It was during Antarctic winters at the bottom of the world where Kerry Paterson, CEC, immediate past chairman of the NACUFS Board of Trustees, learned the importance of good food in raising team morale in adverse environments. It was a lesson that would serve him well in his eventual career as a leader in collegiate dining.
He grew up in Te Atatū North, a waterfront suburb of Auckland, New Zealand, where he first developed his culinary curiosity. He formalized that passion with culinary certifications from the Auckland University of Technology, City & Guilds of London Institute, New Zealand Hotel & Catering Industry Board, and the American Culinary Federation (ACF), culminating in the Certified Executive Chef (CEC) certification.
After beginning his career as a sous chef at a one-star Michelin restaurant in Leamington Spa, England, Paterson soon relocated to Scott Base, Antarctica. The New Zealand research station has a population of about 15 people in the winter season, 100 in summer, with temperatures that range between negative 49 degrees and just above freezing. Summers are marked by periods of 24-hour daylight and winters by months of 24-hour darkness. He worked there for three one-year contracts over five years as a chef, fire chief, and eventually winter base manager, justice of the peace, and coroner, among other roles.
Paterson moved to the United States in 1994, eventually becoming the assistant director of dining services at the University of Colorado–Boulder from 1999 to 2013. There, he said, he discovered the power of working with a team to achieve great things, adding, “Leadership is not all about you.”
Since 2013, he has worked at Oregon State University as associate director of university housing & dining services and director of campus dining & catering. He said his biggest lesson in this role has been to apply strategic thinking and guide a team in alignment with that vision.
Paterson's significant contributions to the National Association of College & University Food Services (NACUFS) began as a chef at UC-Boulder, where he competed in the NACUFS Culinary Challenge. He achieved second place at the regional level in 2002 and, in 2019, made it to the national level, where he attained second place overall. His involvement grew from volunteer roles and conference presentations to becoming a regional president and member of the NACUFS Board of Trustees. In 2021, he was voted president-elect and currently serves as immediate past chairman.
Paterson's family includes his late mother, Barbara, and father, Robert (Bob), who lives in New Zealand, as well as his adult children, Liam and Brigit. While he and his spouse, Megan, are separated, they share a unique connection forged during their time in Antarctica.
Paterson’s proudest accomplishments lie in the transformation of campus dining at both UC-Boulder and Oregon State. Focused on culinary excellence and a mission to "Think outside the wells," his teams have not only elevated their culinary skills but also crafted a values-driven mission for a superior dining experience. His greatest challenge, finding the balance between culinary vision and resource stewardship, speaks to his commitment to sustainability and budgetary responsibility.
Paterson is guided by the Hippocratic principle, "Let food be thy medicine and medicine be thy food." His career journey demonstrates the resilience, innovation, and a zest for adventure that has translated to excellent dining experiences for the students and teams he has served. Reflecting his values for optimism and determination that are vital in the ever-evolving field of collegiate dining, his favorite quote, frequently credited to John Lennon, is: "Everything will be okay in the end. If it’s not okay, it’s not the end."