We are an Essential Campus Ingredient
Our mission at UBC Food Services is simple: we’re here to support the UBC community.
We help fund UBC
Our profits support our students and the University’s academic mission.
We contribute to student life
By sponsoring campus initiatives and student programs.
We are 100% self-funded
We are an ancillary department and receive no funding from UBC.
We pay above standard wages
And offer a great working environment for staff and students.
We partner with departments
To create engaging, fun and extra healthy campus initiatives.
We offer meal plans
For students, staff and faculty to use at locations across campus.
We hire 200+ students
To work part-time at our many campus locations.
And believe in the importance of having a positive impact on the communities we serve.
What We Do
UBC Food Services nourishes thousands of students, faculty and staff with delicious, high-quality foods every day.
We know that a well-balanced diet is integral to an individual’s state of mind, productivity and long-term happiness.
We also take great pride in sponsoring eligible campus initiatives, leading campus events of our own, partnering with student learning programs, and helping fund UBC.
How We Deliver
UBC Food Services is comprised of three major business segments:
Feast, Gather and Open Kitchen are the home dining rooms for nearly 5,000 first year students in residence, and are open to the public.
30+ restaurants, cafes, markets and franchises serve the campus community in convenient locations across campus.
Sage Catering provides world-class service in one of the most spectacular venues in Vancouver. We also provide catering from many of our brands on campus.
Meet David Speight
Culinary Director & Executive Chef
David’s passion for food is rivaled only by his dedication to health and sustainability. Born and raised in Vancouver, David is somewhat of a culinary legend at Rogers Arena where, as executive chef for six years, he developed a nutrition program for the Vancouver Canucks, kept 2010 Canadian Olympic hockey players properly fueled for their big games, and frequently prepared gourmet meals for visiting celebrities, recording artists, and heads of state. He also implemented an organization-wide recycling, composting, and food donation program.
David has held executive chef positions at Monk McQueen’s Seafood & Oyster Bar and Bridges restaurant. He is a graduate of the Culinary Institute of America in New York.
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