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David P. Davidson is Director of Operations for Retail and Residential Dining, overseeing the day-to-day functions of HUDS two largest divisions and working with Executive Director Ted Mayer to shepherd them through a period of campus expansion and residential and community space renewal. Davidson also oversees the HUDS Food Literacy Project (FLP) and Facilities & Physical Plant.  David returned 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 "Perfect Guest Experience" delivered through the company's 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. David's 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 25+ Harvard operations he now oversees.

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 three gold, one silver and one broze medal in American Culinary Federation (ACF) competitions. In March 2004, Breslin also earned top honors for NACUFS Region 1, and represented the region at the 2004 national convention. Breslin was named HUDS' Director for Culinary Operations in March 2005, and leads menu development and delivery in all areas of campus dining.

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).