?Rhiannon Mim

Brought up in La Verne, the University’s new executive chef Justin McGruder can finally work close to home with his family. Graduating from the Sushi Academy in Venice with a highest achievement award, McGruder worked for five years with Wolfgang Puck in Las Vegas. McGruder’s experience will bring new ideas and variety to Davenport’s current menu.

Marilee Lorusso
LV Life Editor

Davenport has a new look in the kitchen. No, it’s not a grill but it’s a new face: executive chef Justin McGruder.

McGruder, a native of La Verne, arrived at the University of La Verne earlier this semester and has begun his effort to change the student perspective of Davenport.

Aaron Neilson, general manager of Sodexho Campus Restaurants at ULV, said that McGruder was hired after the last chef left after fall semester to pursue his own business.

Neilson said that after three finalists were selected, the candidates were evaluated in cooking method competitions which were attended by key catering clients and a student representative. Candidates also had to go through a question and answer evaluation.

“Justin went through an exhaustive search process that reached out to chef candidates all across the country,” Neilson said. “I have to say that Chef Justin's passion for food and genuine caring for people really showed through. He was a unanimous choice,” Neilson said.

Upon arriving at La Verne, McGruder said that the staff was easy to work with and he did not have to press any great changes.

“The cooks are really good here,” McGruder said.

McGruder said that he realizes the changes that need to be made to Davenport’s menu. He graduated from California Sushi Academy where he received the highest achievement award for best demonstration.

With his background in sushi and Asian cuisine, McGruder plans to put his talent into action.

“I definitely want to do a lot more Asian style [food],” McGruder said.
The most recent campus Mc Gruder worked at before coming to ULV was Soka University in Aliso Viejo.

McGruder has worked as a chef at various college campuses including Pomona College and Claremont McKenna College.

He said that the drive to Soka was much longer for him as compared to the shorter distance he has to travel now which drew him to ULV.

McGruder has worked in trendy restaurants in Pasadena, an American style restaurant in Estonia, as well as restaurants under Wolfgang Puck.

“It was a really neat experience,” McGruder said of working in Estonia.

He said that the idea came about after a close friend moved overseas to Finland. A Scottish man wanted to open an American style restaurant in Estonia. McGruder worked as co-chef, running it for a year.

Along with this McGruder worked at Wolfgang Puck at Ontario Mills as a sous chef which is a chef working under the executive chef.

After three years in Ontario, McGruder moved to Las Vegas and worked at another Puck restaurant Chinois where he worked at the sushi bar. This restaurant was more fine dining compared to the café style Puck restaurant at the Mills.

He said that he really liked the style and culture of Wolfgang Puck.

He also recalled the celebrities including Mike Tyson and Robin Williams that would eat for free while a regular couple would save money for each meal they ate there.

Recently there has been an outcry for less fried food and McGruder has already planned to modify the current Davenport meals by integrating dishes from the restaurants he worked at in the past.

“I’d like to do restaurant quality food, but I tend to go with healthy food,” McGruder said. “Variety is what it’s all about but as a chef, I have to consider cost.”

He plans to ease his style in slowly without initiating a complete take over.
He said that he has to work with the food that is available in the kitchen before he can make any significant changes.

The changes include more variety and less fried food with more emphasis in pouching and steaming, so that students are not left without a choice.

“I’m excited for this semester and hope to change the students’ opinion of Davenport to be more positive,” said Diana Lopez, a sophomore liberal students major and member of the Resident Housing Associaion food committee.

Lopez said that there are many ideas circulating from McGruder, Neilson and the committee including a survey for the students to give their input.

“I would really like to get a feel for what the students want,” McGruder said.

He offered the option for students to bring recipes from home for him to replicate.

There are plans in the future to hold a type of hands on workshop for students to prepare sushi.

McGruder said that Sodexho sends him menus to follow, but he doesn’t necessarily have to follow them exactly. He likes variety and tends to go with what he notices that the students like.

McGruder emphasized his interest is primarily in the students’ opinion.

He said that his door is always open to talk about food and new ideas to better the Davenport dining experience.

“Ultimately, at the end of the day, I’m here for the kids,” McGruder said. “It makes sense to me to please the students.”

Marilee Lorusso can be reached at mlorusso@ulv.edu.