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.

  • A man smiles for a headshot while wearing a black chef coat against a grey 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.

  • A man smiles for a headshot. He wears a white chef coat and stands amongst a grey background.

    Matt Seitz

    Executive Chef, South Dining Hall

    Originator of the popular Masters Golf Tournament Meal

    Matthew Seitz CEC, is the Executive Chef at South Dining Hall. Matt is a South Bend native who started his career at ND at Legends of Notre Dame while still in culinary school. In September of 2012 he started as a service manager at North Dining Hall, helping to run the day-to-day service aspects of the building.

    Matt has held various roles within ND Dining over the course of his career, from overseeing athletic training tables and the football teams’ meals, Sous Chef at North Dining Hall, Executive Chef at Holy Cross College, Executive Sous Chef North Dining Hall and now Executive Chef South Dining Hall. Matt has a strong passion for both food and guest engagement.