilt Plaza Hotel, Belle Meade Country Club and Nero’s Grill. Chef Allen’s Awards include: National Regional Champion in the National Seafood Challenge, Chef of the Year – American Culinary Federation (Tennessee Chapter), and Silver Medal in Team Competition for the American Culinary Federation.
Matt Chappell, Catering & Events, is a classically trained chef graduating from the International Culinary Institute of Indianapolis. He is certified through the ACF and his previous experience includes a country club in Indiana, teaching hospitality management at Ball State University, and training in the army as a Hospital Care Technician specializing in dietary needs of patients.
Examples of positions: •Sous Chefs •Senior Cooks •Prep Cooks •Cashiers •Dishwashers •Baristas •Storeroom
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Keyword: Campus Dining