Culinary & Service Excellence

With a focus on culinary and service excellence, we place a strong emphasis on recruiting knowledgeable culinary and hospitality professionals who deliver inclusive and quality dining experiences for our campus community.

  • Chef Greg, wearing a white chef coat and hat, smiles for a headshot. Blurred lights fill the background.

    Greg Larson

    Senior Executive Chef

    Creator of the famous Southwest Salad

    With over two decades of culinary dedication to the University of Notre Dame, Chef Gregory Larson serves as the Senior Executive Chef, overseeing the flavors that fuel the Fighting Irish. Since joining the University in 2004, Chef Larson has ascended through the ranks—starting his journey as a cook and mastering every facet of the campus kitchen to reach his current leadership role.

    A highly decorated culinary professional, Chef Larson has earned several ACF Gold Medals, including a premier win at the Collegiate Dining Challenge in Las Vegas. His culinary philosophy is deeply influenced by global exploration, from traveling through Mexico to master authentic traditional dishes to perfecting the intricate balance of flavors found in Asian cuisine. Chef Larson is best known for his famous campus creation: the Southwest Salad, a student favorite and menu staple since 2009.

    When he isn’t leading the campus culinary team, Gregory enjoys the precision of restoring classic cars and sharing his love for food by cooking at home with his children. For Chef Larson, whether in a professional kitchen or at home, food is about heritage, craft, and bringing people together.

  • Chef Kris, wearing a white chef coat and hat, smiles for a headshot. A wooden statue of the Notre Dame Leprechaun and large windows fill the area behind him.

    Kristian Lee

    Executive Chef, North Dining Hall

    Kristian was born and raised in South Bend and attended St. Matthews and Marian High School. At 14, he began bussing tables and running food at Sunny Italy Cafe. At 18, he was promoted to kitchen manager, fueling a desire to attend culinary school.
     
    Kristian attended Johnson & Wales University, splitting time between the Charleston, South Carolina and Providence, Rhode Island campuses. In Charleston, he fell in love with low-country cuisine, preparing Shrimp and Grits and She-Crab Soup at the esteemed Francis Marion Hotel.
     
    After school, Kristian headed towards the bright lights of Las Vegas, spending five years honing his craft at "Craft," Tom Colicchio's steakhouse. He also spent time at "L'Atelier", Joel Robuchon's Michelin star eatery at the MGM Grand. With a desire to return to his roots, Kristian joined Notre Dame in 2017 and became a Sous Chef at North Dining Hall, focusing on the football training-table. Most recently, Kristian was appointed Chef de Cuisine and now has the honor of being Executive Chef for North Dining Hall.
  • Headshot of Chef Laura Wiese, wearing a white chef coat, against a grey background.

    Laura Wiese

    Executive Chef, South Dining Hall

    NACUFS Gold Medalist

    Laura began her career in food services in 1997 as an American Culinary Federation (ACF) apprentice at the University of Notre Dame. While holding this position, Laura was also a team member and captain of the chapter’s Apprentice Culinary Team, earning three gold medals and three silver medals in the ACF Team Hot Food Competition.

    Upon successfully completing her apprenticeship in February of 2000, Laura accepted the position of “Floor Chef” at the University’s North Dining Hall, where she was responsible for overseeing a kitchen staff preparing over 3,000 meals per day. From there, she stepped into the role of “Chef,” managing the production of all catering function meals. In November 2006, Laura achieved her goal of becoming an American Culinary Federation “Certified Executive Chef." 

    She later served as "Chef Manager" for five years at Holy Cross House and Fatima Retreat at the University of Notre Dame, preparing healthy meals for the Brothers and Priests of the University. Laura went on to serve as Assistant Director of South Dining Hall for three years and currently holds the position of Executive Chef for South Dining Hall.

    In her free time, Laura loves spending time with her family—her son Seth, her two stepsons Lucas and Gabe, her granddaughters Azelie and Stella, her husband Tim, and her dog and two cats. Laura believes the best thing in life is being close to family and friends. Additionally, she volunteers at her church, helping with Fish Fry events and Donut Sundays.