Climbing the Culinary Ladder: Miguel Berganzo’s Career at Rollins Dining

When Miguel Berganzo joined Rollins Dining in 2011, he brought with him experience and a strong sense of drive. Starting as a prep cook in the catering department, he quickly immersed himself in the work—learning techniques, asking questions, and taking on new responsibilities. From there, he moved into a line cook role in the main dining hall, and his steady progress continued: supervisor, sous chef, and now executive chef of catering.

“I’ve always focused on consistency, a strong work ethic, and being willing to learn,” Miguel said. “I took initiative, asked questions, and concentrated on growing as a leader.”

Today, Miguel leads a talented catering team responsible for designing and executing high-end menus for weddings, major campus celebrations, and events hosted by the college president. Each menu is thoughtfully planned with the audience, theme, and season in mind.

“I really enjoy the creativity involved,” he said. “It’s rewarding to see people enjoying the experience we create.”

Miguel’s path reflects Rollins Dining’s commitment to supporting professional growth at every level. “Rollins supports growth through training, mentorship, and opportunities to move up,” he said. “They foster a team environment that encourages learning.”

His story is one example of how culinary careers can evolve and thrive in a campus dining setting—where talent is recognized, leadership is nurtured, and every role is seen as a step forward.