Meet Our Chefs

Vanderbilt Campus Dining is led by a team of talented and passionate chefs who are dedicated to providing culinary excellence through hand-crafted recipes and high quality service. They are committed to providing value through the best-tasting, most nutritious and diverse menus possible.

Our chefs are the driving force behind Vanderbilt Campus Dining’s many awards and accolades, including  Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more.

Meet the leaders in our kitchens, the faces behind the delicious and diverse recipes we serve and the ones committed to creating memorable experiences shared around the dining table.

Director of Culinary Operations

Chef Brian Cochrane

Email Chef Brian

Brian is a native of Middle Tennessee who lives in Franklin. He started his career of professional cooking on Martha’s Vineyard, MA during the Summers of his university years.

After a decade in non-profit work, he returned to the culinary world in 2002. Brian formalized his culinary education as an apprentice under a classically trained French chef. After years of fine dining restaurant and private club positions, he entered the arena of dining service for education.

He has managed dining operations at several private K-12 and post-secondary schools, including University of Arkansas Culinary Arts and Hospitality Management Institute. Brian’s especially enjoys Mediterranean cuisine because the simple preparations allow basic flavors of fresh ingredients to shine.

Chef of Culinary Excellence

Chef Aaron Dilts

Born and raised in Rock Island, Illinois, Aaron developed a love for food from a young age, inspired by his grandmothers. As a child, he would often experiment in the kitchen, creating dishes from pantry staples. This passion for culinary arts flourished during high school, where Aaron worked in various restaurants.

In his twenties, Aaron moved to the Nashville area to attend culinary school at the Art Institute of Nashville, all while continuing to work in restaurant management. After graduating, he joined Vanderbilt University, where he currently serves as the Chef of Culinary Excellence. In this role, Aaron supports the university’s chefs through menu development and special events, bringing his honed skills and deep love for food to every culinary creation.

Training Chef

Chef Douglas Best

Born and raised in Olympia, WA, Douglas Best discovered his passion for culinary arts while serving in the military, finding that food brought people together and was a great way to de-stress.

Following the military, he enrolled in the culinary program at The Art Institute in Nashville, TN. After graduation, he honed his skills working in fast-paced gastropub kitchens. Looking for a new challenge, he found himself an opportunity in higher education dining at Vanderbilt. Currently, he is heading the Vanderbilt Culinary Academy and the Underground Supper Club.

Training Table Chef

Chef Joshua Smith

Hailing from Pine Bluff, Arkansas, our dedicated chef Joshua Smith has spent 15 years immersed in the culinary arts. He is happily married and a proud parent, family is their inspiration and steadfast support. Starting the culinary journey early in Pine Bluff, he refined skills in diverse establishments, developing a unique style blending tradition with innovation. Cooking is not just a job but a true passion, bringing immense satisfaction in crafting dishes that leave a lasting impression. Actively involved in the local community, Joshua uses culinary skills to support charitable causes. Eagerly anticipating new culinary adventures, he looks forward to sharing his love for food with a broader.

Rand Dining Center

Chef Matt Hayes

Chef Matt Hayes was born and raised in middle Tennessee and grew up in professional kitchens alongside his great-grandmother, a Nashville chef. Matt has worked in an array of fine dining restaurants across the world, private clubs and was a touring chef for country music artists. In his free time, he enjoys gaming, gardening, traveling and spoiling his pup pup.

E. Bronson Ingram Dining Hall

Chef Julien Hicks

Embarking on a culinary journey at 15 in Lebanon, Tennessee, Julien Hicks honed skills at a local catering company for eight years. Involved in restaurant construction, menu planning, and launching ventures like an ice cream company and a food truck, he showcased versatility in the culinary world.  After a stint as a Sous chef at Yellowstone National Park, he returned to Nashville, managing a catering business and later becoming a culinary instructor at Lebanon High School for six years. Julien’s students excelled in state and national competitions. Last summer marked a shift, as he embraced the role of Chef De Cuisine at Vanderbilt University, continuing a dynamic culinary career.

Rothschild Dining Hall

Chef Isaac Seidel

Chef Isaac Seidel is a distinguished culinary professional known for his fervent dedication to the art of cooking. Originally from Pennsylvania, he honed his skills at the Indiana University of Pennsylvania’s Academy of Culinary Arts, where he graduated in 2012.

After his formal education, Chef Seidel spent a decade at the prestigious Inn on Biltmore Estate in Asheville, NC, rising to the rank of Chef De Cuisine. There, he refined his expertise and earned a reputation for excellence in the kitchen.

