The arrival of the fall semester brings the arrival of a new kitchen chef to the IUS Dining Services.
Chef Dylan Starkey is an IU graduate with a degree in anthropology. However, after working in the restaurant business, he said culinary arts seemed to be his true calling.
“I’ve worked most of my adult life in restaurants,” Starkey said, “but when my wife and I got together I decided to make it permanent.”
He was born in Columbus, Ind.,but grew up in Anderson, Ind. More recently, he has lived in Sellersburg, Ind., for 12 years.
In 1996, Starkey graduated from Sullivan University with a degree in culinary arts.
Starkey has worked at several well-known restaurants in the area such as Fuzzy Zoeller’s Covered Bridge and the Derby Café at Churchill Downs. Eventually, Starkey sought out the path that most chefs seek.
“Everyone in the restaurant business dreams of owning their own restaurant someday and I was no exception,” he said.
In 2001, Starkey’s restaurant, The Blue Peppermill Café in Clarksville, was opened. The quick-service restaurant remained open for three years.
With all the experience he needed, Starkey said he was drawn to IU Southeast not only because of its favorable atmosphere, but because the campus is close to where he lives.
“I had a warm welcome,” he said. “Everyone seems really friendly and I have a lot to learn still.”
Starkey’s experience was an important factor in his hire.
“He’s a professionally-trained culinarian,” Ernie Gionis, director of Dining and Conference Services, said.
“I needed someone that could cook and make a high quality product to meet the guests’ expectations.”
Starkey said he has noticed several differences between the restaurant business and a college campus.
“The pace is different,” he said. “Restaurants are generally rushing to a certain point, where this is more of a steady flow and the clientele is more diverse.”
Starkey is responsible for the Food Court and Catering department and the supervision of sanitation and cleanliness. He is also responsible for menu creation and design, which he said he hopes to make more his own personal style with his own unique touch.
“Right now I’m learning what is liked and expected, but as we move on I intend to put my signature on everything,” Starkey said.
So far, Starkey said he has one main goal in line for the food court.
“I want to serve people in a timelier manner,” he said. “By speeding things up, we’ll be able to serve even more people.”
Tracey Stuckwisch, elementary education sophomore and catering employee, said Starkey’s can-do attitude has had a positive impression on the kitchen and catering staff.
“Chef Starkey is very passionate about his job,” she said. “I feel I am able to have more responsibility.”
There are plans for the Food Court to eventually host international menu specials in order to address diversity through ethnic themes.
“The ultimate goal is more variety,” Gionis said. “It’s going to be a work in progress.”
By DESIREE SMITH
Staff Writer
demismit@ius.edu