BRISTOL, R.I., – As part of its ongoing commitment to providing students with one of the leading campus dining programs in the country, Roger Williams University has named chefs Reuben Haag and Jonathan Cambra as the new leadership team for the University’s culinary operations.
With their collective experience in managing academic dining operations with a focus on healthy, creative culinary choices featuring local, sustainable ingredients, Haag and Cambra will continue to deliver to RWU students the fresh, diverse and delicious menu for which the University has become so well known. Haag will lead culinary operations as executive chef and director of culinary operations, and Cambra will serve as assistant director of culinary operations and head catering chef.
“With Reuben’s and Jonathan’s deep culinary talents, our dining program will further its commitment to social responsibility and sustainability by sourcing nearly all of our fruits, vegetables and meats from local areas, while continuing to serve a rich selection of delicious food to our students every day,” says James Gubata, general manager for Bon Appétit at Roger Williams University.
Haag joins Roger Williams with more than 18 years of professional cooking and kitchen management experience. He previously served as executive chef and operations director at Hamilton College in New York and also led dining programs at St. Mary’s College and Grove City College. He trained at the Academy of Culinary Arts at Indiana University of Pennsylvania.
Cambra joins the University with nearly 15 years of experience in the restaurant industry and is well known in Rhode Island, having recently served as executive chef at local restaurants The Boat House in Tiverton and Castle Hill Inn in Newport. Under his leadership, both restaurants received national awards and rankings. Cambra trained at the New England Culinary Institute in Vermont.
The campus dining program at Roger Williams University is provided in conjunction with food service provider Bon Appétit Management and serves an average of 2,700 students and 25,000 meals a week using fresh, seasonal ingredients sourced from local farmers, artisans and vendors. The dining program has been ranked in the country’s top 5 percent based on findings from a student satisfaction survey and was recently named one of the 60 Best Colleges for Food in America for 2013 by The Daily Meal.