HUDS: About HUDS

HUDS has won the prestegious Ivy Award, 15 Loyal E. Horton Awards for program excellence, the Food Management magazine award for Best Concepts in Customer Service, the National Association of Campus Card Users Effective Practices Award, and the International Association of Business Communicators' Gold Quill Award among others.

In addition, all four of our Executive Chefs are American Culinary Federation Gold Medalists, and our Executive Director, Ted Mayer, received the 2002 Leadership Award from Food Management magazine.

Ted A. Mayer has over 30 years of food service experience to guide him as he leads the delivery of nearly 5 million meals annually to Harvard students, faculty, staff and guests. Since 1997 he has directed the countryis oldest, and one of the largest, self-operated collegiate dining services. With $47 million in annual revenues, Harvard Dining employs a staff of roughly 600 in 30 operations that include residential, catering and restaurant operations. In addition to dining, Mayer oversees the campusi debit card program, Crimson Cash, which has grown to annual usage of almost $7 million.

Prior to Harvard, Mayer spent 13 years with the Seiler/Sodexho Corporationis educational operations and 10 years at Middlebury College. His experience includes both the contract and self-op perspectives of operations and administration, planning and directing facilities renovations, contract negotiations, opening of new businesses, development of new concepts, and training.

Mayer has applied that expertise at Harvard along many frontiers. His aggressive 10-year program for renovating 12 residential house kitchens and servery facilities was completed in 8 years as of September 2005. New business secured under Mayeris direction includes campus dining in previously out-sourced graduate schools; three self-branded concepts; and campus card acceptance at more than 650 locations, including the University bookstore, The Coop.

Mayer leads Harvard University Dining Services in participation in several of the trade's professional associations, committees and organizations. Most recently, he was Co-Chair for the NACUFS 2006 National Conference in Canada.

In November 2002 he was awarded Food Management Magazine's 2002 Leadership Award and in May, 2006 the International Foodservice Manufacturers Association awarded Mayer the prestigious Silver Plate, recognizing him as the Foodservice Operator of the Year among colleges and universities.

Martin Breslin brought his culinary expertise to HUDS in August 2002 and Executive Chef for Residential Dining. Breslin's international cooking experience and extensive background in top-tier dining services brought an elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland, Breslin cultivated his passion for food in his teens, when he worked summers as a cook at the Bayview Hotel, in Wexford. A graduate of the Dublin College of Catering, Breslin demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School. With HUDS, Breslin has won two American Culinary Federation (ACF) gold medals—in July 2003 team competition, and in individual competition in March 2004. In the latter competition, Breslin also earned top honors for NACUFS Region 1, and represented the region at the 2004 national convention, where he earned an ACF bronze medal. Breslin was named HUDS' Director for CUlinary Operations in March 2005, and leads menu development and delivery in all areas of campus dining.

Raymond Cross joined HUDS at the Quadrangle Dining Halls in September 1983 as an Accounting Clerk II. One year later he moved to the Director's Office as an Accounting Clerk III, and was soon promoted to Assistant Manager of Finance with budget and financial analysis responsibilities. Cross left the University in 1986, and served as the Business Manager for the Isabella Stewart Gardner Museum in Boston and as the Finance Director for The Preservation Society of Newport County, Newport, RI. He returned to HUDS in 1993 in a newly created Manager of Financial Systems position, focusing on the updating and automating of the department's operations. Cross became Associate Director of Finance and Information Systems in 1997 and took on the responsibility for overseeing Procurement in 1999. He has a B.S. in Accounting, with additional focus in Productions and Operations Management from The Ohio State University.

David P. Davidson returns to HUDS as Director for Retail Operations after a seven-year sojourn to Yale University, Back Bay Restaurant Group and Phillips Exeter Academy. As Director for Dining Services at Yale, David oversaw residential, retail and catering operations, and was instrumental in the implementation of the Yale Sustainable Food Project. At Back Bay Restaurant Group, where he was Vice President of Operations, David focused efforts on the ÒPerfect Guest ExperienceÓ delivered through the companyÕs 21 area restaurants. Phillips Exeter was a return to residential service, and as Director for Dining Services David instituted an integrated management approach that encouraged customer-focused change. DavidÕs previous experience as a restaurant operator in Cambridge and at Harvard informs his philosophy that personal and attentive customer service and fresh, satisfying food shape a great dining experience. He brings that philosophy to the 12 Harvard restaurants he now oversees.

