Elior Collegiate Dining

05/14/2026

A Meaning Full way to Celebrate our People and Invest in their Future! Closing out the academic year with our incredible hospitality team at West Virginia University—reflecting on a successful first school year as the new dining services partner and setting our sights on what’s ahead. Together, we celebrated wins, explored opportunities for growth, and aligned on how we can continue strengthening communication and service excellence as we prepare for the fall semester. As Executive Chef Ryan Sonson shared, “We are building a strong culinary and service foundation at WVU—equipping our future chefs with the tools to achieve our goals, foster growth, and continue to succeed.”To recognize the team’s dedication, Chef Sonson and our culinary leaders personally gifted “Yes, Chef” t-shirts—designed to bring pride to our team during meetings—along with a personalized The Professional Chef, a foundational The Culinary Institute of Americacookbook supporting skill development and continued learning. Pictured is our incredible dining team including: Javier Cruz, Michael Labastida, David Beck, Joseph Bellair, Melanie Brown, Jason McMullen, Joshua Biship, Leah Davis, Noah Fraley, Jessica Dressman, Alaster Traetta, Han Clouse, Nevada Wilson and Lou Mayle.

04/23/2026

Happy Earth Day! Learn more about Elior's commitment to the environment, and to the health and wellness of our students.

Latest Report Highlights Significant Reductions in Food Waste and Carbon Emissions, Alongside Advancements in Sustainable Menus and Ethical Sourcing

04/02/2026

Already fueling sales growth --- The launch of Oak & Ash, a chef‑driven Fabio Viviani Hospitality (FVH) BBQ concept at Clayton State University, is helping the refreshed Bent Tree Market deliver a 15% spike in sales the day after the March 17th grand opening! Oak & Ash offers Southern favorites including brisket, pulled pork, scratch-made sauces and more! Bent Tree offers extended hours, modern convenience, additional Pop-In concepts, keeping the menu mix fresh, flavorful and student focused - just steps away from where first-year students live! Congrats to Marketing Manager Nia Hanson (pictured) and Food Service Director Tajudin Jarallah pictured with Kimberly Campbell, Clayton Executive Director of Auxiliary Services. Please read more in the press release here:
https://www.elior-collegiatedining.com/news/elior-collegiate-elevates-dining-experience-clayton-state-university

03/17/2026

Get to know the essential members of our team who make our student experience healthier! We’re proud to celebrate our registered dietitians and nutritionists during National Nutrition Month—the experts who help us Discover the Power of Nutrition every day. Their passion, knowledge, and commitment to quality care support student wellbeing, enrich our dining programs, and champion a culture of health across our campuses!

03/13/2026

BeWell at Bowie State University Nutrition is key for students not just during National Nutrition Month, but all year long. So proud of the newest member of our team, Elior’s marketing coordinator, Leon Ajayi‑Porter, who led a nutritious tabling featuring chocolate peanut butter pumpkin bars — a delicious treat and a smart fuel choice. Why they’re a powerhouse snack: Pumpkin adds vitamins A and C to support immunity and eye health; Peanut butter provides protein and healthy fats to keep students energized and satisfied; and Dark chocolate contributes antioxidants that support overall wellness. Whole ingredients offer fiber for steady energy and better focus throughout the day!

03/06/2026

West Virginia University students are now Fueled—just in time for National Nutrition Month and this year’s theme, “Discover the Power of Nutrition.” Thanks to Kaylie Brand, Corporate Wellness Dietitian, Brenna Groves, RD, Danielle Rudash, marketing manager and the WVU Hospitality Team who launched this exciting program at WVU Potomac State College and WVU Tech! Elior’s Fueled by BeWell is a sports nutrition program that fuels student athletes and active individuals, enhancing optimal nutrition for peak performance! Students enjoyed delicious and complimentary Fueled samples including chicken mango mojo, cilantro lime brown rice and Mexican roasted corn.

02/27/2026

IN THE NEWS! Today’s students expect flavor, freshness, and food that reflects who they are. And thanks to Elior Collegiate Dining, that old cafeteria stereotype is officially becoming a thing of the past. Elior is redefining the campus dining experience with chef‑crafted meals, global flavors, and wellness‑focused options designed for Gen Z’s tastes and expectations.
Read more about how Elior is catering to today’s students!

Today, the stereotype of bland, boring buffets at university dining halls is being phased out of the curriculum, thanks to such campus foodservice providers such as Elior Collegiate Dining. The company—which serves more than 35 million meals annually at college and university campuses throughout t...

02/20/2026

We brought the flavor to Southern Oregon University! 🌱✨

This month’s SoGood spotlight featured cauliflower, transformed into a delicious cauliflower katsu paired with a fresh Asian slaw. Highlighting produce in creative ways is what the SoGood program is all about making fruits and veggies the star of the plate. 🥢🥬

02/19/2026

At Albany State University (ASU), a proud Historically Black College and University (HBCU), our dining team brought moments to life with an elevated, table‑served Valentine’s dinner led by our new Executive Chef Jamal Sharrieff. Each dish—from steak or chicken Oscar to chateaubriand for two, seafood‑stuffed potatoes, brioche bread pudding, and vegan‑friendly cauliflower steak—was crafted with intention, genuine hospitality and passion for food! Inspired by his mother, Chef Jamal grew up cooking for his five younger brothers, sparking a lifelong passion for feeding others. Influenced by culinary legends like Leah Chase, he found his calling in higher‑education dining and loves sharing dishes like oxtails and jollof rice. He hopes students feel excited and eager for more. For him, Black History Month is about honoring those who paved the way and carrying that responsibility forward. His advice to future chefs: love what you do!

02/18/2026

Purple, gold, green… and a whole lot of teamwork! 💜💛💚
Shoutout to our amazing units for bringing the Mardi Gras magic to life this Fat Tuesday. The creativity, the flavors, and the festive vibes truly made the day unforgettable!




Now THAT’S how you celebrate. 🎷🎭