Get to know the chefs and food service professionals who are redefining what it means to serve real food—made with care, rooted in nutrition, and crafted for wellbeing.
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At Mission 75 Kitchen, we believe good food starts with good people. Our on-site team is committed to more than just meals — we’re here to make campus dining nourishing, welcoming, and personal.
From the kitchen to the front line, everything we serve is built on Thomas Cuisine’s REAL Food mission.
Cody brings over 17 years of culinary leadership to Mission College and West Valley College, where he oversees campus dining operations with a passion for scratch-made, real food. A graduate of the Culinary Arts program at Salt Lake Community College, Cody was inspired by his grandfather’s legacy as a chef in the army and has since built a distinguished career with Thomas Cuisine. His dedication to quality, collaboration, and guest experience drives every aspect of the dining services he leads.
Chef [Name] brings a love of REAL Food and hands-on cooking to Mission College. With a focus on fresh, seasonal ingredients and global inspiration, they lead our kitchen team in crafting meals from scratch every day. Whether you’re vegetarian, vegan, or just hungry for something made with heart — our chef’s got you covered.
