Lois Marcellus has been working at Colgate University for 41 years and through four different food service companies. She began her experience one winter when her summertime job ended, and has been with Colgate through thick and thin ever since. In her free time, Lois enjoys spending time at Seven Oaks to golf. She also has a few grandchildren that she loves to visit and spoil.
Chris Jarreau joined Colgate Dining Services as our Catering Director in August of 2016. Her main responsibility is to speak with clients and help them plan events, or as she likes to say "shake the babies and kiss the hands." Although she is now based in Central New York, Chris’s roots began down south; she owned her own catering business for over 25 years in Mississippi. Although she grew up and spent many years in the south, she says she doesn’t want to go back, and eventually aims to settle down somewhere new, where she can take advantage of the nature and weather. A fun fact about Chris that she once drove the largest available Penske truck across the continental United States.
Nick Salvetti is our resident Catering Chef for Colgate Dining Services. He's a Syracuse native who has 20 years of experience in catering. After studying at the Culinary Institute of America, Nick worked at several different culinary venues, including resorts, country clubs, and cruise ships, before finally arriving at to Colgate. His favorite saying is "Dreaming to Live."
Director of Resident Dining
Jeff Golden joined the Colgate Dining Services team in 2015. He joined us with over 30 years of experience in the food industry, including a number of years with Bon Appetit at Hamilton College. He began his career with an apprenticeship at Clinton House Restaurant. At the age of 16, he became the Sous Chef, and at the age of 18 he earned his position as Executive Chef. Jeff thanks his mother, who owned a restaurant during his childhood, for introducing him to cooking. For Jeff, every dish that he is cooking is his favorite food in that moment. He keeps this mentality so that he can create the best possible version of each dish every time.
Damian Price can nearly always be found out and about in Frank Dining Hall, interacting with students and working one-on-one with each of his chefs and cooks. Despite his full schedule as Executive Chef for Colgate Dining Services, Damian always finds time to meet with our guests and answer any questions that arise. Damian is vastly experienced in the Colgate kitchen, as this year marks his return to the Frank Dining team. His inspiration to get into cooking began as he grew up in the restaurant industry. His holds degrees in Culinary Arts and Culinary Management from SUNY Cobleskill and a degree in Food Science and Nutrition from Johnson and Wales University. A fun fact about Damian is that his favorite dish to cook is anything and everything that involves duck. Did someone say “quack”?
Angela Bowling came to Colgate Dining Services after 16 years of experience in the food service industry. She earned her first managerial position at the age of 19, and found a passion for it. In addition to her management position with Colgate Dining Services, she is currently enrolled in nursing school and working to earn her certification. Fun Fact: Angela’s mother is from Taiwan so she has a deep appreciation for genuine Asian cuisine, and her favorite food is sushi.
Donovan's Pub Supervisor
Alex Backer also joined the Colgate Dining Services team in 2015. His previous experience included 10 years at Hamilton College, as well as a management position at the Turning Stone Casino. During his time at Turning Stone, the restaurant he managed earned a 4-star rating from Forbes. He began working in the industry as a dishwasher, then worked his way up to server, floor supervisor, and finally, manager. A fun fact about Alex is that he has had extensive experience and training as a bartender, and his passion for craft beer makes his position at Donovan's Pub a perfect fit.