In pursuit of his culinary vision, Chef Seidel then assisted in opening a restaurant, Singletree, in the charming town of Waynesville, NC. At Singletree, he showcased his passion for fresh, locally sourced ingredients and creative dishes that delight the palate.

Chef Seidel relocated to Nashville in October 2023, joining Vanderbilt University Dining as a Chef De Cuisine. His expertise in fermentation and Asian cuisines has been invaluable as the Chef of Rothschild College, an East Asian-inspired dining facility.

Outside of the kitchen, Chef Seidel enjoys a variety of interests. He is an avid concert-goer and a dedicated fan of football (Go Colts!) and baseball (Go Orioles!). In his leisure time, he indulges in competitive Pokémon, plays Dungeons and Dragons, and cherishes moments spent outside on his kayak or longboard. Above all, he loves spending quality time with his dogs and his wonderful partner Anna, creating a fulfilling and balanced life both in and out of the culinary world.

Zeppos Dining Hall

Chef Jacob Barton

Chef Jake, a native of Houston, Texas, began his culinary career at the Jersey Shore after graduating from the French Culinary Institute in Manhattan. Influenced by the multi-ethnic cuisine of the Jersey Shore, he developed a passion for bringing enduring cultural dishes to the general American palate through menu development and classic French technique.

Moving west to help a friend start a business, his culinary adventures took him to West Hollywood, where he honed his skills working on Sunset Boulevard. His culinary philosophy is: “Keep it simple, keep it fresh, and if you’re not going to eat it, don’t put it on the plate.” After a successful business launch in California, he relocated to Buffalo, New York, working at the city’s only five-star hotel.

Jake is enthusiastic about all the possibilities at Vanderbilt University Dining, saying, “Good food brings people together.”

Cafe Carmichael

Pastry Chef Jennifer Bennett

Jennifer has been baking professionally since 2008.  She started at Vanderbilt in 2010 as a baker at the Commons and is now the Pastry Chef at the new Carmichael Café.  In her 14-year tenure here, she has made hundreds of birthday cakes, numerous desserts and thousands of cookies.  Jennifer’s passion is using her baking to connect with people, create relationships and continuously grow. In her spare time, Jennifer is an avid cyclist, hiker and adventurer.

Kissam Dining Hall

Chef Jacques Johnson

Jacques Johnson, born and raised in Nashville, Tennessee, discovered his passion for cooking at the young age of 13. As a latchkey kid, Jacques often found himself alone after school, which sparked his interest in preparing meals. He quickly realized that there was no greater joy than seeing others experience pure happiness while enjoying the dishes he created.

Jacques pursued his culinary dreams by studying Food Nutrition at Tennessee State University (TSU) for a year, where he delved into the science of food. Eager to further his hands-on skills, he continued his education at Nashville State Community College, focusing on Culinary Arts for another year.

With a strong foundation in both the science and art of cooking, Jacques embarked on a successful 14-year career in Quick Service Restaurant management at AGM. In 2016, he transitioned to Campus Dining, starting as a Cook Assistant. Over the years, he has honed his craft and continues to delight diners with his culinary creations.

Jacques lives by the mantra, “A happy stomach is a full stomach.”

Training Support

Chef Kriska Nagle

A native of Davao City, Philippines, Kriska Nagle earned her BS in International Culinary Management in 2009 from The International Institute of Culinary Hospitality Entrepreneurship (ICHEF). Following her graduation, she was selected as one of the top students to represent the institution abroad, leading her to reside and work in Abu Dhabi, UAE, for five years at the prestigious Emirates Palace Mandarin Oriental, a renowned 5-star hotel. There, she teamed up with Michelin-starred chefs in Molecular Gastronomy Cuisine and further honed her skills at Michelin-starred restaurant Zuma in Dubai and Abu Dhabi, specializing in Japanese Modern Contemporary Cuisine.

Having cultivated her culinary expertise across three continents, Kriska brings a multicultural perspective to modern gastronomy. Her professional journey led her to prestigious institutions like Stanford University, Oracle HQ, and Zoox HQ, a prominent tech corporation managed by Bon Appétit Company in San Francisco, California, before settling in Nashville with her family.

Outside of her culinary pursuits, Kriska cherishes family outdoor activities with her husband Tommy and son Trey, actively participates in her church community, and finds joy in running. She accomplished her first World Major Marathon in Chicago in October 2021 and is currently preparing for her third in Berlin.

At Vanderbilt University, Kriska works to continuously innovate and maintain the quality of food service while prioritizing sustainability. Central to her culinary philosophy is the belief that food is about balance: love what you eat and be what you eat to live a long, healthy life.