September 2008 |
ERIC MONTELL APPOINTED NEW EXECUTIVE DIRECTOR OF STANFORD DINING Eric Montell has been promoted to executive director of Stanford Dining. Montell will oversee an annual operating budget of $26.2 million with 211 full-time employees. He is directly responsible for leading Stanford Dining’s award-wining student dining program which focuses on providing nutritious, organic and sustainable high-quality cuisine to students and Stanford conference attendees. He is also responsible for the Athletic Training Table program in partnership with Stanford Athletics, the Executive Culinary Program for the Graduate School of Business, and Stanford Dining’s Sustainability Program including the President’s Campus Green Catering Initiative, and the Capital Asset and Improvement Program. As the former senior associate director of Stanford Dining, Montell developed numerous programs such as EatWell–a Stanford Dining health initiative that paralleled the University’s BeWell campaign. He significantly increased revenue for Stanford Catering and Executive Services and presided over new business ventures from proposal, facility design and construction to operational oversight. Montell is a graduate of the world-renowned Culinary Institute of America in Hyde Park, New York, and studied hotel and restaurant management at the University of Hawaii. Eric has lived around the globe including Indonesia and Saudi Arabia and has traveled extensively throughout North America, Asia and the Middle East which has given him an appreciation for diversity and a passion for multicultural cuisines. Montell has received many distinguished awards including Stanford University’s Keith L. Guy Award for exemplary service in Residential & Dining Enterprises in 2004, and Stanford Dining Director's Cup for Outstanding Leadership in 2003, 2005 and 2006. He was instrumental in Stanford Dining receiving numerous coveted industry awards including the Grand Prize and Gold Medal for Stanford Catering (2007), and the Gold Medal for Athletic Concessions (2008) in the Loyal E. Horton Dining Award competition, Restaurant and Institution's Ivy Award (2006), Acterra’s award for Sustainability (2007), and the Executive Culinary Program "Best in the World" ranking by Financial Times in 2007 and 2008..
|