The students will love the changes. We are bringing cooking out to the students. It will really open up dining.

It is our feeling that dining operations need to be vibrant and continue to change with the times.

We want to create a series of different and unique restaurants within the framework of a larger dining facility.

Michelin Star? I’d rather chew a French rubber tyre.

We are against putting pressure on anyone, and bringing about regime changes.

Cooking is something I absolutely love. It's just such a creative outlet for me.