MSU Culinary Services is dedicated to nourishing, inspiring, and enriching the Spartan dining experience. The Culinary team provides safe, supportive services tailored to the campus community's diverse dietary needs.
Posted Feb. 2025 - Exciting news from Culinary Services! Carlos Acevedo from MSU’s University Communications and Marketing team recently wrote an article spotlighting our talented Culinary Services chefs. In December 2024, the chefs competed to represent MSU at the prestigious NACUFS Midwest Regional Culinary Challenge in Duluth, Minnesota, which will be held March 18-20!
Culinary Services has a Sick Meal Pickup Arrangements process in place for unwell students. Students who are sick should not pick up their meals in person to avoid spreading illness to the campus community.
Below is a list of common questions about MSU Culinary Services and dining on campus! We hope this helps you get ready to enjoy your dining experience with us!
If you are looking for housing information, please visit liveon.msu.edu.
Tom Dunn, a production cook at Holmes Dining Hall, has been selected as a recipient of the Jack Breslin Distinguished Staff Award. The award, created in 1978, presents $2,500 to six university support staff members in honor of the late Jack Breslin, a student leader and athlete and former university vice president.
MSU Corporate Chef Kurt Kwiatkowski recently competed for Chef of the Year at the regional level. At the American Culinary Federation (ACF) ChefConnect in Minneapolis, MN, he presented a Colorado lamb duo of roasted lamb loin paired with lamb belly and bacon sausage. The full plate also featured stuffed morel mushroom, eggplant puree, oblique carrots and Romanesco, herbed farro, brunoise pickled beet and lamb jus.
