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Andy Allen, Associate Director for Retail Operations, came to HUDS in 1996 as Manager of the College Production Kitchen and Commissary. Allen led the transformation of HUDS’ largest kitchen, which previously served the five College Houses to which it is connected by tunnel, into a production center for all HUDS’ operations. Renamed as the Culinary Support Group, the operation now provides over 400 products. Andy joined Retail Operations in 2005. He achieved the credential of Certified Research Chef (CRC) by the Research Chef’s Association in March 2002. His foodservice career has spanned more than 30 years; prior to joining HUDS he was the Administrative Chef at Brandeis University for eight years. A graduate of Johnson & Wales, Allen was a member of the HUDS team that won American Culinary Federation (ACF) gold medals in a July 2003 team competition.

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.