Cal Poly Campus Dining Executive Chef Jeremy Jones Wins 2026 ACF Excellence Award
Contact: Melanie Bélanger | District Marketing Director
melanie.belanger@compass-usa.edu
SAN LUIS OBISPO — Retail Executive Chef Jeremy Jones of Cal Poly Campus Dining has received the 2026 Achievement of Excellence Award from the American Culinary Federation (ACF), recognizing his leadership and commitment to culinary excellence across campus dining operations.
The national award honors chefs and restaurant teams that demonstrate outstanding performance, innovation and consistency in food service. Jones oversees retail dining operations at Cal Poly, including 1901 Kitchen, a multi-concept dining facility featuring eight venues with rotating menus updated every three to six weeks.
“It is an incredible honor to receive this recognition,” Jones said.
In a letter of recommendation, Travis Johnson, vice president of culinary for Chartwells Higher Education, highlighted Jones’ approach to large-scale dining. “He applies analytical precision to menu development, balancing flavor, texture and execution to deliver memorable dining experiences at scale,” Johnson wrote. “Under his leadership, venues such as Poly Choice, Picos, Red Radish, Pom & Honey, Julian’s, 1901 Kitchen, Campus Market and Health Shack operate with a high degree of efficiency and innovation.”
Jones began his Cal Poly journey in 2005 as a part-time student worker while studying statistics. Over the next two decades, he advanced through roles including catering cook, sous chef and catering chef before leading the university’s retail dining program.
“I’ve had the privilege of working alongside Jeremy for the past 15 years, and I can say without hesitation that this recognition is incredibly well deserved,” said Russell Monteath, director of commercial services. “What makes Jeremy special is not just his talent in the kitchen; it is the way he shows up every day for his team, his students and this program. I am proud of the chef he has become, but even more proud of the person he is.”
Jones attributes his culinary success to a balanced approach to flavor and creativity, often describing his philosophy as combining sweet, savory, umami, spice and texture to create memorable dining experiences. This blend of analytical thinking and creativity has helped elevate quality and consistency while fostering collaboration across culinary teams.
“Launching 1901 Marketplace was a tremendous undertaking for our Campus Dining team, and I am deeply proud of what we’ve built together,” Jones said. “This award reflects the dedication, creativity and passion of our entire staff, as well as the support of Cal Poly Partners, Cal Poly Campus Dining and Chartwells Higher Ed. I’m grateful to represent such an outstanding team.”
Cal Poly Campus Dining is an award-winning program recognized as the 2025 Innovative Dining Program of the Year by the National Association of College and University Food Services. The program is committed to delivering high-quality, diverse and inclusive dining experiences that support the Cal Poly community and reflect the university’s Learn by Doing philosophy.
About Cal Poly Campus Dining
Cal Poly Campus Dining is an award-winning program recognized as the 2025 Innovative Dining Program of the Year by the National Association of College and University Food Services. The program is committed to delivering high-quality, diverse and inclusive dining experiences that support the Cal Poly community and reflect the university’s Learn by Doing philosophy.
