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.

We’re responsible

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:

Residence Dining

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.

Retail Operations

30+ restaurants, cafes, markets and franchises serve the campus community in convenient locations across campus.

Catering

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.