ASUCLA Brings Fresh Flavor to Restaurants on Campus and Welcomes New Corporate Executive Chef

ASUCLA Brings Fresh Flavor to Restaurants on Campus and Welcomes New Corporate Executive Chef

LOS ANGELES – Dec. 03, 2019 – As part of efforts to elevate the dining experience and offerings on campus, ASUCLA welcomes Corporate Executive Chef Kristen Woolley to the organization.

 

Woolley joined ASUCLA in August and oversees the culinary vision and operational execution of all ASUCLA Restaurants. Since joining the organization, Woolley has assisted in opening the Anderson Café at the Anderson School of Management, training staff on how to execute all food & beverage recipes. She has also worked with the LuValle operations team to develop fall- quarter menu offerings.

 

In her role, Woolley works with various Food Operations departments to ensure that ASUCLA Restaurants offer high-quality food to students, staff and faculty at a reasonable price.

 

“We are so proud to have Kristen join our team,” said Cindy Bolton, Director of Food Operations. “With her extensive experience leading successful restaurants in the Los Angeles area, Kristen is the perfect person to help us ensure that ASUCLA Restaurants continues to offer the best in college dining.”

 

Prior to joining ASUCLA, Woolley held the distinction of being the Executive Chef at Boa Steakhouse in Santa Monica as well as the Regional Executive Chef, International and West Coast Operations and Development for Wolfgang Puck Restaurant Group.