Syracuse University Campus Dining has appointed Chef Richard Leonardo to the role of Corporate Executive Chef. The new position, which will provide overall leadership and operational management to all aspects of the campus dining program (residential, retail and athletic dining, catering, concessions, and bakery, production kitchen, and cook-chill facilities), was created in order to bring a focused, strategic approach to the culinary program at the University.
The culinary team is fully aligned with the new leadership position. Chef Leonardo will report directly to Cheryl Fabrizi, Associate Vice President of Auxiliary Services. He will lead Executive Chefs Ilana Cahill, Jeff Dover, and Bryan Hammond, all of whom support campus dining at Syracuse University. Leonardo will leverage the professional experiences of his team to enhance every aspect of the campus culinary experience.
“The dining program at Syracuse is multi-faceted and requires a nimble leader who can pivot quickly as needed,” said Cheryl Fabrizi, Associate Vice President for Auxiliary Services. “We’ve built our culinary team over the past year, by adding talented chefs and campus dining leaders across the entire team. Chef Leonardo will now be charged with putting culinary talent to its highest and best use and executing a cohesive culinary strategy across campus.”
In support of that goal, Chef Leonardo will work to introduce the latest culinary trends in campus dining and culinary production in the campus commissary. He’ll be responsive to student feedback, introducing globally-inspired and special occasion menu options in residential dining, where residential students eat the majority of their meals, infusing national food trends in retail dining and concessions, and continuing to elevate catered experiences. Chef Leonardo will continue to grow the culinary training program for SEIU employees as well as all of the culinary staff at Syracuse University and provide valuable input on new construction of and renovations of dining facilities and equipment.
“Our goal is always to bring inviting, comfortable, engaging dining experiences to our guests – students, faculty, staff, community members, alumni, and beyond,” said Chef Leonardo. “Food brings people together. That’s where our focus will always be – on the connections that can grow from sitting down together over a delicious plate of food.”
About Chef Leonardo
Chef Leonardo, a Central New York native, began his tenure at Syracuse University in November 2023, when he was hired as an executive chef in Campus Dining. His culinary path began in his teenage years, when he worked at his family’s restaurant. He received his culinary degree from The French Culinary Institute in New York City, then honed his skills working with the Daniel Boulud Restaurant Group.
Leonardo returned to Central New York to work as an executive pastry chef, then found his passion in collegiate dining with American Dining Creations, where he spent 10 years developing menus and actively working and training on-site with culinarians at 29 colleges and universities.