Judith Della Barba has been with HUDS for more than seven years. Her department supports the areas of labor and employee relations, employment, compensation, recruitment, training and medical leaves. In addition, she serves on several HUDS and University committees including the HR Deans and Directors, HR Council, Multi-Lingual Task Force, Bridge Advisory Committee and the Child Care Scholarship review board. In 2002 she was recognized as a Harvard Hero. Prior to joining HUDS, Della Barba worked at Cogeneration Management Company (CMC), Inc., a wholly owned subsidiary of Harvard University, for 16 years. At CMC, she was Manager of Administration with overall responsibility for the administrative, labor relations and benefits areas.

James E. De Zutter joined HUDS in August 2002. After many years with Schwan's Sales Enterprises, De Zutter joined HUDS to serve as a campus resource during a time of rapid growth and re-evaluation of service delivery. De Zutter has extensive food service, renovation, remodeling, and sales experience. For Schwan's, he led Concept and Culinary Development, from evaluation and analysis of the marketplace for up-and-coming trends through fashioning of internal brands for the marketplace. He was instrumental in the development of such nationally recognized brands as Asian Creations, Stone Willy's, and Summit Subs. At HUDS, De Zutter leads HUDS' Business Planning and Development, exploring opportunities for further campus and community development.

Rudolf Gautschi was born and trained in Switzerland, and has more than 25 years of domestic and international experience in all aspects of the food and beverage industry. As Director for Residential Dining at Harvard University, he leads all aspects of day-to-day operation of the undergraduate meal program. Gautschi has worked for several prestigious hotel companies, including Hyatt and Marriott, and as Director of Foodservice at Brigham & Women's Hospital. He is the recipient of numerous honors including Food Management Magazine's Healthcare Food Service Management Headliner of the Year (1997) and the American Culinary Federation Greater Boston Chef of the Year (1997).

Robert Leandro Director for HUDS Facilities and Physical Plant, has been with HUDS for 35 years. Throughout his career, he has held positions in General Service and as General Cook, Butcher, Pantry Steward, Production Manager, Assistant Manager, Production Manager for the Harvard Faculty Club, General Manager, and Assistant Director for Residential Dining. Promoted to his current position in 2005, Leandro oversees maintenance and renovations and is the environmental safety and compliance manager. Bob was integral in the Leadership in Energy and Environmental Design (LEED) Silver Certification awarded to the Dunster and Mather dining hall renovations.

Since joining HUDS in 1998, Crista Martin has helped establish HUDS' full-service marketing and design center, providing all communications support for its four divisions. With her design team, Martin coordinates and produces all brochure development, market research, public relations, advertising, promotion, media relations, and marketing. The Marketing & Communications team has won several International Association of Business Communicators Gold Quill awards, including the 2003 award of excellence for their marketing of HUDSÕ residential dining program. The Gold Quill is one of the highest communications awards, and caps several years of honors for brochure design and marketing. She has presented numerous times at NACUFS and other conferences. Martin has worked for several non-profit associations, and has degrees from Boston University and American University in public relations and creative writing.

Madeline Meehan graduated from Johnson & Wales University in 1985 with an Associate's Degree in Culinary Arts and a Bachelor's Degree in Food Service management. After completing a one-year Corporate Management Training program with Hyatt, she became a Catering Manager, which was the foundation for her food service career. Meehan designed and built a restaurant and catering operation in Chicago, and did additional catering stints with Hyatt and Sheraton in Chicago, New York, and Boston. In July 1999, she joined Crimson Catering and developed a new team, that increased catering sales by 37% in one year. The division, under her direction, continues to enjoy steady growth.