Meet The Bruin Flavor Squad: A Fresh Approach at Belmont University

Belmont University, recognized for strong educational programs in music and entertainment industry studies, health sciences, entrepreneurship, and liberal arts, also boasts a diverse and innovative dining program, featuring accomplished chefs who prioritize local sourcing and create menus catering to the diverse backgrounds and dietary preferences of students.

Belmont University Dining is set to embrace innovative ideas and fresh culinary perspectives with the addition of the Bruin Flavor Squad, comprised of Executive Chef Adam Tyler and Executive Chef Enedina Lara who join Executive Chef Kaya Reed and Executive Pastry Chef Samantha Clark. Each brings a unique flair and passion to the table, promising to elevate the dining experience for Belmont's diverse student body.

“I look forward to embracing a dynamic culinary journey. Our new Bruin Flavor Squad brings together years of seasoned expertise, infusing Belmont Dining with a symphony of innovative flavors and cutting-edge techniques,” said Resident District Manager Chuck Couture. “Get ready to savor an elevated dining experience that transcends boundaries and captivates the palate. The future of Belmont Dining is an exciting blend of passion, skill, and a commitment to culinary excellence."

Meet the Bruin Flavor Squad

Executive Chef Adam Tyler, A Culinary Virtuoso

Executive Chef Adam Tyler, an alumnus who obtained his A.A.S. in Culinary Arts (summa cum laude) from Johnson & Wales University, Charleston, SC, is among the latest additions to the Belmont University Dining team. His academic achievements, coupled with his culinary journey, add a layer of expertise to the team's dynamic.

Keeping abreast of dining trends, Chef Adam emphasizes networking, reading food blogs, and watching food reels. His commitment to sustainability is evident in his preference for locally sourced ingredients, coupled with an openness to new ideas and a commitment to inclusivity in menu creation.

At Belmont University, Chef Adam is most excited about working with students from diverse backgrounds, creating meals that tantalize taste buds and evoke a sense of innovation and anticipation. His culinary philosophy is simple yet profound—serve only what he would enjoy himself, ensuring an unwavering standard of quality.

Executive Chef Enedina Lara: From Limited Opportunities to Culinary Heights

Executive Chef Enedina Lara's culinary journey began as a response to limited job opportunities in her hometown, leading her to discover a profound passion for cooking. Her favorite dish involves a unique twist – cauliflower truffle sauce paired with chicken-fried mushrooms. Beyond creating delicious dishes, Chef Enedina is a sustainability advocate, minimizing waste, growing her veggies, and utilizing scraps for compost.

Creating menus for Chef Enedina involves immersing herself in different cultures through travel, gaining insight into international backgrounds. Her kitchen essentials include her favorite knife, a variety of seasonings, and truffle oil for its versatility and subtle flavor enhancement.

Chef Enedina's culinary philosophy centers around providing comfort through hearty, well-prepared meals, a sentiment echoed in her accomplishments, including overseeing the successful opening of a restaurant, exceeding expectations by tripling daily targets.

Beyond the kitchen, Chef Enedina finds joy in travel, kayaking, and holds a fondness for Greece. Inspired by Jamie Oliver, she considers him a role model in the culinary world, drawing motivation and ideas from his impactful career.

Executive Chef Kaya Reed: A Symphony of Comfort Foods and Culinary Exploration

Executive Chef Kaya Reed's culinary journey began with his mother and grandmother in the kitchen, culminating in a high school cooking competition victory that fueled his belief in his abilities. His favorite dishes are comfort foods like fried chicken, smothered potatoes, and smothered pork chops.

Chef Kaya's innovative spirit shines through his continual exploration of variations of his grandmother's sweet potato pie. Sustainability, for him, involves reducing waste and sourcing ingredients locally, a commitment grounded in thorough research on demographics and cultural traditions.

At Belmont University, Chef Kaya is eager to prepare dishes that resonate with students' preferences. In his kitchen, garlic and onions are must-haves, versatile ingredients that enhance a range of dishes. Chef Kaya's cooking philosophy revolves around serving dishes he would feed his family, and his achievements include making a positive impact on healthcare food service during the challenging COVID-19 pandemic.

Beyond the culinary realm, Chef Kaya is a marching band enthusiast, fueled by his love for music and a passion for making a positive impact on people's lives through food.

Executive Pastry Chef Samantha Clark: Baking with Heart and Heritage

Executive Chef Samantha Clark's culinary journey is steeped in familial inspiration, drawn from her grandmother who fueled her passion for baking. Childhood memories of baking almond biscotti were the early chapters of her pastry story. Her current masterpiece, a hazelnut chocolate mousse bomb, is a testament to her creative prowess.

Chef Samantha's entry into the culinary world was unconventional, transitioning from food science to culinary school. She received her Certificate in Baking and Pastry Arts from Le Cordon Bleu College of Culinary Arts, Atlanta, GA.

Chef Samantha's role at Belmont University as a pastry chef involves catering to various allergies, ensuring safe and delicious options for all. Her greatest professional achievement is landing her first head pastry chef position, showcasing her skills and determination.

Beyond the kitchen, Chef Samantha enjoys quality time with her husband, three cats, and indulges in hobbies like disc golf and board games. A Stephen King fan, her preferred board game is Wingspan.

New Chefs Chart an Innovative Course Ahead

Belmont University's student dining experience is elevated by the culinary expertise and passion of these featured chefs. As the university looks ahead, its commitment to continued innovation, sustainability, and diverse culinary offerings, with a focus on local sourcing, ensures a delightful and community-building food experience for students.