UCSF Sustainability Stories
UCSF Mission Bay: New Chef Showcases Diversity, Sustainability on Menu
The UCSF Mission Bay campus has welcomed a new chef to shape the daily menus at the Pub and the Mission Bay Conference Center located inside the Rutter Center.
Executive Chef John Finley, who joined the culinary team in December, aims to cater to UCSF’s ethnically diverse population with specialties in Turkish, Moroccan, South American and Central American cuisines. And as a native of Louisiana, he also brings his southern background with traditional creole and Cajun dishes.
With more than three years as executive sous-chef at the Oakland Coliseum, Finley has delighted the palates of many high-profile guests from the sports industry and catering to large crowds there.
Finley is committed to taking advantage of the wealth of local produce in the Bay Area to inspire wholesome and delicious meals for the faculty, staff and students at the Mission Bay campus, as well as those attending meetings at the Conference Center.
If you haven’t dined at the Pub or attended a conference or event lately, now is a great time to come back and see what’s on the menu!
Click HERE for more information about holding events at the Mission Bay Conference Center.
When you hold a meeting at the Mission Bay Conference Center, obtaining the UCSF LivingGreen Event Certification is easier, since the Center incorporates a number of best practices, including providing clearly marked compost and recycling bins and using reusable dishes and linens.