Each residential dining center is staffed by a team of creative culinary experts who prepare fresh and diverse foods to suit many different appetites and dietary needs. Meet our outstanding chefs:
Karl Bendix, Production Chef at the Ram’s Horn Dining Center, has been working in CSU’s Residential Dining Services for 14 years. Originally from Chicago, his culinary education began at an early age, surrounded by German aunts, uncles, and grandparents who were talented cooks. This, combined with the melting pot of culinary cultures that Chicago offers - like Delta cuisine and soul food - provided a plethora of influences to draw from, helping foster Bendix's lifelong love of combining disparate culinary techniques.
Chef Bendix is fascinated by the history of Southern cooking, and admires television chef Rick Bayless for his intelligent, anthropologically minded presentation of Mexican cuisine. He looks forward to learning more about creating dishes related to his German ancestry.
Kyle Hartwick, Production Chef at Durrell Dining Center, grew up in Greeley, Colorado and has been with CSU’s Residential Dining Services for more than three years. Hartwick attended culinary school at Johnson and Wales and spent many years honing his culinary skills in various mountain resorts. His interest in the culinary arts began at Fox Acres Country Club outside of Fort Collins, where he worked as a waiter and was exposed to the amazing things the chefs could do with food.
Chef Hartwick enjoys teaching other cooks at CSU and is inspired by the opportunities cooking provides for perpetual improvement. His favorite dish to prepare is Osso Bucco, a Milanese specialty of slow-braised veal. When asked what he likes most about cooking, Hartwick said, “It’s Peter-Pan land.”
Steve Kelley, Production Chef at Corbett and Parmelee Dining Centers, is a Colorado native originally from the Western Slope. He honed his culinary talents at Johnson & Wales University in Denver, developing a passion for sautéing and roasting. While he appreciates Colorado’s Palisade peaches and wine, he finds inspiration afar in the cuisines of South Asia, particularly those belonging to India and Nepal, where he’d love to go someday to enjoy a Mango Lassi.
Seven years in CSU’s Residential Dining Services has offered Chef Kelley a unique opportunity to teach and work alongside students. He’s always excited to come to work in the morning and enjoys interacting with the diverse cultures and nationalities that comprise CSU's student body.
Janet Monroe, Executive Pastry Chef began her work with CSU’s Residential Dining Services in April 2014. Originally from San Antonio, Texas, Chef Monroe’s love of baking started at an early age. She received formal training at Le Cordon Bleu in Dallas. Chef Monroe grew up in a military family and credits her broad culinary knowledge to her travels and experiences living abroad in locales ranging from Germany and England to Japan, where she managed a cooking school.
Monroe moved to Fort Collins to be close to family, and it is her family that inspires her baking —she loves creating food that brings joy to others. She enjoys working with her team at CSU. She finds pleasure in seeing the student staff come to her kitchen and have fun with what they are learning at work.
Jeremy Morgan, Executive Chef, has been with CSU’s Residential Dining Services since June 2013. Prior to joining CSU, Morgan attended the Western Culinary Institute in Portland, Oregon and worked as an artisan baker. Growing up in an isolated area of rural Illinois, Chef Morgan learned the importance of self-sufficiency from his family who supplemented a large portion of their diet with home-grown produce. He now grows, cooks, and preserves vegetables from his own personal garden.
Inspired by Julia Child at a young age, Chef Morgan has fond memories of watching her on TV and replicating her dishes with his sister. He yearns to know the secrets of the hand-spun Chinese noodle, and would love to learn to spin his own. Though appreciative of his previous exotic dining experiences such as eating sushi in Hawaii and roasted marrow bone in Aix en Provence, Chef Morgan would give practically anything to go back in time to be able to enjoy his grandmother’s delicious apple pie served with a slice of cheese.